Happy Halloween! Halloween is an important holiday for Jake and his family so we wanted to post a little something special to show our love.
It's been a rough week for us and though we haven’t had the energy for much, we weren't going to let anything stop us from carving pumpkins. Our friend Bren joined us for the ritual and - always the curator - insisted we have one classic pumpkin and one decorated with the countenance of America’s favorite witch: Michele Bachmann.
While Silka and Bren worked diligently on their masterpiece Jake cleaned the seeds for roasting. Generally we just throw some oil and salt on the seeds, put them in the oven and call it a day. But this year we decided to spice it up a little. We went straight to our cooking bible, Mark Bittman’s How To Cook Everything, and adapted his recipe to fit the contents of our cupboards. The results: AMAZING!!
While referring to Bittman was key, we're convinced that using our new sel gris noirmoutier from The Meadow had a lot to do with how amazing these turned out. Luckily, pumpkin seed season doesn't end with Halloween!
Fiery Roasted Pumpkin Seeds
Adapted from Mark Bittman's How To Cook Everything
+ 2 cups of washed seeds, patted dry
+ 2 tablespoons of sunflower oil
+ 1 teaspoon allepo
+ 1 teaspoon chipotle
+ ½ teaspoon cayenne
+ ½ teaspoon cumin
+ 1 teaspoon sel gris
1. Mix the spices and oil together in a bowl. Add seeds to mixture and toss so that all of the seeds are coated.
2. Lay out, in one layer, on a baking sheet and place in oven at 350 for about 35 minutes. Toss occasionally.