Ingredients
Pistachio Aillade
- 1 each garlic clove, grated with a Microplane®
- ½ cup pistachios, whole
- 1 each anchovy, made into paste
- ½ cup pistachio oil
- ¼ each lemon zest
- 1 tablespoon tarragon, minced
- 1 teaspoon kosher salt
Lemon Dijon Vinaigrette
- ¼ cup fresh lemon juice
- 3 tablespoons Champagne vinegar
- ¼ cup shallot, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- freshly ground black pepper, as needed
- ¼ cup extra virgin olive oil
Belgian Endive Salad
- 8 heads white Belgian endive
- Lemon Dijon Vinaigrette
- ½ lemon
Assembly
- 3 each Hass avocados, small
- Extra virgin olive oil, as needed
- Maldon sea salt, as needed
Instructions
Pistachio Aillade
In a mortar add pistachios. Pound and grind nuts until fine. Add anchovy, garlic, pistachio oil, lemon zest, tarragon and salt. Mix thoroughly until everything is combined.
Lemon Dijon Vinaigrette
In a small bowl, combine the lemon juice, Champagne vinegar, shallots, mustard and salt and a few turns of pepper. Add the extra virgin olive oil, whisking constantly.
Belgian Endive Salad
Cut off ends of the Belgian endives and peel off the leaves. Save half of the leaves whole and cut the remaining half of leaves in half. Place all the endive in a bowl. In the bowl with the Belgian endive, dress with the Lemon Dijon Vinaigrette, a squeeze of lemon juice and kosher salt.
ASSEMBLY
Cut all the avocados in half and take out the pits. Cut the avocados in half to make quarters. Peel off the skin. Drizzle with extra virgin olive oil and sprinkle with Maldon sea salt.
- Pistachio Aillade
- Avocado quarters
- 1 chunk of Piave cheese
- Belgian Endive Salad
- ½ cup pistachios, whole
- 2 ½ tablespoons pistachios, roughly chopped
- On the center of each plate, smear 1 ounce of Pistachio Aillade into a circle. Place 1 quarter of avocado in the center.
- Grate Piave with a ribbon cheese grater to cover. Pile endive on top, garnish with whole pistachios, and top with 1 quarter of avocado.
- Repeat this for one more layer. Finish the salad with a heavy grating of Piave cheese and top with roughly chopped pistachios.
Ingredients
- 1 1⁄2 ounces Hendrick’s Gin
- 3⁄4 ounce Pistachio cordial*
- 3⁄4 ounce fresh lime juice
- 2 slices fresh cucumber
- 4 leaves fresh mint
Instructions
- Muddle (gently mash) cucumber then add other ingredients in a cocktail shaker
- Add ice and shake well for 20 seconds
- Strain over fresh ice in an Old Fashioned glass
- Garnish with cucumber, mint and a couple of pistachios.
Pistachio Cordial – Instructions (Makes 8 ounces)
- Combine 1 cup sugar and 1 cup water in a pan. Bring to a low simmer and stir for a few minutes until sugar has fully dissolved.
- In a blender place 1/2 cup unsalted, roasted pistachios and add the sugar water
- Optional – add 1 drop of rosewater
- Blend for 30 seconds and allow to sit for 2 minutes
- Strain out solids and collect cordial
- Keep refrigerated until ready to use
Pistachio Rim
- Put half a cup of dry, raw pistachios in a blender or spice grinder and grind finely.
- Be careful not to overgrind as any moisture will turn the ground pistachios into a paste.
- Pour your ground pistachios onto a small plate or bowl.
- Moisten the outside rim of your glass with a cut wedge of lemon or by using some sugar water.
- Then dip the glass upside down into the powdered pistachios so that they stick well onto the rim of the glass.
- Give the glass a gentle tap before turning the right way up, then fill with ice ready to receive the cocktail.
Ingredients
- 1 loaf white bread, unsliced, cut into (6 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)
- 3 tablespoons butter
- 1 cup salted pistachios, finely crushed
- 2 teaspoons sugar
- 1 pint blackberries
- 3⁄4 cup heavy cream
Pistachio Pain Perdu Soak
- 3⁄4 cup milk
- 2 eggs
- 1 tablespoon sugar
- 1 tablespoon store-bought pistachio paste
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- Pinch of salt
Instructions
Prep Ahead (The Night Before)
- Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
- Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
- Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.
Prep Ahead (1 Hour Before Event)
- Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
- Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.
Instructions
- Warm the butter in a large non-stick sauté pan over medium- high heat until the butter is foamy.
- Carefully lift each piece of bread out of the soak and gently roll each one into the ground pistachios until all sides are coated.
- Transfer the bread into the pan with the foamy butter and cook each side until the pistachios are golden brown, around 6-8 minutes. Transfer the bread to a small baking tray and place in a 350°F oven for 5 minutes, or until the bread soufflés (puffs up) slightly.
- Whip the cream using a bowl and a whisk, or an electric mixer, until soft peaks form. Then season with the reserved blackberry juice, sugar and vanilla to taste.
Assembly
- Spoon some Chantilly onto the bottom of each plate and top with one piece of French toast.
