Posts Tagged ‘pine nuts’
Candied Pine Nut Crusted Brie Salad, Honey Dijon Dressing
Vegetarian • Tags: homemade salad dressing, pine nuts, salad, warm brie
Some things do not photograph well. A few people would say casseroles, other might chirp brown goulash. We’re going to say hunks of melted cheese. Melted brie slices to be exact. Especially when they are plopped onto a bed of greens, and all the cheese goodness just droops down into the lettuce. As we’ve learned, not everything can look pretty. By no means should that lead you to believe it is not tasty. Although we do initially taste with the eyes, sometimes you have to excuse a dishes appearance and accept that deep down inside, it is beautiful too. So beautiful that your plate will be scraped, licked, and wiped clean of anything that used to resemble the ugly duckling of a meal. That is where this salad lies–the pond of ugly duckling foods. Please take our word for it when we say it tastes much better than it looks.
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Fried Ravioli with Mint Parsley Pesto
Vegetarian • Tags: Buitoni, fried, mint, pesto, pine nuts, ravioli
We’re not ashamed to admit that it can feel good to sleep on a full stomach. Maybe some of you are prone to heart burn and indigestion. If that is the case, save this for a meal before 9:00 pm. We don’t condone this kind of eating all the time, but if the meal is worth it, it’s worth it. There was no reason for us to fry pasta on a Friday night, dollop each bite with cheesy, nutty sauce, and then proceed to eat said pasta at 1:30 am with a glass of wine. But again, it was worth it. Think of it as dinner for the night owl. A very full and satisfied night owl.
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Herby Pine Nut Chicken with Vegetable Pearl Barley
Poultry & Pork • Tags: chicken, mint, pearl barley, pine nuts
Now that we’ve officially ridden a sweet sugar high this week, it’s time to get back to the nutritional basics–good proteins and healthy fiber. We are maniacs for substituting ingredients. When we really want to make a dish, we just go for it hoping that what we have on hand will do. The craving for some sort of crusted chicken creation came on strong, and we had no bread crumbs. A crafty cook knows that you can easily make your own bread crumbs at home, but that only works if you have bread on hand. We did not. And we didn’t feel like making a run to the store for a crusty baguette. As is usually the case, there was a bag of nuts sitting in the freezer–pine nuts this time. Just enough to get us out of a quick run to the market.
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Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream
Special Events • Tags: asparagus, blackberries, brie, buttercream, celeriac, chocolate, cranberries, dijon, dill, Foodbuzz, goat cheese, Grand Marnier, manchego cheese, Midori, mint, mushrooms, pancetta, pecan, pine nuts, port wine, red wine, rosemary, shrimp, steak, sweet potato, thyme, vodka, whiskey, white wine
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.
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