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Recipe: Tiella di Cozze (Mussel Casserole) and Yogurt Carrot Cake redux
2008-03-31 15:59:00 Recently we had my family over for an open house. We have been in our new place for a while now and not everyone had been here to see it. So we decided to do a luncheon. I had two ideas going into this party ? I wanted to make something rustic and old-school hearkening back to the times that Italians stopped what they were doing to enjoy a nice lunch spread together out in the fields, on a big slab of wood turned into a table. Also along this theme, I really wanted to make something using ingredients that we already had at home. Too many times when preparing for a party, I decide on a menu and then go and buy all the ingredients. This time, I wanted to challenge myself more and use what was around. We had been to the Farmer’s market the day before and had gotten our staples: potatoes, tomatoes, squashes, onions and beautiful bread. We also had a bag of frozen mussels in the freezer. So I decided to make a regional dish from Puglia, called Tiella di Cozze or Mussel Casserole ?...
Roasted Brussels Sprouts with Hazelnuts and Pomegranate
2007-12-07 21:46:00 And another recipe for brussels sprouts. They have gotten a bad rap for so many years because they haven’t been cooked the right way. These little green guys deserve better treatment than being dunked in or suspended over boiling water. A little coating of oil and a hot oven is what they need, and they will shine if you do so. Once you’ve done that, the possibilities are endless. They’re great on their own, but they can take on a whole new persona with the addition of a few extra ingredients. I love a traditional treatment of walnuts and parmesan, but I’ve recently experimented (and with success, I think) with some different dressings. I had just de-seeded a pomegranate, so I decided to add the arils to roasted Brussels sprouts, figuring that the little bursts of tart sweetness would complement the crunchy caramelized outer layers and the inner earthiness of the brussels sprouts. I also threw in some hazelnuts for a little extra crunch and another layer of sweet/savory flav...
Veggie Wednesday: New Potato Salad with Hazelnuts
2007-10-24 17:19:00 New Potato Salad with Hazelnuts6 servings2 lb small new red potatoes (about 12 to 18 potatoes)1 c hazelnuts2 T chopped fresh chives2 T chopped fresh parsleyVinaigrette2 T red wine vinegar1/4 t Dijon mustard1/2 t saltFreshly ground pepper to taste4 T olive oil2 T hazelnut oilPreheat oven to 350'F Scrub but do not peel potatoes.Steam potatoes until tender, 15 to 25 minutes, depending on size. Set aside until cool enough to handle.While potatoes are cooling, spread hazelnuts on baking sheet.Toast at 350'F for 10 minutes. Rub hot hazelnuts in towel to remove skins.Chop nuts coarsely.Cut potatoes in quarters or eighths. In large bowl, combine nuts, chives, and parsley.Whisk vinaigrette and drizzle over salad. Toss gently. Serve warm or at room temperature.To make Vinaigrette: In small bowl, combine wine vinegar, mustard, salt and pepper. Whisk until blended. Gradually whisk in olive oil and hazelnut oil in a thin stream until blended. Victoria Magazine - July 1993
Product of the Week: Whole Raw Organic Hazelnuts
2007-05-22 23:09:00 If you are going to make a recipe of Gelato alla Nocciola, you are going to need this essential ingredient: Whole Raw Oregon Hazelnuts Since hazelnuts are the cornerstone to this recipe and it is the essence of this nut that you are trying to achieve in a gelato flavor, it is important to get the best hazelnuts you can find. Organic nuts are the way to go - they are not processed using any kind of chemical and they taste most true to form. You do yourself and your mouth and your end product a dis-service not to get the best!
Grilled Asparagus with Goat Cheese Fondue and Toasted Hazelnuts
2007-03-20 02:12:00 Ingredients 2 lbs. local asparagus (washed and woody end cut off) 1/2 cup whole Oregon hazelnuts (toasted, skins removed and rough chopped) 4 oz. fresh goats milk cheese (chevre) softened at room temperature 6 cups heavy cream 1 T champagne vinegar salt and pepper to taste extra virgin olive oil Instructions First, get a pot of water big enough to hold the asparagus and bring it to a boil. Salt the water generously. Have an ice bath ready to shock the asparagus. Boil asparagus for 2 minutes and plunge immediately into ice bath. Remove when chilled completely. Using a heavy saucepan reduce the heavy cream but be careful because if you heat cream too quickly it will spill over pot and all over your stovetop. If you place a silver spoon in the cream, it will hold (that’s a chefy trick, but make sure you take out the spoon when finished). Reduce the cream by 1/2 then toss i...
Semolina Cake with Hazelnuts (F?nd?kl? Revanisi)
2007-03-20 01:32:00 2 coffee cups oil * 4 coffee cups flour * 1 tbsp baking powder * 4 coffee cups yogurt * 4 eggs * 4 coffee cups sugar * 4 coffee cups wheat semolina * 2 cups crumbled hazelnuts * 1 lemon juice and grated peelFor the syrup:3 cups sugar * 2 cups water * 1/2 lemon juice * 1 tsp vanilla extractBeat the eggs with the sugar for 10 minutes. Add the flour, the semolina, the nuts, the yogurt, the oil, the lemon juice and grated peel and the baking powder and mix well. Place on a greased rectangular tray and bake on a 180º preheated oven. When it is ready let it cool down.Prepare the syrup. In a pot, mix the water with the sugar and bring to boil for 2 minutes. Add the lemon juice and the vanilla extract and take from the fire. Cut the revani into thick slices and pour the syrup over them with a tablespoon. Decorate with hazelnut slices. Wait 4 hours before serving. |
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