Jared and I were home the weekend before Halloween and had a rare Saturday night at home. We made what I am sure was a fantastic dinner although I can't remember what we had, and carved us some pumpkins. Amid the messy gore that resulted we decided to roast our own pumpkin seeds. Photos happened and all of a sudden I was inspired to start blogging about food again.
Monday, November 9, 2009
It's not that I haven't been cooking in the 5 months that I last posted. I have cooked dinners for friends and brunches for family that were 100% blog worthy! I have even taken photos of some. It's just that on the evenings when I could have been writing about my adventures in the kitchen, I was generally curled up with my Kindle reading away. I have finally found my way out of reading what looks like more than 40 books (according to my Amazon account) and back to my blog.
I am going to boast and tell you how proud I was of our pumpkins. I did the two small ones, and Jared was responsible for the big one. I thought they were all unique and beautiful, however our pumpkin seeds were the perfect combination of crunch and salt and totally out did the pumpkins from which they came.
Making the seeds was easier than I thought. If you can believe it, we actually looked it up online to check. After the slightly painful sorting of the seeds (to remove all the pulpy innards) we boiled them for 10 minutes in some super salty water. I didn't think this was how my Mom used to make them, but the interweb told us to and when has it ever been wrong before?
Once the seeds were boiled, we spread them on a cookie sheet that had been well oiled. They went into the oven at 400 degrees until they started to turn brown. You know that was a nerve wracking 20 minutes. I mean how awful to go through all the pulp sorting to burn the seeds just as you were about to be able to pig out on all their crunchy goodness!!
In any case, we saved them from a burnt ending and then salted to perfection and chowed down. My only warning (besides watching them carefully while they are in the oven) is that pumpkin seeds have more fiber than you would think....
Posted by Karen Rubin at 9:10 PM