Today I'm going to show you how to make My broccoli with sizzled nuts in a small Skillet I'm going to add a couple Tablespoons of olive oil and then here I've got an assortment of nuts and seeds Really you can use whatever you've got Here not only do they brown but the oil Really becomes flavored by the nuts now I'm going to add my dates and they're Going to kind of plump in the fat and a Whole whole lot of cracked black pepper As we're going to keep it really coarse And use a lot of it it's actually going To be spicy nuts need a lot of salt and Some fresh Lem Juice it's a little extra toasty but It's okay A little bit of olive Oil wo wo you're crazy you're wild You're wild wo wo wo hot Tray got nice little charred tips but It's still crisp tender because we went So hot and fat and now to Plate it Up Wow Mhm
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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