Some words on Hazelnuts

This post is a shot-out to a very tasty local tree nut: The hazel nut, sometimes referred to as Filberts (depending on shape). And as Bree noted, Filbert would be a great name for a small-ish dog. Phil for short!

Raw hazelnuts in a chop salad.
Roasted hazelnuts.
Roasted hazelnuts in a salad.
Hazelnuts in my steel cut oats.

I revisited brown sugar rosemary hazelnuts and was just as satisfied by them as when I first posted.

To roast:
Place shelled nuts on a baking pan and cook for 5-10 minutes at 375, until golden brown. Then take the nuts out of oven and use a dishtowel to partially remove some of the skins from the nuts. These nuts are hot (!) so be careful. Sprinkle with salt or add a glaze and cook a little more.
Glaze:
Pour a desired glaze of the nuts and toss in a bowl until nuts are coated. Cover the baking sheet with parchment paper and spread the coated nuts over the surface. Then pop it ack into the oven and cook until sugar is bubbly and thick. And as before: separate nuts from each other once out of the oven so that they don't stick to each other as they cool.

As fall sets in, I'd love to roast more nuts. It makes my apartment smell good and stay very warm!

Rosemary and Brown Sugar Roasted Hazelnuts

I am very excited about this post. From start to finish, this small treat is the most different thing I have tried in a long time! Hand picked (from the ground) Hazelnuts from around Portland, roasted and then glazed with this marinade I made up:





1 cup roasted Hazelnuts (it's all I had!)
<1/4 cup brown sugar ~1/8 tsp chili powder or to taste 2 tbsp balsamic vinegar a splash of white wine vinegar (probably negligible) a couple turns of ground pepper a small squeeze of lime fresh rosemary from around the corner of my apartment The marinade was thick and I added more rosemary once the glaze was on and put them back in the oven until the glaze looked bubbly and sticky. As they cooled I spread them out on parchment paper so that they didn't end up stuck together. Sugar cools like hard glue!




So that I could maximize the use of my oven, my side project was Roasted Yams in Chili Lime marinade. I made a salad of sorts adding cooked crumbled Tempeh and fresh Avocado and cilantro, recycling some lingering ingredients of recent meals.

Proof of popsicles!

Thanks to Casey I have some visual proof of the, what I'll call, Almond Ginger Cream popsicles I made the other day. They separated slightly in freezing, but as it turns out, the color variation looked nice. And, well, clearly I'm having a good time.



I am very excited for summer to come now because, among other obvious reasons, I will make so many popsicles to enjoy with friends!


Upcoming food stuff: Roasted Hazelnuts! My housemate had some of the shelled nuts laying around. I found a brick outside my apartment and used a very solid rock I picked up back in my Geo-days to crack them all open. I'm off to find a fresh Rosemary sprig. Oh unemployment, you treat me so well... kind of.