Stir
in the chopped pistachios and chopped parsley.
I added in a heaping tablespoon of cinnamon, little pinch of fresh grated nutmeg and chopped dried apricots to the dough and I rolled the chilled dough
in chopped pistachios before slicing.
Fold in the pistachio mixture until fully combined, then stir
in the chopped pistachios.
Fold
in the chopped pistachios.
Remove cheese ball from wrapper and roll
in chopped pistachios, pressing lightly to make sure it sticks.
Not exact matches
I dust this with confectioners» sugar but you can opt for a lemon glaze with
chopped pistachios on top (if your mother -
in - law, Greek or otherwise, is coming to visit).
For the topping I roasted
in a skillet about 1/2 cup
chopped pistachios and 1/4 cup
chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.
ingredients: 1 sheet all - butter puff pastry, thawed overnight
in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons
chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
Directions for Meringue: Preheat oven to 350 degrees /
Chop 3/4 C of
pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat
in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold
in the
pistachio cornstarch mixture.
Roughly
chop the almonds and
pistachios, either with a knife or
in a mortar and pestle, and dry toast
in a pan on the stove top for just a few minutes.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288
Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
In a small food processor, process
Pistachios, Cashews, Lucuma, Salt and Lemon zest till nuts are finely
chopped up.
I used
chopped dates and
pistachios in place of the cranberries and almonds.
Cool on a wire rack, then cover
in frosting and decorate with
chopped pistachio nuts.
The most difficult part is
chopping up the
pistachios, but you can skip the cutting board all together and just pulse them
in the food processor a few times... although I would much rather wash my knife than the bowl of my food processor
1/4 cup shelled dry - roasted
pistachios,
chopped / crushed (I put mine
in a ziplock and crushed them with a meat mallet)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut
in1 1/2 - inch squares 1 small onion, cut
in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons
pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced
in small pieces 1 small tomato, diced
in small pieces 1 small red onion, diced
in small pieces 1/4 cup red bell pepper, diced
in small pieces 1/4 cup
pistachios 2 tbsp fresh cilantro,
chopped 2 tbsp fresh mint,
chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper
In the oven now is a mixture of toasted
pistachios, pepitas, dried cranberries,
chopped dried figs and sweetened with maple syrup.
I used dried bing cherries and dried currants
in lieu of the cranberries, and
chopped pecans because I ran out of
pistachios.
Mix remaining
chopped pistachio and cocoa powder
in a small bowl.
Chocolate,
pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g)
pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream
in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g
pistachios.
But the thought of using an artificial dye
in my food just makes me cringe, and I therefore used a more natural green —
chopped pistachios.
What's
in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for toasted (like almonds, hazelnuts,
pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Use
chopped walnuts
in place of the
pistachios.
When cooked through, lower the heat to very low and stir
in the raisins,
chopped up
pistachios, za'atar, season with salt and pepper, to taste.
For goat cheese 1 egg 1 tablespoon water 1 cup finely
chopped shelled unsalted
pistachios 1 - 8 ounce log goat cheese, sliced crosswise
in 1 / 4 - inch thick rounds
Package of Cooking Dates 1 / 2 Cup Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup
Chopped Pecans (
Pistachios are amazing as well) 1/2 Cup
Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc)
Chop dates and put them
in a frying pan with water and coconut sugar and coconut oil.
Mix
in pistachios and
chopped chocolate chunks.
In a large saucepan, toast the chopped pistachios in the 2 tablespoons of olive oil for 5 to 7 minutes until the nuts begin to turn golde
In a large saucepan, toast the
chopped pistachios in the 2 tablespoons of olive oil for 5 to 7 minutes until the nuts begin to turn golde
in the 2 tablespoons of olive oil for 5 to 7 minutes until the nuts begin to turn golden.
In a food processor place the confectioners sugar and the
pistachios and grind / pulse until finely
chopped with some nuts being ground into a coarse powder.
Here, pineapple wedges are roasted
in a brown sugar glaze and garnished with tangy crème fraîche and
chopped pistachios.
For the crumble topping, place the almond and
pistachio kernels
in a food processor and pulse until roughly
chopped.
Blueberry,
Pistachio and Crystallized Ginger Bars: same as above but omit cinnamon; sub
chopped pistachios for almonds and pecans; sub dried blueberries for dried cherries; stir
in ⅛ cup
chopped crystallized ginger after mixture is blended
Set aside a few
pistachios to
chop up, place the rest
in a blender and blend until it reaches a flour - like consistency.
To decorate, melt chocolate
in a double broiler, cover figolli with chocolate and sprinkle over some
chopped pistachio nuts or coconut.
Layer
in a cute bowl and top with extra fruit of nuts (I used sliced kiwi and
chopped pistachios).
Swap
in an equal measurement of roughly
chopped pistachios.
Use a fork or a spoon to drizzle white chocolate on top of the bars
in an uneven pattern and top if of with some
chopped pistachio and the rest of the lemon zest.
In a food processor, process 1/2 cup
pistachios until finely
chopped.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed
in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts,
chopped (75 g) 1/2 cup
chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk
in place of almond milk - Vegetable broth
in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup
chopped red onion
in place of shallot - Yellow or orange bell peppers
in place of red - Any small, hot pepper
in place of serrano - Additional cashews
in place of
pistachios (
in the bisque)- Walnuts or almonds
in place of
pistachios (
in the pistou)- Fresh cilantro
in place of flat - leaf parsley
I simply replaced the peanut butter
in my peanut butter cookie recipe with the
pistachio butter and added
chopped walnuts.
Pulse the
pistachios in a food processor until finely
chopped, about 20 one - second pulses.
Asparagus, Mushroom, Brioche «Hole
in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime &
Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian
Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
Transfer the ice cream into a freezer - proof container
in layers, drizzling with the
pistachio butter and sprinkling with
chopped pistachios in between layers.
Remove the fruit from the freezer and dip each fruit
in the melted chocolate, drizzle with
chopped pistachio and place on wax paper to set.
Add the
chopped pistachios and desiccated coconut
in an even layer onto two small separate plates and set aside (if using toppings).
2 To make the topping, combine the coconut palm sugar and
chopped pistachios in a small bowl and stir to combine.
In which case, sprinkle joyously with rose petals and
chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously.