Cooking The Books

IMages and recipes from my collection

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Hay-On-Wye

Off to the The Land Of Forgotten Cook Books for the weekend, primarily for the festival but will take the opportunity to seek out a few more cook books whilst I’m there. Who knows what gems lurk in the dusty back room shelves of some of these places?

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Off to Hampton Court Palace at the weekend for their Tudor cookery demonstration, so I thought I’d reproduce a recipe here, and in proper Tudor English too ! Going to have a go at this some time over Christmas…

Off to Hampton Court Palace at the weekend for their Tudor cookery demonstration, so I thought I’d reproduce a recipe here, and in proper Tudor English too ! Going to have a go at this some time over Christmas…

Notes

Roasted Pumpkin Seeds Recipe

Roasted Pumpkin Seeds recipe

Spicy Roasted Pumpkin Seeds

On what other day of the year do you roast your own pumpkin seeds but on about October 29? This year, I’ve decided to coat my pumpkin seeds with savory spices, but believe me, pumpkin seeds are divine when roasted with just a little bit of olive oil and a LOT of salt.

Getting the seeds out of the pumpkin wasn’t as hard as I thought it was going to be. If you paw through them while you rinse them, the remaining pieces of pulp come right off.

Rinsing the Seeds

Rinsing the Seeds

After just a few minutes of rinsing

After just a few minutes of rinsing

There are lots of different choices to make when roasting pumpkin seeds. Do you boil them first or shoot them straight into the oven? Do you roast them at high heat, like 400˚F? Or do you slow roast them at 275˚F or 300˚F? Do you coat them with goodies or just let them stand on their own with a little salt? So far this season, I’ve done them two different ways and both were great in their own way, so I’m beginning to think you really can’t screw up pumpkin seeds (unless you burn them). The first way was with my friend Karen. She threw them in a 400˚F oven with a LOT of salt and some olive oil. It took about 15 minutes. They were great right out of the oven. Well, not right out of the oven. Ouch. Those were the ones garnishing my Pumpkin Sage Soup awhile back. And then today, I went for the slow roast with lots of stuff caked on. These also were great. They stood the test of time a bit better than the earlier ones did in both the flavor and texture categories, but they did not outdo the first ones while still warm. Decisions, decisions.

DarrenBarr, a member of StreamingGourmet, has a pumpkin seed recipe video that I really like. The spices he uses are a little different than the ones I chose, but the concept is similar. And it’s really funny to watch him using a hair dryer to get his seeds nice and dry. You can check out his other recipes and videos at his site, Making It With Darren.

Darren bakes his pumpkin seeds for almost an hour in a 300˚F oven, but I found that I needed to take mine out after just over 30 minutes. My pumpkin seeds weren’t totally dry when they went into the oven either, which made me think that they would take at least 45 minutes to get crispy. But 30 was enough, so make sure that you check on your roasting seeds frequently to prevent burning them.

Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds
Yields 1 cup

Ingredients

1 cup raw pumpkin seeds, well rinsed and patted dry
2 Tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp garlic pepper
1/2 tsp dried thyme
1/2 tsp Spanish paprika
1 tsp sea salt + more to taste

Method

1. Preheat the oven to 300˚F. Spray a large cookie sheet with nonstick cooking spray.

2. Once the seeds are rinsed and patted dry, mix the butter, Worcestershire sauce and the rest of the seasonings together in a large zip lock bag. Dump in the seeds, seal the bag and shake it about until the seeds are evenly coated.

3. Spread the seeds evenly on the cookie sheet in a single layer. Bake for 30-45 minutes, checking on them and flipping them over every 10 minutes.

4. Allow to cool slightly and either eat warm from the oven or toss them on a salad or make them in the recipe that will be posted tomorrow. You’ll see!

Spicy Roasted Pumpkin Seeds

(thanks to http://mixxnews.com/roasted-pumpkin-seeds-recipe.htm)

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This is from the excellent ‘50 Great Curries of India’ by Camellia Panjabi - the best Indian cook book I own. Butter Chicken is a rich and flavoursome curry and is typical of the recipes in the book in that it is uncomplicated but produces fantastic results.

