Nom Nom Paleo: Food for Humans (12 page)

Dukkah (pronounced
doo-kah
) is an ancient Egyptian spice blend traditionally served alongside olive oil as a “dip” for bread. But as an unrepentant bread-abstainer, I’ve found an even
better
use for this crumbly nut and spice blend: I sprinkle it on all sorts of meats and vegetables before roasting or grilling ’em. With dukkah’s smoky, nutty flavors and inviting crunch, it’s long been one of my go-to seasonings.

1. P
   reheat the oven to
   350
   °F with the rack in the middle position. Spread the hazelnuts on a foil-lined baking sheet and roast them in the oven for
   10
   to
   15
   minutes or until golden and fragrant. Transfer the hazelnuts to a clean kitchen towel and cool them for about
   5
   minutes. Use the towel to rub off the papery hazelnut skins.
   
2. T
   oast the coriander seeds in a skillet over medium-low heat for
   1
   minute or until fragrant. Shake the pan constantly to keep the seeds from scorching. Transfer the seeds to a bowl. Using the same method, toast the cumin seeds, and then add them to the same bowl. Lightly brown the sesame seeds in the same manner, and transfer all but
   1
   tablespoon to the bowl.
   
3. A
   dd the cooled hazelnuts and pistachio nuts to the bowl of toasted seeds. Cool the mixture slightly. Then, in small batches, coarsely grind the ingredients in a clean spice grinder.
   
4. M
   ix in the reserved whole sesame seeds, and you’re done. Dukkah will keep in a covered container in the refrigerator for a few months, so make extra and save some for a rainy day.
   

This spice blend is truly magical—and one of my most highly sought-after secrets. If fish sauce is liquid umami in a bottle, this stuff is powdered umami in a jar, and an indispensable tool in your kitchen arsenal. Despairing about not having enough time to prepare a meal? Just sprinkle some of this flavorful dust on anything you cook, and bask in the admiring gazes of your dinner guests.

By the way, I know this goes without saying, but don’t skimp out and use some cheapo blend of dried mushrooms. Dried porcini mushrooms have an intense flavor and aroma that you won’t want to dilute.

1. P
   ulse the dried mushrooms in a clean spice grinder until they’re finely ground. Transfer the mushroom powder to a bowl, and add the salt, red pepper flakes, thyme, and pepper. Mix thoroughly to incorporate.
   
2. S
   tore the powder in an airtight container. It’ll keep for several months, but I bet you’ll run out well before then.
   

Got some high-quality butter from grass-fed cows sitting in your fridge? Excellent.

Remove the dairy solids by rendering a pot of ghee, a traditional Indian preparation of clarified butter. The process is simple and quick, and you’ll end up with a lactose- and casein-free cooking fat that’s deliciously nutty and shelf-stable for months. Plus, ghee has an incredibly high smoke point—close to
500
°F!—making it a fantastic choice for high-heat cooking.

I love ghee for its subtle flavor and versatility. Toss a tray of autumn root vegetables with melted ghee prior to oven-roasting, or sear off a beautiful flank steak in a red-hot cast-iron skillet slicked with shimmering ghee. You’ll see what I mean.

1. M
   elt the butter in a saucepan over low heat. As it melts, the clear fat will separate from the milk solids. Continue simmering gently, and keep a close eye on the melted butter. Bubbles will form and then gradually get smaller, until the surface of the butter resembles a foam.
   
2. S
   oon, you’ll see the milk solids brown, and some of the solids will clump together. Remove the pan from the heat when the milk solids turn a deep golden brown and start falling to the bottom, about
   8
   to
   10
   minutes after the melted butter starts bubbling.
   
3. P
   lace a fine-mesh strainer on top of a heat-safe bowl or cup, and tuck a triple layer of cheesecloth into the strainer. Carefully strain the butter through the cheesecloth, and discard the milk solids.
   
4. S
   tore the ghee in a sealed container. After the milk solids have been removed, the ghee no longer requires refrigeration—but if you keep your homemade stash in the fridge, it’ll last up to a year.