Roasted Nut And Raisin Flutes Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

Steps:

• For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
• Place the hazelnuts in an ungreased 9" x 13" pan. Bake in a preheated 350°F oven for 24 minutes, or until they're a light golden brown. Set them aside. (If you're using walnuts, bake them for about 12 minutes.)
• Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough. Knead for several minutes; the dough will be sticky, but try to avoid adding more flour. Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes. Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
• Knead the nuts and raisins into the dough. Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it. The finished breadsticks are more fruit and nuts than dough!
• Divide the dough into 12 equal pieces. Working on a floured surface, stretch and roll the pieces 10" long. Place flûtes 2" apart on two lightly greased or parchment-lined baking sheets, six to a sheet. Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature. Preheat the oven to 375°F
• Bake the flûtes for 10 minutes. Gently lay a sheet of aluminum foil over each pan. Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time. The finished flûtes will be set and barely beginning to turn golden. Remove them from the oven, and cool on a rack.
• Yield: a dozen 10" flûtes.
• Note: To avoid the potential of burned raisins on the bottom of the flûtes, bake each pan separately, placing it in the upper third of the oven. Or bake pans at the same time, but for 30 minutes only, even if the flûtes haven't yet begun to brown.

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.