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Cooking Steps
Lately I’ve really liked working with aromatic seeds. Cumin is one of the main seeds that gives curry its “curriness,” and I really love to do a sprinkle of whole cumin seeds to give dishes an extra kinda mysterioso flava, especially with the addition of the hazelnut oil here. This dish also uses another one of my fave techniques, pan-roasting frozen baby b-sprouts in a hot pan. Really brings out the flavor and natural sweetness instead of killing it with boiling 
Recipe
- Remove stems of shiitakes and slice into strips
- Mince garlic
- Bring a large cast-iron pan to medium-high heat with a bit of olive oil
- Add garlic and cumin seeds, cooking only around 2 minutes until garlic starts to slightly brown
- Add frozen b-sprouts and shiitake. Be careful as the frozen sprouts will make the oil pop
- Once these start to cook, add a bit more EVOO as the mushrooms will suck it up
- Cook for around 8 minutes. Check the b-sprouts to make sure they are cooked through
- Add red pepper flakes and salt and fresh ground black pepper to taste
- Cut heat and add a drizzle of hazelnut oil. It’s important with “finishing oils” like this not to add while heat is on, as this will kill the flavor
- Remove stems of shiitakes and slice into strips
- Mince garlic
- Bring a large cast-iron pan to medium-high heat with a bit of olive oil
- Add garlic and cumin seeds, cooking only around 2 minutes until garlic starts to slightly brown
- Add frozen b-sprouts and shiitake. Be careful as the frozen sprouts will make the oil pop
- Once these start to cook, add a bit more EVOO as the mushrooms will suck it up
- Cook for around 8 minutes. Check the b-sprouts to make sure they are cooked through
- Add red pepper flakes and salt and fresh ground black pepper to taste
- Cut heat and add a drizzle of hazelnut oil. It’s important with “finishing oils” like this not to add while heat is on, as this will kill the flavor
~James
