Wednesday, April 20, 2011

Nuts for Nuts and nutty movies

I love when this happens. A friend tried a few recipes from the old blog (three!) and then shared a recipe for Bar Nuts she thought I would like. Yay!

Danny Meyer, Union Square Cafe
(photo: Union Square Cafe)
It just so happens the recipe is from one of the restaurants Don and I used to eat at when he worked in NYC. The Union Square Cafe is Danny Meyer's restaurant. They have really yummy food. 

I actually met Danny when I went to the Food and Wine Festival in Aspen a jillion years ago. He gave a talk on pairing wine and food. I still remember sitting there taking notes as fast as I could so I wouldn't miss anything.

So I was pretty excited when I saw the recipe was from Union Square Cafe. I'll be whipping up a batch of these babies this weekend. For sure. 'Cuz nothing goes better with a bottle of wine than hot and spicy bar nuts. 

Here are both of our nut recipes. In case you're feeling really nutty. 

Union Square Cafe's Bar Nuts
(From Union Square Cafe and reader Melanie Haas.)

2 1/4 cups (18oz) assorted unsalted nuts (peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecan, whole unpeeled almonds)
2 T coarsely chopped fresh rosemary leaves
1/2 t. cayenne pepper
2 t. dark brown sugar
2 t. sea salt
1 T unsalted butter, melted

Preheat the oven to 350º

1. Toss the nuts in a large bowl to combine. Spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
2. In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. 
3. Toss the toasted nuts in the spice mix and serve warm.

And now for my recipe: Herb Salt Roasted Almonds

Herb Salt Roasted Nuts (photo: Melanie Haase)
Melanie took a photo of the almonds because she noticed I didn't have one. Gee, I wonder if she wouldn't mind taking a few others for me!? Thank you Melanie for the photo and the Bar Nuts recipe.

1 pound fresh raw almonds
2 t. salt
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1 T fresh oregano, chopped
t. olive oil
Fresh cracked pepper

Preheat oven to 300º

1. Pour the almonds in a colander and run a splash of cold water through them so they are barely moistened and can drain. Toss the almonds with the salt. Turn them onto a baking sheet in a single layer.
2. Bake for about 15 minutes, watching carefully. Shake the pan and turn the almonds over with a spatula. Return the pan to the oven for another 10 minutes or until you hear the first crackle. Beware: one minute too long and the almonds will burn!
3. Pour the almonds into a bowl and add the herbs, olive oil and toss well. Grind a little black pepper over the nuts and serve warm in a bowl. The almonds will keep in an airtight container for a few days.

Speaking of nuts....
Have any of you seen the movie Best in Show? It is one of my all-time favorite movies. One of my favorite scenes in when Harlan (who is from Pine Nut) tries to recall as many nuts as he can. Pistachio Nut, Macadamia Nut, Cashew Nut, Peanut.....such a funny movie.

1 comment:

  1. Wow! I'm so flattered! 'Twas a pleasure to try your delicious recipes, and help with the photo. I'm really enjoying your blog! -Melanie


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