The Culinary Connoisseur
Pass the Pistachios!
Pistachio trees have grown in the Middle East
for thousands of years. Pistachios have always been a desired
delicacy in this region.
for thousands of years. Pistachios have always been a desired
delicacy in this region.
In ancient Persia owners of pistachio groves
were accorded high status. Legend has it that pistachios were a
favorite of the Queen of Sheba, who demanded all her land’s
production for herself and her court.
were accorded high status. Legend has it that pistachios were a
favorite of the Queen of Sheba, who demanded all her land’s
production for herself and her court.
Throughout history, the pistachio was
introduced to new lands along with conquerors and explorers.
introduced to new lands along with conquerors and explorers.
Eventually cultivation of pistachios spread
throughout the Mediterranean countries and eventually to the
Americas. While the pistachio was used from early on in various ways
for cooking in Italy, north of the Alps it was used primarily as an
expensive addition to bakery goods. Only after World War II did the
pistachio image gradually change from an expensive baking additive to
a popular snack.
throughout the Mediterranean countries and eventually to the
Americas. While the pistachio was used from early on in various ways
for cooking in Italy, north of the Alps it was used primarily as an
expensive addition to bakery goods. Only after World War II did the
pistachio image gradually change from an expensive baking additive to
a popular snack.
The pistachio received further distribution
through vending machines installed in underground train stations,
bars, restaurants and other common locations. “A dozen for a
nickel” soon developed into a familiar slogan.
through vending machines installed in underground train stations,
bars, restaurants and other common locations. “A dozen for a
nickel” soon developed into a familiar slogan.
By 2007 pistachio production in southern
California, Arizona and New Mexico tripled and now represents a $2
billion industry.
California, Arizona and New Mexico tripled and now represents a $2
billion industry.
You can obtain more dietary fiber from a 3 gram
serving of pistachios than a 1/2 cup of cooked broccoli, and the same
amount of dietary fiber as an orange or an apple — approximately 10
percent of the Daily Value.
serving of pistachios than a 1/2 cup of cooked broccoli, and the same
amount of dietary fiber as an orange or an apple — approximately 10
percent of the Daily Value.
Pistachios may lower cholesterol levels and
decrease the risk of heart disease and they have been shown to reduce
the body’s biological response to stress. Forty-nine pistachios—a
single serving—provides up to 20 percent of your Daily Value of B6
and protein; about the same as half an avocado or a serving of
soybeans. Pistachios are a naturally cholesterol-free snack and
contain just 1.5 grams of saturated fat. When eaten with
high-carbohydrate foods, they may result in lower than expected blood
sugar levels, an important factor in reducing risk of diabetes.
decrease the risk of heart disease and they have been shown to reduce
the body’s biological response to stress. Forty-nine pistachios—a
single serving—provides up to 20 percent of your Daily Value of B6
and protein; about the same as half an avocado or a serving of
soybeans. Pistachios are a naturally cholesterol-free snack and
contain just 1.5 grams of saturated fat. When eaten with
high-carbohydrate foods, they may result in lower than expected blood
sugar levels, an important factor in reducing risk of diabetes.
Pistachios are perfect for eating and snacking
but they are also a tasty addition to appetizers, salads, fish,
poultry and desserts.
but they are also a tasty addition to appetizers, salads, fish,
poultry and desserts.
Try one of these delicious pistachio recipes
today!
today!
Pistachio Crusted Salmon
Preheat your oven to 375° F.
18 tablespoons margarine, softened at room
temperature (2 ¼ sticks)
10-12 ounces fresh salmon, 4 fillets
1/2
tablespoons olive oil
1 tablespoon honey
1⁄8 cup unsalted
pistachios, finely chopped
Salt and pepper to taste
1/2
tablespoons olive oil
1 tablespoon honey
1⁄8 cup unsalted
pistachios, finely chopped
Salt and pepper to taste
Preheat your oven to 375° F.
