There is absolutely no easy way. The best method I have found is to pour boiling hot water over your hazelnuts along with a pinch of baking soda. Wait 3-5 minutes. Then de skin with your hands. After, toast in the oven at 400 F for 10 minutes.
Camping in Downieville offered good times. The town itself is small (pop. 325) and situated along a river in Northern California (see wiki entry here). The annual Downieville Classic invites 800 men and women to sweat on their bikes.
While watching the energetic festival unravel in Downieville was fun, I was very pleased not to be sweating on my bike. However, I will take the job of pit crew to our bad-ass bike riders any day.
I prefer sitting at camp drinking beer and pondering what I would eat next with Ryan's secret recipe salsa. Time spent chilling out with the kids, building fairy houses, and playing tic tac was time well spent.
Unlike my choice meal of sprouts on tostadas and beer, the kids decided out that anything chocolate was their official meal of the camping trip. Nana Mensa, the dog that was from Africa (below) decided that eggs were his favorite meal of the journey.
Josh arrived Saturday afternoon and offered to remove the husks from the garlic cloves. Kirstin looked on with doubt.
His method introduced a garlic like instrument and included a small dance:
The result was positive and we all agreed was more fun than a simple crushing of the clove with a knife..:
We are already looking forward to Downieville next year...
Although it is May and I live in Southern
California the weather has been grey and blustery as of late. I am
talking about the type of grey days that put one in the mood for hot chocolate,
mulled wine and soup. You know those kinds of days- in which socks are pulled
up and anything warm and comforting should be sipped beside the fireplace.
So tomorrow, a soup recipe but today a recipe for vegetable stock. I swear to you that a soup is much better tasting when one makes their own stock. There
was a time when I was lazy and believed those bouillon cubes or the canned
stock would suffice. And suffice they did but why settle for sufficient?
Olive Oil glugs to start off the stock
Add 4 garlic cloves and 2 chopped onions
Cook until aromatic and brownish
Add the following ingredients and 8 Cups of water:
2 basil sprig
A handful of parsley
8 White Peppercorns
1 Bay leaf
Making vegetable stock is easier and quicker than anyone seems to imagine. Because you strain the veggies out at the finish line, you can simply cut up a few bits and toss them in and have your stock brewing in a moments time. Vegetable stock is a great solution for uneaten and wilting vegetables. And if you need to add or take away an item based upon preference or simply what is in your kitchen at the time, feel free.
Bring the stock to a boil and then lower the heat a notch to simmer. Simmer for an hour-your home will smell delicious.
A few words about salt. I personally like to add salt to the soup recipe rather than the vegetable stock. To me, the stock is pure vegetable flavor. Feel free to include it with your stock recipe if you prefer.
Last night for dinner I decided to blanch the broccoli. I cut the stems off, washed the florets, and proceeded to break
the broccoli florets into bite size chunks. I filled a pot with about one quart of water and 2 tablespoons of salt. When the water was boiling furiously I tossed in the broccoli. After two minutes the broccoli emerged a vibrant dark green (Blanching is commonly used to accentuate the colors of vegetables). I then tossed the broccoli in olive oil, balsamic vinaigrette and chopped garlic. Delicious.