Wednesday, October 31, 2012

Rosemary Parmesan Truffle Pumpkin Seeds

In order to get enough seeds for a batch (about 2 cups), I had to carve 2 medium-sized pumpkins.
Before turning these bad boys into a savory snack, you have to soak them in water to separate them from the pumpkin goo, clean them up with water, and let them air dry (which takes too long and I have no patience for) or put them on a baking sheet and pop them in the oven at 200 degrees for about 30 minutes, stirring them every 10 minutes so they don't stick.
When they are dried and ready to go, mix them in a bowl with:
1/2 teaspoon of truffle oil (if you don't like truffles, you can use an infused oil olive, such as garlic or Italian herbs)
1 tablespoon of unsalted butter
1/2 teaspoon of sea salt
1/2 teaspoon of pepper
1 teaspoon of freshly chopped rosemary

Toss well, then spread the seeds in a single layer on a baking sheet and bake for about 45 minutes in a 300 degrees preheated oven; stir occasionally. They should be golden brown. When you take them out, mix them with 1/4 cup of Parmesan cheese and you are ready to dig in!

Rosemary Parmesan Truffle Pumpkin Seeds

Happy Halloween!!!

-Chef Cat

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