Enjoy our collection of fabulous recipes made with Santa Barbara Pistachios. Download our "clip and cut" recipe cards here.
Pistachio Cheese Roll
Easy to make cheese log rolled in chopped pistachios. This one is made with goat cheese and sundried tomatoes. Serve with crackers or apple slices.
11 oz. spreadable cheese (e.g., goat or cream cheese), at room temp.
3 Tbs. sundried tomatoes or dried fruit of your choice
Fresh or dried herbs or spices to taste
2 cups Salted or Unsalted Roasted Pistachios, chopped
- Mix sundried tomatoes or dried fruit into the soft cheese along with any herbs or spices you'd like to add.
- Chill mixture about 30 minutes, then form into a log about 1-1/2 "e; to 2"e; thick.
- Roll log on waxed or parchment paper sprinkled with chopped pistachios, pressing pistachios into the surface of the log.
- Wrap in waxed or parchment paper and twist ends. This will help to round out the thickness of the log.
- Chill until ready to serve.
Asian food stores often carry forms for pressing sushi rice into rolls or balls. You can also use these forms to make a perfect cheese log or cheese ball. Roll the cheese in the pistachios before pressing into the form. You can roll it in more pistachios after you remove it from the form.
Easy to prepare. Adds additional protein and fiber to your meal. Tastes great with berry syrups!
1/4 cup pistachio flour
3/4 white flour
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unrefined sugar
1 cup soy milk or milk
2 tablespoons vegetable oil
Mix flour, meal, baking powder, salt & sugar. Combine egg, milk, and oil until mixed well. Slowly combine the flour mixture with the milk mixture (do not overmix). Pour mix onto a hot griddle or pan. When pancakes start to bubble flip over. Cook to a golden brown. Top with: margarine, maple syrup, fresh fruit, or chopped pistachios.
Roasted Butternut Squash Risotto with Rosemary, Orange and California Pistachios
This delicious starter course featuring California pistachios is a favorite dish by Chef Cheryl Corrado of Le Cordon Bleu Schools of North America.
Preheat Oven: 450° F.
2 cups butternut squash, peeled and small diced
3 tablespoons orange flavored olive oil, + 1 tspn
Salt and pepper, to taste
1/2 cup onion, small diced
3 tablespoons unsalted butter
1 cup Arborio rice
3 cups chicken stock, hot
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, finely chopped
1/4 cup Roasted Pistachio Kernels, chopped
1 Rosemary sprig, for garnish
Combine squash, orange flavored olive oil and salt and pepper to taste and roast for about 10 minutes. Reserve. In a saucepan, sweat onion in 2 tablespoons butter until translucent. Add rice and stir to coat until rice appears translucent with white speck in center. Over medium heat, add 1/3 of the hot chicken stock and stir frequently until liquid is absorbed. Add half of remaining stock and continue stirring until liquid is absorbed. Add remaining stock and cook till rice is tender on the outside but al dente (firm) in the center. Remove from heat and add Parmesan, remaining tablespoon of butter, rosemary, roasted squash and 1 tablespoon of toasted California pistachios. Add salt and pepper to taste.To Serve:Place in hot bowls and drizzle with a teaspoon of the olive oil. Garnish with remaining California pistachios and rosemary sprig, if desired. Serves 6 as an appetizer or first course.
Nutritional Analysis: (Amount per Serving): Calories 310, Total Fat 17g, Saturated Fat 6g, Monounsaturated Fat 8g, Cholesterol 20mg, Sodium 430mg, Potassium 350mg, Carbohydrate 33g, Dietary Fiber 2g, Protein 8g.
Pistachio and Goat Cheese Stuffed Dates
Makes 16: Serves 8
These stuffed dates are the perfect marriage of Mediterranean flavors and are great for parties as they can be made a day ahead of time, and stored in the refrigerator. Try them tonight!
4 ounces soft goat cheese
1 Tbsp finely chopped fresh chives plus more for garnish
3 Tbsp Roasted/Salted SB Pistachio Kernels - coarsely chopped
8 plump, soft dried dates, pitted and halved lengthwise
Fresh ground pepper
- Stir together goat cheese, 2 tablespoons chopped pistachio kernels, and chives in a small bowl until smooth.
