Description
This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.
Ingredients
- ¾ cup raw hazelnuts
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 ½ cups whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, divided
- Whipped cream for garnish, optional
- Chopped roasted hazelnuts for garnish
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.
- Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.
- Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.
- Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.
- Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.
- Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.
Ingredients
FOR THE CRUST:
- 6 ounces (1½ sticks) unsalted butter, room temperature
- ¼ cup plus 2 tablespoons sugar
- Salt, pinch
- 1¾ cups plus 1 tablespoons flour
FOR THE FILLING:
- 1⅓ cups unsalted pistachio kernels
- 2 tablespoons flour
- ¾ cup plus 1 tablespoon sugar
- 6 ounces (1½ sticks) unsalted butter, room temperature
- 2 eggs
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
FOR THE CRUST
- In the bowl of an electric mixer combine all ingredients and mix with paddle attachment until fully incorporated. Remove from bowl and press evenly into a fluted 9-inch tart pan that has been sprayed with pan spray. Chill in refrigerator for at least 30 minutes. Remove from refrigerator, line bottom of tart pan with a circle of parchment paper, cut to size. Fill with dry beans, enough to cover the parchment paper. Par-bake the shell until light golden brown, about 10 minutes, remove from oven and cool completely. Once cool, discard the beans (or store for later use).
FOR THE FILLING
- Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
- Fill the par-baked tart shell with the pistachio filling, smooth the top with a spatula, and bake for 30-40 minutes, until filling is golden brown and set. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.
- Serve with whipped cream or ice cream.
Note: Baking time may vary depending on oven and altitude.
Description
These light, creamy and nutty egg cups are flavored with vegetables and bacon bits. Since they can be prepared ahead, they’re an easy start to your day.
Ingredients
- 1 cup liquid egg whites
- 3/4 cup lowfat cottage cheese
- 3/4 cup shredded Cheddar cheese (preferably sharp)
- 1 tablespoon flour
- 1/4 teaspoon garlic salt
- 1/3 cup California walnuts, chopped
- 1/4 cup minced red bell pepper
- 1/4 cup thinly sliced or chopped green onions
- 1/4 cup real bacon bits
- Freshly ground pepper to taste
Instructions
- Preheat oven to 350°F and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with nonstick cooking spray.
- Puree egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and
bacon bits, then spoon equal amounts into prepared jars. - Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars.
Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.
Description
This fresh, lemony whole grain pasta dish is loaded with protein and roasted vegetables.
Ingredients
- 3/4 pound bite-size cauliflower (1/2 medium head)
- 2 tablespoons extra virgin olive oil
- 3/4 cup julienne slices red onion
- 2 teaspoons dried tarragon
- 3/4 cup California walnuts, coarsely broken
- 4 oz. whole grain pasta
- 3 tablespoons lemon juice
- 3 tablespoons drained capers
- 3/4 teaspoon garlic salt
- Freshly ground pepper
- 2 cups lightly packed baby arugula
- 2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Toss cauliflower with olive oil and place on a foil- lined baking sheet; roast for 10 minutes. Stir in onion and tarragon and roast for 5 minutes more. Stir in walnuts and roast for 5 minutes more or until cauliflower is lightly browned and walnuts are toasted.
- While vegetables are roasting, cook pasta according to package directions. Drain well, then place back in pan. Stir in lemon juice, capers, garlic salt and pepper. Add arugula and tuna and toss lightly to mix.
- Transfer to 6 bowls and sprinkle with Parmesan.
Description
Recipe by Carol Kicinski.
Ingredients
- 2 Racks of lamb, 8 bone each, trimmed and frenched
- Kosher salt and black pepper
- 3 tablespoons Olive oil, use divided
- ½ cup Shelled, roasted, salted pistachios
- 3 cups Mint leaves, loosely packed
- 3 cloves Garlic, minced
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 450° F. Heat an oven proof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.
- Season the lamb generously with salt and pepper on both sides. Heat one tablespoon of oil in the pan and sear the lamb on all sides for about 2 minutes per side. Let the lamb cool a little.
- Put the pistachios in the bowl of a food processor and pulse a few times to grind them. Add the remaining 2 tablespoons of olive oil, the mint, garlic, zest and juice of lemon. Process until it turns into a paste. Spread the paste on the meat-side of the lamb racks pressing down firmly. Place the lamb racks back into the skillet (or roasting pan) bone-side down. Roast for 20 minutes for medium rare, 25 minutes for medium. Cover the lamb with foil and let sit for 10 minutes before cutting the lamb into chops, use a sharp, thin knife to carve.
Description
Recipe by Chef Ethan Stowell.
Ingredients
FOR PISTACHIO AND BASIL PESTO:
- 2 cups Fresh basil leaves, tightly packed
- 1 cup Pistachios, shelled, toasted
- 4 Garlic cloves, peeled
- 1 cup Extra virgin olive oil
- ½ cup Freshly grated Parmigiano-Reggiano
- Salt and pepper
FOR POTATO GNOCCHI:
- 2 pounds Russet potatoes, washed
- 4 Large egg yolks
- 2 cups Unbleached flour
- 2 tablespoons Salt
- Extra virgin olive oil
Instructions
- Preheat oven to 350°F.
FOR PISTACHIO AND BASIL PESTO:
- Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
- Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree. Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper. Set aside.
FOR POTATO GNOCCHI:
- Brush each potato lightly with extra virgin olive oil.
- Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
- When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes. On a clean work surface, mound sieved potatoes with a well in the middle. In the well place egg yolks, 2 cups of flour and salt.
- Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
- Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
- With hands, roll each piece into a rope until diameter is about ½ inch thick.
- With a knife, cut down the rope to form ½ inch by ½ inch squares.
- Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
- Discard any irregular shaped gnocchi, as it will not cook evenly.
- Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
- Bring a large pot of water to a soft boil. Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
- Remove gnocchi from water and place in a large mixing bowl. Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.
