TODAY | October 31, 2012
>>> if there's one thing most of you have in your homes this halloween morning it's pumpkins, and their seeds can make for quick and very easy snacks. gail simmons from "food & wine" magazine and braffa's " top chef " is here to show us how it's done. happy halloween .
>> thanks for having me.
>> a lot of people throw the seeds out. i think the pumpkin seeds are the best part, i love them and so many ways to use them and cook with them. if you have an oven you can use this halloween , i say save your pumpkin seeds .
>> what they look like in the pumpkin.
>> here's the seed inside the seed.
>> these are hulled pumpkin seeds raw and these are toasted. i'll show you how to taest them.
>> these are good plain.
>> put them on salads, toss them with other nuts. i've toesed them in a little bit of oil and put some cinnamon and sugar into them.
>> making a sweet version of toasted pumpkin seeds .
>> and later on i'll show you how to make a salty persian.
>> this i'll use in a pumpkin seed and chocolate chip scone.
>> because you put oil on them you don't have to put anything on the tray.
>> they come out like that.
>> boy, they shrink a lot.
>> shrink a little bit and also get nice and brown and toasty, so you hold these for me.
>> dump them in there. i have a little bit of sugar, flour, baking, sugar, salt, i'm going to put my butter in, and then i'll use my fingers, don't be shy here, and you're going to course it out like this, and it becomes a really course meal. looks like this right here, and now toss those seeds right in there, okay, great, and with them i'll add some chocolate chips .
>> what kind of pumpkin seeds are those?
>> my favorite.
>> i'll make them all and then i'll mixed it with whipped eggs, buttermilk and vanilla. comes together in a beautiful dough.
>> a pasty dough. what's the consistency you're looking for?
>> very sticky and when you mix it up it should come together easily and once it's around i'll roll it out on to my tray.
>> is it really that simple or you have to work that further?
>> you don't actually. can work it together with your hands once you roll it out on to the dough, and then what i'm going to do is bring it all together like this, into a round, very, very simple.
>> that is a big scone.
>> this is one giant scone.
>> if i cut it into wedges, you can just cut it into wedges like this, and then you're going to take each one.
>> you really want it that lose.
>> you can mix it a little bit more, but we're on a deadline here.
>> and then brush it with a bill bit of buttermilk. there's buttermilk in the recipe as well. i'll sprinkle them with a beautiful coarse sugar and more of the cinnamon toasted pumpkin seeds and i'll take each one and put them on my tray, bake them at 400 and they come out beautiful, shiny and delicious.
>> those are beautiful.
>> have one.
>> made a version of the pumpkin seeds . instead of with sugar and cinnamon, use salt and cayenne version. i love those as well. these are great on salad, tossing with mixed nuts . like to eat them plain and there's a great way to use up your pumpkin seeds .
>> i'm not the biggest fan of scones, these are really good.
>> chocolate is good, pumpkin seeds fun and nutty.
>> and you didn't spill anything on yourself. these are pretty good.
>> gail simmons , thanks very
much: the tenth season of " top chef " premeals thursday on our sister network bravo but first,