- Garnish with some sliced blackberries and pistachios around.
Ingredients
Harissa-Spiced Lamb Chops
- 8 lamb chops
- 1 1⁄2 tablespoons Harissa spice mix 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- 1⁄2 cup Grapeseed oil, as needed
- 1 cup pistachios, crushed
Pistachio Romesco
- 1 red bell pepper
- 1⁄4 cup extra virgin olive oil
- 1⁄2 red onion, sliced
- 2 Roma tomatoes, diced
- 2 garlic cloves, sliced
- 4 Piquillo peppers (canned)
- 1⁄4 cup sourdough croutons
- 1⁄2 cup pistachios, crushed
- 1 tablespoon red wine vinegar
- Salt and pepper
Glazed Eggplant
- 2 Japanese eggplants
- 3 tablespoons sherry vinegar 2 tablespoons honey
- Olive oil, as needed
- Salt and pepper
Pistachio Raita
- 1 cup thick Greek yogurt
- 1⁄2 cup cucumber, peeled, seeded, and grated
- 2 cloves garlic, peeled, germ removed and finely grated 1⁄2 lemon, zested
- 2 tablespoons mint, chopped
- 2 tablespoons pistachios, crushed
- Salt and pepper, as needed
Instructions
Prep Ahead
- Combine the Harissa spice mix and herbs with the grapeseed oil and blend using a hand blender until it forms a paste. Pour over the lamb and refrigerate for 1-2 hours or overnight.
- Slice the eggplant into 1-inch slices.
- Crush the pistachios using a pot until they are finely chopped. Reserve.
- Over an open flame, blacken the skin of the red bell pepper. Transfer the pepper to a bowl and cover it with plastic, steam at room temperature for 10 minutes. Peel the black skin from the red pepper and trim away the seeds.
- Thinly slice the red onion, Piquillo peppers, 2 cloves of garlic and combine in a bowl. Roughly dice the tomatoes and combine in the same bowl. Reserve.
- Peel, seed and grate the cucumber. Toss it with 1 teaspoon of salt and rest at room temperature for 10 minutes to extract the liquid. Squeeze dry the grated cucumber and transfer to a small bowl.
- Mix the Pistachio Raita, then combine all ingredients in the bowl with the grated cucumber, season with salt, lemon zest and pepper to taste. Mix in the crushed pistachios and chopped mint.
Instructions
- For the Pistachio Romesco: Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the onion, tomatoes, garlic, and Piquillo peppers. Sauté until the onions are tender and the liquid has evaporated; about 4 minutes. Transfer peppers and cooked vegetables to a blender with the croutons, pistachios, and vinegar. Blend until smooth and while running, pour in the remaining olive oil until emulsified. Season, to taste, with paprika, salt and pepper.
- For the Glazed Eggplant: Heat a thin layer of olive oil in a large sauté pan over high heat. Add eggplant in a single layer (you may need to do this in batches) and sear until golden brown on both sides. Reduce heat to medium and deglaze using the sherry vinegar and honey. Bring to a simmer until reduced to a glaze.
- For the Lamb Chops: When ready to serve, preheat a grill to medium-high heat. Season the marinated lamb with salt and pepper and then grill the lamb until it is cooked to your desired temperature (about 5 minutes for medium rare). Remove from the grill and let rest for a few minutes. Brush some Romesco Sauce on each side of each chop and dip them in the reserved crushed pistachios to coat them.
Assembly
- Spoon some Romesco sauce onto each plate and drag a spoon across it to make a well.
- Place 4 slices of glazed eggplant over the sauce and sprinkle some toasted pistachios on top.
- Divide the lamb chops between the plates and serve the Raita on the side.
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
Pistachio Arugula Brown Rice Salad
Ingredients
- 3 cups arugula, lightly packed
- 1 cup cooked brown Jasmine rice, cooled
- 3 persimmons, chopped (may substitute with other seasonal sliced fruit, such as peaches, apples, or pears)
- 1 15-oz can chickpeas, rinsed, drained
- 2 tablespoons chopped fresh parsley
- ⅓ cup pistachios
Dressing:
- 2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil
- 1 lime, zest and juice
- ¼ teaspoon smoked red paprika
- ½ teaspoon agave nectar
- 1 teaspoon minced fresh ginger
- 1 clove minced garlic
- Pinch salt (optional)
Instructions
- Mix together the arugula, rice, persimmons, chickpeas, parsley and pistachios in a salad bowl.
- Toss together the tahini, olive oil, lime juice and zest, paprika, agave nectar, fresh ginger, and garlic until smooth.
- Fold dressing into salad and mix well to combine.
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.
Description
Pistachio Chocolate Soufflé by Chef Wolfgang Puck.
