Sunday, October 19, 2008
Foods Fright Flight
Posted by Carrington Fox on Sun, Oct 19, 2008 at 9:24 AM
After carving three little pumpkins for three little Foxes, not only do I have carpal tunnel in my wrist from using the world’s bluntest knife, I also have enough pumpkin seeds to bury a headless horseman up to his neck. Rather than roast them all in standard-issue butter and salt, I am thinking of concocting three different spice blends—a flight, if you will. I’d like to have some sweet and some savory. Maybe a cinnamon-sugar seed, a rosemary-salt seed? Any other suggestions?
Comments (3)
Showing 1-3 of 3
I love tamari pumpkin seeds. Last year I made this recipe, has an extra kick with the cayenne.
Ingredients
1 tablespoon olive or canola oil
1 pound shelled pumpkin seeds
1/2 teaspoon cayenne pepper
4 teaspoons reduced sodium tamari sauce
1 to 2 teaspoons evaporated cane or natural brown sugar (optional)
Method
Heat oil in a large nonstick pan over medium heat. Add pumpkin seeds and sauté for 2 to 3 minutes until they start to pop and turn golden brown. Add cayenne, tamari and sugar. Continue to sauté for another minute or so, until seeds are coated, glossy and golden brown. Transfer to a sheet tray, carefully spread out in a single layer and set aside to let cool before serving.
like
dislike
Carve your pumpkins with a keyhole saw.It makes it quick and easy. Flavor seeds with curry and garlic.
I tested about 4 pumpkin seed recipes last year for a cooking stage thing, and I found something that worked and we liked it but it's not a flavor profil,e properly speaking. We boiled the seeds in salty water before toasting. This made then nicely salty and the hulls became brittle so they crack cleanly at a seam.
