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ISO: ISO: Favorite recipes using Roasted Walnut Oil? I just bought a huge can.
- Thread starter curious1
- Start date
In Search Of:
Orange Avocado Salad. It only uses a tablespoon, but it's just enough.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4691
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4691
Thanks Joe, just what I was looking for. I made a spinach, onion and strawberry salad last night
with the oil and Perel Late Harvest Riesling Vinegar, quite good. It's strawberry season in Florida and got some really flavorful ones at the farmer's market. Served with Sauteed Chicken Livers and Mushrooms, and poppyseed noodles on the side. I can't go to Whole Foods without buying the Bell and Evans chicken livers, they're so good.
with the oil and Perel Late Harvest Riesling Vinegar, quite good. It's strawberry season in Florida and got some really flavorful ones at the farmer's market. Served with Sauteed Chicken Livers and Mushrooms, and poppyseed noodles on the side. I can't go to Whole Foods without buying the Bell and Evans chicken livers, they're so good.
This watercress, walnut and roquefort salad is reallly good. I recommend at least doubling the nuts.
http://www.epicurious.com/recipes/recipe_views/views/15531
http://www.epicurious.com/recipes/recipe_views/views/15531
Rec: Green Bean, Watercress and Walnut Salad....another tasty one
Green Bean, Watercress and Walnut Salad
12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
Makes 10 servings.
Source: 1/00 Bon Appétit
Pat’s notes: delicious, especially when made with Vidalia onions. Didn’t use watercress but will try it with next time.
http://www.epicurious.com/recipes/recipe_views/views/102846
Green Bean, Watercress and Walnut Salad
12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
Makes 10 servings.
Source: 1/00 Bon Appétit
Pat’s notes: delicious, especially when made with Vidalia onions. Didn’t use watercress but will try it with next time.
http://www.epicurious.com/recipes/recipe_views/views/102846
Thanks for the recipes Pat, I can really see the walnut oil with the green beans, too. The chicken
livers and mushrooms...I don't have a real recipe. I think I had it in a restaurant one time and spent a lot of time searching for a recipe, then just winged it. I usually salt, pepper and flour the livers, saute them in a mixture of oil and butter until nice and brown and just cooked through. Remove from skillet and saute the mushrooms, sliced. Sometimes I saute some onion, diced or shallots first. When that is tender, add the mushrooms and saute briskly until done, then pour in some Madeira, to deglaze. Mix the chicken livers back in, season with salt and pepper, although I've added it in as I go and that's it. It tastes good, but I wouldn't mind having a real recipe. DH loves it so much, he was actually trying to write it all down while I was making it Saturday night, but I confused him with no measurements, lol.
livers and mushrooms...I don't have a real recipe. I think I had it in a restaurant one time and spent a lot of time searching for a recipe, then just winged it. I usually salt, pepper and flour the livers, saute them in a mixture of oil and butter until nice and brown and just cooked through. Remove from skillet and saute the mushrooms, sliced. Sometimes I saute some onion, diced or shallots first. When that is tender, add the mushrooms and saute briskly until done, then pour in some Madeira, to deglaze. Mix the chicken livers back in, season with salt and pepper, although I've added it in as I go and that's it. It tastes good, but I wouldn't mind having a real recipe. DH loves it so much, he was actually trying to write it all down while I was making it Saturday night, but I confused him with no measurements, lol.