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warmth.
I should do this more often…mainly because my house smells so lovely afterwards. It smells like Christmas? Or campfire? Maybe both- it just smells warm. Dont know what exactly prompted me to spend such a beautiful sunny Fall day inside roasting hazelnuts, but thats exactly what I did. Not that I didnt get outside…I did that too- took the dog on a long walk while my roasted nuts were cooling a top the stove. We wandered the neighborhoods and I loved Fall a little more not only because the light outside was so stunning but because the snack that awaited me back at the house was already making my teeth hurt. When we returned, I didnt even take the time to disconnect the mutts leash before grabbing a handful of the candied nuts and popping them in my mouth. Damn good. Spicy and sweet and roasty, a bit savory, a tad flowery and softly crunchy…these Candied Rosemary Hazelnuts magically elevate warmth to a flavor instead of just a feeling.
5 cups raw hazelnuts1/2 cup maple syrup
2 Tbsp fresh rosemary, finely chopped
3 Tbsp olive oil
1/2 tsp cayenne
1 tsp coarse sea salt
1. Preheat oven to 300 degrees. In a large bowl, toss hazelnuts, maple syrup, rosemary, olive oil, and cayenne. Spread out evenly on baking sheet and sprinkle with salt.
2. Bake for 45 minutes, stirring every 15 minutes, until liquid has evaporated and nuts are golden. Cool completely.
(Nov/Dec 2010 VegNews)
Posted on November 8, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
