Monthly Archives: October 2013

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted pumpkin seeds. Shown in HIC Oven-To-Table Fine Porcelain Ramekin

Next time you’re craving a salty snack to dig into during home movie or game time, try roasting up a  batch of pumpkin seeds and discover how delicious and satisfying they are. You might find yourself saying, “Hold the popcorn and pass the pumpkin seeds!”

How to roast pumpkin seeds

Preheat oven to 300 degrees. Cut pumpkin, according to how you’ll be using it. Scrape the soft pumpkin innards and the seeds into a bowl. Pull the seeds from the pumpkin meat with your fingers (This is a great task for kids to help with!) and then place the mostly clean seeds in a colander and clean off the remaining squash meat under cool water. If a little squash meat remains, they’ll still turn out just fine.

Pat seeds dry (paper towels work) then lay them on a baking sheet lined with a baking mat if you have one, or foil.

Raw, cleaned pumpkin seeds sprinkled with salt and chili powder on Silpat baking mat

Raw, cleaned pumpkin seeds sprinkled with salt and chili powder on a baking mat

Drizzle seeds with olive oil or melted butter, and sprinkle with salt and spices. Toss the seeds with the oil and salt on the baking sheet, until evenly coated. Place in oven for about 25 minutes, or until seeds start to brown. Remove from oven, let cool, and enjoy. Want to try something different? We found a great Chili Lime Roasted Pumpkin Seed recipe from the Austin Gastronimist.

Roasted pumpkin seeds

Roasted pumpkin seeds

Ingredients:

  • A pumpkin
  • 2 tbsp. melted butter or oil (we used olive oil)
  • Salt (chili, smoked, or truffle salt is delicious)
  • Optional – garlic powder, cayenne pepper, or cinnamon and sugar. Have fun. Get creative.

Tools:

  • Colander
  • Spoon for scraping the inside of the pumpkin
  • Baking sheet
  • Foil
    Roasted pumpkin seeds

    Roasted pumpkin seeds

    Contributed by Nicole H., of HIC

Roasted Brussels Sprouts with Truffle Oil

Roasted Brussels Sprouts with Truffle Oil

Roasted Brussels sprouts with truffle oil. Beechwood spoon, made in France, and Rose’s Perfect Pie Plate, both from HIC.

Brussels sprouts – The consistently controversial vegetable.  Most people fall into one of two camps here – you either love Brussels sprouts, or detest them. Whether it’s the smell, the texture, or the bad reputation they bear for being displeasing, many people just don’t embrace the Brussels sprout.  The technique used in this recipe was passed along from a good friend, who has converted many previously averse, to become embracers of the veggie. What’s different in this recipe? It’s all about changing the texture – We’ll roast both whole and sliced Brussels sprouts together, achieving a mix of softer whole sprouts, and crunchier sliced bits. Love pancetta and cheese? You’re covered. Just scroll down to the “Variations” section at the bottom of this post.

Roasted Brussels Sprouts with Truffle Oil Recipe

Ingredients

  • 1/2 pound Brussels sprouts, rinsed, ends trimmed, but left whole
  • 1/2 pound Brussels sprouts, rinsed, ends trimmmed, sliced
  • 2 tbsp. truffle oil
  • 1/2 tsp. Himalayan sea salt
  • Freshly ground black pepper

Tools

Step-by-Step Instructions

Preparing the Brussels sprouts

First, rinse well.

Brussels sprouts rinsed in collander

Brussels sprouts rinsed in collander

Trim the excess stem at the bottom.

Cutting Brussels Sprout Stem

Cutting the Brussels sprout stem

Then, pull the extra rougher leaves off from around the outside of the Brussels sprout.

Peeling Brussels Sprout Leaves

Peeling Brussels sprout leaves

Trim the stem a bit closer, and create a notch in the bottom. The notch aids in more even cooking.

Trim Brussels Sprout Stem Closely

Trim the Brussels sprout stem closely

Brussels Spout with notch cut into the bottom

Brussels spout with notch cut into the bottom

For this recipe we’re mixing both whole and sliced Brussels sprouts, because the smaller sliced pieces, as well as the bits that come off the sprout during the slicing process (don’t throw these out- put them in your roasting pan or pie plate) will become crunchier as they cook along side the whole sprouts, sopping up all of the truffle oil and collecting salt, adding savory flavor and variation in texture.

To prepare the sliced Brussels sprouts, first remove the stems and outside leaves, and cut the notch into the bottom. Then, cut in ¼-inch thick slices. We put The World’s Greatest™ Handy Dandy Super Slicer to work (To be notified when it’s available, Contact Us) which makes quick work of slicing any soft veggie or fruit in uniform widths, plus it locks in a closed position for drawer storage.  To note, if you have tough or very large Brussels sprouts, opt for a knife. The Handy Dandy Super Slicer works well if you have small, delicate sprouts. (Ergo Chef’s Pro Series Utility Knife is a great choice, with it’s ergonomic handle.)

Brussels Sprout in The World's Greatest Handy Dandy Super Slicer

Brussels sprout in The World’s Greatest Handy Dandy Super Slicer

Place both whole and sliced Brussels sprouts in a roasting pan or pie dish. In this recipe, we used Rose’s Perfect Pie Plate. Toss with 2 tbsp. truffle oil until the sprouts are well coated and sprinkle with 1/2 tsp. of Himalayan sea salt (you may prefer to add more to taste, after cooking) and a 1/2 tsp. or a few twists of fresh ground black pepper.

Brussels sprouts tossed with truffle oil and sea salt

Brussels sprouts tossed with truffle oil and sea salt

Brussels sprouts in Rose's Perfect Pie Plate, before roasting

Brussels sprouts in Rose’s Perfect Pie Plate, before roasting

Place the Brussels sprouts on the top rack of a 400-degree oven and cook for 20 minutes, then remove and stir so that the sprouts get coated with the truffle oil and salt that has migrated to the bottom of the pie plate. Put back in the 400 degree oven and cook for another 15 minutes, or until sprouts are browned. Note, the smaller pieces may brown more and have crunchier edges than the whole Brussels sprouts. The two compliment each other nicely.

Roasted brussels sprouts with truffle oil and sea salt

Roasted Brussels sprouts with truffle oil and sea salt

Variations:

If you’d like to mix it up, here are a couple variations I’ve tried.

Use plain olive oil if you or your guests are not fond of truffles.

Toss in pancetta with the Brussels sprouts at the time roasting begins. This imparts a delicious flavor, and fills the kitchen with a wonderful aroma of cooking bacon.

Add nuts during the last 5 minutes of cooking. Slivered almonds, pine nuts, or pecans are all delicious, sprinkled on top.

Add a 1/2 cup of grated cheese, such as Grana Padano or Romano, 5 minutes before roasting time is up. Stir in, and roast for the remaining time.

Contributed by Nicole H., of HIC