If You Make Smitten Kitchen's Tomato Soup and Grilled Cheese, a Few Tips Before you head into the kitchen to make this soup, keep these tips in mind. I always use calrose rice for risotto bc I am not Daddy Warbucks. Weird? So tomorrow, I get to try risotto balls or cakes. I read another commenter who noted the type of pot/pan Deb was using is a wide, shallow Dutch oven style pan. I saw 5 cups water and was skeptical. I followed the steps for the Parmesan-infused broth and it worked beautifully. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. This was risotto at its worst mushy, tasteless, soupy rice. I decided on the veggies-on-the-side bit a few months ago, Im so happy some of the other musts can also be ignored. One Parmesan rind, the vermouth and just 4 cups of water. 10 years ago: Baked Potato Soup Place the cabbage cut-side down on the cutting board and thinly slice (5 to 6 cups). Cook the cabbage, covered, for 45 minutes, stirring periodically, until very soft. I dont want to keep it boiling, just get it to boil so I can reduce it to the correct temperature. Ive seen Deb make recipe corrections before, so it surprised me that the amount of liquid wasnt changed even though so many commenters said their risotto turned out excessively soupy. 2 tablespoons of vinegar seems like not enough liquid compared to the amount of wine or vermouth. Nun knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt. Cabbage and farro soup from smitten kitchen ingredients 1 pound cabbage, savoy or green olive oil 1 medium onion, thinly sliced kosher salt and freshly ground black pepper 3 garlic cloves, smashed and peeled 1 sprig of. What about the cooking time? That sounds like a great idea. Agreed! I served with fish for a friday night dinner and I would definitely make this risotto again. 3. Thank you. I wont go back to the stove top again. This was delicious, but I should have read the comments and reduced the water to at least 4.5 cups. We gave this a try last week for my husbands birthday. Thanks for the new EASY method. Made this tonight and it was delicious. But it turned out GREAT. Has anyone tried adding a pound of ground sausage to the rice? Made this tonight! I already had two bowls. This was delicious and creamy, albeit much looser than my usual risotto. Delicious! Im keen to make a risotto thats less work. Heat oil in a large saute pan over medium heat. Just added everything I need to make this! 12 years ago: Clementine Cake and Mushroom Bourguignon This looks like a wonderful way to make risotto as a side dish which is what most of us do as home cooks in N America. Homemade stocks are great for risotto, especially mild ones. 1. This was so delicious! Got very risotto-y after the two minutes of stirring. I used my Le Creuset dutch oven, and 5 cups of water, and simmered the Parmesan rinds and wine for ten minutes before putting it all in the oven. After moving it to the oven, I checked it at 30 mins and it was exactly perfect. Then there is creamy butternut squash risotto, and another version with the last of a great ragu stirred into a plain risotto towards the end, or to accompany osso bucco, Milanese risotto prepared just with really good stock, extra butter, extra Parmesan and saffron. Based on recipes from baby food cookbook by Jenna Helwig. Im so excited to try it but Im cooking for 7-8 people every night. Served it with a bunch of sauted mushrooms and spinach. I got a little bolder for the second dinner, and added fish stock + a 200 g diced salmon fillet right before baking. Do you think that would work instead of using the oven? It creates a creamy risotto and the grains of rice cook evenly so that they have the same firm consistency all the way through. Peel and dice the onions. Just made this with the Parmesan rinds. Growing seasons vary around the country so your best bet is to visit a farmers' market and see what your local growers have to offer. I found another recipe that had you boil the rice for 10-15 (I did 15) min before making the risotto. A good one is by Grace Parisi in Food & Wine. I have never seen more second helpings of risotto and heard best Ive ever had more than with this risotto. 7 years ago: Pear and Hazelnut Muffins and Warm Lentil and Potato Salad Download The Smitten Kitchen Cookbook Book in PDF, Epub and Kindle NEW YORK TIMES BEST SELLER Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasionfrom salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from . I found that it was too watery after the designated cook time so I drained off the excess liquid and then finished with the last step. Absolutely delicious, richly-flavoured risotto, and well worth the burned hand I got when I tried to stir the cooked rice after it came out of the oven. Not sure what went wrong. No white wine available so used white wine vinegar. 