You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Fun!! Did a "search" for pistachios, since I have way too many left over. The variety of posts were
- Thread starter dianem
- Start date
michael-in-phoenix
Well-known member
Isn't it wonderful how diverse and expansive the archives are...even after only a year!
michael-in-phoenix
Well-known member
I had a bruschetta/crostini (can't figure out the difference between the two???) that had...
...a schmeer of good quality ricotta, a scattering of toasted raw pistachios and a tiny drizzle of balsamic vinegar over the top. Excellent! I'm sure the bread had been lightly rubbed with a garlic clove before the cheese went on. Another was very similar, but without the balsamic vinegar, and with the addition of one or two strands of basil chiffonade.
Woo hoo!!!!
Michael
...a schmeer of good quality ricotta, a scattering of toasted raw pistachios and a tiny drizzle of balsamic vinegar over the top. Excellent! I'm sure the bread had been lightly rubbed with a garlic clove before the cheese went on. Another was very similar, but without the balsamic vinegar, and with the addition of one or two strands of basil chiffonade.
Woo hoo!!!!
Michael
REC: Pistachio Crusted Chicken with Mustard Cream Sauce (my T&T)
Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
Mustard-Cream Sauce (recipe follows)
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.
Mustard Cream Sauce:
Makes about 1 cup.
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
Mustard-Cream Sauce (recipe follows)
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.
Mustard Cream Sauce:
Makes about 1 cup.
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
Rec: Turkey Salad with Pistachios
This recipe is based on one from a now closed cafe in Raleigh NC that wanted to keep its recipe a secret. Alicia Ross of the News & Observer created this substitution which turned out to be basically the same as the restaurant’s (the recipe was published after they closed).
Creamy Turkey Salad
2/3 cup sour cream
1-1/3 cup mayonnaise
4 cups roasted white meat turkey, chopped
1/2 cup scallions, chopped (green & white parts).
3/4 cup celery, chopped
2 heaping tablespoons sweet pickle cubes, drained well
1 cup roasted pistachio nuts, shelled
Fresh cracked black pepper to taste
Salt to taste, if nuts are unsalted
Combine sour cream and mayonnaise, blending well in a large bowl. Add turkey and stir
until meat is well coated.
Add remaining ingredients by sprinkling over top of turkey. Once all ingredients are
added, mix well.
Refrigerate at least 2 hours to allow flavors to blend. Serve as sandwiches or on lettuce leaves as a cold plate.
Per serving: 501 calories, 42 grams fat, 75% calories from fat, 90 milligrams cholesterol,
26 grams protein, 7 grams carbohydrates, 291 miligrams sodium.
I just used a small amount of the sweet pickle cubes but that's because I didn't want
it too sweet. The cafe served it on croissants.
This recipe is based on one from a now closed cafe in Raleigh NC that wanted to keep its recipe a secret. Alicia Ross of the News & Observer created this substitution which turned out to be basically the same as the restaurant’s (the recipe was published after they closed).
Creamy Turkey Salad
2/3 cup sour cream
1-1/3 cup mayonnaise
4 cups roasted white meat turkey, chopped
1/2 cup scallions, chopped (green & white parts).
3/4 cup celery, chopped
2 heaping tablespoons sweet pickle cubes, drained well
1 cup roasted pistachio nuts, shelled
Fresh cracked black pepper to taste
Salt to taste, if nuts are unsalted
Combine sour cream and mayonnaise, blending well in a large bowl. Add turkey and stir
until meat is well coated.
Add remaining ingredients by sprinkling over top of turkey. Once all ingredients are
added, mix well.
Refrigerate at least 2 hours to allow flavors to blend. Serve as sandwiches or on lettuce leaves as a cold plate.
Per serving: 501 calories, 42 grams fat, 75% calories from fat, 90 milligrams cholesterol,
26 grams protein, 7 grams carbohydrates, 291 miligrams sodium.
I just used a small amount of the sweet pickle cubes but that's because I didn't want
it too sweet. The cafe served it on croissants.