| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| How-, To | 1 | Servings | ||
INGREDIENTS
INSTRUCTIONS
NO INGREDIENTS 1. Preheat an oven to 350 degrees f. 2. Place the nuts in a shallow pan. Place in the oven until the skins crack and begin to flake off, 10 to 15 minutes. Shake the pan occasionally to ensure even roasting. 3. Working with a few nuts at a time, place the nuts in a rough kitchen cloth. Rub vigorously to remove the skins. Most of the skins will come off, but don't worry if some cling to the nut. Cool the nuts completely before using. Hazelnuts (also called filberts) are part of the new Oregon cuisine. Rich and buttery, the sweetest of all nuts, they have a vague smoky undertaste. Local cooks often roast them, which brings out their full complexity. Oregon's Cuisine of the Rain, by Karen Brooks, Oregon Newspaper restaurant critic MC formatted by Brenda Adams; mc 5/19/97 Recipe by: Oregon's Cuisine of the Rain, Karen Brooks Posted to MC-Recipe Digest V1 #616 by Badams <adamsfmle@sprintmail.com> on May 19, 1997
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”