The people of the Mediterranean love eggs. Street vendors sell them hard-cooked for dipping into spicy mixtures. They are considered appetizer, lunch or dinner items as opposed to the Americans breakfast fare.
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 tablespoon coarse salt
6 hard-cooked eggs, cut into halves or quarters
In small dry pan over medium heat, combine the coriander and cumin seeds and toast, stirring or shaking the pan, until fragrant, just a few minutes. Transfer to a mortar and crush with a pestle, or grind in a spice mill.
Place in a shallow bowl and stir in the salt. Each diner dips the egg pieces into the spiced mixture.
Serves: 6
“Exercising and eating a Mediterranean-style diet will improve your changes of staying healthy, regardless of your cholesterol.”~John Abramson
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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Friday, January 15, 2010
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