Cooking From Memory ~ A Recipe Journal


Posted in Appetizers & Hors d'œuvres by Paul Gauche on September 19, 2009

Dukkah 1

One of the best food blogs on the internet is hosted by Heidi Swanson, the creator of 101 Cookbooks which features fresh and accessible natural foods and recipes and is updated every few days.  Heidi’s site, 101 Cookbooks has been featured in numerous newspaper articles and is a winner of numerous awards including the 2005 people’s choice Webby Award for best personal web site.

This recipe for Dukkah comes from Heidi’s website at  A colleague with whom I work brought this collection of dynamic spices together at a recent Staff potluck, and seriously, I pretty much didn’t get to anything else on the buffet.  At first, it was a little awkward pulling my chair up to the Dukkah at the buffet table, but I got over that pretty quickly.  It’s that good! It’s really good!

Here’s Heidi’s recipe:

Egyptian street vendors sell small paper cones with the unique dukkah blend, along with strips of pita bread. Customers then dip the bread into the vendor’s bowl of olive oil and then their dukkah.

  1. ½ cup hazelnuts
  2. ¼ cup coriander seeds
  3. 3 tablespoons sesame seeds
  4. 2 Tablespoons cumin seeds
  5. 1 Tablespoon black peppercorns
  6. 1 teaspoon fennel seeds
  7. 1 teaspoon dried mint leaves
  8. 1 teaspoon salt

Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don’t burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.

Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.

Store in an airtight container in a cool place for up to 1 month.

Yield: 1 cup.

From the Spicy Food Lover’s Bible by Dave DeWitt & Nancy Gerlach


The “Why You Won’t Ever Eat Regular Cornbread Again” Cornbread

Posted in Breads,Breads, Rolls & Crusts by Paul Gauche on September 13, 2009
Thanks to Heatherlyn and Jason Hamilton-Chronis for providing this show-stopping recipe for the best cornbread you’ll ever eat, anywhere.  Heatherlyn’s recipe comes with great options for healthy, nutty, “zingy” and creative flavors. 
More importantly, you’ll want to check out Heatherlyn’s music.  She is a gifted singer, songwriter, poet, and artist who, through her life and music, continues to be a fresh voice for peace and justice, hope and promise.  Follow her career and engage in her music and message at and

 Cornbread HL2


  • 1 cup whole wheat flour
  • 1 cup cornmeal (Make sure you use a whole grain hearty course grind such as Bob’s Red Mill. It will have more and better flavor and it will be good for your heart-health.)
  • ¼ cup sugar  (Use fairly traded sugar if possible)
  •  1 teaspoon baking soda
  •  ½ teaspoon sea salt
  •  1 cup plain nonfat yogurt
  •  2 eggs, beaten (or ½ cup egg substitute)

(Here’s were I use my ground flax seed. Instead of 2 eggs, combine in a separate bowl, 2 Tablespoons of ground flax seed and 6 Tablespoons water, let it “gell” for 6 minutes before adding to mixture. It gives a wonderful hearty, nutty taste!)

  • ½ cup whole kernel corn, drained (optional) I’ve also used a “fiesta” canned corn that had red & green bell pepper in it.
  • ½ cup jalapeno pepper, chopped (optional)

Other Options:

  • Add a bit of nutmeg within the batter.
  • Lightly sprinkle cayenne pepper over the top. This gives a light zing that adds flavor as well as a golden brown top crust.


  1. Preheat oven to 400 degrees F.
  2. In a medium mixing bowl, combine dry ingredients.  Stir in yogurt and eggs. If using, stir in corn and jalapeno peppers.  Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).  Bake for approximately 20 minutes.  Best served warm.  This cornbread is great all by itself.  But you’ll want to serve it with chili on an autumn or winter day.  You can also serve this cornbread with almond butter and agave nectar or honey, or even with a dollop of homemade guacamole and salsa on top!