Sunday, November 10, 2013

Pumpkin Seed Oil

 Tis the season for Pumpkin Seed Oil; made by pressing roasted, hulled pumpkin seeds. It's dark green in color and has a wonderfully toasty finish. When one of my favorite lady chefs bought a bottle of this stuff last week, I set off on a mission to learn more about it.

First, where to buy it? 

Look for it in the oil aisle at Whole Foods or Bristol Farms or you can buy it via Amazon.

Now... how to use it? 

Here are two of my new favorites:

Option #1  - In a Vinaigrette 
Option #2 - Drizzled over Vanilla Ice Cream 

Both options provide an unexpected (yet delicious!) nutty taste to your dishes - perfect for the Fall/Winter season. 

Grilled Steak Salad with Sherry Vinaigrette 

6 oz Flank Steak
Half Head of Frisee, Cleaned and Roughly Chopped
Handful of Crimson Grapes, Halved
Half Apple, Sliced Thin (use your favorite, anything but granny smith)
1 Hard Egg, Peeled and Quartered
2 Tbsp Roasted Pumpkin Seeds
Sherry Vinaigrette (recipe below)

1. Heat Skillet with 1 Tbsp Grapeseed oil until smoking hot. Season Steak liberally with kosher salt and pepper. Add Steak and Sear until cooked to your liking (about 4-5 minutes on each side for medium rare). Remove from pan and let rest while you build your salad.
2. Make the Sherry Vinaigrette:

1 oz Sherry Vinegar
Smidge Dijon Mustard
2 oz Olive Oil
1 oz Pumpkin Seed Oil

Whisk mustard and vinegar together. Slowly whisk in oils. Season with salt and pepper.

3. Toss Frisee and Grapes  in vinaigrette. Place on center of plate. Fan apple and steak on greens. Finish with Hard Egg and Sprinkle of Pumpkin Seeds. Top with more cracked pepper.

Vanilla Ice Cream w/ Pumpkin Seed Oil 

Vanilla Ice Cream
Pumpkin Seed Oil

Scoop. Drizzle. Sprinkle. Boom. 

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