Menus are getting pretty seedy. Restaurateurs are employing a wide variety of seeds to add textural interest to their dishes, but these days pumpkin seeds are first among culinary equals. This is especially true in the fall, when pumpkin seeds, or pepitas in Spanish, pop up all over menus. The seasonal Harvest Grain & Apple Salad at Columbus, Ohio-based Piada Italian Street Food, for example, received a boost from pumpkin seeds and pecans, while the Autumn Harvest Salad at Saladworks, based on Conshohocken, Pa., upped the flavor quotient with smoked-paprika pumpkin seeds. But theyâre not just an autumnal treat: The Kale Salad on offer year-round at Mighty Quinnâs Barbecue in New York City marries kale with shaved brussels sprouts and pumpkin seeds.
Wellington It was a case of juicy Palisade peaches that led friends (and former call center co-workers) Joanna Hunter, Katie Diel, and Sasha Landrigan into the jam-making business. Wellington-based Hunter was looking for a more flexible occupation that would allow her to work from home while caring for her daughter with special needs, so in 2016 she partnered up with Fort Collins residents Diel and Landrigan to sell the rich, sweet-and-spicy peach-habanero spread she’d been making and giving away since she overbought on stone fruit the previous summer. “Friends were saying I should sell my jam,” Hunter says, “and one day I told Katie that I was finally going to do it. A month later, Katie wanted in, and Sasha joined us two months after that.” These days, the trio works together part time, making far more than just that punchy peach jam—flavors now include blackberry, strawberry, raspberry, pineapple, and, in the fall, cranberry, all flavored with habanero chile powder from Savory Spice Fort Collins—and the brand’s website is primed with recipes and ideas for creative ways to use the different varieties. Because friends don’t let friends cook alone.How To Buy: Check out Spicy Jamz’s website to find upcoming market dates or to place an order for an $8 eight-ounce jar for pickup or delivery (Northern Colorado only).
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Scatter seeds in a single layer onto the baking sheet. Roast seeds for 25-35 minutes, until crisp, stirring after 15 minutes. Transfer to a paper towel and allow the seeds to cool completely before eating. To store, place seeds in a sealed container in the refrigerator.
The best restaurant I visited in 2018 was Protégé in Palo Alto, California — New American upscale dining in a casual setting from French Laundry vets. My favorite dish there was the poached hen egg, braised bacon, smoked olive oil, porcini pastry “cage” topped with some freshly shaved black truffle.
The chestnuts have already been cooked and may seem a little bland and mealy at first. Colouring them in the pan reveals lots of complex sweet, nutty flavours and changes the texture, too.
Don’t be put off by the inclusion of a whole bulb of garlic in this recipe. By poaching the cloves the pungent notes are softened and the whole thing becomes sweet and soft. They can then be lightly browned in the pan until slightly crisp and chewy, a process that would render them bitter if cooked from raw.
Crumble in half the stock cube and stir in the chestnuts. Season with salt and pepper. Bring the pan to the boil. If you’ve used a saucepan, transfer to an ovenproof casserole at this point. Cover whichever pan or dish you’re using and cook in the oven for 30 minutes.
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.
“I’m using my seeds and seeds from other people… now I’m trying to get it oranger,” he said, noting the pale orange and yellow color of this year’s giant pumpkin.
Set the oven at 150C/gas mark 2. Line a baking sheet, measuring approximately 40cm x 28cm, with baking parchment. Put the plain flour in a mixing bowl, then add the rolled oats, 5g of sea salt, the sesame, pumpkin and sunflower seeds, then stir in the groundnut oil and 150ml of boiling water. Bring the ingredients together with your hands to form a ball of seed-freckled dough, then transfer to the parchment-lined baking sheet.
Fields of sunflowers are now a common – and beautiful – sight all over the world. They have inspired artists from Van Gogh to Klimt, and continue to do so in the age of Instagram, if the recent selfie craze is anything to go by and as one Canadian sunflower farm discovered. It was forced to shut after thousands of tourists seeking the perfect selfie caused chaos. An astonishing 7,000 vehicles caused a traffic jam stretching over four kilometers.
Do We Waste A Lot Of Pumpkins We Could Be Eating? : The Salt : NPR | Raw Sunflower Seeds In Shell Related Video:
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