Ingredients
Pistachio Caramel
- ½ cup / 100 g sugar, granulated
- 2 tablespoons / 30 g water
- 1 teaspoon / 6 g kosher salt
- ⅓ cup / 45 g pistachios, coarsely chopped
Whipped Cream
- 1 cup / 240 g heavy cream
- ⅓ cup / 80 g pistachio butter
Pistachio Chocolate Soufflé
- 2 ¼ cups / 385 g dark chocolate chips (66% to 70% Cocoa)
- 7 tablespoons / 100 g butter, unsalted plus more for coating ceramic ramekins
- ½ cup / 120 g pistachio butter
- 6 each / 120 g egg yolks
- ¾ cup / 150 g sugar, granulated
- ¼ teaspoon / 1 g cream of tartar
- 1 ¾ cups / 380 g egg whites
Instructions
Pistachio Caramel
Combine sugar, water and sea salt in a medium sauté pan or skillet. Heat over low heat to melt sugar. Simmer until syrup turns amber color, like honey. Add chopped pistachios and stir in until coated with syrup. Pour onto a silicon baking mat or parchment paper and spread mixture out with the back of a spoon. Allow to cool completely and chop into pistachio-size pieces.
Whipped Cream
Pour cream into a cold mixing bowl and whisk until medium soft peak. Fold in pistachio butter and continue whisking to medium stiff peaks.
Pistachio Chocolate Soufflé
- Prepare 6-oz. (175 ml) baking cups by coating sides and bottoms with soft butter and coating with sugar. Set aside.
- Over a double boiler, melt together chocolate, butter and pistachio butter. In a separate bowl, whisk together the eggs yolks and sugar for about 3 minutes. Combine the two mixtures and fold together until fully combined.
- Using an electric mixer, beat egg whites and cream of tartar with an electric mixer at medium speed until the egg whites are fluffy and hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks.
- Add equal amount of egg whites in three stages. Pour mixture into baking cups all the way to the top. Scrape off any excess with an offset spatula or knife to make an even top. Run your finger around inside of rim to create a separation between soufflé batter and baking dish. Bake in a preheated 375 °F (190 °C) for approximately 15 minutes, or until soufflés have risen.
Assembly
- Arrange small plates in a row. Next to plates arrange whipped cream, chopped pistachio caramel and powdered sugar in shaker with fine mesh.
- Remove soufflés from the oven, and moving quickly, but carefully place a soufflé on each plate. Spoon a dollop of whipped cream onto each soufflé, sprinkle with chopped pistachio crumble and sprinkle generously with powdered sugar. Plating the souffles is best done with two people.
Description
Poached Halibut with Pistachio Soup by Chef Gerald Hirigoyen.
Ingredients
Warm Pistachio Soup:
- 2 tablespoons / 30 ml olive oil
- 2⁄3 cup / 75 g onion, chopped
- 2 springs fresh thyme, chopped
- 1 each garlic clove
- ½ cup / 80 g pistachios, whole
- 4¼ cup / 1000 ml chicken broth
- Salt as needed
- Pepper as needed
Garnish:
- ¼ cup / 60 ml olive oil
- 1 cup / 120 g onion, diced
- ½ cup / 120 g butternut squash, peeled and diced
- 1⅓ cups / 120 g fennel, sliced
- ¾ cup / 120 g celery root, diced
- 2 2/3
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cups / 120 g carrots, peeled and thickly sliced - 2 cups, 1 tablespoon / 500 ml white wine
- 1 cup / 250 ml chicken stock
- Salt as needed
- Pepper as needed
Pistachio Pesto Topping:
- 15 basil leaves
- 1 garlic clove, whole
- 2 tablespoons / 20 g potato, cooked
- ⅓ cup / 50 g pistachios, whole
- ½ cup / 100 ml extra virgin olive oil
- ½ lemon, juiced
- Salt as needed
- Pepper as needed
Assembly:
- 1 pound / 500 g halibut filet, cut into cubes
- Salt as needed
- Pepper as needed
- Extra virgin olive oil as needed
Instructions
Warm Pistachio Soup:
- In a large saucepan on medium heat, combine olive oil, onion, thyme, garlic, and pistachio kernels. Sauté for about five minutes, or until golden brown. Add chicken broth and bring to a boil. Simmer for about twenty minutes. Add salt and pepper to taste.
- When finished, pour saucepan contents into a blender and mix on high. Strain through a small sieve and set aside.
Garnish:
- In a large sauté pan, on medium heat, combine olive oil, onion, butternut squash, fennel, celery root, and carrots. Sauté for about five minutes, adding salt and pepper to taste.
- Add white wine and bring to a boil until all the liquid is gone. When the liquid has evaporated, add the chicken broth and continue to boil until all the liquid is gone and the vegetables are cooked through. Set aside.
Pistachio Pesto Topping:
- Combine basil, garlic, potato, pistachio kernels, and salt in a mortar and mash it together. When it starts to break down a bit, gradually add the olive oil and continue to mash it all together.
- After it has been mixed well, add the lemon juice and mix together. Set aside.
Assembly:
- Add salt and pepper to the halibut cubes and sauté in a medium sized sauté pan on medium high for about two minutes on each side, or until golden brown.
- Place a towel on a plate, and when fish is golden brown, pour the cooked fish on top of the towel (to remove excess oil).
- In a separate shallow bowl, pour in some of the hot pistachio soup with a ladle, add vegetables on top, and place about five or six cubes of halibut on top of the vegetables.
- Sprinkle the pistachio pesto topping over the soup and finish with some extra virgin olive oil over the dish.
