Nuts

By Hklbrries

The changing colors and shorter days of fall mean holiday favorites like pecan pie, almond bark and nutty fruitcakes are just around the corner.

But why save crunchy, nutrient dense nuts just for sweet treats? High in fiber and heart-healthy fats, nuts are a great way to add a flavorful boost to savory dishes as well.

"My favorite nuts are pecans," says Ambrosia Bistro and Wine Bar's Executive Chef Jeremiah Timmons. "They meld well with tons of different foods ... chicken, fish and beef."

Selecting and Storing Nuts:

Larry Knapp, who grows walnuts and hazelnuts on his Green Bluff farm, recommends sampling nuts before buying to make sure they're fresh.

"Crack them open. They shouldn't be dry or have an off smell," he says.

Another way to gauge freshness is to shake the nuts. Too much rattling could indicate stale, dry nuts.

"In the shell they will hold for a year or more," Knapp says. "Put them in old onion sacks (or other breathable material) and hang them from the ceiling in the basement."

If you don't have a basement, find another cool, dry spot with an even temperature.

"Buy (nuts) at a health food store or produce place with high turnover in inventory," suggests Gene Cohen, owner of The Nut Factory in Greenacres.

Cohen's wholesale business supplies nut products to more than 1,000 customers worldwide, and sells nuts and candy through is retail store and website (thenutfactory.com).

Once they are out of the shell, keep nuts in air-tight glass jars or plastic containers. For longer storage, Cohen recommends keeping nuts in plastic bags or Tupperware containers in the freezer or refrigerator. Airtight containers are important to keep moisture away from the nuts, and to keep other food odors and flavors from permeating the nuts.

For full flavor, allow frozen or refrigerated nuts time to come to room temperature before using in recipes.

As for hard-to-shell nuts, Cohen recommends putting them in the freezer first. Frozen nuts will crack more easily with less breakage of the nut meats.

Once frozen, use a hammer or block of wood to crack the nuts, covering them with a kitchen towel to minimize the mess.

Roasting and Toasting:

While Cohen likes the sweet, creamy texture of hazelnuts right out of the shell, he says they really shine when they are roasted: "The flavor turns smoky and robust and the texture is crisp and crunchy."

Cohen prefers slow roasting hazelnuts in the oven at 275 degrees. Spread shelled nuts in a shallow baking pan and roast for 20 to 30 minutes, until the skin cracks and the meat turns light golden. It's also possible to roast them in a microwave at full power for three to four minutes.

To remove the skins once the nuts are roasted, pour the hot nuts in the center of a rough terry kitchen towel. Pull the towel up around the nuts and twist tightly. Let them stand for about five minutes. Vigorously rub the warm nuts in the towel until most of the skins are removed.

Most nuts can be roasted at a higher temperature (350 degrees for seven to 10 minutes), but they must be watched carefully because they can go from golden to burned quickly. Keep in mind that nuts will continue to cook after they have been removed from the heat.

Chef Timmons prefers toasting nuts in a dry saut? pan over medium to medium-high heat.

"Keep them moving (by stirring) so the bottom doesn't burn," he says. "Keep a watchful eye and don't walk away."

Nut Oils:

Walnut, hazelnut and almond oil add another dimension of flavor to savory dishes. "They're great in salad dressings," Timmons says.

He cautions that nut oil flavors can be overpowering if used alone. For every three parts of oil in a recipe, try substituting one part nut oil for flavor, Timmons suggests.

Due to their lower smoke points, nut oils aren't suitable for high-heat cooking. Instead, Timmons recommends trying walnut oil in salad dressings or using hazelnut oil as finishing agent to add flavor to a dish just before serving, Nut oils can be added to sauces at the very end once they are removed from heat.

After opening, nut oils should be stored in a cool, dark area (or refrigerated) to slow the oxidation process and keep them from going rancid quickly. If the oils solidify, simply allow them to warm up to room temperature for an hour or two before using and they will return to a liquid state.

Ingredients

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Preparation

Step 1

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