Everything in its own time. That’s the refrain I now have in my head as I run around in these busy days. Over-committed and under-rested seems to be the name of the game. I’ve been pushing for things on so many fronts, both personal and professional that sometimes it seems like I’m trying to force the world to turn at my will– just a little bit faster. There is a darker side of will and desire and also in being willed and desired. Both acts and their counterparts lead back to each other, like looking into a fractal mirror. And while there is a lot of merit in the struggle and in having goals, virtues like patience, restraint and familiar refrains like “slow and steady” also hold meaning. Change and progress move at their own pace.
As I was trying to put together a recipe to share, I actually had a reprieve from that pressured feeling. I was thinking about summer squash and getting wistful for its season (as one is wont to do when getting up before the sun this week for work), but thoughts of pumpkin, sweet potatoes and squash started to get me excited. I realized that every situation, from the most resplendent to the most challenging requires patience and tending the garden correctly and with intention. If approached in this manner, when the season comes the fruits of my labor will come back to me in spades. No sooner, no later, like cherries trembling with life on the branches in late spring or pumpkins brightly announcing the arrival of autumn.
After scouring the interwebs for Thanksgiving/fall recipe ideas, this simplified version of one of my faves came to mind. Sweet potatoes, dukkah – an Egyptian spice blend made with pumpkin seeds and almonds, a dollop of Greek yogurt, a dusting of herbs and a drizzle of olive oil. That’s it. Small miracles like herbs and dukkah elevate the ordinary into something extraordinary. Since I made the dukkah blend, I’ve actually thrown it on everything from squash to fish and salads. This dukkah combination is my unique adaptation based on what I had on hand. It’s usually made with hazelnuts, I had almonds. It often calls for sesame seeds, but I added pumpkin seeds too as an homage to the season and its hold over me. This change in perspective is just a small example of how I’ve been finding my way through the kitchen and grounding myself by working it all out over the stove. Perspective through simple kitchen work. It doesn’t get more worthwhile than that.
One last little thing. This week I met Mimi Thorisson from Manger and her husband and new baby Audrey at her book signing here in NYC! Sometimes when I meet an author or someone I admire, if the brief encounter doesn’t go well I get all sad as my idea of them comes tumbling down the pedestal. This meeting was totally the opposite of that! In a week full of deadlines and hard work this was the highlight. Mimi is just as warm and poised in person as she is on her blog. She’s very down to earth and really took the time to talk to each person, answer my questions about life in France with so many children, talk about food, recommend recipes and pose for pictures. She was really human in a very refreshing way. That is such an inspiration!
Happy Thanksgiving to all those celebrating in the States and wishing you all the perspective of the season. Thank you so much for reading and lending me your ears and eyes in this space that has come to mean so much to me.
Pumpkin Seed Dukkah, Yogurt & Herb Sweet Potatoes adapted from Dolly and Oatmeal
Ingredients:
- 6 small sweet potatoes
- 1/3 cup scallions or green onions, chopped
- 1 tablespoon extra virgin olive oil
- kosher salt
- freshly ground black pepper
- cilantro, for garnish
- sage, for garnish (optional)
- sumac, for garnish
- mint, for garnish
- 6 tablespoons pumpkin seed dukkah (recipe below)
- 6 tablespoons Greek yogurt
For the Pumpkin Seed Dukkah
- 1/4 cup hulled pumpkin seeds
- 1/4 almonds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon fresh thyme (1/2 tablespoon is using dry)
- 1 teaspoon sumac
- 1/2 teaspoon fine salt
Directions:
Preheat oven to 350F and line a rimmed baking sheet with parchment. Lightly salt skins of potatoes; place on baking sheet and bake for 1 hour. Remove from oven and cool to handle.
Once potatoes have cooled a bit, cut in half and carefully add Greek yogurt, mint/sage/cilantro/scallions. Sprinkle tops with pumpkin seeds dukkah blend and a dribble of olive oil. Add some extra sumac.
For the Pumpkin Seed Dukkah
Heat a skillet over high heat – toast pumpkin seeds and almonds, until slightly browned and fragrant, 1-2 minutes. Place coriander, cumin, and fennel seeds into the pan for 1-2 minutes; remove from pan. toast sesame seeds, then peppercorns. Allow spices to cool. Add the peppercorns, seeds, sumac, salt and thyme and grind in a food processor or a mortar and pestle, until mix is ground. Spice blend can be stored at room temp in an airtight container.
I love your recipe for Dukkah. Do you mind if I put a link to your site so that my students may see your recipe and gorgeous photos?
