Re: FW: Recipe for Pumpkin Seeds
Given the esteem, mystique and value of their genetic potential, I was
wondering if it might be sacreligious (or even grounds for censure) to
mention that some people actually eat pumpkin seeds. Having said that, I
will admit that I have enjoyed eating them in the past and have a very
good means to prepare them.
(I will say that after growing AGs - for the first time this year -
eating pumpkin seeds feels somewhat like using a Picasso as a
tablecloth.)
Here's my method:
Step 1.) Wash seeds. Remove empty husks. Towel dry. Put on a cookie
sheet and bake at 150° for 45 min to 1 hour. (Alternatively you may let
them dry out in the refrigerator. If you let them dry in open air they
tend to germinate. Ick.) Basically, you want to get the outer layer
somewhat dry before proceeding to the next step.
Step 2.) Fill a large bowl with lukewarm water. Add salt (kosher, sea or
table) to taste. (Depending on size/number of seeds taste, salt can be ¼
cup and more.)
TRICK: You can do a quickie test of saltiness by soaking a few and then
putting them into the microwave on a paper towel for 1-2 minutes.
Place dried seeds into bowl and allow to soak for 4 hours or overnight.
Remove seeds and place on a Lightly greased cookie sheet. Bake at 375°
for 45 min to an hour, monitoring occasionally.
If desired you may sprinkle kosher salt or sea salt onto the seeds prior
to baking them in step two.
Joseph Derting
Tualatin, OR
p.s. I cook a lot and don't really use measurements or recipes, so I am
giving my best estimates for times, temps and quantities. (I prefer the
"seat of the pants - roll of the dice" method anyway.)
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