8 years ago: Lentil Soup with Sausage, Chard, and Garlic You mention not using processed stock, but do you ever use homemade vegetable stock for this kind of thing? First, thank you. 5 years ago: Blood Orange, Almond, and Ricotta Cake and Cabbage and Sausage Casserole this was so delicious! I figure its the same as infusing beforehand? Really really wish I had read the comments before making this. Turn the heat to medium and add the stock little by little. Will likely try with 4 cups water next time but this is a recipe that will be going into my regular rotation for the remainder of the cold weeks/months. Not only did it only take a fraction of the time of a classic risotto, but I think it is the best risotto Ive ever made. After 30 minutes, it did appear to have a lot of liquid, HOWEVER, the directions say to stir 2 minutes before adding butter and cheese and after doing so, the liquid was absorbed. Ill definitely use less water next time. Based on reading the comments, I made two adjustments: reducing the water to 4 cups and higher heat (to shorten cooking time). Thanks for making me a better cook! I havent tried one with whey, but I bet it would be great here. I added the butter (which frankly, it didnt need but it made it decadent) and grated cheese and my family went bananas. Carol J, that would definitely help explain why some folks find 5 cups too many and others do not! I made this again, twice now using 4 cups of water. I used unrinsed sushi rice, and 4 cups chicken broth, 1 cup water because I had good stuff on hand. Followed the recipe to the letter (except with homemade broth) and by the time I reduced the soup to the right consistency the rice was horribly over cooked. I might cut the water a bit next time. It took just under 25 mins. Still, its the best stove Ive ever had, and the ovens bake like no others. WINNER! Thanks so much! It was also great as a leftover for lunch today. This was THE BEST risotto I have ever eaten! Stir and cook for about a minute; then add the wine. Only small twists, reduced water to 4.5 c and only had pecorino to grate fresh. I cooked for 50 minutes in the oven, then stirred like mad, then reduced liquid by cooking on the stovetop for ten minutes, then stirring again. Could this be done in the pressure cooker/instant pot? Baked for about 55min at the suggested temp and it got rave reviews. This sounds amazing; we will be making it soon! How To Make Smitten Kitchen's Apple and Cheddar Crisp Salad This salad comes together in four steps: making the dressing, baking the crunchy things (cheddar crisps and nuts), chopping the produce, and tossing it all together. I will try it and see. I will make again following Debs original instructions. With water, I find the other flavors I add more clear and pronounced, so a parmesan risotto like this one really tastes like parmesan. I served with sauteed mushrooms on top. Will definitely be making again!! Imagine roasting a 30 lb turkey in half the normal amount of time, ending with crispy skin and the juiciest meat. Not sure if youre aware, but aged parmesan has only a minute amount of lactose; so much that it is generally considered to be lactose-free. and we will likely sub shallots (our favorite risotto allium) for the onion next time, but all agreed that it was really good and SO much less work than regular mom risotto. Also, I dont typically add black pepper to finish my risotto doing so made it taste like cacio e pepe an added bonus! I agree that store bought broth lacks flavor, but Ive also been using homemade parmesan broth https://smittenkitchen.com/2014/01/parmesan-broth-with-kale-and-white-beans/ in my risotto for years. Add garlic. 1. Not only do I eat far more vegetables on the side than the couple ounces I could squeeze into a few cups of risotto, theyre almost always better when neither risotto-flavored nor textured. 