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    Posts Tagged ‘pistachio’

    Cranberry/Pistachio Rissotto

    I developed this recipe as I was preparing for my audition. I will be doing a Cherry/Bourbon Duck Breast and decided to use this as the starch for that dish. It’s not a difficult recipe, it does take a little time and TLC to get it right.

    You will need:

    • Arborio Rice — ¼ cup/serving
    • Duck Stock — 3 Cups/serving you can use Chicken Stock or Vegetable Stock but the unique flavor of duck adds a ton of flavor.
    • Duck Fat — 1 TBSP/serving, you can use a mild oil as a replacement
    • Shallott — finely diced 1 TBSP/serving
    • Dried Cranberry — 2 TBSP/serving
    • Pistachios — 1 TBSP/serving, coarsely chopped.
    • Heat a sauté pan or stock pot large enough to hold all the ingredients to medium high, add duck fat and shallot. Sauté until they are just wilted, add rice and at low temperature sauté until the rice starts to become transparent. Add one cup stock and the cranberry and cook slowly until most of the stock is absorbed. Continue adding stock until the rice is thoroughly cooked, if you need more stock than the recipe states it’s OK. If you don’t have any left you can use hot water. Once the rice is nice and creamy add the pistachios and stir to combine. Serve immediately. Enjoy!

    Pistachio/Mustard Pork Cutlets

    Do you love pistachios? How about mustard? Well this quick meal should satisfy your taste for both. I know, you’re thinking mustard and pistachios together what’s up with that? As you know by now I look for interesting combinations when it comes to cooking. I try to use as many things as possible from my cupboards, things that might not be enough to make something else, that little bit of whatever that you might otherwise toss out or let spoil.

    I had purchased a pork tenderloin to use in one of my other recipes, it was on sale so I bought one that was larger than was needed for one meal. I had some pistachios left when I made a batch of Pistachio/Anise Truffles and although I ate a bunch decided to try them with a protein dish. I also love mustard, any type of mustard and that little light lit in my head to try them together. So try it you most likely will like it.

    You will need:

    Pork Tenderloin – approximately 6 ounces/serving
    Pistachios – approximately ten nuts/serving crushed using a small food processor or mortar and pestle
    Flour – enough to dust the cutlets
    Sea Salt/Pepper – to taste
    Dijon Style Mustard – approximately one TBSP/serving
    White Wine – approximately 1/8 cup/serving
    Olive Oil – approximately one TBSP/serving

    Cut the tenderloin into 1 1/2 to 2 inch thick pieces, place them, cut side up, between two pieces of plastic film. Pound the pork so that they are reduced to 1/2 inch thick. You can use a meat pounder although I find that the bottom of a small sauté pan works fine. Once all the tenderloin is turned into cutlets, heat the olive oil in a sauté pan large enough to hold them without crowding. While the oil heats up to temperature season cutlets with salt and pepper and then dredge in the flour patting off any excess. Carefully place cutlets into the pan and sear on both sides to a light golden color is formed. Remove from pan and set aside, covered. Remove any excess oil from pan and deglaze with the white wine. Add the mustard and swirl or whisk to combine completely. Place the cutlets back into the sauce pan and turn once. Cover and simmer about 5 minutes then add the pistachios. Stir to combine and serve. Enjoy!

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