Nuts in the Kitchen Read Online Free PDF Page B
Author: Susan Herrmann Loomis
teaspoon hot paprika
Several grinds of black pepper, preferably Tellicherry
2 tablespoons cocoa nibs (optional)
1 generous teaspoon fleur de sel
Note: If you cannot find cocoa nibs, don’t be concerned. They are a lovely little addition, but the nuts are exquisite without them.
Move past the nuts’ over-roasted appearance, which comes from the cocoa, and get to the heart of the matter. You will understand well and truly that beauty is only skin-deep.
1. Preheat the oven to 350°F (180°C).
2. Spread the nuts in a jelly-roll pan and bake until they begin to smell toasty and turn golden, about 10 minutes. Be very careful as you toast the nuts, and pay attention with your nose as it will tell you when the nuts are perfectly roasted. Remove the nuts from the oven, but leave the oven on.
3. While the nuts are toasting, heat the butter with the honey and brown sugar over low heat in a heavy saucepan large enough to hold the nuts, stirring so that the sugar dissolves. Whisk in the cocoa powder, cinnamon, hot paprika, and pepper and immediately remove from the heat.
4. Add the lightly toasted nuts to the honey mixture, with the cocoa nibs, if using. Mix them gently but thoroughly, using a rubber spatula, until the nuts are coated with the honey mixture and the cocoa nibs are thoroughly incorporated. Fold in the fleur de sel.
5. Spread the nuts evenly in one layer in the pan and return them to the oven. Bake, stirring once or twice, until the nuts are golden and smell toasty, and the glaze is mostly dried and adhering to them, 8 to 10 minutes. Remove from the oven and let the nuts cool.
6. Serve the nuts immediately or store in an airtight container for up to 1 week.
Kaffir Peanuts
Makes 2 cups (about 320 g)
This recipe takes the humble peanut to new heights by removing it from the baseball park or a table in front of the TV and putting it on the dinner table or bar. This is the creation of Andy Ricker, owner of Pok Pok restaurant and whiskey bar in Portland, Oregon, the only authentic Thai street food restaurant on the Pacific Coast of the United States. Kaffir peanuts are salty, they’re spicy, they’re perfumed, and they are crisp—they’ll be gone before you know it.
2 cups (500 ml) mild oil, such as safflower
½ cup gently packed kaffir lime leaves, stemmed
6 whole bird’s-eye or Thai chiles
2 cups (320 g) raw red-skinned peanuts
1 teaspoon ne sea salt, or to taste
Note: Deep-frying peanuts is not hard, but it takes eagle eyes and an attentive nose to survey the heat and remove those peanuts from the fat well before they begin to turn too dark, as they continue to cook once they’ve left the fat.
Note, too, that the kaffir lime leaves, which can be found at Asian and international groceries, and peppers are part of the dish, right along with the peanuts.
1. In a wok or smallish deep skillet, heat the oil to 350°F (180°C).
2. Add the kaffir leaves to the oil—be careful, as they will sputter and spit. As soon as all the leaves are in the oil, remove them and drain on paper towels. They will turn slightly golden but should be mostly dark green.
3. Add the chiles to the oil and cook until they are slightly golden, 2 to 3 minutes. Remove from the oil and drain on paper towels.
4. Prepare a sieve by setting it over a medium bowl.
5. Add the peanuts to the oil, turn down the heat slightly, and fry the peanuts until they are light golden, 7 to 8 minutes, stirring occasionally. Every batch of peanuts will fry differently, so you need to stay near them, and if they look and smell as though they are cooking more quickly than indicated, transfer them to the waiting sieve to drain. Blot them gently with paper towels if you feel they have retained too much oil.
6. When the peanuts have cooled but are still quite warm, transfer them to a large bowl. Add the lime leaves, the chiles, and the salt and stir using your hands, breaking up the lime leaves and
Several grinds of black pepper, preferably Tellicherry
2 tablespoons cocoa nibs (optional)
1 generous teaspoon fleur de sel
Note: If you cannot find cocoa nibs, don’t be concerned. They are a lovely little addition, but the nuts are exquisite without them.
Move past the nuts’ over-roasted appearance, which comes from the cocoa, and get to the heart of the matter. You will understand well and truly that beauty is only skin-deep.
1. Preheat the oven to 350°F (180°C).
2. Spread the nuts in a jelly-roll pan and bake until they begin to smell toasty and turn golden, about 10 minutes. Be very careful as you toast the nuts, and pay attention with your nose as it will tell you when the nuts are perfectly roasted. Remove the nuts from the oven, but leave the oven on.
3. While the nuts are toasting, heat the butter with the honey and brown sugar over low heat in a heavy saucepan large enough to hold the nuts, stirring so that the sugar dissolves. Whisk in the cocoa powder, cinnamon, hot paprika, and pepper and immediately remove from the heat.
4. Add the lightly toasted nuts to the honey mixture, with the cocoa nibs, if using. Mix them gently but thoroughly, using a rubber spatula, until the nuts are coated with the honey mixture and the cocoa nibs are thoroughly incorporated. Fold in the fleur de sel.
5. Spread the nuts evenly in one layer in the pan and return them to the oven. Bake, stirring once or twice, until the nuts are golden and smell toasty, and the glaze is mostly dried and adhering to them, 8 to 10 minutes. Remove from the oven and let the nuts cool.
6. Serve the nuts immediately or store in an airtight container for up to 1 week.
Kaffir Peanuts
Makes 2 cups (about 320 g)
This recipe takes the humble peanut to new heights by removing it from the baseball park or a table in front of the TV and putting it on the dinner table or bar. This is the creation of Andy Ricker, owner of Pok Pok restaurant and whiskey bar in Portland, Oregon, the only authentic Thai street food restaurant on the Pacific Coast of the United States. Kaffir peanuts are salty, they’re spicy, they’re perfumed, and they are crisp—they’ll be gone before you know it.
2 cups (500 ml) mild oil, such as safflower
½ cup gently packed kaffir lime leaves, stemmed
6 whole bird’s-eye or Thai chiles
2 cups (320 g) raw red-skinned peanuts
1 teaspoon ne sea salt, or to taste
Note: Deep-frying peanuts is not hard, but it takes eagle eyes and an attentive nose to survey the heat and remove those peanuts from the fat well before they begin to turn too dark, as they continue to cook once they’ve left the fat.
Note, too, that the kaffir lime leaves, which can be found at Asian and international groceries, and peppers are part of the dish, right along with the peanuts.
1. In a wok or smallish deep skillet, heat the oil to 350°F (180°C).
2. Add the kaffir leaves to the oil—be careful, as they will sputter and spit. As soon as all the leaves are in the oil, remove them and drain on paper towels. They will turn slightly golden but should be mostly dark green.
3. Add the chiles to the oil and cook until they are slightly golden, 2 to 3 minutes. Remove from the oil and drain on paper towels.
4. Prepare a sieve by setting it over a medium bowl.
5. Add the peanuts to the oil, turn down the heat slightly, and fry the peanuts until they are light golden, 7 to 8 minutes, stirring occasionally. Every batch of peanuts will fry differently, so you need to stay near them, and if they look and smell as though they are cooking more quickly than indicated, transfer them to the waiting sieve to drain. Blot them gently with paper towels if you feel they have retained too much oil.
6. When the peanuts have cooled but are still quite warm, transfer them to a large bowl. Add the lime leaves, the chiles, and the salt and stir using your hands, breaking up the lime leaves and
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