1 / 2 cup (100g) finely diced dried apricots; 1 / 4 cup (60ml) white wine vinegar, plus more to taste; 1 small-medium (2 pounds or a bit less than 1kg) head green cabbage; 1 1 / 3 cups (145g) cooked farro, cooled (from about 3/4 cup uncooked); 1 / 3 cup (45g) roughly chopped roasted almonds; 2 ounces (55g) Parmesan, thinly shaved on a grater with a vegetable peeler Around 10 minutes into cooking, add two ladles of cabbage. Add onion and cook, stirring regularly, until golden, about 5 minutes. Depending on the vegetable used, I would like to discuss the point you make Vegetables on the side > vegetables in a risotto in the moderately controversial opinions part of your article. And remember, to add some Ceylon cinnamon to your food when cooking AND when ready to eat. Next time we will plan on a longer cooking time; however, taste-wise were very pleased. I dont think the IP made it faster, but I prefer using it while cooking with kids running around. Theres no recipe! I use the recipe of 1 cup of rice for 3 people and it is not enough as a main meal (plus a salad), it is just so good that no one can have seconds. Would Calrose rice work here? Read this book for FREE on the Kindle Unlimited NOW! To finish: Transfer pan to a trivet or cooling rack on your counter. Overall, we really enjoyed the flavor! Hi Deb! Although I barely lifted a finger, I instructed him to use less water (1l), turn the oven on higher (200C) and cook it longer (40 minutes), after reading the comments. This was delicious! Risotto is good cold or reheated. Caramelized Cabbage Risotto Brussels and Three Cheese Pasta Bake Crispy Short Rib Carnitas with Sunset Slaw Quick Sausage, Kale, and Crouton Saut Smoky Sheet Pan Chicken with Cauliflower Chicken and Rice, Street Cart Style Meatballs Marsala with Egg Noodles Pretzel Linzers with Salted Caramel Marble Bundt Cake Party Cake (Coconut Version) I was nervous because of issues other commenters had with timing and liquid, so I reduced liquid to 4 cups. This worked like a charm! Ive never cooked with it before, but me and my partner got two bags with an online shopping mistake. I so appreciate your replies! Finished it up on the stove but it threw off my timing by adding frozen peas way to early. This is one of our favorites for a cozy winter meals. Even without parm rinds, this risotto turned out perfectly. Mixed this in at the end, but finished with shredded parm. I do think that method would work here too. Drizzle 1 tablespoon of the oil over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of oil, season generously with salt and pepper, and toss to coat with your hands. I cut it in half for two people, and add in one teaspoon of minced garlic sauted with the onion before adding the rice, and then the wine. Id like a refund on all the stirring time in previous cooking years. I have a few recipes that call for it at the end. Yum! Both methods: Bake risotto in the oven for 25 to 30 minutes, or until most of the liquid is absorbed, but it looks a tiny bit watery. My boyfriend is not a part fan (shocking, I know). I am so excited to try this! It turned out really well. Not sure if this was a common thing or if she did it because of my Nonnos digestive problems! I actually thought Deb was going to list that in her blasphemies. Cooking time was a bit off for meat 30 minutes it still looked very soupybut by 35 I was surprised by how much water had gone away and it seemed perfect per the instructions. So easy, so tasty! I also added some sauted mushrooms on top. If my homemade stock is robust, I might use half water, half stock. Now fixed; hope it didnt mess things up for you. : When risotto is amazing, its because theres a wonderful softness to the rice and a rich flavor. After 30min it was too watery and I returned it to the stove for few minutes while stirring at the end. My husbands in heaven and wants me to make it again ASAP. It was far too much liquid, mine came out rather watery and mushy. To serve: Scoop into a serving bowl. Its an or any of the above work. Great texture and creaminess. So, perhaps that might have something to do with the varied results here. Perelman on capsule collections of recipes, culinary FOMO and what makes a dish a "keeper" Warm the broth in a medium saucepan over low heat. Is my Dutch oven too insulating? Crumble the sausage into the pan and cook, breaking up any large pieces and stirring occasionally, until the meat is cooked through and crisp at the edges, about 10 minutes. crispy cabbage and cauliflower salad. Quick release. I feel starstruck every time!! 750 ml (25 fl oz/3 cups) chicken stock, preferably homemade; 2 tbsp extra virgin olive oil; 30 g (1 oz) unsalted butter; brown onion, finely diced; cabbage, thick spines removed, thinly . Risotto is a way of life!. And, I love that Im not standing, stirringI sat and sipped on wine I didnt even have the right kind of riceno Arborio, just had long grain white.cooked in oven a total of 36mins to get it less watery. But Id love to try an even *less* hands-on version! When I make traditional Danish rice porridge (risengrd), I always just bring everything to a boil, then pack the pot up in some thick blankets and let it sit for about 45 minutes to 1 hour before putting it back on the stove for the finishing touches (takes about 5 minutes). I loved that I only stirred this for two and half minutes. It took an additional 15 minutes