Kürbiskernöl
recipe by SANG YOON
SARAH
TAYLOR
MAREN CARUSO
Sourcing the best of the best is essential when you’ve built a reputation for explosive flavors and impeccable, deceptively simple preparations. Sang Yoon, chef-owner of über-gastropub Father’s Office in Culver City, is an uncompromising seeker of top-of-the-line ingredients.
So what culinary component heads up his list? Well, pumpkin-seed oil. Yoon says the highest quality of the condiment comes from Styria, in southeast Austria. Kürbiskernöl—as it is known in German—is a rich green-brown color and tastes distinctively, deliciously nutty. Touting the oil’s “amazing complexity of flavor,” Yoon recommends it as an addition to sweet, earthy roasted beets, an ideal winter side. The rich elixir may also be deployed as a drizzled accent on soups, pastas and risottos and as a player in dressings and marinades.
Given its myriad uses and unique flavor profile, not to mention its reported health benefits—it is said Kürbiskernöl acts as an anti-inflammatory—it’s no surprise that the Styrians lovingly refer to pumpkin-seed oil as green gold. So, like Father’s Office, accept no substitutions—look for 100 percent Styrian pumpkin-seed oil. But keep it cool, as it loses its luster when exposed to high heat.
ROASTED-BEET SALAD WITH PUMPKIN-SEED-OIL VINAIGRETTE
2 bunches baby beets (about 8)
Baby lettuces (mache or red oak)
Fresh goat-cheese crumbles
Heat oven to 375. Rinse beets, removing the greens. Wrap each in foil and place in a shallow pan or sheet. Roast 45 minutes to 1 hour, until easily pierced with a knife. When cool enough to handle, peel beets and either slice or cut into half-inch cubes.
Vinaigrette
3 ounces sherry vinegar
2 tablespoons sugar
1⁄2 teaspoon salt
3 tablespoons chopped shallots
3 ounces extra-virgin olive oil
1 ounce pumpkin-seed oil
Whisk all ingredients. Marinate roasted beets with vinaigrette at least 3 hours, then remove beets and set aside. Toss baby lettuces with vinaigrette to taste and spoon prepared beets atop greens. Garnish with goat cheese and lightly drizzle on pumpkin-seed oil.
Categories: Entertaining / Food / Food + Wine / Pantry / Recipes
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thx for that wonderful article!
styrian pumpkin seed oil is simpy awesome! never had an oil that added more extra flavor to any food. But - like it says in the article - make sure you get the original stuff with that yellow sticker on it (I was told that this is some sort of quality seal that certifies that it's the real thing). I got a bottle at the cheese store of beverly hills some days ago. the brand was called styrian gold or so - simply delicious!!!
culinary regards
Max
Posted by: Max | 01/03/2011 at 12:30 PM
Kuerbiskernoel is amazing. When I'm 'in der Steiermark' we eat it on almost every salad.
Other Styrian specialties are MOST (an Apple Cider), Schilcher (Rose) wine, and Brettljausen, which is a snack for hikers going from 1 Buschenschnank (Wine Tasting place) to the next.
Posted by: Laura CUrran | 01/07/2011 at 02:44 PM
where in southern california can I buy kubiskernol oil?
Posted by: patty | 01/08/2011 at 08:17 AM
About six years ago we had business
dealings in Graz, Austria and our business partner there introduced us to "Kernöl", as they call it. We've been hooked ever since. We especially love it sprinkled over pasta, or simply as a dip for bread instead of olive oil or butter. And it is true, the best "Kernöl" comes from Styria.
Posted by: Matt Schulze | 01/09/2011 at 05:04 PM
Creat recipe. I'll try it. tks
Posted by: PWB in DC | 05/27/2011 at 09:13 AM
As a nativ-born Styrian allow me to present a hot tip:
sprinkle a few drops of Kernöl over vanilla ice cream. As a special treat you can put chopped and caramellized pumpkin seeds on it (those from which the oil is made) .
Posted by: Eric | 10/11/2011 at 06:56 AM