CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

Dukkah has its roots in Egypt. I first encountered it in South Africa where it is a very popular snack. There they dip good bread into fragrant extra virgin olive oil and then into the dukkah. Its delicious sprinkled over salads, roasted or grilled vegetables or fruits. Quantities of ingredients can of course be adjusted to your own taste.

Dukkah

Makes about one cup

• 1 cup almonds and hazelnuts or almonds and macadamia nuts
  
• 1/2 cup sesame seeds
  
• 1/3 cup coriander seeds
  
• 2 teaspoons ground cumin
  
• 1 teaspoon salt or to taste
  
• 1 teaspoon sugar or to taste
  
• Freshly ground pepper to taste

Dry roast the nuts and chop finely. If using hazelnuts be sure to remove the skins before chopping. Toast the sesame seeds and coriander separately in either a dry pan over moderate heat on top of the stove or in a preheated 400°F oven for 3 — 5 minutes or until fragrant. With a spice or coffee grinder, grind the coriander in short bursts until reasonably fine and add to a bowl along with the nuts and sesame seeds. Grind the cumin, salt and sugar together until very fine. Taste and adjust seasoning to your own taste. Store in an airtight container for up to 4 weeks.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Nut Recipes from Several Cuisines:

• Dukkah
  
  
• Wild Mushroom and Nut Pate
  
  
• Frittata with Bacon, Potatoes and Walnuts
  
  
• Shrimp and Noodle Soup with Laksa
  
  
• Thai Beef Salad with Almonds and Sweet Chilli Dressing
  
  
• California Four Nut Tort
  
  
• More Recipes

(Chef John Ash)