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Discussion in 'Food & Cooking' started by benjclark, Feb 3, 2013.
I was gifted about a 1 lb bag of pine nuts. Ideas?
Regift them to ME! /img/vbsmilies/smilies/lol.gif
Quickly to mind:
Pesto, and its variations
Toasted, then into risotto
Toasted, then toss into sautèed vegetables
Those are good. I had the thought if toasting, chopping fine then making a crust with them on pork cutlets.
I'm afraid you'd probably burn the pine nuts before the pork inside is cooked - unless you cook it really slowly maybe. Even then that doesn't sound really good to me.
You can toast them and use them as garnish for any kind of salad.
But pine nuts go rancid really quickly - and they're really expensive so it would be a shame to waste them. First, keep them in the fridge in a glass container to avoid them going rancid.
One absolutely delicious dessert is the pine nut tart. And you'll use a lot of the pine nuts that way!
Pine nuts go very well with apples - try making a chutney or salsa to go with your pork cutlets.
They also go well with soft tangy cheeses, toast, lightly crush and then roll with some pepper on a log or ball of goat cheese - ideally one stuffed with an apple filling.
Honey Garlic glaze with roasted pine nuts would be great on roasted 2nd cut meats (ribs brisket etc.)
Use them in eastern style pilafs with lots of warm spices and chopped veggies - add a bit of lamb and you have one pot supper.
Toast with warm spices crush, and use with roasted root veggies. (alternately roast with the veggies just be very careful not to burn - they are horrible when burnt.)
Classic (ancient dish) would be a Middle Eastern flat bread spread with honey and then a mixture of toasted chopped pine nuts, pistachio and cashews. Really good but also so bad for your waist.
pine nut brittle
roasted pine nut hummus
pine nut cookies
toasted pine nut gremolata
I keep mine in the freezer. They defrost in seconds.
I happened to see Lidia make stuffed artichokes yesterday with pine nuts.... so you can use them in any stuffing. Dolmades, stuffed veggies, stuffed leg of lamb with spinach and pine nuts... the possibilities are endless. Rice dishes and couscous love pine nuts too.
I buy Sabra hummus with toasted pine nuts - I know I know, I should make my own. But this stuff is goooooood in a pinch.
I toss toasted pine nuts into salads, and into sauteed greens such as spinach.
Another idea... a recipe I've tried once, really good!
Wow that sounds good too! Pecorino? I wish. Not in high demand in my remote corner of Montana so it'll be Parmesan ...
Yeah Parmesan will do - unless you can find some kind or hard crumbly sheep cheese of course. Sometimes I mix both to get a little of both cow/sheep tastes. But you could do those braciole with just about any filling of course, let your imagination run wild! You can even use pork cutlets if veal is too expensive or not your kind of thing.
Don't forget that if you can't get the fancy hard italian cheeses you can always fancy up your parmesan by adding different zests, spices, ground nuts and herbs - just use a light hand.
I have found one food that I cannot eat. Or, at least, don't want to try again. Pine Nuts gave me "taste disturbances" and I was unable to taste correctly for a couple of weeks at least. Was the weirdest thing.
I've heard of that taste disturbance issue with pine nuts. According to some sources, the problem is specific to pine nuts imported from China but not all reports specify that Chinese pine nuts are the only culprits.