Archive

Course: Side

Hazelnut Grits

Description

Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.

Ingredients

  • 1 tablespoon baking soda
  • 1 pint whole raw Oregon hazelnuts
  • 2 small onions, divided
  • 1 1/2 cups water
  • 2 tablespoons cornstarch mixed in 1/4 cup water
  • 5 tablespoons grapeseed oil, divided
  • 3 cloves garlic, minced
  • Salt and White pepper

Instructions

  1. In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
  2. Finely mince one onion and set aside.
  3. Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
  4. Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
  5. Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
  6. Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
  7. This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.

*To remove skins, rub hazelnuts vigorously with a clean dish towel.

Whole Roasted Cauliflower with Pistachio Crumble and Green onion Cremè Fraiche

Description

Whole Roasted Cauliflower with Pistachio Crumble and Green Onion Crème Fraiche by Nancy Silverton.

Ingredients

Pistachio Paste:

  • ¼ cup / 55 g blended olive oil
  • ¼ cup / 30 g whole pistachios
  • 3 garlic cloves, smashed
  • 1 each, zest of lemon, peeled with peeler
  • 2 tablespoons / 3 g fresh oregano, finely chopped
  • 1 teaspoon / 1 g fresh thyme, finely chopped
  • ½ teaspoon / 3 g kosher salt

Green Onion Crème Fraiche:

  • ½ cup / 120 g crème fraiche
  • ¼ cup / 30 g scallions, minced
  • ¼ cup / 30 g shallots, minced
  • 1 garlic, grated with Microplane®
  • 1 teaspoon / 6 g kosher salt
  • ½ lemon, juiced

Whole Roasted Cauliflower: 

  • 1 each cauliflower, leaves intact
  • Kosher salt for seasoning cooking water / as needed
  • 3 tablespoons / 20 g olive oil blend
  • 1 teaspoon / 5 g kosher salt

Pistachio Topping:

  • 3 tablespoons / 20 g extra virgin olive oil
  • ½ teaspoon / 3 g flaky sea salt, such as Maldon sea salt
  • 3 tablespoons / 20 g pistachios, coarsely chopped
  • 1 tablespoon /3 g Micro Cilantro

Instructions

Pistachio Paste:
In a small sauce pot, combine oil, pistachios, garlic, and lemon zest and cook over medium heat until the garlic is light golden brown, and the nuts are toasted. Allow the mixture to cool to room temperature. In a food processor, add the mixture, oregano, thyme and salt. Pulse the mixture until the lemon zest is broken down and the nuts are chopped. Mixture will be like a chunky paste.

Green Onion Crème Fraiche:
In a small bowl, combine all ingredients, combine and set aside.

Whole Roasted Cauliflower: 

  1. Adjust the oven rack to the lowest position. Preheat the oven to 375°F (190°C).
  2. Fill a large stock pot with water and bring to a boil. Add kosher salt until the water tastes like the ocean. Place the whole cauliflower into the water. The cauliflower will float, and the leaves will stick out of the water. Cook for about 7 minutes. Using tongs, flip the cauliflower so the leaves are submerged and cook for another 3 minutes. Remove the cauliflower from the water and place onto a baking sheet. Allow to cool to room temperature. Pour off any excess water that had accumulated on the sheet pan and wipe dry. Drizzle the cauliflower with olive oil blend and sprinkle with 2 tsp (5 g) kosher salt.

Assembly:
Spread the pistachio paste evenly over the cauliflower. Place into the oven and roast for 12-15 minutes until golden brown and some spots have a slight char. Place on a plate or wooden board. Drizzle with the extra virgin olive oil, sprinkle flaky sea salt, chopped pistachios and Micro Cilantro. Serve with a side of the Green Onion Crème Fraiche.

