ASPARAGUS, BEAN AND PISTACHIO SALAD
This falls under the category: Impress the Company! On the other hand, I don't recommend waiting until company comes to try this. It can be prepared ahead of time, adding lettuce, nuts and dressing just before serving. You could also use ricotta salata cheese instead of goat cheese. Go easy on the dressing as per the recipe, as I found it really didn't need much. It's adapted from a recipe found in the New York Times Magazine.
Provided by Kumquat the Cats fr
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil, add asparagus and green beans and cook until just tender, about 3-5 minutes, or until desired tenderness. Let cool.
- Rub a bowl with the garlic clove and add asparagus, beans, lettuce, pistachios and cheese. Sprinkle with vinegar and oil, then add salt and pepper.
- Toss until evenly dressed. Taste and adjust seasoning, if desired.
Nutrition Facts : Calories 82.1, Fat 5.8, SaturatedFat 0.8, Sodium 11.1, Carbohydrate 6.1, Fiber 2.6, Sugar 1.5, Protein 3.1
PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS
Steps:
- Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
- Preheat oven to 350°F. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
- Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
- **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM
This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)
Provided by MsPia
Categories Penne
Time 25m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
- Sauté garlic in butter in a sauté pan over medium heat.
- Meanwhile start cooking the pasta, according to package directions.
- Add the asparagus and pepper.
- Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
- Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
- Season with salt.
- When pasta is done, drain and return to pot.
- Combine asparagus sauce with pasta, stirring over medium heat.
- Add cheese, stirring until it melts; transfer to platter.
- Garnish with pistachio nuts and serve immediately.
Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7
PISTACHIO PIE CRUST
Make and share this Pistachio Pie Crust recipe from Food.com.
Provided by Food.com
Categories Pie
Time 45m
Yield 1 9-inch tart
Number Of Ingredients 6
Steps:
- In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
- Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
- Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.
Nutrition Facts : Calories 2124.3, Fat 121.2, SaturatedFat 61.9, Cholesterol 244, Sodium 1183.2, Carbohydrate 237.6, Fiber 10.3, Sugar 105.3, Protein 30
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