PUMPKIN SEED SPAETZLE
Pumpkin seeds give earthy flavor and lovely color to this side dish.
Provided by Andrew Chase
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl. Stir in flour mixture.
- Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. do ahead Can be made 2 hours ahead. Let stand at room temperature. Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
- Transfer spaetzle to large bowl. Drizzle pumpkin seed oil over and serve.
- Also known as pepitas; available at many supermarkets and at natural foods stores and Latin markets.
- ** Available at specialty foods stores and from culinarydistrict.com.
PUMPKIN SEED SPAETZLE(AUSTRIA)
Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of New Austrian Cuisine, via Bon Appetit. The original recipe calls for pumpkin seed oil, but as it may be hard to find I have substituted sunflower seed oil. You will need a spaetale maker, ricer, or piping bag to make the spaetzle.
Provided by Sharon123
Categories Austrian
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin or sunflower seed oil(this might be good with walnut oil too) in large bowl. Stir in flour mixture.
- Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle(you can also use a rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle). . Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl.
- DO AHEAD:.
- Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
- Transfer spaetzle to large bowl. Serve with some sunflower seed oil or olive oil, or drizzle over some more butter.
Nutrition Facts : Calories 249.4, Fat 13.5, SaturatedFat 5.2, Cholesterol 84.8, Sodium 362, Carbohydrate 24.9, Fiber 1.3, Sugar 0.3, Protein 7.6
PUMPKIN SEED SPREAD
My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
- Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
- Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
- Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
- Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 9.8 g, Fat 19.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 201.4 mg, Sugar 3.6 g
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