Archives: White Choco American Pistachio Cookies
Preheat the oven to 350°F. Cover a cookie sheet with parchment paper.
In a large bowl, blend the butter and sugar with a tablespoon until the mixture is smooth and soft; mix in the egg. In a smaller bowl, combine the all-purpose flour, oat flakes, baking soda and salt. Gradually add the dry ingredients to the butter/sugar mixture, mixing completely after each addition. Incorporate the white chocolate and chopped pistachios into the dough; refrigerate it for at least 30 minutes.
For the pâté of turkey livers
Cut the liver in thin slices, put them on flour. Fuse 1 ½ tablespoons of butter with sage leaves in a pan, add liver slices and cook it for 5 minutes, twisting it. Add the Porto wine and let the alcohol evaporate. Add salt and pepper; remove from the heat and whip with the cooking sauce, the rest of the butter and turkey ham till you have a uniform mixture. Sift it and pour into a pan. Cover it with cellophane and keep at 135° F until you serve it.
In the bowl of a food processor, chop the pistachios. Add the oil, basil, garlic and pulse til mixture is somewhat smooth but slightly chunky. Transfer to a small mixing bowl. Add cheese, salt, pepper and transfer to covered container. Refrigerate.
Nutrition Analysis for 1 tablespoon Pistachio Pesto Calories 70, Calories from Fat 60, Total Fat 7 g, Sat Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carbohydrate 2 g, Fiber 1 g, Sugar 0 g, Protein 2 g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%
Preheat oven to 400° F.
Place sweet potatoes on a baking sheet and prick with a fork. Bake until very tender when a fork or knife is inserted, approximately one hour. Remove from oven. When cool enough to handle, remove peel and place in bowl of a food processor. Add the remaining ingredients. Process until smooth. Transfer to ovenproof serving dish. Cover and refrigerate overnight (or for up to two days).
In a large mixing bowl, place the spinach, arugula, turkey, cranberries, mint and 2 tablespoons pistachios. Scrub the orange lightly with an abrasive sponge to remove any surface impurities. Rinse thoroughly and dry well. Remove the peel from the orange with a zester or citrus grater. Peel the orange. Cut the orange in half vertically, then slice the halves horizontally into 1⁄4-inch-thick pieces. Set aside in small bowl to catch any juices.
In a small bowl, whisk together the vinegar, mustard, agave, horseradish, salt, pepper and oil. Add 3 tablespoons of dressing to the salad and toss well.
For mint ricotta:
In a bowl, mix ricotta, salt, pepper and mint together. Set aside.
Combine the lime juice, sugar, chipotle, adobo sauce, Tequila and salt in a blender. Puree until smooth.
Place the shell-on pistachios nuts in a mixing bowl. Add the sauce and toss or stir until the sauce is fully incorporated into the nuts.
Preheat oven to 350 degrees
For the crust:
Cook rice according to package directions. While rice is still hot, add all other ingredients and mix well. Cover a baking sheet with plastic wrap and spoon rice mixture onto wrap. Wrap tightly with plastic wrap, use a rolling pin to compress the rice. Let it cool to room temperature and place in refrigerator overnight. Remove and cut into 1 inch squares.
Heat a sauce pot or deep skillet with a lid over medium heat, add the pistachios and toast for about 4 minutes or until fragrant. Put the nuts into the bowl of a food processor and let cool.
Return the pan to heat, add the olive oil and shallot or onion. Cook for about 3 minutes or until the shallot or onion starts to soften. Add the garlic and quinoa and toast the quinoa for about 3 minutes- you want the quinoa to light toast but you do not want the garlic to brown. Add the water and salt and increase the heat to high and bring to a boil. Once the water starts to boil, cover the pan, reduce the heat to medium-low and simmer for about 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit covered for 5 minutes.
For the Tart Shell
Combine in the bowl of an electric mixer until dough forms. Gently press into desired
Holiday Green Beans
Heat oil in large nonstick sauté pan. Add onion and cook for 4 to 5 minutes or until softened and just beginning to brown. Add bacon and cook one minute longer. Add beans and bell pepper and cook for 2 to 3 minutes or until beans are tender but still bright green. Crumble the pesto over the beans and toss evenly to distribute. Serve immediately.
Gragnano Big Spaghetti, American Pistachios Pesto and Red Shrimps of Porto Santo Spirito Marinated with Lime
Toast pistachios and pine nuts in a pan, until they are well colored. Put them in a blender with a little oil and salt to taste; blend the mixture.
Clean the prawns, removing the heads and the central filament; in a bowl, marinate them with oil, the zest and lime juice, and Sichuan pepper. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
Preheat oven to 320° F (275° F, convection oven).
Heat oil and honey with dates, apricots, American pistachios and oat flakes; mix. Smooth the fruit and American pistachios mixture about ½-inch thick on a lined baking tray. Bake at 320° F (275° F, convection oven) for about 30-35 minutes.
Crunchy Spring Rolls
Place each vegetable in separate small bowls or on small plates. Fill a pie pan or small cake pin with 1/2 inch of lukewarm water.
In a wok (or large non-stick fry pan) over high heat, heat 2 tablespoons of peanut oil until oil begins to smoke. Add chicken and stir fry until browned on all sides. Remove and let drain. Meanwhile, add remaining 2 tablespoons of peanut oil and sesame oil into wok and return to high heat. Quickly cook together ginger and garlic for 10 seconds or until fragrant. Add rice, pistachios, peas and scallions and continue stir frying for 2 minutes, stirring often. Add chicken, oyster sauce, water, mustard and soy sauce and let cook 3-5 minutes or until hot throughout. Remove from heat and season with salt if needed. Lightly toss mustard greens in sesame oil.
Preheat oven to 350° F. Beat eggs and set aside. Oil a 9 inch quiche pan or round shallow baking dish. Arrange bell pepper, zucchini and tomato in dish. Bake uncovered in 350° F. oven for 9 minutes. Sprinkle with black pepper and a handful of herbs. Pour eggs over and sprinkle with pistachios. Reduce oven to 300° F. Return pie to oven and bake for 25 to 30 minutes longer or until center is set and sides are puffy and golden. Cover loosely with foil if it starts to get too dark before it is done. Cool slightly, then cut into wedges. Serve with fresh fruit for brunch or accompanied by a green salad for a light supper.
Keep popcorn warm in 250°F oven while preparing coating. Melt butter in large saucepan; stir in sugar, corn syrup and salt. Bring to boil; stir constantly. Reduce heat to medium; boil without stirring for 5 minutes. Remove from heat; quickly stir in vanilla and soda. Place popcorn in large, heat-proof bowl; slowly pour syrup over popcorn while stirring. Add pistachios; mix thoroughly. Turn into greased 15-1/4 x 10-1/4 x 3/4-inch baking pan; bake at 250°F. 1 hour, stirring every 15 minutes. Remove from oven; cool. Break into serving-sized pieces. Store in tightly covered container.
Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
Add quinoa and cook for an additional minute.