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
Don’t have to be boring; by pairing healthy leafy greens with the right accoutrements, this salad maintains its nutritious balance while also boasting a bevy of flavors.
Ingredients
- 3 cups of cubed sweet potatoes
- 3 cloves of garlic, sliced
- 2 tablespoons of olive oil
- salt and pepper
- 1 tsp of dried rosemary
- 1 pomegranate
- 5 ounces arugula
- ½ cup Oregon hazelnuts
- ¼ cup balsamic vinegar
- goat cheese (optional)
Instructions
- Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes. Set aside.
- Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.
- Seed pomegranate, I like to cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.
- Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired). Serve.
Description
From hazelnut flour pasta to hazelnuts sprinkled on top, this cacio e pepe showcases how versatile Oregon hazelnuts are.
Ingredients
Hazelnut Pasta Dough
- 10 ounces doppio flour
- 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
- 5 ounces semolina
- 10 egg yolks
- 2 whole eggs
- 2 tsp kosher salt
Cacio de Pepe
- 32 ounces hazelnut pasta (rolled and portioned)
- 10 ounces unsalted butter, cubed
- 1 tablespoon fresh cracked black pepper (more if you like it)
- 3/4 cup finely grated Parmesan
- 1/3 cup finely grated Pecorino
- 6-10 sage leaves
Instructions
Hazelnut Pasta Dough
- In a KitchenAid bowl combine hazelnut flour, doppio flour, semolina, and salt. Mix on low speed to combine using dough hook attachment. With the machine still running on low speed, add eggs slowly in batches to incorporate.
- Dough should pull away from the sides of the bowl and form a ball. Once the dough ball is formed, remove from the bowl and knead for about a minute on a lightly floured surface. Wrap dough tightly in plastic wrap and let the dough rest for at least thirty minutes before rolling.
- After pasta dough has rested, cut it into quarters. Working on a lightly floured surface begin to flatten the dough pieces by rolling them out with a rolling pin until they are less than a half inch thick. Begin working the dough through your pasta maker starting on the largest setting and slowly working your way down to your desired thinness. On a KitchenAid pasta roller I like to go the #6 setting before running it through the fettuccine cutter attachment. If you don’t have a cutter you could do a hand cut pasta type such as pappardelle.
- After you roll the pasta and cut it make sure you flour it well to prevent sticking before and during cooking.
Cacio de Pepe
- In a large stock pot, bring 8 quarts of water to a boil. Season water with salt; add pasta and cook for 45 seconds to 1 minute. Drain pasta, reserving 3 cups pasta cooking water.
- Meanwhile, melt 4 ounces of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 3 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining 4 ounces butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente (add more pasta water if the sauce seems dry.) Transfer pasta to warm bowls and serve. Garnish with fried sage, pecorino, and grated hazelnuts.
Ingredients
Hazelnut Pasta Dough
- 10 ounces doppio flour
- 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
- 5 ounces semolina
- 10 egg yolks
- 2 whole eggs
- 2 teaspoons kosher salt
Cacio de Pepe
- 32 ounces hazelnut pasta (rolled and portioned)
- 10 ounces unsalted butter, cubed
- 1 tablespoon fresh cracked black pepper (more if you like it)
- 3/4 cup finely grated Parmesan
- 1/3 cup finely grated Pecorino
- 6-10 sage leaves
