Salsa De Pinon Pine Nut Sauce Food

STUFFED PIZZA WITH VARIATIONS: SPINACH AND FONTINA, ESCAROLE, ANCHOVY, PINE NUT AND RAISIN, PROSCIUTTO COTTO AND SCAMORZA

Steps:

• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
• For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
• Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
• Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

ATOLE PINON HOTCAKES

Steps:

• In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

CREMA DE PINON

Steps:

• Butter a 10 x 6 inch or similar size rectangular baking dish with 2 1/2 inch sides and set aside.
• In a medium heavy saucepan, bring the milk to a boil, being careful not to let it boil over. Remove from the heat and immediately add 1/2 cup of the pine nuts, the orange zest, and the vanilla bean. Cover and let steep for 30 minutes, then strain out and discard the nuts and orange zest and return the mixture to a clean pan (wash and dry the vanilla bean and reserve to use again).
• Bring up almost to a boil over medium high heat and add the sugar. Reduce the heat to low and stir until the sugar is dissolved. Place the cornstarch-sugar mixture in a small bowl and stir 1/4 cup of the hot milk into it, stirring until it is a paste. Add the cornstarch mixture back into the hot milk and stir it in well. Continue cooking for about 5 minutes, until the mixture thickens slightly.
• In a small bowl, add about 1/2 cup of the hot milk mixture to the egg yolks and whisk together well. Return this mixture to the pan and continue to cook, stirring and scraping the bottom and sides of the pan to be sure none of the mixture scorches. Cook until the mixture is a thick coating consistency and you can see the bottom of the pan as you stir. Remove from the heat and stir in the remaining 3/4 cup pine nuts.
• In a shallow bowl, combine the Grand Mariner and the orange juice. Dip whole ladyfingers into the mixture, soaking for about 2 seconds, then lay an even layer of them in the base of the pan. For the sides of the pan, break the ladyfingers in half, soak them in the juice mixture, and prop them all around the sides of the dish, cut side down, like a picket fence. Scoop the cream mixture into the prepared dish and spread it evenly. Garnish with pine nuts.
• Cool to room temperature and serve within 4 hours.

PINON RICE

Steps:

• In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed.
• Toss the green onion on top of the rice to garnish.

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

SALMON WITH A PINE NUT CRUST

Steps:

• Preheat oven to 350 degrees F (170C).
• Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
• Wash the salmon fillets.
• Pat dry, and brush with the Dijon mustard.
• Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
• Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
• Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
• Turn fish over.
• Transfer skillet to oven.
• Bake 8 to 10 minutes more, until cooked.
• For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
• Add the heavy cream and boil until slightly thickened.
• Whisk in the butter until smooth. Add the fresh dill.
• Season to taste with salt and pepper.