Description
These tender, lightly sauteed green beans will look gorgeous on any Thanksgiving table, but are also simple enough to make quickly for a casual dinner. Hazelnuts add their famous crunch and flavor in a surprisingly delicious pairing.
Ingredients
- 2 pounds of fresh, slender green beans, trimmed
- 3 tablespoons butter
- 2 tablespoons chopped fresh thyme, divided
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped darkly roasted and skinned Oregon hazelnuts
Instructions
- Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender, about 4-5 minutes.
- Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color.
- Drain well and set aside for up to several hours in the refrigerator.
- When ready to serve, melt the butter in a large skillet over medium high heat.
- Add 1 tablespoon of the thyme and gently sauté for 1 minute.
- Add the mustard and salt and stir to blend it into the butter.
- Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes.
- Toss with most of the hazelnuts and then transfer the beans to a serving bowl.
- Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.
Description
This is the perfect picnic food, salad can be served warm or room temperature. The mix of the salty potatoes and the sweet melon is just perfect. Tastes amazing with some salty cured meat.
Ingredients
- 1/3 cup shelled pistachio
- 1/2 cup fresh parsley
- 1/2 fresh basil
- 3 tablespoons rice wine vinegar
- 1/2 cup olive oil
- Pinch of salt and pepper
- 20 small potatoes, cut in half
- 2 tablespoons olive oil
- 1/3 honeydew melon, in chunks
- 1/2 small red onion, finely chopped
- 2 tablespoon grated parmesan
Instructions
- Start with the vinaigrette. Place the pistachios in a blender and grind fine.
- Add herbs, vinegar and oil and blend until smooth. If the vinaigrette is too thick just add a little more oil.
- Season with salt and pepper.
- Bake the potatoes tossed in oil, salt and pepper in the oven at 380F for about 20 minutes or 15 minutes in a air fryer. Let them cool off a little.
- In a serving bowl mix potatoes, melon, red onion and the vinaigrette, mix well and serve.
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
- 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.
- Finely mince one onion and set aside.
- 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.
- Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
- 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.
- 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.
- 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.
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:
- Adjust the oven rack to the lowest position. Preheat the oven to 375°F (190°C).
- 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.
