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Pumpkin Seed Trail Mix yield 2 cups
Chef Jeff Riedel Instructor L'Ecole Culinaire, St Louis
½ cup Dried Cranberries
½ cup Chopped Toasted Almonds
½ cup Toasted Pumpkin Seeds
¼ cup Toasted Walnuts
¼ cup Raisins
Mix all ingredients and store in an air tight container
Roasted Sweet and Salty Pumpkin Seeds yield 2 cups
2 cups Pumpkin Seeds, cleaned and dried
2 Tbsp Unsalted Butter, melted
2 Tbsp Sugar
½ tsp Salt
¼ tsp Cinnamon
Place pumpkin seeds on a baking sheet and bake on a 300* oven till toasted, about 15-20min.
Remove seeds from oven. Increase temp to 350*, toss seeds with remaining ingredients and place back in oven for 10-15 min.
Cool and serve. Chili powder or wasabi can be added to spice up seeds
Brittle yield 3 lbs
Chef Jeff Riedel , Chef Instructor L'Ecole Culinaire
14 oz sugar
6 fl oz water
10 oz Corn syrup
16 oz pumpkin seeds toasted
1tsp oz salt
2 tbsp butter
1 tsp vanilla extract
1 tsp Baking soda
1 high temp sugar thermometer
Combine sugar, water and corn syrup in a heavy sauce pan and stir to ensure that all sugar is moistened. Bring to a boil over high heat, stirring constantly. When syrup comes to a boil, stop stiring. Continue to cook, without stirring gently with a wooden spoon, until the mixture reaches 264*.
Add pumpkin seeds and salt. Increase the heat to high and stir gently with a wooden spoon, till mixture reaches 318*.
Remove from heat and stir in butter and vanilla until incorporated. Add baking soda, and pour mixture onto a oiled marble top or non stick silpat baking mat. Allow to cool and break onto pieces. Keep in an air tight container at room temp
Pumpkin Ancho Mole' Sauce served 6-8pp
Chef Jeff Riedel Instructor L'Ecole Culinaire St Louis
5 each Ancho Dried Chili Peppers
2 each Large Jalapeño peppers, Halved
1 each Large Onion, chopped
3 each Roma Tomatoes, halved and seeded
4 each Garlic cloves, crushed
1 tsp Cumin seeds
¼ cup Olive Oil, or lard
1 cup Toasted Pumpkin seeds
3 Tbsp Unsweetened Cocoa Powder, or Mexican Chocolate
Place Ancho chilies in 2 cups of water or chicken stock, and heat in a sauce pan till peppers soften. Remove Chilies from water, reserve water from chilies and discard stems.
In a separate skillet, heat olive oil. Once oil is hot add onions, jalapeño and garlic and sauté till tender. Add cumin seeds, cocoa powder stir. Cook for 2-3 min and add half the water from the Ancho chilies.
Place pumpkin seeds and remaining water in blender and pulse till seeds are pulverized. Add pumpkin seed mixture into sauce and cook till thickened.
Remove sauce from heat, and puree in blender or food processor, till smooth. Serve with grilled chicken or pork. Garnish with additional toasted pumpkin seeds