Delighted. Obsessed. We've been a bit of both since trying the "everything bagel" seed mix at Ox restaurant in Portland. They sprinkle the crunchy combination on barely cooked snap peas tossed with butter and toasted sesame oil. But it's also delicious on scrambled eggs, roast chicken, even toast. This recipe comes from Around the Fire (Ten Speed Press, March 2016) by Ox chefs Gabrielle Quiñónez Denton and Greg Denton, and Stacy Adimando.
1/4 cup sesame seeds
1/4 cup sunflower seeds
2 tablespoons poppy seeds
2 teaspoons nigella seeds*
1/2 teaspoon caraway seeds
2 teaspoons dried onion flakes*
2 teaspoons dried garlic flakes*
2 teaspoons sea salt
How to Make It
Preheat oven to 325°. Spread sesame and sunflower seeds in a pie pan and bake, shaking twice, until light golden, 7 to 8 minutes. Pour into a bowl.
In a frying pan over medium heat, toast the following in turn until fragrant and slightly darker, and add to bowl: poppy seeds, 5 minutes; nigella seeds, 2 minutes; caraway seeds, 1 minute.
Stir in dried onion flakes, dried garlic flakes, and sea salt. Stir before using.
*Find nigella seeds (aka charnushka and kalonji) at Indian markets and penzeys.com. Find onion and garlic flakes in the spice aisle.
Around the Fire (Ten Speed Press, March 2016); Ox restaurant, Portland