DIY project: Spice Mix from Ana Sortun

15 09 2009

AH0910 LOGOOkay, so we know our website (and Facebook) pages said that there was going to be a super awesome spice-mix making activity at After Hours this week. (Chef Ana Sortun of Oleana Restaurant and Sofra Bakery and Cafe graciously sent us a recipe for a spice and seed mix she uses at her restaurant. It’s like secrets from a restaurant chef, right?) Well, don’t get too excited,  because we had to cancel it.

Have you seen some of the construction happening at the Museum? Well, its not making the Monk’s Garden the most spacious or peaceful place to hang right now. We thought about having it inside, but who knew that even the tiniest bit of cumin seeds  spilled on the stone floors on the first floor could leave a permanent stain?  Bummer, yes. Sad but true. So we’re just plain out of spaces to do this activity.

So for any of you who were really looking forward to getting your spice on we’re posting the recipe for Dukkah here on the blog for all you intrepid foodies out there! Julie & I were just discussing that we might have to make this mix ourselves, if we do, we’ll post photos here!

Try it and be sure to let us know how it turns out!

Hint: If you don’t have a spice grinder, use your coffee grinder. Or if you don’t have a coffee grinder just chop the heck out of everything until you have a nice fine blend.

Thanks again to Chef Sortun!


Egyptian seed, nut & spice mix

Serves 8

2 tbsp sesame seeds

3 tbsp coriander seeds

½ cup blanched almonds or hazelnuts

1/4 cup unsweetened, untreated coconut

2 tbsp cumin seed

½  tsp salt

1/2 tsp pepper

(Simple instructions: Toast each separately and coarsely grind in blender or coffee grinder.  Combine.)

Detailed Instructions:

1. In a skillet over medium heat, toast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool and then finely chop.

2. Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer seeds to a spice grinder and allow them to cool completely before grinding.

3. In a medium bowl, combine the almonds with the ground spices.

4.  Put the sesame seeds in the skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to spice grinder.

5.  Toast the coconut in the skillet over medium heat, stirring constantly until golden, about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.

6. Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.

7. Serve the dukkah with bread and olive oil or on scallops, duck, in a salad or sliced tomatoes.
Eat well, have fun, & we’ll see you at Gardner After Hours!

~ Lilly

Pics from August’s “Summer Night”

8 09 2009

Before the next Gardner After Hours is upon us in just one short week- we wanted to give a little shout out to everyone who came in August and there are pics too! Thanks for coming!

Check it here online at Stuff Magazine – all photos by the talented Erica Magliaro, Stuff Magazine


Niko Hafkenscheid performing in the musuem's courtyard. Photo by Erica Magliaro.

Gardner After Hours-ites. Photo by Erica

Gardner After Hours-ites. Photo by Erica Magliaro.

Cheers, cheers and see you soon!

Avant Gardner, say what?

1 09 2009

We  gearing up for this month’s GAH (that’s Gardner After Hours, thank you very much!) on September 17.  So put it in your calendars, people! We’re thinking lots about our theme of “Global Muse,” and making final plans for what’s going to be a really fun event.

This is also the kick-off of our new concert series, AVANT GARDNER. We’ve teamed up with Boston’s own Callithumpian Consort to bring you three cutting edge classical concerts throughout the year from some very cool and very modern composers. This season will even include world premieres of three new pieces!

The Callithumpian Consort

The Callithumpian Consort

The evening’s program, entitled NEW JAPAN, will feature innovative works from 20th and 21st century Japanese composers including Kondo’s Aquarelle (1990), and Standing (1973), Hosokawa’s Vertical Time Study I (1992) and Takemitsu’s Toward the Sea (1981). Composer Jo Kondo will be in attendance too if you want to brush shoulders with brilliance!

There’s been a lot of buzz about the series this past week – and who doesn’t like a little buzz? Read more from Art Daily and from The Boston Globe.

Getting After Hours tickets:

Box Office: 617 278 5156
You can also purchase tickets online through the Gardner Museum website.

Tickets on sale at the door, subject to availability.