One of my more pleasant recent culinary discoveries is cold-pressed pumpkinseed oil. Pumpkinseed oil, which is a staple of German, Austrian and Eastern European cuisine, has a lovely greenish brown color and the aroma and flavor of roasted pumpkin seeds.
The most important rule about nut oils is to remember that because they are cold-pressed they are very perishable. Nut oils should be refrigerated once they are opened; if you buy one with the slightest hint of rancidity in the nose, return it right away.
I developed this recipe when I was thinking up a signature salad for The Griffin, a German beer hall we are opening in late September. The combination of black tomato, probably the king of all tomato varieties, and the fragrant and dusky pumpkinseed oil is a keeper. A little bit of spring onion adds a welcome bit of sharpness.
The Denver Post
USA
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One of my more pleasant recent culinary discoveries is cold-pressed pumpkinseed oil. Pumpkinseed oil, which is a staple of German, Austrian and Eastern European cuisine, has a lovely greenish brown color and the aroma and flavor of roasted pumpkin seeds.