for the water to be absorbed enough. I am making this today, but I will be doing everything on the stovetop, as I dont want to switch in the oven. We will be adopting the method and tinkering for many more meals to come (herbs? In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. I love meals with contrast. Transfer the cabbage to a bowl and wipe the skillet if needed. I plan on making your roast chicken and cabbage recipe this weekend and I was thinking this would be a good side dish but my oven isnt big enough for both. Deb, re the AGA stove a Go Fund me account? Thank You! A couple of thoughts: I will never throw away another Parmesan rind! Green Immunity Juice Best within three days. Ive made risotto many times, so I know what it should be at its best. I have severe allergies to aged products (a thousand curses as I adore Parmesan!). Heat 1 tablespoon of olive oil over medium heat. Transformational. Delicious! I have used debs pumpkin bread recipe countless times. I would have thought Lillet would be too sweet, but if it works, great! Made this for dinner last night with sauted Portobello mushrooms on top and Italian parsley for garnish. And yet its one of the coziest things to make in the winter, and can even be used to distract children who believe that pasta is the only acceptable carb. Thanks! I did simmer the Parmesan rinds. Because I just pulled this out of my fridge for some lunch leftovers and WHOA does the Parmesan broth realllllly shine after a couple days of hanging out in the fridge. I made this exactly as written and had no issues. Caramelized cabbage risotto from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 148) by Deb Perelman Shopping List Ingredients Notes (10) Reviews (0) Parmesan . I found it saved so much time! Took closer to 35 minutes but was super easy and packed a ton of flavour. Yum! I was going to make it last night but had no arborio rice. This gives the rinds a chance to infuse the broth a bit more deeply before making the risotto. Ive been very torn about this one because if, say, half of people find it too wet and the other find it perfect, if I reduce the liquid to 4 cups, it will burn in the pan for half the people who make it. Not sure I will ever make risotto on the stovetop again!! Not sure of the solution here. I made this dairy-free and it was still pretty awesome. I uses carnaroli rice ( Colavita brand) and it was perfectly cooked and delicious. Im making scandalous suggestions. It seems to just fine. When I met her briefly at a book signing, I mentioned that I also had an AGA. I had to scoop almost 2 cups of the water out and finish cooking on the stove. Stir to incorporate and continue stirring and adding stock as before. Just wanted to encourage folks to try it as it was delightful for me! Ill admit, my favorite risotto recipe is done in the *microwave*! Delicious. Reduce to a simmer, cover pot, and simmer 8 to 10 minutes. I also added mushrooms bc I love them. Stirring it for a couple of minutes after really did make it the right risotto-like texture. Now Im actually wondering if you could use a hay box method of cooking instead of the oven: I normally dont putz with recipes on the first go but so many commenters were having issues that I did made modifications. I made this using an instant pot tonight, it was pretty good. Book Description Nothing is more Special than Bonding with our Loved Ones over a HOME-COOKED MEAL. Theyre nice dipped in a tomato sauce. I was a little unsure of water measurements since there were comments that 5 c was too much and I was boiling the rice ahead of time. I made this last night and it was awesome. This recipe was a huge fail. Thanks! Tender rice, great texture, fantastic flavour. I generally can eat only fresh cheeses. 14 years ago: Grapefruit Yogurt Cake. Add the garlic and saut for another minute. Thanks so much for that tip!! I cut back on the water by 1/2 cup and added a heaping cup of Arborio rice. Thank you for an amazing cosy snowy night meal that made us think we were eating in a restaurant. Made this for dinner tonight with roasted brussel sprouts on the side and it was super delicious. I used the full 5 cups liquid, but used half chicken stock. It is not any where near being done at 25-30 minutes. I suspect it depends on the type of rice and its age, and your ovens performance at the temp. Im confused by this part: Still, there werent any leftovers. Ive also subbed Lillet a couple times lately because thats what was open . Now its all I use, I can buy 10 lbs of sushi rice for the price of 1 lb of arborio rice, so we can and do eat it all the time now. This is so funny because I discovered oven risotto a few months ago and made it again tonight! Your recipes have brought much needed comfort and joy these past 11 months! Not hugely into spicy food 5. Privacy Policy. It would never have occurred to me to make a Parmesan broth instead of using stock, or to leave out the usual vegetables, and I wouldnt have imagined that a plain risotto could be so rich and savory. I do not have unsalted butter. 