- Arrange the dates, cut side up, on a platter.
- Fit pastry bag with large round tip and fill with goat cheese mixture and pipe mixture into each date OR use a small spoon and spoon the mixture into the date halves.
- Garnish with remaining tablespoon of pistachios, more chives, and pepper.
Appetizer of Braised Leeks, Stilton and Toasted California Pistachios
Chef Suzanne Tracht of the acclaimed Jar restaurant in Los Angeles created this unique appetizer featuring California pistachios.
Prehaet Oven: 350°F
4 leeks (white part only)
1 tablespoon Roasted Pistachio Kernels,chopped
1 tablespoon vegetable or canola oil
½ cup white wine or sherry
1 sprig thyme
1 bay leaf
1 tablespoon English Stilton cheese, crumbled
Salt and pepper, to taste
Chopped parsley, for garnish
To clean leeks, split the end of the leeks about 2 inches lengthwise with a sharp knife. Soak in very cold water for 15 minutes to remove all the dirt between the layers. Heat oil and sauté leeks until lightly browned on each side. Place in a shallow roasting pan. Using the same sauté pan, add wine and cook about 2 to 3 minutes to burn off alcohol. Pour wine over leeks and add thyme and bay leaf. Cover and braise until fork tender, about 30 minutes. Reserve the braising liquid.To Serve:Place leeks on a plate. Sprinkle with crumbled Stilton and chopped California pistachios. Pour 2 to 3 tablespoons of braising liquid on top. Salt and pepper to taste and garnish with chopped parsley. Serves 2.
Nutritional Analysis: (Amount per Serving): Calories 250, Total Fat 10g, Saturated Fat 1.5g, Monounsaturated Fat 5.5g, Cholesterol 5mg, Sodium 170mg, Potassium 430mg, Carbohydrate 27g, Dietary Fiber 4g, Protein 5g
Mache Salad with Blood Oranges, Pistachios, and Pomegranate
Makes 4 servings.Bon Appétit, December 2004
Using blood orange juice in the dressing means less oil is necessary, which lowers the fat in this dish. Mache, sometimes called lamb's lettuce, can be found in four-ounce packages in the produce section of many supermarkets.
2 tablespoons fresh blood orange juice or regular orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons SBPC Pistachio Oil
2 blood oranges or regular oranges
1 4-ounce package mache
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries
Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper. Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mache among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.
This is more of a chunky relish than a sauce. It pairs well with quail, grilled lamb, chicken, or fish (i.e. sea bass).
1 1/4 cup SBPC Unsalted Pistachio Kernels (5 ¼ oz.)
1 small garlic clove
1/4 teaspoon finely grated fresh lemon zest
5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon water
1 to 3 teaspoons orange-flower water (also called orange-blossom water)
1/2 cup coarsely chopped fresh flat leaf parsley
1 tablespoon coarsely chopped fresh mint
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Pulse pistachios in a food processor until coarsely chopped, then transfer to a bowl. Mince garlic with a large heavy knife, then mash to a paste with a pinch of sea salt using the flat side of a knife. Stir garlic paste into pistachio along with remaining ingredients until minced well.Cooks' note: Sauce can be made 2 hours ahead and kept at room temperature.
California Pistachio Stuffed Eggplant
Celebrity chef and cookbook author, Curtis Aikens, created this vegetarian side dish featuring California pistachios.
Preheat Oven: 350° F.
1 large eggplant
1/3 cup olive oil
2 green onions, chopped
3 large mushrooms, diced
1/2 bell pepper, diced
1/4 fresh pineapple, diced
1/2 cup California pistachios, chopped
3 cloves garlic, minced
1 teaspoon each fresh thyme and oregano, chopped
1 tablespoon fresh basil, chopped
1 cup black or red beans
1/2 cup salsa
Wash and slice eggplant in half lengthwise, leaving cap attached. Scoop out flesh leaving eggplant shell about 1/2-inch thick. Rub olive oil inside eggplant to keep it soft. Bake shell for approximately 20 minutes. Remove eggplant shell from oven and set aside. Finely dice flesh removed from the eggplant. Sauté diced eggplant, onion, mushrooms, bell pepper and pineapple in olive oil for approximately 5 minutes. Add California pistachios, herbs and beans and sauté for another 3 minutes. Fill shell with sautéed ingredients, top with salsa, bake for 30 minutes. Garnish with fresh mint and whole, shelled California pistachios. Serve immediately-great accompanied with brown or wild rice. Serves 2.
