Waiting for me on the hold shelf of the library last Wednesday was Sara Forte’s The Sprouted Kitchen, Noah and Rae Bernamoff’s The Mile End Cookbook, and Yotam Ottolenghi and Sami Tamimi’s Jerusalem. The timing is perfect, because not only is Toronto in the midst of a week of wind & rain, but we’re also on the cusp of November, the month of bleak desolation that comes post-leaves but pre-snow. For balance, November’s grey outdoors need an interior that’s warm, bright and delicious. With three new cookbooks to keep me busy, I feel well prepared. I took on my first project Friday after work: toasty nuts from The Sprouted Kitchen.
Did we ever put these nuts to work. First, we ate them as a pre-dinner snack. So good. Then, when Tingting came by for dinner, we sprinkled them over the Kitchn’s recipe for fettuccine with roast butternut squash, brown butter & sage. So good. On Saturday, Dave put them on top of his roast beet & spinach salad. So good. And that was when we realized they were all gone, 24 hours after I started making them. I’d miss them already if I wasn’t so distracted by everything else in Forte’s cookbook that I want to make. November, you’re going to be delicious.
from The Sprouted Kitchen
1 egg white
2 1/2 tbsp maple syrup
1/4-1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp seal salt
2 1/2 cup raw unsalted nuts
2 tbsp flax seeds
3 tbsp quinoa
1 1/2 tbsp rosemary, finely chopped
1. Whisk the egg white in a medium bowl until light and frothed. Add maple syrup, cayenne pepper, black pepper, and salt; whisk to combine. Add remaining ingredients and stir to combine until the nuts are evenly coated.
2. Arrange nuts on a baking sheet lined with parchment paper. Bake at 300 degrees for 25-30 minutes, or until just browned. Cool to room temperature before serving or storing.