Za'atar and Dukkah

 
Za’atar is a spice blend from the Middle East
( ours hails from Jordan and contains thyme, sumac, and sesame seeds ).

According to the food blog desertcandy, za'atar is considered a staple food in Syria, Lebanon, and Jordan, and no table or kitchen is complete without it. Usually za'atar is mixed with olive oil (za'atar ul-zayt), and this mixture is spread on flat breads, rolled up in pita bread, served as a dip, or drizzled over sliced tomatoes. I love it sprinkled with olive oil and drizzled over drained yogurt or mixed into a bowl of rough-cut tomato chunks.

Dukkah is an Egyptian spice blend ( ours is a traditional mixture that is blended by hand and contains sesame seeds, hazelnuts, coriander seeds, white cumin seeds, sea salt, thyme and black pepper ). Both of these tasty blends are versatile and delicious. For a tasty snack, mix either of these spice blends with fruity olive oil and sop up the goodness with chunks of warm pita bread. Be sure to use a generous amount of the spice mix – not just a whisper. You want the spice mix to dominate the taste sensation, not the olive oil.

Other uses for za’atar and dukkah: sprinkle over cooked vegetables; add to soups; use as a crust for chicken, shrimp or pork tenderloin; sprinkle over a bowl of hot, steaming rice; roll hard-boiled eggs in a plate of spice and serve with chilled cucumber slices.

Za’atar Chicken Livers

This recipe is adapted from Christine Mansfield’s enticing new book Fire: A World of Flavour. She calls for duck livers, but I had delicious results with Murray’s ann-natural chicken livers. You can serve these tasty treats as an appetizer ( accompanied by a glass of white wine) or use to garnish a cracked wheat salad.

1 pound chicken livers, washed,
   cleaned, trimmed and dried
2 ounces fruity extra virgin olive oil
3 cloves garlic, minced
1 teaspoon coriander seeds, roasted and
   ground
1 teaspoon chili powder
½ teaspoon ground black pepper
1 tablespoon za’atar

In a bowl combine the livers with the oil, garlic, and all of the spices and toss to coat well. Heat a pan over high heat and sear the seasoned livers, being careful to sear the livers evenly on both sides. Cook 2-3 minutes or a bit longer, then remove from the heat. Drizzle with a bit more olive oil and za’atar if desired and serve hot.
 

 
Sardinian ‘Fregola’

Fregola is specialty pasta from Sardinia that is made from semolina wheat. It looks similar to couscous ( but the balls are irregular in shape ) and unlike couscous, fregola is toasted. This gives fregola a hearty flavor and a handsome, rustic appearance. Fregola is so versatile: it can be simply cooked and served on the side like couscous or rice, or it can be added to vegetable soups in place of the usual cuts of pasta, or it can be used to make a grain-type salad and served under grilled or sautéed fish filets. Delicious, great looking and very tasty.

2008 Harvest Olive Oils are on the way

At last, the 2008 fall harvest extra virgin olive oils from France, Italy and Spain are on the way. We have a few changes to our lineup – we have said goodbye to a few old friends but have added several new contenders.

• Barbera Novello

The novella arrived late this year, barely making it here for Christmas. No matter, it is here now, and as gloriously robust and unfiltered as loyal fans of this olive oil have come to expect.

• Denocciolato Extra Virgin Olive Oil from Campania

Denocciolato olive oils are hard to come by, both in Italy and here. These are olive oils that have been pressed from olives that have been de-stoned or de-pitted before the olive meat is pressed. There has been a debate for years on the merit of the pit: is it of benefit during the pressing or does it take away from the pureness of the flavor of the fruit ? This producer, Michael Ferrante believes that removing the pit maximizes depth of flavor and minimizes bitterness. This is our first ever denocciolato oil, so you must be the judge.

• Poggio Noho

Our house brand extra virgin olive oil has been a big hit. We fittingly dubbed it ‘Poggio Noho’ in honor of our distinctive city. Poggio is an Italian word that means a small hill, but the word also indicates a sense of beauty due to the shape of the hill or the overall ambience of the land. Poggio Noho is from the esteemed Trampetti Estate in Umbria. We have had an overwhelmingly positive response to this oil, and accordingly, we have ordered a substantial quantity of it for this year.

• DOP Terre Di Bari, Apulia ‘Tenuta Cocevola’
• DOP Colli Etruschi ( Viterbo), Lazio ‘Tuscia’

Whenever possible, I look for oils that carry the DOP seal from the Italian government. This seal certifies the authenticity of food products such as cheese, wine, cured or uncured meats, olive oil, etc. More specifically, it certifies the authenticity of a product as being entirely produced in a specific geographic area. In the case of olive oil, the seal is confirmation that the olives have been grown, pressed, and bottled in a small, very specific place. This ensures that these olive oils have a distinct character - the DOP mark is the ultimate Italian signifier of ‘’terroir’ or place.