2 years ago: Plush Coconut Cake Thanks!! Yes, risotto patties are fabulous! I also added Worcestershire sauce and it gave just the right amount of zing that this recipe needed. So, you can do, say, 30% rice to 70% quinoa. Still had too much liquid after baking so finished on the stove top for a little bit. Risotto is creamy because the rice varieties used are starchy and due to the larger amount of liquid used to cook it, and it will get this way even if youre not ladling in half a cup of hot stock at a time and stirring vigorously the whole time. Ive never made risotto before but Ive been really wanting to and this looks delicious! It was very good! First published January 21, 2021 on smittenkitchen.com |, Sheet Pan Meatballs with Crispy Turmeric Chickpeas, Lentil Soup with Sausage, Chard, and Garlic, Black Bean Soup + Toasted Cumin Seed Crema, Cranberry Syrup and an Intensely Almond Cake, https://food52.com/blog/16616-how-to-make-risotto-like-a-chef-and-without-a-recipe, https://smittenkitchen.com/2014/01/parmesan-broth-with-kale-and-white-beans/, https://vscomodapk.com/how-to-post-on-vsco/, 1 tablespoon (15 grams) olive oil or unsalted butter, 1 medium white or yellow onion, finely chopped, 1/2 cup (120 ml) dry white wine, 1/3 cup (80 ml) dry vermouth, or 2 tablespoons (30 ml) white wine or champagne vinegar, Kosher salt and freshly ground black pepper, A couple parmesan rinds, if you have (optional, see Note), 1 cup (195 grams) uncooked arborio, carnaroli, or another short-grained rice, such as sushi rice, 3 tablespoons (45 grams) unsalted butter, divided, 3/4 to 1 cup (about 85 to 90 grams) grated parmesan cheese. As far as veggies, I did enjoy beetroot risotto as well as one with red onions and red wine. My husband loves risotto, but I dont always love spending 40 minutes stirring. I cant wait to make this I am also one who avoided making risotto on the stovetop because it is simply too annoying. I try to stay w Carnaroli or Vialone Nano and use my bag up within 6 months. I finally had to take the lid off to get rid of some of the liquid. This is not Deb, but if you truly want only one portion, maybe divide everything by 4? dallas development projects; azure ad group powershell; azure cloud shell upload file; disadvantages of linear voltage regulator; safe tracker products My favorite addition so far is just a leek in with the onion! Perfectly creamy. Thank you! 3 tablespoons (45 grams) unsalted butter, divided 3/4 to 1 cup (about 85 to 90 grams) grated parmesan cheese Heat oven: To 350F. It turned out perfectly. I had my doubts it seemed too easy! Heat the same skillet over medium heat and add more oil to coat the bottom well. By far the best risotto Ive ever made! It transformed my attitude about risotto. I added some pesto at the end, it was wonderful. I was lucky enough to have one for six years, and found it completely intuitive to use. I have made oven risotto before but even that made me roll my eyes a little until I further skewed it using barley in the same recipe and then I was pleased. 82 Likes, 9 Comments - Appetite for Humanity (@appetiteforhumanity) on Instagram: "Caramelized Cabbage Risotto from Smitten Kitchen Every Day by @debperelman of @smittenkitchen." Melt 6 tablespoons unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. No reason; I mostly leave it uncovered so I know when its there. It is a rice casserole. Made this the other night and loved it- BUT DO YOURSELF A FAVOR AND MAKE THIS A DAY IN ADVANCE (or 2). We have found 4 cups of broth/stock works much better, so were sticking with that. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I cant wait to make this! Will be my first attempt at risotto. Hi HJ, a while back I changed brands of Arborio rice and was surprised to see that the new one absorbed far less liquid than the former one; Id assumed that all Arborio rice would cook in the same way, but not so. Stirring the risotto straight out of the oven for 2 minutes as recommended brought it to the right consistency. Thinks of crepes as an easy make-ahead food 4. Meanwhile, in a saucepan, combine the broth and wine and heat to simmering. I made this after reading through this section I doubled the recipe in a 5-Qt Dutch oven and had no issues! Followed the directions except I reduced the water to 4 cups and it came out perfectly. By