Tag Archives: pumpkin seeds

Cauliflower, Pumpkin Seeds, Breadcrumbs from splendid table

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  • vegetable stock 2 cups/480ml
  • cauliflower 2 lb 2 oz/1kg
  • olive oil
  • fresh white breadcrumbs
  • ⅔ cup/50g
  • parsley leaves ½ cup/10g
  • pumpkin seeds 3 tablespoons
  • fresh horseradish 1 tablespoon

Bring the vegetable stock to a boil in a medium saucepan. Trim the cauliflower, then cut into “steaks” about ¾ inch/2cm thick. Lower these into the boiling stock, then decrease the heat so that the stock simmers. Partially cover the pan with a lid and let cook till the cauliflower is soft enough to pierce effortlessly with a skewer — a matter of fifteen minutes or so.

While the cauliflower cooks, warm 3 tablespoons of olive oil in a shallow pan, then add the breadcrumbs and cook till golden, constantly stirring and tossing so they color evenly. Roughly chop the parsley and pumpkin seeds, and fold into the breadcrumbs with the horseradish. Season with salt and pepper and set aside.

Blend half the cauliflower steaks to a smooth cream in a blender or food processor with approximately half the hot stock, seasoning as you go.

Warm a glug or two of olive oil in a frying pan, lower in the reserved, cooked cauliflower slices, carefully drained, and fry till golden. Gently turn and cook the other side till lightly crisp around the edges. They may fall apart a little, no matter. Divide the cauliflower purée between two plates, slip the fried cauliflower on top, then season with the crumbs and seeds.

Tips and tricks: 

  • Keeping the slices of cauliflower on the thick side will help the slices hold together. The pieces that stand proud in the stock and cook in the steam are the ones to fry. Those that cook under the liquid are the ones to purée. They will absorb some of the flavors of your stock.
  • Snippets of crisp bacon, pancetta, or pork crackling could be introduced to the breadcrumb and parsley crumble. A trickle of cream and a handful of grated Pecorino would be a worthwhile addition to the cauliflower purée. The sauce, topped with a little grated Parmesan, could be spooned over the cauliflower and broiled, to create a toasted crust.

Squash With Chili Yogurt and Cilantro Sauce washington post

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  • 1 large butteyumrnut squash (3 pounds)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 3/4 ounces cilantro, leaves and stems, plus more leaves for garnish
  • 1 small clove garlic, crushed
  • 2 1/2 tablespoons hulled pumpkin seeds
  • 1 cup regular or low-fat plain Greek yogurt
  • 1 1/2 teaspoons Sriracha (may substitute another savory chili sauce), plus more as needed

Position racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have two rimmed baking sheets at hand.

Cut the squash in half lengthwise. Discard the seeds, then cut the flesh into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the oil, 3/4 teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash pieces on the baking sheets skin side down and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.

To make the herb paste, combine the cilantro, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a mini food processor; puree to form a smooth paste.

Reduce the oven temperature to 350 degrees. Spread the pumpkin seeds on a baking sheet and roast for 6 to 8 minutes. Their outer skins will pop open, and the seeds will become light and crispy. Let them cool.

To serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and drizzle the spicy yogurt sauce, then the herb paste, over the top. (Or swirl the yogurt sauce and herb paste together if you like.) Scatter the pumpkin seeds on top, followed by the extra cilantro leaves and additional Sriracha, if desired, and serve.

 

Massaged Kale Salad – Aarti Sequeira, 2010

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If using baby or tender kale DO NOT massage it as it will disappear to nothing
1 bunch kale (black kale is especially good), stalks removed and
discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.  Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. Serves 4