50 Great Curries of India - ISBN 978-1856268196

Notes

Borlotti Bean Mole with Roast Winter Squash Saw this on the great food blog 101cookbooks. It’s from Dennis Cotter’s Wild Garlic, Gooseberries and Me and is a very comforting vegetarian dish, especially as the nights are now creeping in…. ~1 1/2 cups (7 ounces) fresh borlotti beans ~1 1/2 cups (7 ounces) winter squash olive oil 4 - 5 big leaves of kale (3 1/2 ounces) 2 tablespoons butter 1 medium onion, chopped 2 - 4 red jalapeno chiles, halved, seeded, and chopped 2 garlic cloves, chopped 1 pound of fresh plum tomatoes, chopped or 14-ounce can 2 teaspoons paprika 1 ounce of almonds, dark roasted and finely ground 2 ounces dark 70% dark chocolate, broken into pieces salt Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside. Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 130C/ 250F / Gas mark 1/2. (hs note: alternately, you can brown the squash in a skillet.) Without removing the central stem, cut the kale across the leaf into 2cm / 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours. Serves 4. {From Wild Garlic, Gooseberries & Me, Dennis Cotter ISBN 0007251971}

Borlotti Bean Mole with Roast Winter Squash

Saw this on the great food blog 101cookbooks.

It’s from Dennis Cotter’s Wild Garlic, Gooseberries and Me and is a very comforting vegetarian dish, especially as the nights are now creeping in….

~1 1/2 cups (7 ounces) fresh borlotti beans
~1 1/2 cups (7 ounces) winter squash
olive oil
4 - 5 big leaves of kale (3 1/2 ounces)
2 tablespoons butter
1 medium onion, chopped
2 - 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound of fresh plum tomatoes, chopped or 14-ounce can
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt

Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside.

Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 130C/ 250F / Gas mark 1/2. (hs note: alternately, you can brown the squash in a skillet.)

Without removing the central stem, cut the kale across the leaf into 2cm / 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours.

Serves 4.

{From Wild Garlic, Gooseberries & Me, Dennis Cotter ISBN 0007251971}

Notes

Roast shoulder of lamb stuffed with saffron rice This classic dish is a bit of a wow - it looks impressive and the flavours are beautifully evocative. Serves 4-6. saffron rice 1 shoulder of lamb, about 1.6-1.8 kg, boned and trimmed of most skin and fat 3 tbsp olive oil sea salt and black pepper 75ml water 4 tbsp orange-blossom water or finely grated zest and juice of 1 orange to serve: blanched and braised chard or braised spinach 200g homemade or Greek yogurt, thinned with 2 tbsp milk, with crushed garlic clove and a good pinch of salt Cook the saffron rice (see recipe below) and set aside. Preheat the oven to 220 C/gas mark 7. Place the shoulder, skin-side down, on a board and open out fully. Put half, or as much as will fit, of the saffron rice into the pockets of the boned lamb, roll up and tie with string. Place a large roasting tray on the hob, over a medium heat, add the olive oil and brown all sides of the lamb until sealed. Season the lamb with salt and pepper, place in the oven and roast for about 1 to 1.5 hours or until the meat is pink inside. Remove, transfer the lamb to a board and let it rest for 10 minutes, loosely covered with foil. Meanwhile, make the gravy. Pour off any fat and return the roasting tray to the hob and heat over a medium heat. Add the water and orange-blossom water (or zest and juice) and bring to a gentle simmer, scraping the meat juices off the bottom of the pan. Taste for seasoning, transfer to a small saucepan or bowl and keep hot. When you are ready to eat, slice the lamb and serve with the orange-blossom gravy over the top, the rest of the saffron rice (warmed) on the side, some braised chard or spinach, and a little yogurt. Saffron rice Saffron rice is eaten at weddings and on special occasions throughout much of the Muslim world. It is an elegant rice, subtly scented with butter and spice. This dish can be made in 15 minutes if the rice has been soaked. Serves 4. 80g unsalted butter cinnamon stick 5 whole green cardamom pods, cracked 3 whole black peppercorns 200g basmati rice, washed and soaked in salted water for 3 hours 2 tbsp roughly chopped pistachio nuts (optional) 2 tbsp barberries (optional) sea salt 1 good pinch of saffron threads (about 100 threads) infused in 4 tbsp boiling water to serve: 200g homemade or Greek yogurt, seasoned with 1 crushed garlic clove, salt and pepper caramelised crispy onions Melt the butter in a saucepan over a medium to low heat. Add the cinnamon, cardamom pods and black peppercorns and gently fry the spices until their aromas start to be released (about 4 minutes). Drain the rice well, add it to the butter, and stir to coat for a minute. Turn up the heat to medium to high. If you are using pistachios and/or barberries, stir them in now. Pour enough water over the rice to cover it roughly by 1cm, and season with salt. Rest some greaseproof paper on the surface of the water, then place a lid on the pan, bring to the boil and simmer for 5 minutes. Lift the lid and paper off the pan and drizzle the saffron water evenly over the rice. Replace the paper and lid. Turn down the heat to medium to low and cook for 4-5 minutes. Serve with the seasoned yogurt on the side and caramelised crispy onions on top. {From The Moro Cookbook, Ebury Press, ISBN 978-0091880842}