the time it was done the rice was mushy. Sorry ti be a buzzkill, but, no. Smitten Kitchen | Orta Productions Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes. Love the parmiggiano broth and purity of flavor in this recipe, but like many others I had too much liquid, even after stirring over heat on the stove for a few more mins after removing from the oven. Going back to the classic recipe. Risotto is one of the finest dishes to prepare because you can eat it with SO many things on the side. Feb 1, 2020 - I began making variations on this dish about a year ago and since then it has become and I'm sorry, I know how annoying unrelenting, gasping praise of every recipe that crosses your s Serve on warmed plates, with extra parmesan on the side. Deb, have you ever cooked on an AGA cooker? My current fave is Veg Every Day by the British chef Hugh Fearnley-Whittingstall (yes, that is his real name, and yes, he went to the same school as Prince William), because it adopts a philosophy of more-veg instead of less-meat. 2. Made it with salmon topped with dijon/honey and everything bagel and it was a great accompaniment! Im definitely here for debunking the myth of constant stirring! Mine needed more salt. Even on the stovetop, I never worry about stirring these things overly much, I just give them an occasional poke as I go about doing other useful things. Personally, I would cut everything in half so that you can have leftovers for the next day, but I love risotto. In a large pot heat the olive oil. Your email address will not be published. Years of watching contestants struggle on Top Chef with risotto ingrained in my head that perfectly cooked risotto should, when spooned onto a plate, puddle a bit, and not remain in a heap, and that even the best chefs struggle with this because the amount of liquid required almost always requires some adjusting at the end. Thanks! Add the onion dices and saute them. I am sure you know the recipe and would like to have your opinion on it. Notify me of follow-up comments by email. Server it w sauted prawns. I agree with others that I think there was too much liquid I baked for the full 30 minutes, and by the time I had stirred enough to absorb all of the liquid, my rice had broken down a lot. As I live alone there were leftovers- after two days of risotto I wanted so something a little different so turned the rest into arancini balls- amazing as well. I love risotto but am too lazy to make it on the stove top and too cheap to pay for it in a restaurant. Charred scallions give it a deep,. Proudly powered by WordPress. Im not Italian, but Ive made a lot of risotto over the years. I roasted a tray of cubed butternut squash which I swirled in at the end with a cup of frozen spinach. -adding low sodium chicken broth, frozen peas, parmesan and chopped green onion Ive always struggled with risotto, the classic Northern Italian rice dish that gets creamy from slow cooking in broth. Definitively Italys cuisine has my preference. Its delicious and worked beautifully with the brown rice. Stir in 2 tablespoons of kosher salt, then add the fettuccine and cook until just al dente. At 40 minutes we finally took it out of the oven because we were getting hungry, but it was still a bit soupier than we prefer. :) otherwise, a delicious and healthy soup! Wowowowow this is REALLY good. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites, Deb Perelman's long anticipated follow up to her New York Times best selling, The Smitten Kitchen Cookbook, delivers . This recipe for baking it is brilliant. My May produce guide is finally here! Add onion and garlic and cook until softened, about 4 minutes. I had some stock that needed used so I substituted that for some of the water. I came back, brought it all to a boil, added the rice and then in the oven. According to Josh Cohen (https://food52.com/blog/16616-how-to-make-risotto-like-a-chef-and-without-a-recipe) it should take approx. I used the pressure cook setting on my instant pot and yes added mushrooms. It needed about 1/2 cup more and another cup would have been fine. I am also puzzled! Amazing. 13 years ago: Chicken Caesar Salad and Fried Chicken This was absolutely delicious! Add onion and garlic and cook until softened, about 4 minutes. Recipes. (I am a pandemic pod of one.) I always felt that risottos merits were oversold. I made this last night and it was delicious. Vinegar is stronger in flavor so youd use less. YES. SPICED NUTS RECIPE Ingredients: 300g nuts - a mix of pecans, walnuts, cashews or just pecans ; 2 egg whites + 1 tablespoon water (or a generous drizzle of olive oil for a vegan option)

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