~Janet @ The Kitchen Bridge
Of course! Thanks so much I’d be honored. Have a great weekend.
Done and thank you. We cook Middle Eastern Food on Friday the 5th. I’ve just put the link up, but these are students. They may or may not click on the link. Thank you for your generosity and have a beautiful rest of your week.
~J@KB
How cool! What a fun class you have. You’re the generous one in sharing knowledge and skills. We have similar interests. Thanks for linking. You’ll have to tell me what’s on your menu for next Fri!
Hi – I was just reading this – are you teaching the cooking?
Hi Elaine–Yes, and you know me. I’m Chef Janet, from a previous food blog and An Artist Creates.i’m simply changing formats so that everything is more education/community focused.
~Janet @ The Kitchen Bridge
Yes, I know I know you 🙂 I just wondered if any of my recipes could be useful for any of your students?
And what you’re doing all sounds great 🙂 xx
Oh, Elaine, that is so kind of you. I must use corporate approved recipes, but I do link things up,for the students to look at, if they are interested. I’ll review your recipes and let you know. Thank you for your generosity. (Please don’t expect much. I am finding that students don’t read very much anymore. They like to watch TV. )
Okay, no worries xx
That sounds so wonderful, all the flavors and spices seem to come together in such a great way! Hope you´ll get some rest, soon. The photos are amazing, Amanda. Happy thanksgiving!
Thank you, Sabine! It’s a great spice mix to have around and a sweet potato needs very little dressing to shine 🙂 I think people get crazy around Thanksgiving and feel like they need to have everything done work-wise beforehand. Ahh! Enjoy your weekend!
Sweet potatoes are so colorful and tasty. This takes is a several notch higher with all the flavors and aroma. Yum!
Thank you, Fae. I agree. Dressing up a sweet potato is easy, but if done well it really adds amazing flavor. I ate way more of these than I’d like to admit. 🙂 xo Always lovely to hear from you.
I’ve never used a dukkah spice blend before, but honestly, these sweet potatoes look so good that I’m tempted to make it! I also love the idea of putting yogurt on the potatoes. A baked potato situation in my house usually calls for sour cream, but I bet greek yogurt would be a really yummy substitution. Happy Thanksgiving!
Thanks, Chaya! I always substitute Greek yogurt for sour cream. That with the dukkah adds a very cool Middle Eastern flavor to what seems to be an American standard. Happy Thanksgiving to you too!
Your dukkah looks great. I’m glad Mimi Thorisson lived up to the image in her book/blog – I’d like to eat may way through her kitchen!
Happy Thanksgiving Amanda 😉
Lovely to hear from you as always, MD. Thanks so much. I don’t know what took me so long to make dukkah. It’s like having a new spice in my kitchen. Mimi really is pretty cool. She recommended some stuff based on the recipes I liked of hers. Happy weekend to you! It’s actually snowing here now. Crazy!
Wow – Christmas already 😉
Lovely recipes 🙂
Thanks so much, Elaine! It does look like she’s the teacher right? Cool stuff.
Very cool!!
I’ve never heard of dukkah but it looks like I’ve missed out. Those sweet potatoes look perfect.
Thanks so much. The first time I saw it was over at Ken and Jody’s blog and then I saw it again and thought it would be a great way to take a classic and make it new. Enjoy! xo
Happy Thanksgiving. I have never made dukkah with pumpkin seeds- thank you for that tip.
Thanks, Jovina. I’ve seen all sorts of seeds and nuts used and I figured why not? Tis the season. 🙂 Happy Thanksgiving to you too!
Another masterpiece. Have a Happy Thanksgiving.
Best,
Conor
Thanks so much! Happy weekend! I still have your gambas in my head. I don’t think I’ll stop obsessing until I make them.
Your pictures look great and the combination of flavors delectable. You said it’s snowing. Here in Melbourne, Australia we’re expecting a hot weekend. Will use your recipe as a warm salad to serve with BBQ lamb and Tabbouleh. Happy thanksgiving Amanda.
So cool that we’re so far away and can still share the same food. I always watch commercials for Melbourne and the Australian Open when we are in the heart of freezing cold winter. This would be perfect with lamb and tabbouleh! I may actually do that on Saturday. My husband loves lamb and I make it so rarely. He’ll be so happy you suggested it. Enjoy! xo
From our roof deck we can see the stadium! If you want to see a brilliant ad look up Nick Cave Barossa Valley. It’s such a sexy representations of one of my favorite Australian wine regions.
That was sexy! Thank you. Great vid. I’m now going to have to go there!
That and more, let me know when….
