Sesame Noodle Salad

There is no denying the comfort of noodles!  Every culture makes noodles of some sort.
 
Life around here has been a bit uncomfortable with changes.  I needed a new laptop, but can't stand the fact that it's different and I can't find all my "stuff".  Uncomfortable.  Two of our daughters are moving, uncomfortable in SO many ways.  Been trying on new jeans...uncomfortable.

So I decided to make one of my favorite comforting salads.  I've shared one bowl, but the others I put away in no time flat.  I needed the carbs!  So easy and quick, I always have the ingredients on hand and I'm sure you do too!  I also love the fact that it's ready to serve immediately, none of that waiting for the flavors to merry business!

SESAME NOODLE SALAD

3 Tablespoons Vegetable Oil
1 Tablespoon Toasted Sesame Oil
1/2 teaspoon Fresh Lemon Juice
1/2 teaspoon Fresh Ginger, grated
3 Tablespoons Soy Sauce
2 Tablespoons Fresh Cilantro
2 Tablespoons Toasted Sesame Seeds (a combination of black and white seeds looks great too)
1/2 cup Fresh Green Onions, finely chopped
2 "sleeves" of Udon Noodles

Cook Udon noodles according to directions.  (Drop into boiling water and cook 4 minutes, drain and rinse with cold water)

In a large mixing bowl combine all ingredients except the noodles and whisk lightly to emulsify.  Add cooked noodles and stir gently until thoroughly coated.  Get ready to be comforted!!

Serve immediately or refrigerate until ready to serve.  This salad is wonderful served room temperature or cold!

My new friend Dukkah

One of the best things about owning a food store is talking to people about their food experiences and passions.  Several months ago, I had the pleasure of a young woman visiting from Australia, Annalise, (so sorry if I've misspelled!) and she talked to me about dukkah.  Annalise has done some traveling around the world and if she starts gushing about a particular food, I take note!  I put the dukkah on my list of things to try and promptly forgot about it, until another friend brought up the Annalise visit and dukkah.  Annalise's folks invited us for an authentic Australian supper last evening, so I thought it high time to try the dukkah recipe out and bring to share.

Dukkah is an Egyptian spice blend traditionally eaten with pita bread and olive oil.  Most references of dukkah are as a street food, warm pita or bread dipped in olive oil and a paper cone of spices for dredging or sprinkling.

I love that there are no hard and fast rules regarding your dukkah recipe, so you can feel free to use what you have on hand adding more of spices you particularly love!  I combined both seeds and a couple of the spices ground since I didn't want to make a trip to the grocery!  I think it turned out great!  So, feel free to experiment!

DUKKAH
1/2 cup nuts; pistachios, almonds, hazelnuts
1/4 cup coriander seeds (I used ground coriander)
3 Tablespoons sesame seeds
2 Tablespoons cumin seeds (I used ground)
1 1/2  Tablespoon black peppercorns 
1 teaspoon kosher salt

Other delightful spice additions might be dried mint (I am SO trying that next time!), fennel seeds, cinnamon....

Put all spices together into a large saute pan over low heat.  Stir or shake often until nuts and seeds are toasted.  Let cool a few minutes and put into a food processor or use a mortar and pestle.  Grind until mixture is evenly chopped.  Take care to not grind too much or mixture will turn to paste.

Serve with chunks of warm bread and a separate bowl of extra virgin olive oil.  
Dredge bread into oil and then into dukkah, pop into mouth and sigh with pleasure.

Since I have a bit of the dukkah left over, I am going to sprinkle on a pork tenderloin before grilling, I am thinking it will be great!