Happy Seafood in a Lettuce Cup

Description

Recipe by celebrity Chef Martin Yan, who has traveled around the world, sharing the best of Chinese and American culture, food, and personal enrichment with multiple generations of audiences. His grand vision is shaped by more than 3,500 culinary and travel TV shows, 32 cookbooks, and several restaurants in North America and Asia.

Ingredients

Marinade:

1 tsp / 3.0 g cornstarch

¼ tsp / 1.5 g salt

1/8 tsp / 0.5 g white pepper

2 tsp / 9 g cooking oil

Seafood:

8 oz / 225 g medium raw shrimp, shelled, deveined and diced

4 oz / 115 g raw scallops, diced

Stir-fry Mixture:

2 tbsp / 27 g cooking oil

¼ cup / 20 g green onions, diced

¼ cup / 35 g water chestnuts, diced

¼ cup / 30 g carrot, diced

¼ cup / 60 ml broth, seafood, chicken or vegetarian

1 tbsp / 18 g oyster-flavored sauce

1 tsp / 5 g sesame seed oil

1 tsp / 3 g cornstarch mixed with 2 tsp / 10 g water

1/2 cup / 65 g pistachios, roasted

Assembly:

2 – 3 tbsp / 32 – 48 g Hoisin sauce

Lettuce (iceberg, butter or romaine), cut into 12 lettuce cups

DIRECTIONS

  1. Marinade: In a medium bowl, combine ingredients.
  2. Seafood: Add shrimp and scallops to marinade; stir to coat. Set aside for 30 minutes.
  3. Stir-fry Mixture: Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides.  Add seafood; toss and stir-fry for 2 minutes.  Remove seafood from wok.  Add green onions, water chestnuts and carrot; stir-fry until carrot is crisp tender.  Return seafood.  Add broth, oyster sauce and sesame oil. Add cornstarch solution; cook, stirring, until slightly thickened.  Add pistachios; toss well. 
  4. Assembly: To serve, spread a small amount of hoisin sauce in center of a lettuce cup. Add about 2- 3 tablespoons of stir-fry mixture in each lettuce cup and serve.

Hazelnut Pesto

Ingredients

  • 5 cups loosely packed basil leaves
  • 2 cloves garlic, peeled
  • ½ cup toasted Oregon hazelnuts
  • ½ cup shaved Parmesan cheese
  • ¾ cup extra virgin olive oil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
  2. Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper. Transfer to a serving bowl or use in your favorite recipes.

PISTACHIO BERRY GOAT CHEESE SALAD

Ingredients

  • ¼ cup Roasted, salted pistachios, chopped
  • 6 ounces Goat cheese
  • ½ cup Sliced strawberries
  • 1 tablespoon Balsamic vinegar
  • 1 – 2 teaspoons Honey
  • 3 tablespoons Olive oil
  • Salt
  • Pepper
  • 8 ounces Prewashed baby lettuce salad greens or spring mix
  • 1 pint Raspberries
  • 1 cup Blueberries

Instructions

  1. Place the chopped pistachios on a plate. Divide the goat cheese into 16 equal pieces (about 1 teaspoon each) and roll into balls. Roll the cheese balls in the pistachios. Can be made up to 2 days ahead. Cover with plastic wrap and refrigerate.
  2. Put the strawberries in a blender with the vinegar, 1 teaspoon honey, olive oil and a pinch of both salt and pepper. Blend until smooth and creamy. Taste and add more honey, salt and/or pepper if desired. Can be made a day ahead. Store in a small jar or covered container and give a good shake before using.
  3. Put the salad greens in a large mixing bowl and toss with the dressing. Add the raspberries and blueberries and gently toss. Divide the salad among 6 salad plates and top each with 4 pistachio goat cheese balls.