Love that you made dukkah from pumpkin seeds! Way to go seasonal 🙂 And I’ve never seen more gorgeous sweet potatoes. So pretty, all of this. Your first paragraph is a beauty, too. I long ago gave into the crazy and have all but given up on peace, calm, etc. There will be time enough for that in another dozen years or so when the kiddos are on their own. Until then, it’s all about support–both giving and receiving. And I am grateful for your support Amanda 🙂 Thank you.
Thanks as always for your thoughtful comments. And I’m grateful for all of your support. It’s so nice to have friends in far away places. When you realize the world won’t bend to your will at your pace then it’s a lot easier to not stress. I’m looking forward to some time off so I’m working a little late tonight and hopefully won’t be tied to the blackberry on the weekend. That’s no way to live. But it’s nice to be engaged with the world around you in a deep way. I have to strike the balance. Kiddos is a whole ‘nother world on my mind as well 🙂 In due time.
Oh my gosh Liz…you are so sweet! I love this comment. 🙂
Beautiful photos! I have to make this for dinner one time. Looks delicious! 🙂
Thanks so much! It’s so easy to do. I appreciate your dropping by!
I have everything on hand…except pumpkin seeds. I do have sesame seeds but I’m too intrigued to make your dukkah with pumpkin seeds. I love this simple dish Amanda. I have to make these. I buy large bags of sweet potatoes (or yams) because I bake them for my dog. Now I’m going to bake some for us. How exciting you met Mimi! I am so glad to hear she is as kind as her blog leads us to believe. I just love her life. 🙂 So you got a signed copy of her book! Very cool. Have a good day tomorrow… xx
Thanks, Seana! You’ll love this. I didn’t know dogs could eat yams, then again I don’t know much about doggies. The pumpkin seeds are a cool touch. These were mini sweet potatoes. I had 3 in one sitting, as a side dish….lol. YES! I have a signed copy of A Kitchen in France. It made my week. Her husband was cool too. There was a couple in front of me on line and they brought their little dog and a collar for Mimi’s dog. Mimi’s husband was so excited about it. I took pictures of them with Mimi’s husband holding their dog. I told him I was nervous taking pics of the great photographer and he was sweet about it saying, “not at all!” Then he brought Audrey over and let me touch her little baby head. It’s hard to believe they’re real people. lol. Enjoy your day too! xo
Great story! That would have made my week too. I love Oddur’s work! It’s simply gorgeous. And I love how they breed terrier’s too. Such a unique family and lifestyle. 🙂
What an awesome idea!! Yum! I do eat this combo already but I never actually bake and stuff the sweet potatoes (and I haven’t made pumpkin seed dukkah before, usually almond or pistachio). I am definitely trying this very soon. Yum xx
Pistachio dukkah must be incredible. I love that you actually have done this. The little layer of texture and flavor goes a long way. Thanks so much for stopping by!
Just saved this Amanda. going to make a big batch and I will include in my food gifts. Love this recipe. Love Dukkah. I have a huge bag of pumpkin seeds I need to use.
What a great idea to give food gifts. I’m not sure i know anyone who would really appreciate it unless i cooked them a whole meal! I was slow to the dukkah band wagon but i am on board now. Thanks for reading as always.
This is a cracker! I love pumpkin seeds in dukkah, although I haven’t made it for a while. Nigh is the time for rediscovering dukkah, I feel! Rocking. Cheers 🙂
Thanks, man. I had a feeling you would love it. You cook from so many places that this would be a perfect fit for you. Cheers 😉
🙂
Happy Thanksgiving Amanda! I didn’t know dukkah and it looks wonderful!
Oh thats nice to know about Mimi from Manger. I understand what you mean about meeting someone in person and feeling something different to what you perceived about them. It must have been lovely to meet her! xx
Thanks, Sofia! It’s a blend worth trying. It really spiced things up. When i read a good book i always kind of want to have a beer with the author. I’d i see him or her at a reading and they’re not what i expected it is disappointing. I almost didn’t go but in so glad i did! Now I’ve got some new recipes to try!
What a beautiful recipe and text, Amanda. Love the bright colors of the sweet potato, and how the creamy flesh just falls off the skin. Dukkah is actually a versatile thing, so you were quite right to just use whatever you had on hand, and I bet your combination turned out great (I love your mortar and pestle by the way).
Happy Thanksgiving to you and your family and friends. I hope you get a chance to relax a bit from all the craziness at work and enjoy the good food!
