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.