Nutritional Analysis: (Amount per Serving): Calories 825, Total Fat 53g, Saturated Fat 7g, Monounsaturated Fat 35g, Cholesterol 0mg, Sodium 775mg, Potassium 1,985mg, Carbohydrate 76g, Dietary Fiber 29g, Protein 24g.
Traditionally, a mortar and pestle were used to pound a summer crop of basil leaves, the finest garlic, extra virgin olive oil, and Parmesan cheese into a lush pesto sauce. Today, thanks to the food processor, the task has become much quicker, which has made pesto useful for more than just saucing pasta. Add a spoonful of this pistachio pesto sauce in salad dressings, on coarse breads, focaccia, and crackers and enjoy this pesto with a twist!
2 cups basil leaves
1/2 cup olive oil
2 garlic cloves
1/2 cup Parmesan cheese
1 cup Santa Barbara Pistachio kernels
1 grind black pepper
To make 1 cup of pesto, place about 2 cups of basil leaves, 2 garlic cloves, and 1 cup of Santa Barbara pistachio kernels in a food processor. Process until smooth, leaving just a bit of texture. With the motor running, slowly sprinkle in 1/2 cup olive oil through the feed tube. Add 1/2 cup freshly grated Parmesan cheese and a grind of black pepper. Process to combine and serve. Pesto will keep covered in the refrigerator for up to 2 days. Bring to room temperature before serving.
* Helpful Tip from Santa Barbara Pistachio Co.*
To store Pistachio Pesto for a later date or upcoming party, transfer pesto to an ice cube tray. Cover the tray and freeze. When frozen, pop out the cubes into a freezer-safe bag and seal. Store in freezer until ready for use. Thaw in refrigerator the night before use.
Pistachio Ice Cream
Makes twelve 1/2 cup servings
Our very own Gail Zannon made us this delicious ice cream and we can NOT stop eating it!
Look out! It's SOOO GOOD!
2 cups heavy cream, chilled
1 cup sugar
1 cup whole milk, chilled
1/2 teaspoon vanilla extract
1 cup coarsely chopped, Raw Santa Barbara Pistachio Kernels
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl and turn on Ice Cream Maker and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
Preheat over to 350-400 degrees
Ths new additionis a healthy and delicious meal. Enjoy it with your friends tonight!
Japanese Breadcrumbs (Panko)
1 cup Santa Barbara Pistachio kernels
Combine flour with dash of salt and pepper in medium mixing bowl. Set aside. Combine egg with 1/4 cup water in medium mixing bowl. Combine equal parts chopped pistachio kernels and Panko in bowl. Take salmon, skinned, rinsed and dried, into flour mixture, then into egg mixture and finally into nut mixture. Pan sear both sides of salmon in an oil-less pan (pistachio nuts provide natural oils) and then place in oven for 15-20 minutes.
Sautééd Goat Cheese on Salad Greens
Try this divine dish this summer!
Musustard Vinaigrette recipe
1 pound goat cheese, plain or herbed
1/2 cup extra virgin olive oil
1/2 cup crushed, roasted-salted Santa Barbara pistachios
2 cloves garlic, finely minced
2 tablespoons whole-grain mustard
1 to 2 tablespoons olive oil
3 tablespoons minced parsley leaves
3 tablespoons snipped fresh dill
3/4 to 1 pound mixed greens
3 tablespoons balsamic vinegar
Musustard Vinaigrette (recipe follows)
1 tablespoon fresh lemon or lemon juice
Edible flowers, olives, radishes or tiny cherry tomatoes for garnish, if desired
1/2 cup apple juice
1 teaspoon salt
Combine all ingredients in a jar with a tight-fitting lid. Shake well before using- makes 1 1/2 cups
- To make patties, place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap and pat into a circle 2 inches in diameter and 3/4 inch thick.
- Place the crushed pistachios on a sheet of wax paper and dredge the patties on both sides until they are thickly and thoroughly coated.
