Nuts in the Kitchen Read Online Free PDF
Author: Susan Herrmann Loomis
recipe to represent Sue and pecans. So delicious, so tempting, it is almost too sinful to print. Honestly, these seasoned nuts, which I like to serve as an apéritif, push even the most righteous into decline, for it is impossible to eat just one. They are crisp, they are sweet, they are salty, and they are simply delicious. They will keep, but I doubt that there will ever be, anywhere, any to store.
1 / 3 cup (65 g) vanilla sugar (Chapter Breakfast)
1 teaspoon ground cinnamon, preferably from Vietnam
1 large egg white
Pinch of ne sea salt
3 cups (350 g) pecans
1 cup (150 g) almonds, coarsely chopped
¼ cup (30 g) sesame seeds
¼ teaspoon fleur de sel
Note: Stay nearby as these toast, for they can turn the burn corner very quickly.
1. Preheat the oven to 350°F (180°C).
2. In a small bowl, whisk together the sugar and cinnamon.
3. In a medium bowl, whisk the egg white with the sea salt just until the egg white foams. Add the nuts and sesame seeds and stir to coat. Add the cinnamon sugar mixture and toss with the nuts until they are thoroughly coated. Sprinkle with the fleur de sel. Turn the nuts out onto a jelly-roll pan and toast in the center of the oven until they are golden and smell like heaven, 15 to 20 minutes.
4. Remove the nuts from the oven and let them cool on the pan. They will cool into clumps. To serve, break up the clumps. These nuts will keep in an airtight container for up to 2 weeks. They can also be frozen for up to 2 months.
Lime and Pepper Cashews
Makes 2 cups (285 g)
This recipe was inspired by a delicious salad I had while I was in Thailand. The salad was, quite literally, this mixture atop a bed of fresh, crisp lettuce. Always on the lookout for appetizers, I immediately decided the undressed lettuce was superfluous and this would be a perfect appetizer. I was barely in the door from my trip when I made this, and with its mix of salty, spicy, tangy it was an instant hit.
2 cups (500 ml) mild cooking oil, such as safflower or grapeseed
2 cups (285 g) raw cashews
3 small fresh medium to hot red peppers, thinly sliced
1 tablespoon fresh lime juice
Note: The lime juice settles into the cashews over time, softening them just slightly, making leftovers as good as those warm from the oil!
1. Place a sieve over a bowl.
2. Place the oil in a wok or deep saucepan and heat over medium heat to about 375°F (190°C). Add the cashews and cook, stirring constantly, until they are deep golden, about 4 minutes. Using a slotted spoon, transfer the nuts to the sieve. Salt them generously, then toss several times so the salt is well mixed with the nuts. Let the nuts drain in the sieve for at least 10 minutes, then transfer the nuts to a medium bowl and thoroughly toss them with the rounds of pepper. Drizzle the lime juice over the nuts, toss again thoroughly, taste for seasoning, and serve immediately.
3. These will keep for up to 1 week. They don’t need to be in an airtight container and, in fact, shouldn’t be because they are moist and might mold. Storage is unlikely to be an issue, however, for these do simply disappear!
Cocoa Nuts with Fleur de Sel
Makes about 3 cups
David Lebovitz, pastry chef, cookbook author, and friend, made these for me on one of his visits, and I proceeded to embarrass myself by nibbling away at them as though driven by an unseen force. I had good company, as others in the crowd did the same. These nuts have become part of my repertoire, and I offer the recipe here with David’s blessing. I hope that you will pick up and carry the Cocoa Nuts with Fleur de Sel baton, as it deserves to have its message spread throughout the world.
3 cups (about 420 g) raw, very fresh mixed nuts such as cashews, almonds, pecans, hazelnuts
3 tablespoons (45 g) unsalted butter, melted
1 tablespoon aromatic mild honey such as lavender
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon ground cinnamon
1 / 8
1 / 3 cup (65 g) vanilla sugar (Chapter Breakfast)
1 teaspoon ground cinnamon, preferably from Vietnam
1 large egg white
Pinch of ne sea salt
3 cups (350 g) pecans
1 cup (150 g) almonds, coarsely chopped
¼ cup (30 g) sesame seeds
¼ teaspoon fleur de sel
Note: Stay nearby as these toast, for they can turn the burn corner very quickly.
1. Preheat the oven to 350°F (180°C).
2. In a small bowl, whisk together the sugar and cinnamon.
3. In a medium bowl, whisk the egg white with the sea salt just until the egg white foams. Add the nuts and sesame seeds and stir to coat. Add the cinnamon sugar mixture and toss with the nuts until they are thoroughly coated. Sprinkle with the fleur de sel. Turn the nuts out onto a jelly-roll pan and toast in the center of the oven until they are golden and smell like heaven, 15 to 20 minutes.
4. Remove the nuts from the oven and let them cool on the pan. They will cool into clumps. To serve, break up the clumps. These nuts will keep in an airtight container for up to 2 weeks. They can also be frozen for up to 2 months.
Lime and Pepper Cashews
Makes 2 cups (285 g)
This recipe was inspired by a delicious salad I had while I was in Thailand. The salad was, quite literally, this mixture atop a bed of fresh, crisp lettuce. Always on the lookout for appetizers, I immediately decided the undressed lettuce was superfluous and this would be a perfect appetizer. I was barely in the door from my trip when I made this, and with its mix of salty, spicy, tangy it was an instant hit.
2 cups (500 ml) mild cooking oil, such as safflower or grapeseed
2 cups (285 g) raw cashews
3 small fresh medium to hot red peppers, thinly sliced
1 tablespoon fresh lime juice
Note: The lime juice settles into the cashews over time, softening them just slightly, making leftovers as good as those warm from the oil!
1. Place a sieve over a bowl.
2. Place the oil in a wok or deep saucepan and heat over medium heat to about 375°F (190°C). Add the cashews and cook, stirring constantly, until they are deep golden, about 4 minutes. Using a slotted spoon, transfer the nuts to the sieve. Salt them generously, then toss several times so the salt is well mixed with the nuts. Let the nuts drain in the sieve for at least 10 minutes, then transfer the nuts to a medium bowl and thoroughly toss them with the rounds of pepper. Drizzle the lime juice over the nuts, toss again thoroughly, taste for seasoning, and serve immediately.
3. These will keep for up to 1 week. They don’t need to be in an airtight container and, in fact, shouldn’t be because they are moist and might mold. Storage is unlikely to be an issue, however, for these do simply disappear!
Cocoa Nuts with Fleur de Sel
Makes about 3 cups
David Lebovitz, pastry chef, cookbook author, and friend, made these for me on one of his visits, and I proceeded to embarrass myself by nibbling away at them as though driven by an unseen force. I had good company, as others in the crowd did the same. These nuts have become part of my repertoire, and I offer the recipe here with David’s blessing. I hope that you will pick up and carry the Cocoa Nuts with Fleur de Sel baton, as it deserves to have its message spread throughout the world.
3 cups (about 420 g) raw, very fresh mixed nuts such as cashews, almonds, pecans, hazelnuts
3 tablespoons (45 g) unsalted butter, melted
1 tablespoon aromatic mild honey such as lavender
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon ground cinnamon
1 / 8
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