Roast shoulder of lamb stuffed with saffron rice

This classic dish is a bit of a wow - it looks impressive and the flavours are beautifully evocative. Serves 4-6.

saffron rice
1 shoulder of lamb, about 1.6-1.8 kg, boned and trimmed of most skin and fat
3 tbsp olive oil
sea salt and black pepper
75ml water
4 tbsp orange-blossom water or finely grated zest and juice of 1 orange

to serve:

blanched and braised chard or braised spinach
200g homemade or Greek yogurt, thinned
with 2 tbsp milk, with crushed garlic clove
and a good pinch of salt

Cook the saffron rice (see recipe below) and set aside. Preheat the oven to 220 C/gas mark 7.

Place the shoulder, skin-side down, on a board and open out fully. Put half, or as much as will fit, of the saffron rice into the pockets of the boned lamb, roll up and tie with string. Place a large roasting tray on the hob, over a medium heat, add the olive oil and brown all sides of the lamb until sealed. Season the lamb with salt and pepper, place in the oven and roast for about 1 to 1.5 hours or until the meat is pink inside. Remove, transfer the lamb to a board and let it rest for 10 minutes, loosely covered with foil.

Meanwhile, make the gravy. Pour off any fat and return the roasting tray to the hob and heat over a medium heat. Add the water and orange-blossom water (or zest and juice) and bring to a gentle simmer, scraping the meat juices off the bottom of the pan. Taste for seasoning, transfer to a small saucepan or bowl and keep hot. When you are ready to eat, slice the lamb and serve with the orange-blossom gravy over the top, the rest of the saffron rice (warmed) on the side, some braised chard or spinach, and a little yogurt.

Saffron rice

Saffron rice is eaten at weddings and on special occasions throughout much of the Muslim world. It is an elegant rice, subtly scented with butter and spice. This dish can be made in 15 minutes if the rice has been soaked. Serves 4.

80g unsalted butter
cinnamon stick
5 whole green cardamom pods, cracked
3 whole black peppercorns
200g basmati rice, washed and soaked in salted water for 3 hours
2 tbsp roughly chopped pistachio nuts (optional)
2 tbsp barberries (optional)
sea salt
1 good pinch of saffron threads (about 100 threads) infused in 4 tbsp boiling water

to serve:

200g homemade or Greek yogurt, seasoned
with 1 crushed garlic clove, salt and pepper
caramelised crispy onions

Melt the butter in a saucepan over a medium to low heat. Add the cinnamon, cardamom pods and black peppercorns and gently fry the spices until their aromas start to be released (about 4 minutes). Drain the rice well, add it to the butter, and stir to coat for a minute. Turn up the heat to medium to high. If you are using pistachios and/or barberries, stir them in now. Pour enough water over the rice to cover it roughly by 1cm, and season with salt. Rest some greaseproof paper on the surface of the water, then place a lid on the pan, bring to the boil and simmer for 5 minutes. Lift the lid and paper off the pan and drizzle the saffron water evenly over the rice. Replace the paper and lid. Turn down the heat to medium to low and cook for 4-5 minutes.

Serve with the seasoned yogurt on the side and caramelised crispy onions on top.

{From The Moro Cookbook, Ebury Press, ISBN 978-0091880842}