- Place a heavy nonstick skillet over moderately high heat and brush lightly with oil. When hot, add the cheese patties, in batches and sauté for about 2 minutes on each side- or until golden brown.
- Arrange the salad greens on individual small plates and drizzle with a little vinaigrette. Place a sautéed cheese patty or two in the center of each salad, and grind some black pepper over the top. Garnish as desired. Serve immediately.
Try this scrumptious treat is perfect for your next party!
1 to 2 oz. dried shiitake, morel, and/or porcini mushrooms
1 1/2 tsp curry powder
1 lb fresh shiitake, oyster, cremini, or common mushrooms
1/4 cup butter
1/2 cup chopped shallots
1 cup roasted salted Santa Barbara Pistachios
2 tsp chopped garlic
1/2 tsp ground cumin
1 tbsp minced parsley
2 tbsp extra virgin olive oil
sliced baguettes (toasted if desired) or crackers
salt and fresh-ground pepper
If using dried mushrooms, place in bowl and cover with 2 cups hot water. Let stand until soft, 15-30 minutes. Squeeze mushrooms under water to release any grit, then lift out and rinse thoroughly under running water, gently rubbing to release any remaining grit: discard soaking water. If using shiitakes, trim off and discard tough stems; coarsely chop mushrooms.
Meanwhile rinse fresh mushrooms. If using shiitakes, trim off and discard any tough stems. Coarsely chop.
In a 5 to 6 quart pan over high heat, melt butter. Add fresh and soaked mushrooms, shallots, garlic, curry powder, and cumin; stir often until all liquid is evaporated and mixture is lightly browned, 6-8 minutes.
In a food processor, whirl nuts until finely ground. Add oil and whirl until mixture forms a paste. Add mushrooms mixture and whirl until smooth. Add salt and pepper to taste. Mound in a bowl.
Sprinkle with parsley. Serve pâté with baguette slices or crackers.
A perfect treat for the summertime!
1/2 cup milk 1 cup half and half
1/2 cup heavy cream 1/2 cup sugar
1 tsp. Apricot preserves
In a medium saucepan, combine all ingredients and bring to a simmer. Remove from heat and set aside for 10 minutes. Pour the mixture through a fine-mesh strainer into a storage container. Refrigerate overnight.
1/2 cup pistachio nut butter
1/4 cup unsalted Santa Barbara Pistachio kernels, lightly toasted
1/4 cup sugar
1 recipe chilled base mixture
Combine all ingredients with base mixture and refrigerate for 1 hour. Freeze in an ice cream machine.Enjoy!
This is the perfect treat with a good cup of coffee or tea! Serve to guests or enjoy as a tasty snack.
1-3/4 cups all-purpose flour
4 Tbsp (1/2 stick) unsalted butter, chilled and cut into small pieces
1/2 tsp baking powder
1-1/2 cups Santa Barbara Pistachio kernels
1/4 tsp salt
1 tsp pure vanilla extract
3/4 cup sugar, plus more for sprinkling
(for variation, add 1/2 cup of your choice of dried fruit)
2 large eggs
- Preheat oven to 350 F. Lightly butter a baking sheet.
- Combine flour, baking powder, salt, and 3/4 cup sugar in food processor. Add butter and pulse machine on and off until mixture resembles coarse meal. Add pistachios and pulse about 10 times.
- Lightly beat together eggs and vanilla in small bowl. Pour egg mixture evenly over dough in the food processor and pulse machine on and off about 20 times to moisten dough.
- Scrape mixture onto a very lightly floured work surface. Using the heel of your hand, mash dough with a few quick strokes to moisten any dry spots in dough. Gather up dough, form into ball, then flatten into disk. Divide disk into 4 quarters. Form each quarter into 8-inch long log.
- Place logs about 2 inches apart on prepared baking sheet. using the heel of your hand, flatten each log 2 inches wide. Sprinke tops with sugar.
- Bake until golden brown, about 20 minutes. Remove from oven (leave oven on), and using a sharp knife, cut each log on the diagonal, into about 3/4-inch-thick slices. Turn biscotti cut side down on baking sheet. Bake until they begin to color, 5 to 7 minutes. Transfer to wire rack to cool completely. Store in airtight container.
