* Hazelnut
Pesto 4 ounces
*
hazelnuts 2 cloves garlic, peeled
*
1 teaspoon salt
*
2 large handfuls fresh parsley, washed
and dried
*1
cup extra virgin olive oil
*
1 pound thin, flat pasta
Using a mortar and pestle, pound
the hazelnuts with garlic, salt, and parsley, adding a few drops
of oil. (The pesto can also be made in a food processor, but the
consistency should not be too smooth.) Pound ingredients into a
paste, transfer to a larger container, and then slowly stir in the
remaining oil. Cook the pasta al dente and coat with pesto sauce.
Serves 6.
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*
4 chicken breasts, boned and skinned
*
4 tablespoons extra virgin olive oil
*
1 sprig each resemary & thyme
*
1 lime, juice & grated peel
*
3 ounces pine nuts, lightly toasted*
*
1 tablespoon capers
*
2 cloves garlic, finely chopped
*
4 ounces white wine
Cut each chicken breast into thick
strips. Heat the olive oil in a seasoned pan. Fry the chicken pieces
with the rosemary and thyme until the chicken is golden. Add the
remaining ingredients and bring to a boil. Reduce the heat to medium
and let the sauce thicken while the chicken continues to cook (about
5 minutes). Discard the herbs. Serve the chicken on warmed plates
and moisten with sauce.
To toast pine nuts, preheat
the oven to 450°. Place the nuts in a shallow tin and roast, stirring
often for 2 minutes. Do not overcook, for pine nuts burn easily.
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*
2 sticks butter, softened
*
½ cup butter-flavored Crisco
*
3 cups sugar
*
5 large eggs
*
4 cups all-purpose flour
*
½ teaspoon baking powder
*
2 teaspoons black walnut flavoring
*
1 cup milk
*
1 cup walnuts
Cream butter and Crisco together
with the sugar. Beat in eggs, one at a time. In a separate bowl,
combine flour and baking powder. Add the walnut flavoring to the
cup of milk. In a baggie, coat the walnuts in 2 tablespoons of flour
and set aside.
Alternatively mix together the flour,
milk, and creamed butter and sugar. When batter is well mixed, fold
in the walnuts. Pour the batter into a greased and floured tube
pan, and bake for 1 ½ hours at 325° F. |
*
4 tablespoons unsalted butter
*
1 clove garlic, finely chopped
*
1 ½ tablespoons finely chopped shallot
*
1 ½ pounds scallops*
* ?
cup lemon juice
*
½ cup pistachios, shelled, peeled and roasted
* salt
and pepper to taste
Over medium heat, melt butter in
a large skillet. Add garlic, shallots and scallops, and saute for
about 3 to 5 minutes, until scallops are opaque. Add the lemon juice
and pistachios, and toss to mix well. Heat through and season with
salt and pepper. Garnish with lemon slices. Serves 4 to 6.
Bay scallops can be left whole;
sea scallops should be cut in half.
To shell and peel pistachios, drop
the shelled nuts into boiling water for 3 to 5 minutes. Drain, remove
shells and skins, and allow the nuts to dry. To roast pistachios,
preheat oven to 350° F, place nuts in a single layer in a shallow
pan and roast for 5 to 10 minutes, stirring often.
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*
2 tablespoons dry sherry
*
1 egg white pinch of salt
*
1 pound chicken breast, cubed
*
2 tablespoons hoisin sauce
*
1 tablespoon soy sauce
*
2 teaspoons sesame oil
*
2 tablespoons canola oil
*
2 green peppers, seeded and cubed
*
1 cup mushrooms, cut in quarters
*
1 clove garlic, finely chopped quarter-size piece of ginger, finely
chopped
*
4 scallions, thinly sliced
*
1 cup cashews
Make marinade by combining sherry
with the egg white and salt; marinate chicken for 2 hours. Combine
hoisin and soy sauce with sesame oil and set aside. Coat wok with
canola oil and heat. When the oil is very hot, lower the heat slightly
and stir-fry peppers for one (1) minute. Add mushrooms, garlic,
ginger and scallions, and stir-fry for 30 seconds. Increase the
heat, add chicken, and toss well. Pour in the sauce and cook for
1 minute or more to coat and cook chicken thoroughly. Stir in nuts
for the last 30 seconds and serve immediately over sticky rice
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* 2
cups granulated sugar
*
2 cup light corn syrup
*
2 cup water
*
3 teaspoon salt
*
2 egg whites
*
2 teaspoon almond extract
*
1 cup toasted slivered almonds
*
2 squares semi-sweet chocolate, melted
Cook the sugar, corn syrup, water
and salt to 265° F on a candy thermometer, stirring until sugar
is dissolved. Syrup should form a hard ball when dropped in cold
water. Just before the syrup is ready, beat egg whites in an electric
mixer until stiff. Add the syrup to the egg whites in a slow, fine
stream, beating constantly. When the mixture becomes heavy, replace
the electric beater with a wooden spoon. Add the extract and continue
beating until the mixture just holds its shape when dropped from
a spoon. Add the nuts, mixing quickly. Spread mixture into a greased
8x8-inch pan, top with a coating of melted semi-sweet chocolate
and allow candy to cool. Cut into squares and serve.
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