COOK BOOK Read: Nancy Silverton’s “Sandwich book” snack and garnish
“sandwich book” – is a collection of ideas and flavors from Campanile’s Thursday nights. ISBN0-375-41260-3 .
Every Thursday night prior to service the misen place is braised vegetables, tapenade pesto and candied walnuts. From the Sandwich Book – My Top open face sandwich list include:
Cremini Mushroom Toasts
- Asparagus, Poached Egg, Prosciutto and Fontina Cheese.
- Soft-Scrambled Eggs , Long-Cooked Broccoli and Feta Cheese
- Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.
- Mozzarella, Pesto and Roasted Radicchio
- Gorgonzola, Radicchio, Honey and Walnuts
- Roasted Beets, Goat Cheese, Sautéed Beet greens and Candied Spicy Walnuts
- Bacon, Avocado and Watercress
- Grilled Escarole, White Bean Purée and Bacon
- Braised leeks, Hard Boiled Egg, and Anchovies
the recipe is for the Candied Spicy Walnuts on the Roasted Beets, Goat Cheese, Sautéed Beet Greens open face sand.
Candied Spicy Walnuts
Spicy, Salty and Sweet
Equipment
- Sauce pan
Ingredients
Candied Walnut
- 2 cups water
- 2 cups Sugar
- 1 3/4 teaspoon cayenne pepper
- 2 cups walnuts 8 0z
- 1 teaspoon salt Kosher
- Veg Oil for frying
Instructions
- in a large sauce pan, over high heat make a simple syrup with the sugar and water. add the cayenne
- use a pastry brush to wash down the sides of the pan while making the simple sugar and assure that it does not crystilize.
- add the walnuts and turn the heat to medium. simmer about 20 minutes.
- drain the nuts
- heat the oil and fry at 350 degrees for 3 minutes.
- transfer to a sheet pan and cool. Season with salt.