Tag: salty

Mixed Nuts

With the holiday entertaining season getting closer with
each falling leaf, it’s time to start thinking about those easy, yet still kind
of fancy, snack recipes. These sweet, salty, spicy, party nuts are simple to
make, and will rival those expensive blends at the local Foodies-R-Us.

I find this technique much easier than the stovetop pan
method. You’ll get beautiful, perfectly frosted nuts that are roasted evenly,
with no bitter burned spots. Speaking of which, I played it pretty safe with
the cooking times, so you may be able to go a few minutes longer for a deeper
roast, but, don’t get greedy.

By the way, I always upload these videos to YouTube before I
publish the blog post, and I just finished reading the first few comments. Wow,
they sure have some wild imaginations over there! They claim the video is
loaded with innuendos and lowbrow, double entendre-based humor. How dare they!
They’re LOL’ing, ROFL’ing, and LMFAO’ing all over perfectly innocent recipe
directions. It’s nuts.

Anyway, I hope you give these delicious, candied mixed nuts
a try soon. Enjoy!

Ingredients for 4 cups of nuts:

1 cup raw walnut halves

1 cup raw pecan halves

1 cup unsalted, dry roasted almonds

1 cup unsalted, dry roasted cashews

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp cumin

1/4 tsp cayenne

*For the syrup:

1 or 2 tbsp butter

1/2 cup sugar

1/4 cup water

*Heat to a boil, cook one minute, and pour over nuts!

Cauliflower with salty eggnog – Salt & Pepper – Italian Cuisine

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Bound

Ingredients for 4 people

1) Cook the florets. Lava the cauliflower florets, immerse them in lightly salted boiling water and allow 7-8 minutes of cooking from the resumption of boiling. Drips the florets well and keep them aside. Or you can steam them: place the special basket on a pot with enough salted water to touch the edge, fix us the florets, preferably in a single layer, cover them with a lid and cook for 15-20 minutes from boiling. You put the raisins soaked in warm water to soften it.

2) Complete cooking. Warm up 3 tablespoons of oil in the non-stick pan, add the crushed and peeled clove of garlic, brown for a couple of minutes, add the drained and squeezed raisins and the pine nuts. Mix, let it cook for 2-3 minutes, then add the cauliflower florets. Season with salt and pepper and cook, stirring gently, for about ten minutes, so that they flavor well. Delete the garlic.

3) Make eggnog. Beat the egg yolks with the Parmesan cheese and a pinch of salt, using a whisk. Dilute with the warm vegetable broth, continuing to beat. You put the container in a bain-marie e cook for about ten minutes, whipping, until you get a thick, swollen and soft zabaglione. Serve the very hot florets with the zabaglione aside.

Posted on 30/01/2022

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Recipe Scones al bagòss with salty zabaglione – Italian Cuisine

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Ingrediants

300 g flour
90 g sparkling water
80 g grated bagòss
70 g soft butter
12 g baking powder for cakes
4 yolks
2-3 sage leaves
2 eggs
salt

Duration: 1 h

Level: Medium

Doses: 4 people

FOR THE SCONES
Jumbled up flour, baking powder, bagòss and chopped sage (remove the central rib of the leaves, if too large). Then mix with 1 egg and 60 g of butter, then gradually add the sparkling water.
Collect the dough into a ball, cover it and let it rest in the fridge for 10 minutes; then flatten it a little and, using a knife, cut it into irregular blocks of 25-30 g each; brush them with the other egg, beaten, and bake at 180 ° C for 12-13 minutes.

FOR THE SALTED ZABAGON
Jumbled up 4 egg yolks in a semi-spherical bowl with two pinches of salt, take them to a hot bain-marie, but not to the boil, and continue to mix with a whisk until the yolk becomes a little lighter; when it just begins to stick, remove it from the heat and continue stirring until it "pulls"; then add 10 g of soft butter and stir until it drips "like a ribbon".
Serve lukewarm scones with freshly made eggnog.

Recipe: Ilaria Cestelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Ingredients for 4 people

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