Tag Archives: Pistachio

Scrumptious Summer Salads

July-August-2017

This article originally appeared in the July/August 2017 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2017.  All rights reserved.  Reprinted with permission.

Eggs with Dukkah

I return to my posts with this recipe starring a favorite staple food – the egg.  My goal is to continue with regular postings on recipes and restaurants.  As I have been focusing on a more varied use of spices in my kitchen, I decided to offer this recipe featuring Dukkah, an Egyptian nut and spice blend.  It is a flavorful way to “spice up” your morning eggs and is inspired by a recipe I found in Eggs on Top by Andrea Slonecker (2014), an excellent cookbook all about the egg.

Ingredients:

1 tablespoon coriander

1 teaspoon cardamom

1/2 teaspoon fresh ground pepper

1 tablespoon fennel seeds

2 tablespoons roasted salted pistachios, shelled

1 tablespoon sesame seeds

Sea salt to taste

4 tablespoons extra virgin olive oil

4 eggs

Focaccia

To make the Dukkah, heat a small nonstick pan over medium heat.  When it is hot, add the coriander, cardamom and pepper, moving around with a wooden spoon for about 30 seconds.  Add the fennel seeds and continue to toast for another 30 seconds.  Remove the pan from the heat and allow to cool for several minutes.  Roughly chop the pistachios, then add them to the spice mixture.  Finally, stir in the sesame seeds and salt.

Dukkah

Preheat the oven to 325 degrees.  Pour the oil into a 9 inch nonstick frying pan.  Crack the eggs into the pan and spoon the Dukkah on the top.  Bake for about 11 minutes for loose yolks, or a few minutes longer for more fully set yolks.  Serve with slices of focaccia to sop up the egg and spice – perfect for a weekend breakfast!

Eggs with Dukkah

Fall for Nuts

Check out my October issue of The Judicial Palate.

Fall for Nuts

This article originally appeared in the October 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Pistachios 3

Pistachio Madeleines

My go to madeleine recipe is from Fernand Point’s Ma Gastronomie (copyright 2008 The Rookery Press).   This cookbook is a collection of recipes and thoughts on food by Point — the famed chef and owner of Restaurant de la Pyramide in Lyon, France, where he honored the traditions of the culinary masters while creating new dishes showcasing seasonal ingredients in the early 20th century.  Point’s cuisine would likely be considered “farm to table” in today’s foodie vocabulary.  I recently modified Point’s recipe to include pistachios…

Raw Pistachios

Ingredients:

3 egg yolks

¾ cup sugar plus 2 tablespoons

14 tablespoons melted butter

Zest of one lemon

1 1/3 cups flour

5 stiffly beaten egg whites

1/3 cup of unsalted, shelled pistachios pureed in a food processor

Blend the sugar into the three egg yolks.  Then mix in the butter and lemon zest.  Add the flour a bit at a time, then fold in the egg whites followed by the pistachios.  Butter your madeleine mold and spoon the batter into the mold.   Bake for about 10 minutes at 375 degrees.  This cooking time is for a larger size madeleine (this mold will typically have 12 cavities).

Madeleines 3

When I made the pistachio madeleines, I used a De Buyer silicone mini madeleine mold with 20 portions and reduced the cook time.  The mini madeleines were a lovely summer green hue and made for a perfect accompaniment to gelato or sorbet.

A Summer Side – Chocolate Mint Couscous

One of the greatest scents of summer is the fragrance of fresh herbs.  I use many of the herbs in my small garden nearly every day – basil in a Caprese salad, sorrel in scrambled eggs and thyme and sage in roasted potatoes.  The chocolate mint, with its clean aroma, presents more of a challenge.  However, last night’s dinner of lamb tenderloin demanded the mint.

Herbs

Rather than use the mint in a sauce for the lamb, I decided to incorporate it in a couscous.  First, I roughly chopped three sprigs of mint leaves and shelled and roughly chopped a handful of salted pistachios.

Pistachios

Then, I brought 1 1/4 cups of water to a boil and added 1 cup of whole wheat pearl couscous.  I stirred the couscous periodically and added one tablespoon of butter, a dash of turmeric and salt and pepper to taste.  When the couscous was just about cooked (after 8 minutes), I stirred in the pistachios and mint.  The saltiness of the pistachios was an excellent complement to the subtle chocolate flavor of the mint.  The color was also vibrant and summery.

Consider serving this couscous alongside a lamb dish, as I did with the lamb tenderloin marinated in olive oil, cumin, coriander, salt and pepper.  Make a little extra for the next day, as I found it to be a tasty addition to an antipasto lunch of prosciutto and cheeses.

Couscous