Curried Turkey With Pistachios
One bite and you'll want to gobble up this delicious and nutritious turkey meal! Great for a light lunch or dinner.
1/4 cup butter or margarine
1/4 tsp curry powder
4 Tbsp flour
1 bay leaf
2 1/2 cup milk
2 cups diced cooked turkey
1/2 tsp salt
1 cup SB Pistachios
1/2 tsp paprika
1 cup cooked peas
1/4 tsp pepper
Melt butter or margarine in a 2-quart saucepan and blend in flour. Scald milk; gradually pour into saucepan while stirring. Add salt, paprika, pepper, curry powder and bay leaf. Stirring constantly, simmer until thick. Remove bay leaf. Mix in turkey, pistachios and peas. Heat thoroughly. Serve on buttered toast or hot cooked rice. Garnish with parsley. Makes 6 servings.
Pistachio Rice Dressing
Try this scrumptious variation on dressing with your next turkey dinner.
1 cup wild rice
1 or 2 dried apples
3 1/2 cups chicken broth
2 medium diced sweet onions
1/2 cup SB Pistachios
head of roasted garlic
1/2 cup brown rice
1/4 cup olive oil
1/4 cup golden raisins
Saute onions in olive oil over medium heat. Cook 10 min. or until lightly brown. Stir in wild rice. Cook for 5 min. Add broth and bring to boil. Reduce heat then cover and let simmer for 15 min. Add brown rice and simmer for 35 min. or until tender. Stir in remaining ingredients and cook for 5 min. Makes enough for a 13-14 lb. turkey.
This is a great snack for apple slices, or just on toast!
1/2 cup roasted salted Santa Barbara Pistachio kernels
2 tbsp honey
1/2 cup blanched almonds
1 tsp shredded orange peel
1/4 cup butter, cut into pieces
3 tbsp orange juice
Apple or pear slices
Combine pistachio nuts, almonds, butter, honey, orange peel and orange juice in a food processor. Cover and process until the mixture is the consistency of butter. Serve at once or cover and chill. Serve with apple or pear slices.
Asian Spring Asparagus
Makes 4 servings
A quick and tasty meal that's sure to please vegetarians and meat-eaters alike!
1 pound fresh asparagus
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/3 cup natural Santa Barbara pistachios, coarsely chopped
1/4 teaspoon ground ginger
1 tablespoon soy sauce
Trim woody ends of asparagus spears. Slice asparagus (with a sharply diagonal slant) into 3-inch lengths. Heat oil in large skillet until a piece of asparagus sizzles. Add asparagus, ginger and pepper; stir-fry over medium-high heat for 2 minutes. Add soy sauce and stir-fry 2 minutes longer. Add pistachios and stir-fry briefly just to heat through.
Note: For milder flavor, reduce pepper to 1/8 teaspoon
Makes 48 cookies
1/2 cup shelled Santa Barbara pistachios
1/4 cup fine sanding sugar
1 1/4 cups all-purpose flour, plus more for rolling
12 tablespoons (1 1/2 sticks) unsalted butter, chilled
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 large egg yolks
1 large egg white, lightly beaten
- In the bowl of a food processor, grind pistachios until fine but not powdery. Divide ground pistachios equally between sanding sugar and flour; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, 3 to 4 minutes. Add vanilla and salt, and beat for 1 minute. Add yolks one at a time, and beat until evenly combined. Add flour and pistachio mixture, and mix until just combined. Remove dough, and form into a 4-by-6-inch rectangle; wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Brush dough with the egg white to moisten. Cover evenly with pistachio–sanding-sugar mixture. Lightly press mixture into dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets.
- Bake until edges are just lightly golden, about 18 minutes. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week.
- As seen on MarthaStewart.com
1⁄2 cup SBP Kernels*, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
1 teaspoon grated sweet white onion
1 large ripe avocado, pitted and peeled
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon water
4 boneless/skinless chicken breast halves
2 tablespoons extra-virgin olive oil
1⁄2 cup diced sweet white onion
1 head romaine lettuce
*try Flavored Kernels to add some spark to your salad! Available in: Chile- Lemon, Lemon, Garlic or Hickory!