Thank you so much, Darya. It looks like I’ll actually have time off. I feel like i was being hazed by work this week! I love dukkah and so happy i actually made it. The mortar and pestle was my great grandmothers from Russia. I think she used it to grind medicines and herbs. Baking the sweet potatoes for a long time made them burst out of their skins. Happy thanksgiving to you too and happy cooking. It’s so great to see you back at it again full force. Xo
these sweet potatoes look gorgeous
Thank you so much. They really were a hit.
Sweet potatoes have never looked prettier. Hope you had a lovely Thanksgiving and that your bread was a bit hit!
Thank you, Michelle. I hope you had a wonderful Thanksgiving too. The bread was a hit 🙂 I hope you cooked some wonderful food too. I’m still drooling over your homemade pasta.xo
Beautiful introduction and dish. I hope the pressure doesn’t increase as Christmas nears.
I’ve never had (let alone made) dukkah, but it look delicious, if a labour of love with all those seeds to deal with. Shelling pumpkin seeds is one of those jobs that either bores and infuriates or relaxes and calms. I hope it was the latter for you 🙂
Thanks, trixie. Very good point. It’s annoying and at some point i gave in and said f it I’m eating the shells too. I think things will calm down a bit, at least in hoping so. A little time off usually adds perspective. The dukkah really is a delicious combo and for a little effort lays a long time. I hope you’re doing well!
I’m good thank you 🙂 It’s all getting very festive here but I’m determined not to start “doing” Christmas until a bit closer to the actual day. It happens every year: others go about with tinsel-rimmed jumpers and munching candy canes but I remain Scrooge-like until the 23rd December.
I like pumpkin seeds in their shells when they’re freshly roasted and salted, but I appreciate they wouldn’t work so well in the dukkah … Maybe you could stretch to buying unshelled seeds for this one?
x
Good call. Im the same way. I have no forethought and I’m scrooge too. I think it’s the best way to stay sane. 😉 stay well!
The colours are just wonderful they are making me hungry! I love your pestle too.
Thanks, Maria. The pestle was my great grandma’s. I love just looking at it. I got so excited when i found all these different varieties of baby sweet potatoes. So good. Hoping you’re doing well. XO
Great dukkah interpretation and your wonderful pictures make me hungry, too. A little jealousy from here about meeting Mimi and her family and you can’t know how much I can relate at the moment to parts of your first paragraph (minus the patience and restraint parts, not there yet). N.
Hi Nicole. It’s so nice to hear from you. I’m sorry you’re so busy too. I’m actually working as i write on a Sunday (and holiday weekend). I guess it happens. I think it will all pay off. I wonder why this time of year turns crazy. Thanks re the dukkah. Totally worth the effort. Stay well. Slow and steady!
I just bought a big bag of shelled pumpkin seeds that I use to make Mexican mole but was wondering what I was going to do with the remainder. I know have a great recipe and thank you for sharing, Amanda. Wonderful post…I like how you put your life in perspective with what is happening. I sometimes feel the same way.
Beautiful recipe and story and photos! Love how you made the sweet potatoes and squash look like flowers almost and you’ve made me want to make dukkah – like, right NOW! I hope you’re happy with yourself! 😉 By the way, very much digging the new header image. Striking in a perfect simple way and so pleasing to behold. Entirely communicates the essence of your food blog. (ps loved the bit about “darker side of will and desire” … such a pretty way of putting it)
maybe ‘pretty’ is not the right word … but you know what I mean! 🙂
Thanks so much, Azita! I’m so glad you like the header. I’ve been thinking a lot about what to do in terms of design and I felt that was the most appropriate! 🙂 You’ll love dukkah. I know it! And oh yes, I wanted to expand upon the darker sides of will and desire, maybe in further posts. I always love your comments, Azita!
Wow, this looks DELICIOUS. My type of dish!
And how lovely that you were able to meet one of your fav bloggers at the book signing. Yay!
Thanks so much for your comment. It’s so worth the trouble to make the dukkah. And it really was so cool to meet someone you actually admire. Thanks for stopping by Joyti!
I am catching up on the blogs I read . . . . I love this post so much! First of all, the dukkah is ever so original and I loved that you used pistachio, one of my favorite nuts after cashews. Or maybe it’s a toss up . . . anyhow I also love the composition with the different sweet potato colors and against the background (and what is the backdrop you are using ? It is so beautifully dark and weathered). Nice work here!
Thanks so much, Sue. I’m so behind too. I use a baking sheet (that I’ve clearly beaten up by years of use) as a background.I wanted to ask you the same. How do you get the background of all of your photos so dark? Is it a dark box? The dukkah mix is seriously amazing. Hope you’re doing well!