BBQ POTATOES WITH CANDIED SPICED PISTACHIOS, PISTACHIO CREMA & WATERCRESS

Ingredients

  • 2 Large sweet potatoes
  • 3 tablespoons Vegetable oil
  • 3 tablespoons BBQ spice or rub
  • ¼ pound Butter, melted
  • Salt, to taste

FOR THE PISTACHIO CREMA

  • ¼ cup Mexican Crema or creme fraiche
  • 3 tablespoons Pistachio, toasted and ground
  • Salt, to taste

Instructions

  1. Preheat oven to 375°F. Coat sweet potatoes with vegetable oil. Rub sweet potatoes with half of the BBQ spice. Bake in oven until the sweet potatoes are cooked about ¾ of the way through. There should be slight resistance if you push a small knife or skewer into the center of the potatoes. Remove from the oven and allow to completely cool. Cut the potatoes lengthwise into wedges. Usually I cut them in half and then cut each half into thirds yielding six pieces total. Baste the sweet potato wedges with melted butter and liberally season with salt and the remaining BBQ spice. Grill over hot coals until the potatoes are golden brown and cooked all the way through.
  2. Serve hot. Garnish with spiced pistachios, drizzle of pistachio crema and watercress sprigs.

Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

Description

In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.

Ingredients

Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Salad

  • ½ tablespoon extra virgin olive oil
  • 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
  • ½ cup julienned or thinly sliced Granny Smith apple
  • ½ cup julienned or thinly sliced Fuji apple
  • ½ cup toasted Oregon hazelnuts, chopped

Instructions

  1. In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
  2. Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
  3. Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.

Parmesan Hazelnut Beer Bread

Description

You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.

Ingredients

  • ½ cup roughly chopped raw hazelnuts
  • ¼ cup freshly grated Parmesan cheese
  • Pinch of fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 3 cups (339 grams) self-rising flour
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 2 teaspoons sugar
  • 12 ounces Breakside Brewery Pilsner

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
  2. Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
  3. Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
  4. Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  5. Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.

Almond, Farro And Black Bean Salad With Cilantro

Ingredients

  • 2 ounces slivered almonds
  • 1 1/2 cups water
  • 1/3 cup farro
  • 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1/3 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • Grated rind and juice of 1 large lemon
  • 2 teaspoons Dijon coarse-grain mustard
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon dried red pepper flakes, optional
  • 1 cup chopped fresh cilantro

Instructions

  1. Heat a medium saucepan over medium-high heat.
  2. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently.
  3. Remove from saucepan and set aside on separate plate.
  4. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender.
  5. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
  6. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl.
  7. Stir in drained farro and cilantro and mix until blended.
  8. Note: For an even fresher flavor, add one cup diced cucumber.

POTATO GNOCCHI WITH PISTACHIO & BASIL PESTO

Description

Recipe by Chef Ethan Stowell.

Ingredients

FOR PISTACHIO AND BASIL PESTO:

  • 2 cups Fresh basil leaves, tightly packed
  • 1 cup Pistachios, shelled, toasted
  • 4 Garlic cloves, peeled
  • 1 cup Extra virgin olive oil
  • ½ cup Freshly grated Parmigiano-Reggiano
  • Salt and pepper

FOR POTATO GNOCCHI:

  • 2 pounds Russet potatoes, washed
  • 4 Large egg yolks
  • 2 cups Unbleached flour
  • 2 tablespoons Salt
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 350°F.

FOR PISTACHIO AND BASIL PESTO:

  1. Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
  2. Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree.  Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper.  Set aside.

FOR POTATO GNOCCHI:

  1. Brush each potato lightly with extra virgin olive oil.
  2. Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
  3. When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes.  On a clean work surface, mound sieved potatoes with a well in the middle.  In the well place egg yolks, 2 cups of flour and salt.
  4. Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
  5. Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
  6. With hands, roll each piece into a rope until diameter is about ½ inch thick.
  7. With a knife, cut down the rope to form ½ inch by ½ inch squares.
  8. Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
  9. Discard any irregular shaped gnocchi, as it will not cook evenly.
  10. Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
  11. Bring a large pot of water to a soft boil.  Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
  12. Remove gnocchi from water and place in a large mixing bowl.  Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.