Description
Place a serving of the rice (hot, warm or cooled) in a bowl, then top with a bit of the Heavenly Sauce, followed by the other ingredients listed and ending with the salsa. Add another dollop of the Heavenly Sauce, and bon appétit!
Ingredients
- 1 recipe of Heavenly Jasmine Rice (below)
- 1 1/2 cups of Heavenly Sauce (below)
- 2 to 3 cups shredded sharp cheddar cheese
- 2 ripe avocados, peeled, seeded, diced
- 2 to 3 medium tomatoes, cored and chopped
- 1 cup sliced black olives
- About 3/4 cup chopped green onion
- 1 cup black beans, canned or fresh-cooked
- 1 1/2 cups salsa
Jasmine Rice Makes 6 to 8 servings
- 1/2 cup chopped yellow onion
- 2 tablespoons butter
- 1 1/2 cups jasmine rice
- 3 cups water
- 1/4 teaspoon salt
Heavenly Sauce Makes 2-1/2 cups
- 1/2 cup canola oil
- 1/2 cup roasted and skinned Oregon hazelnuts
- 1/3 cup canned and drained garbanzo beans
- 1/4 cup cooked and drained soybeans*
- 4 cloves garlic
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 1/3 cup nutritional yeast*
- 1 tablespoon Ponzu sauce (or soy sauce)
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ascorbic acid (optional, for “zing”—available in the health food section of most supermarkets)*
* Found in local natural foods store.
Instructions
Jasmine Rice
- In medium-sized heavy-bottomed pot over medium heat, sauté the onion in the butter until the onion is soft and translucent (about 5 minutes).
- Add the rice and sauté to evenly coat the grains.
- Add the water and salt, increase the temperature to medium-high and bring the water to a boil, stirring occasionally with a flat-bottomed utensil so the rice won’t scorch.
- Once the water has boiled, reduce the temperature to low, cover, and cook the rice at a very slow simmer for 20 minutes without uncovering the pot.
- After 20 minutes, check the rice. If all the water has been absorbed, the rice is done. Gently fluff it with a fork. If not serving immediately, place a paper towel over the top of the pot and put the lid back on to keep the rice hot (the paper towel absorbs condensation that would otherwise drip back down on the rice and make it soggy).
Heavenly Sauce
- In a blender, combine the oil, hazelnuts, garbanzo beans, soybeans and garlic. Pulse several times, stopping to scrape down the sides to ensure everything is fully blended.
- Once the mixture is a rough purée, add the water, lemon juice, nutritional yeast, Ponzu sauce (or soy sauce), salt, basil, cumin, and ascorbic acid.
- Continue blending until the mixture is relatively smooth (it will remain grainy because of the nuts). Scrape it into a container and store in the refrigerator for up to 2 weeks.
Description
Do you love that cup of coffee first thing in the morning? We do too, so we found a way to add hazelnuts to our favorite beverage. This cold brew smoothie bowl brings so many kinds of happiness together–hazelnuts, cold brew coffee, chocolate, honey and bananas. Great for breakfast, great for any time of day.
Ingredients
- 1⁄2 cup Oregon hazelnuts
- 1 banana, frozen and cut into chunks
- 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
- 2 teaspoons honey or maple syrup
- 1 cup ice cubes, crushed
- 1 teaspoon instant espresso powder
- 1 banana, thinly sliced
- 1 tablespoon cocoa nibs
- 1 tablespoon hemp seeds
Instructions
- Preheat oven to 350°F.
- On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.
- In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.
- Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.
Hazelnuts, cake and chocolate–three things that just belong together. This sweet potato variation will delight the palate of any cake connoisseur!
Description
- 1-2 sweet potatoes, peeled, resulting in 1 cup mashed
- 3/4 cup canola oil
- 2 eggs
- 1 1/2 cup all purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup Oregon hazelnuts, finely chopped
- 2 ounces semi-sweet chocolate
- 1/2 teaspoon vanilla extract
- 1/4 cup half and half
Instructions
- Preheat oven to 350F.
- Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.
- In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.
- In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.
- Using a double boiler pot (or two pots stacked together), fill the bottom pot with 2 inches of water. In the top pot, combine chocolate, vanilla extract, and half and half. Turn heat on high and bring water in bottom pot to a boil, stirring the chocolate mixture until it’s fully melted. Remove from heat.
- Transfer ⅓ of the sweet potato mixture to melted chocolate and mix until fully blended.
- Butter the bottom of a 10-inch bundt cake pan. Pour chocolate mixture in and spread evenly. Next, pour sweet potato mixture in. Bake for 45 minutes. Test to make sure the thickest part is done. Let cool slightly before flipping.
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.
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.
