Saturday, November 15, 2008

Spiced Nuts

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 tablespoon water

1 teaspoon salt

Line a baking sheet with aluminum foil or parchment paper and set aside.

In a small bowl, mix the spices and set aside.

In a large dry skillet, place the nuts and cook over medium-high heat, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Transfer the nuts to the prepared baking sheet, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.

Serve warm or at room temperature.

Emeril Lagasse

Ina's Asian Noodle Salad

  • Kosher salt
  • 1/2 pound thin spaghetti
  • 1 pound sugar snap peas
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, and peppers in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

-- Dressig is the best part, toss just with veggies or use as dip

-- I make half of this at a time

--Don't dress too early, the noodles will degrade from the vinegar

serves 6