Maybe it's my passion to produce the fall in all its glory, but I noticed a trend in my kitchen. It's as close to the nose to the tail meat but with vegetables. Stems with leaves of sugar beets and Swiss chard leaves have been the subject of creamy gratins, loose outer leaves of Brussels sprouts salad Lemony down, and now the seeds of pumpkin and squash, sweet snack stuff midnight.
Using a seed-roasting technique, probably all of us from the outside (bucket, dry, fry until crisp), then flavored with spices his cabinet of their own (and the cheese platter, cooking and reservations), you can take a Classic Halloween snacks to a new level.
Refresher Course for roasting the seeds
Little has changed since helping mom and dad to this task as a child (despite what you've overcome the disorder by some tastes). This is a recipe for roasting the seeds with sea salt and olive oil, with four variations below, and check the slideshow to the art of roasting basic seed "
4 Flavor Variations
I played with a ton. These were some game-changer. (Cook them all the first 275 ° F 20-25 min.)
Sweet Balsamic
Sprinkle the seeds evenly in good balsamic vinegar (if yours is not a high quality, simply cut in half in a saucepan to soften and thicken first) and fruity virgin olive oil extra. Sprinkle with kosher salt. Spread on a baking sheet and broil. (Interestingly, the end result tastes similar to Cracker Jacks.)
Butter and sage ground
Melt butter in small saucepan on the stove, lightly coat the seeds in the excess oil and let drain in a colander. Mix with generous amounts of ground sage and kosher salt to taste. Spread on a baking sheet and toast. (These may take 5 or 10 minutes to crisp in the oven.)
Pepper and Parmesan
This combination is a classic for a reason. Cover with oilseeds and extra virgin olive oil a large amount of freshly ground black pepper. Roasted, then remove and mix with grated Parmesan or Pecorino Romano. Return to oven to brown the cheese quickly. (This happens quickly, so be sure to keep the watch.)
Seeds and brown sugar candied espresso?
I had serious doubts when they try a soft version of roasted seeds. But I rejected the resulting process as fast, I feel a little scared. Here is the recipe "
About the author: "Sue Know" is a food editor at a magazine based in Manhattan and a current culinary student trying to learn everything so she can cook. It will take us for the trip when she made the trip home cook to professional. Among the things she can never master the natural look in a chef hat and modest act when a pork product has hit the table.
