KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>
Bookmark and Share
Pumpkin Seed Gremolata PDF Print E-mail

KosherEye.com

PumkinSeedGremolata
By Chef Laura Frankel

As a hint of fall and the produce and cooler weather to come, I am changing the traditional gremolata to a modern version.
I love pumpkin seeds and their nutty flavor. Gremolata is a brightly flavored relish/condiment that gives the OssoBuco its punch.

Ingredients

½ cup shelled pumpkin seeds (easily found in most grocery stores)
2 lemons, juiced and zested
1 orange, juiced and zested
3 cloves of garlic, chopped
1 large bunch of flat leaf parsley, finely chopped
¼ cup extra virgin olive oil
Kosher salt and pepper

Directions


Place a small saucepan over medium heat. Toast the pumpkin seeds until they begin to pop (about 3 minutes). Watch them carefully as they can go from perfect golden to blackened mess in moments!
Place all of the ingredients in a food processor and pulse until the mixture resembles coarse sand and holds together. You do not want a smooth paste, but more of a grainy pesto.
The gremolata can be made and stored covered, in the refrigerator, up to 1 day ahead of serving.

Notes

Serves approximately 6-8

Recipe: kosher, parve

 
<< Start < Prev 1271 1272 1273 1274 1275 1276 1277 1278 1279 1280 Next > End >>

Page 1275 of 1593
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3