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.
Description
Beautiful Pistachio Florentine Cookies by Chef Nancy Silverton.
Ingredients
Sweet Pastry Dough:
- 2 ¾ cups / 330 g all-purpose flour
- ½ cup / 100 g granulated sugar
- 8 ounces / 226 g unsalted butter
- 2 each / 40 g egg yolks
- ¼ cup / 58 g heavy cream
Florentine FIlling:
- ½ cup / 60 g pistachios, cut in half lengthwise
- ⅓ cup / 76 g heavy cream
- 3 tablespoons / 61 g mild-flavored honey, such as clover
- 3 tablespoons / 40 g granulated sugar
- 1 vanilla bean
- 1 ounce / 30 g unsalted butter
- 3 tablespoons / 24 g all-purpose flour
Assembly:
- ½ cup / 32 g dried cranberries
- ½ cup / 60 g whole pistachios, shelled
- 1 lemon, zested with a bar zester
Instructions
Sweet Pastry Dough
- Sift the flour in a large bowl. Stir in the sugar. Cut the butter into ½ inch (1 ¼ cm) pieces and toss with the flour until fully coated. Crumble the butter into the flour by rubbing it between your fingertips, lifting the pieces and letting it fall back down. Continue until the mixture resembles coarse cornmeal.
- In a small bowl, whisk together the egg yolks and heavy cream and pour into the flour mixture. Gather the dough together with your hands until it forms into a ball. Flatten into a disc and wrap in plastic. Chill until firm, at least two hours.
- Adjust the oven rack to the upper and lower positions and preheat the oven to 330 °F (165 °C).
For the Cookies:
Divide the dough in half and return the remainder to the refrigerator. On a lightly floured surface, roll out the dough to 12 inches (30.0 cm) circle, about ¼ inch (6.5 mm) thick. Cut out four 5 ¼ inches (13.5 cm) circles leaving the scraps intact. Transfer the circles to a parchment lined baking sheet and prick the surface of the circles about ten times with the tines of a fork. Using a 1-inch (2.5 cm) cutter, cut out small circles from the scraps of the dough. Brush the edge of the larger circles with water and place the smaller circles, touching, around the entire edge to create a border. Chill until firm.
Florentine Filling:
- In a medium heavy-duty saucepan, stir together the cream, honey, and sugar. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the pulp and seeds with the back of the knife.
- Add the scraping and the pod to the mixture. Add the butter and over medium heat bring the mixture to a boil without stirring, tilting and swirling the pan to ensure it cooks evening without coloring. Cooking for 5-6 minutes until it reaches 230 °F (110 °C). Remove from the heat and sift in the flour, whisking to combine. Remove the vanilla bean. Stir in the chopped pistachios.
Assembly:
Spoon the mixture into the center of the cookies and spread it out and fills into the border. Sprinkle dried cranberries and lemon zest on top of the sugar mixture. With the remainder of the caramel stir in the whole pistachios. Place one pistachio on the center of each small circle around the border. Using a spoon, decorate the cookies using the remaining sugar mixture by dipping it into the mixture and waving it over the cookie creating sugar threads.
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
Description
This granola recipe is an explosion of flavors and seasonings–hazelnuts, cinnamon, cardamom, pumpkin, honey, ginger and chai. Have it for a snack, have it for lunch or have it as a grab-and-go breakfast you prepared the night before; this granola can do it all.
Ingredients
- 3 cups rolled oats
- 11⁄2 cups Oregon hazelnuts, roughly chopped 1 cup pumpkin seeds
- Contents of 2 chai tea bags
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup honey
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Lightly oil a large baking sheet.
- In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.
- On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
- Let granola cool completely on baking sheet, then store in an airtight container at room temperature.
Description
This refreshing salad gets a burst of flavor from grilled cherries and roasted hazelnuts. The addition of tangy blue cheese blends beautifully with a dressing made of pureed hazelnuts and honey. Pair this salad with a crisp Oregon Riesling.
Ingredients
Dressing
- 1/4 cup roasted hazelnuts, roughly chopped
- ¼ cup grapeseed oil
- 2 tablespoons honey
- ¼ teaspoon fine sea salt, or to taste
- Pinch of ground black pepper, or to taste
Salad
- 1 pint sweet cherries, pitted
- Olive oil
- 8 cups mixed spring greens
- ¼ of a large red onion, thinly sliced
- 1 cup roasted hazelnuts, halved or roughly chopped
- 4 ounces Rogue Creamery Oregon Blue Cheese, crumbled
Instructions
- Preheat the grill to 400 degrees F. Thread the cherries onto soaked wooden skewers or grilling skewers, about 4 or 5 to a skewer, and brush lightly with olive oil.
- Place the dressing ingredients in a single serve blender or small food processor. Process on high or pulse in long spurts until a creamy dressing forms, about 20 seconds. Set aside.
- Grill the cherries for about 5 minutes, turning at least once, until the fruit begins to darken and soften.
- Add the greens and onion to a large serving bowl. Pour in the dressing and toss to coat the salad. Slide the cherries off of the skewers and arrange them evenly over the top of the greens. Sprinkle the salad with roasted hazelnuts and crumbled blue cheese before serving. Pair with: Brooks Willamette Valley Riesling.
Description
Yes, you can have your cake and eat it, too. And your ice cream. And Chantilly…the perfect dessert to share.
Ingredients
Chocolate Hazelnut Flourless Cake
- 12 ounces chocolate, chopped
- 3/4 cup butter
- 6 eggs
- 1 cup brown sugar
- 1/4 cup Frangelico
- 1 cup Oregon hazelnut meal
- 1 teaspoon salt
Hazelnut Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup sugar
- 8 egg yolks
- 1/3 cup Frangelico
- 2 cups Oregon hazelnuts, toasted and chopped
Frangelico Chantilly
- 2 cups heavy cream
- 1 cup powdered sugar
- 1/4 cup Frangelico
Instructions
Chocolate Hazelnut Flourless Cake
- Melt butter and chocolate over a double boiler.
- Whisk together eggs, brown sugar, Frangelico and salt.
- Temper the hot chocolate mixture into the eggs and sugar mixture.
- Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.
- Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dry. Cool cake before serving.
Hazelnut Ice Cream
- Heat heavy cream and milk together on stove until almost boiling.
- Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.
- Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain hazelnuts out and discard.
- Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.
Frangelico Chantilly
Whip mixture until stiff peaks form. Serve.