To make the salad: Preheat the oven to 375°F. Mix the nuts in a pie plate with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the diced onion, 1⁄4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned. Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. Serve with the dressing. To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.
As seen in Phase1 of the South Beach Diet
Pistachio Fruit Salad
A perfectly tasty light dinner, or lunch!
Make 6 servings
1 tbsp packed brown sugar
2 tsp lemon juice
1/4 tsp ground cinnamon
2 pears, cored, sliced & dipped in lemon juice
3/4 cup red seedless grapes
1/4 cup SBP Kernels, roasted/unsalted
Squeeze juice from one orange; peel remaining oranges and slice crosswise. Combine orange juice, sugar, lemon juice and cinnamon; pour over oranges, pears and grapes. Chill at least 2 hours. Sprinkle with pistachios just before serving.
A delicious way to start your day!
2 bananas, chilled
2/3 cup strawberries or mango slices
1 12oz can fruit nectar, chilled
1 8oz carton fat free yogurt
1 tbs honey
2 tbs roasted/unsalted SBP Kernels (fine ground)
in food processor, grind pistachios into a fine powder. Add bananas, nectar, fruit slices and yogurt and blend well. drizzle with honey if desired.
2 cups SBP Kernels roasted/unsalted
1 1/2lbs raw shrimp (20-24 count) peeled/deveined
2 egg whites
1 tbs ice water
1 clove garlic, peeled
3 green onions, chopped
1/2 lightly packed fresh cilantro leaves
1/2 cup lightly packed fresh mint leaves
1/2 cup (additional) SBP Kernels roasted/unsalted
1/3 cup lime juice
1/2 cups unsweetened coconut milk
1/2 tsp red chili paste
Process the 2 cups pistachios in a food processor until finely chopped but not paste. Butterfly shrimp enough so they sit upright. Beat egg whites with ice water. Coat each shrimp with egg white mixture, then dip into ground pistachios. Place coated shrimp upright on cookie sheet. Bake in a 350 degree oven for 8-10 minutes. For dipping sauce, place garlic, green onions, cilantro, mint and the additional 1/2 cup SBP Kernels in a food processor and process until paste forms. Add coconut milk, lime juice, and chili paste; process until nuts are finely chopped and mixture is well combines. Serve the shrimp warm with room-temperature dipping sauce. Makes 20-24 servings.
Meyer Lemon and Pistachio Panna Cotta
Make 4 servings
1 1/2 cups whipping cream
3/4 cups milk
3 tbsp sugar
1/2 cup plus 1 tbsp chopped pistachios (roasted/unsalted)
11 tsp unflavored gelatin
Divided zest from 5 meyer lemons
2 tbsp cold water
Combine the cream, milk and sugar in saucepan and cook over medium heat for 5 minutes. Combine one half-cup SBP pistachios and lemon zest in food processor. Pour the heated cream mixture over the top and pulse 3-4 times to break up the pistachios. Transfer to a covered container and refrigerate 2 hours to infuse the flavor. Place the gelatin in a large stainless steel mixing bowl. Pour the water over the gelatin, adding more water if necessary to moisten all of the gelatin. Place mixing bowl over a saucepan of barely simmering water and heat until gelatin melts- about 30 seconds. Do not stir the gelatin, as it will scald on the sides of the mixing bowl. Turn off the heat and keep gelatin warm. Using your fingers, lightly coat 4 (one half cup) ramekins with oil. Bring the cream mixture to a simmer and pour it through a fine mesh strainer into the gelatin. Whisk to combine thoroughly, scraping the bottom of the bowl to free any gelatin that may have solidified there. Divide the mixture evenly among the prepared ramekins and refrigerate for 6-8 hours. To unmold the panna cotta, run a thin knife around the sides of each ramekin, dip the bottoms in hot water for a few seconds and invert onto a plate. Sprinkle with the remaining 1 tbsp chopped pistachios.
-As seen in The L.A.Times Jan 2005
Blueberry Rhubarb Crisp With Pistachio Crust
Gourmet | June 1999
Alan Michael Parker, Davidson NC
To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.
Yield: Serves 6 to 8
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries (about 11 ounces)
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter
Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
Serve crisp warm or at room temperature.
Source: Epicurious.com © Condé Nast Digital, Inc. All rights reserved.