June 14, 2012

What's Cookin'.

On Sunday night my friend Chantal and I attended an Exotic Spice Blends cooking class at The Urban Element (which is actually a renovated old fire house, neat!). Chantal gave me a gift certificate to the Urban Element for Christmas, but their classes book up quickly so June was the earliest we could go (plus I wasn't in the city until May). It was such a lovely evening, despite that at the end I started feeing really sick ... I think it was a mixture of red and white wine, lots of salty dishes (we made Za'atar, which is delicious Middle-Eastern spice blend. See the recipe below + ways to enjoy it!), and the Garam Masala crème brûléé. Nonetheless, I learned so many tips and tricks and got to enjoy an incredible evening with good good and a good friend.

Yields: 1/3 cup

You'll Need:
1 tbsp. sesame seeds
1 tbsp. dred thyme
1tbsp. dried oregano
2 tbsp. dried sumac (available a Bulk Barn or African or Middle-Eastern stores)
1 tsp. salt

You'll Do:
Toast the sesame seeds in a small sauté pan over medium heat, stirring regularly so that they don't burn. Transfer to a small mixing bowl and let cool. Add the remaining ingredients and stir until mixed. Store in an air tight container.

Za'atar makes a great rub. You could also sprinkle it over focaccia bread or add an equal amount of EVO and use it as a bread dipper! We dipped ours in home-made focaccia bread! xo Caroline

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