If your salmon has skin still attached, leave
it on to lock in extra moisture. Drizzle a light coating of olive oil
on salmon. Lightly season with salt and freshly ground pepper. Pour
honey over salmon halves and gently rub honey into flesh using the
back of a spoon. Spread chopped pistachios flat in a plate and press
the fish, flesh side down, onto the pistachios, generously covering
surface. Place pistachio-covered salmon into an oven-safe dish or on
a cookie sheet lined with parchment. Place in heated oven for 12-15
minutes or until done. Remove from the oven and allow to rest for 5
minutes before serving.
it on to lock in extra moisture. Drizzle a light coating of olive oil
on salmon. Lightly season with salt and freshly ground pepper. Pour
honey over salmon halves and gently rub honey into flesh using the
back of a spoon. Spread chopped pistachios flat in a plate and press
the fish, flesh side down, onto the pistachios, generously covering
surface. Place pistachio-covered salmon into an oven-safe dish or on
a cookie sheet lined with parchment. Place in heated oven for 12-15
minutes or until done. Remove from the oven and allow to rest for 5
minutes before serving.
Dark chocolate and pistachios go very well
together.
together.
18 tablespoons margarine, softened at room
temperature (2 ¼ sticks)
6 cups flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 cups sugar
6 eggs
3 cups shelled pistachio nuts (not salted)
1 1/2 cup chocolate chips
1 pound (16 ounces) baking chocolate or cookie
dip for coating
dip for coating
Heat oven to 350 degrees. Line two baking
sheets with silpat mats or parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa
powder, baking soda, and salt.
powder, baking soda, and salt.
In the bowl of an electric mixer, cream
margarine and sugar until light and fluffy. Add eggs; beat until well
combined, scraping down sides of bowl if necessary. Add flour
mixture, and stir to form a stiff dough. Stir in pistachios and
chocolate chips.
margarine and sugar until light and fluffy. Add eggs; beat until well
combined, scraping down sides of bowl if necessary. Add flour
mixture, and stir to form a stiff dough. Stir in pistachios and
chocolate chips.
Divide dough in half and divide each half into
three. Transfer dough to prepared baking sheet; form each part into a
flattened log, about 10 by 3 inches. Bake until slightly firm, about
20-25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
three. Transfer dough to prepared baking sheet; form each part into a
flattened log, about 10 by 3 inches. Bake until slightly firm, about
20-25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
Transfer biscotti to a cutting board. Using a
sharp serrated knife, cut biscotti diagonally into 1-inch-thick
slices. Arrange biscotti, cut sides down, on baking sheet, and bake
until crisp but still slightly soft in the center, about 7-8minutes.
Remove from oven and cool 10 minutes.
sharp serrated knife, cut biscotti diagonally into 1-inch-thick
slices. Arrange biscotti, cut sides down, on baking sheet, and bake
until crisp but still slightly soft in the center, about 7-8minutes.
Remove from oven and cool 10 minutes.
Chop baking chocolate and melt in a double
boiler or microwave. Prepare a cooling rack on your counter top over
some foil or parchment paper.
boiler or microwave. Prepare a cooling rack on your counter top over
some foil or parchment paper.
Dip each slice of biscotti diagonally into the
melted chocolate. Place on the cooling rack to dry. Allow to dry 30
minutes. Store airtight for 4 days or freeze.
melted chocolate. Place on the cooling rack to dry. Allow to dry 30
minutes. Store airtight for 4 days or freeze.
For the crust:
2 1/2 cups flour
1 cup (packed) crumbled plain halvah (about 7
ounces)
ounces)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled margarine or
shortening, cut into small cubes
shortening, cut into small cubes
2 large egg yolks
For the filling:
Glaze:
2 tablespoons ice water
For the filling:
2 cups sugar
1/2 cup water
1/2 cup whipping cream (topping)
¾ cup canola oil
1 cup natural unsalted pistachios (about 4
ounces), toasted
ounces), toasted
Nonstick vegetable oil spray
1 large egg white
Glaze:
1/2 cup whipped topping
8 ounces bittersweet or semisweet chocolate,
chopped
chopped
1 tablespoon light corn syrup
Prepare the crust: Combine
flour, halvah, sugar, and salt in processor. Using pulses, process
until blended to sandy texture. Add margarine or shortening. Keep
pulsing until mixture resembles coarse crumbs. Whisk egg yolks and 2
tablespoons ice water in small bowl to blend. Add to flour mixture.
Again pulsing, process until moist clumps form. Gather dough into 2
balls; flatten into disks. Wrap separately in plastic. Chill 1 hour.
For filling:Combine
sugar and 1/2 cup water in heavy large saucepan. Stir over medium
heat until sugar dissolves. Increase heat to high and boil until
syrup turns deep amber or clip-on candy thermometer registers 360
degrees F, occasionally swirling pan and brushing down sides with wet
pastry brush, about 11 minutes (time will vary depending on size of
pan). Remove from heat. Carefully stir in cream (mixture will
bubble). Add oil and whisk until smooth. Stir in pistachios. Cool
until lukewarm but still pourable, about 30 minutes.
sugar and 1/2 cup water in heavy large saucepan. Stir over medium
heat until sugar dissolves. Increase heat to high and boil until
syrup turns deep amber or clip-on candy thermometer registers 360
degrees F, occasionally swirling pan and brushing down sides with wet
pastry brush, about 11 minutes (time will vary depending on size of
pan). Remove from heat. Carefully stir in cream (mixture will
bubble). Add oil and whisk until smooth. Stir in pistachios. Cool
until lukewarm but still pourable, about 30 minutes.
Meanwhile, preheat oven
to 350 degrees F. Lightly spray 9-inch-diameter tart pan with
removable bottom with nonstick spray. Roll out 1 dough disk between 2
sheets of parchment paper or waxed paper to 11-inch round (dough will
be about 1/3 inch thick). Remove top paper. Invert dough into
prepared pan. Remove remaining paper. Trim dough overhang.
to 350 degrees F. Lightly spray 9-inch-diameter tart pan with
removable bottom with nonstick spray. Roll out 1 dough disk between 2
sheets of parchment paper or waxed paper to 11-inch round (dough will
be about 1/3 inch thick). Remove top paper. Invert dough into
prepared pan. Remove remaining paper. Trim dough overhang.
Roll out second dough
disk between 2 sheets of parchment paper or waxed paper to 10-inch
round. Pour filling into prepared crust. Brush edges of crust with
egg white. Remove top paper from second dough disk. Invert over
filling. Remove paper. Be sure to press dough around pan until the
edges to trim and seal.
disk between 2 sheets of parchment paper or waxed paper to 10-inch
round. Pour filling into prepared crust. Brush edges of crust with
egg white. Remove top paper from second dough disk. Invert over
filling. Remove paper. Be sure to press dough around pan until the
edges to trim and seal.
Place torte on baking
sheet and bake until crust is golden, about 35 minutes. Cool
completely in pan. Chill overnight.
sheet and bake until crust is golden, about 35 minutes. Cool
completely in pan. Chill overnight.
For glaze:Bring
cream just to boil in medium saucepan. Remove from heat. Add
chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
cream just to boil in medium saucepan. Remove from heat. Add
chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
Remove sides from tart
pan. Invert tart onto rack. Remove bottom of tart pan. Pour warm
glaze over tart (bottom of tart becomes top). Let stand until glaze
sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at
room temperature 1 hour before serving.)
pan. Invert tart onto rack. Remove bottom of tart pan. Pour warm
glaze over tart (bottom of tart becomes top). Let stand until glaze
sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at
room temperature 1 hour before serving.)
Slice into thin wedges
and serve.
and serve.