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favorite recipes using walnut oil?

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emdb Feb 12, 2006 09:09 AM

I having a "where have you been all my life?" epiphany about walnut oil-- I sprung for some with the leftovers on a Williams-Sonoma gift certificate, and now am regretting avoiding the expense lo these many years of cooking.

So far, I've been limiting my use of the oil to a salad dressing with sherry vinegar and various herbs-- and it's been wonderful on salad, hard boiled eggs, cold roasted beets, and warm beluga lentils. I hesitate to cook with it and ruin the lovely flavor, but I'll take hounds' word for it if it works in particular recipes. Any suggestions?

Many thanks.

  1. m
    morwen Jan 14, 2011 05:20 PM

    I use it to make raspberry walnut vinaigrette. When I make granola with dried cranberries, apples, and walnuts I mix the oil with honey and a little vanilla extract, warm it and mix it into the grains and nuts before toasting.

    1. n
      Nathan P. Feb 12, 2006 03:48 PM

      It would be very good drizzled over a blue cheese potato cake with a few dressed bitter greens and some pear.

      Link: http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/03/08/FD19005.DTL&type=food

      Image: http://porkbelly.smugmug.com/photos/5...

      1. n
        Noeldottir Feb 12, 2006 02:53 PM

        In France, many millions of years ago, I was taught to saute some bread crumbs and garlic in walnut oil, along with broken up walnuts and some chopped parsley, s + p, and to use it all as an omelette filling. Divine. Also, walnut oil is sensational as the fat in walnut tortes (and other nut oils with their appropriate nuts); John Ash has a recipe in Cooking One On One, which I haven't tried, but there are lots of others out there. For other ideas, look in French cookbooks; I'm seeing it as a cooking medium for fried eggs, potatoes, uses in vinaigrettes, and as a finishing oil for vegetables, as already mentioned. It is certainly delicious stuff!

        1 Reply
        1. re: Noeldottir
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          SteveG Jan 14, 2011 01:30 PM

          That walnut/bread crumb/parsley/s+p/garlic combo is great as a pasta sauce too. Nice thick toothsome noodles tossed in that sauce and moistened with reserved cooking water are a pleasant simple surprise.

        2. f
          fai jay (fai jackson) Feb 12, 2006 01:49 PM

          I have used it to flavour a baked potato i.e. I remove the flesh from the potato and mix it with salt, pepper,oil and a little butter. I think it is subtle but delicious. People are always asking what's in the potatoes or what type of potato it is. Sometimes, I toss chopped toasted walnuts on top.

          As others have said it is not an oil to cook in, but to be used in flavourings.

          1. f
            farmersdaughter Feb 12, 2006 01:25 PM

            I don't cook with it per se, because I think it has a low smoke point and loses some of its flavor when heated too much. However, it's lovely tossed with some chopped toasted walnuts and with steamed haricots verts. Add a little chopped fresh herb of your choice and some thinly sliced radishes (in summer, halved cherry tomatoes) and you have a wonderful and versatile side dish.

            I also like to use walnut oil in salad dressings, especially on bitter greens.

            1. a
              Aaron Feb 12, 2006 10:10 AM

              Use it to make a dressing for a grain salad, such as quinoa or wild rice. Add various roasted vegetables, some fruit if you like (I don't), a few chopped toasted walnuts, herbs, garlic, onions. The walnut oil really brings out the nuttiness in the grain.

              10 Replies
              1. re: Aaron
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                Aaron Feb 12, 2006 10:18 AM

                Just to add...It's also delicious drizzled atop soups, or bruschetta varieties of complimentary flavors. I don't like to cook with it much, because it has a very low smoke point, and I think it loses some flavor.

                1. re: Aaron
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                  toodie jane Feb 12, 2006 12:49 PM

                  Have you used it in any desserts?

                  1. re: toodie jane
                    a
                    Aaron Feb 12, 2006 01:47 PM

                    No I haven't, and I haven't seen it called for either. It might work in a tart or something, but it has a savory quality, almost meaty/proteinish (that's as well as I can describe it), so I'm not sure how well it would work.
                    Might be worth an experiment...report back if you try it.

                    1. re: Aaron
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                      Tom Hall Feb 13, 2006 11:55 AM

                      "it has a savory quality, almost meaty/proteinish "

                      sounds like umami, to me...

                    2. re: toodie jane
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                      MikeG Feb 12, 2006 05:05 PM

                      I don't have a recipe at hand, but there are walnut cake recipes that call for it.

                      1. re: toodie jane
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                        willow Feb 13, 2006 07:19 AM

                        yes! Deborah Madison's "a little nut cookie" (in Vegetarian Cooking or everyone). Use 1 T of nut oil instead of 1 T of butter in shortbread/nut cookies. Accentuates the nut flavor.

                        1. re: willow
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                          emdb Feb 13, 2006 12:51 PM

                          Great! I have this cookbook and have never tried her desserts. Thanks for the suggestion.

                          1. re: willow
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                            smokey Feb 13, 2006 01:46 PM

                            Although she definitely uses walnut oil in other recipes (I'm thinking maybe on some of the salads?) the little nut cookie (which really is delicious) is the only dessert I can think of in which she uses it. (YMMV: my memory's not perfect!)

                            1. re: smokey
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                              willow Feb 13, 2006 04:49 PM

                              yes, I love that little nut cookie -- it IS delicious! I've been making it for years w/ different nuts. Sometimes baking a half batch and freezing remainder for another occasion. Everyone always loves it.

                              1. re: willow
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                                twilight goddess Jan 13, 2011 09:16 PM

                                I made these little nut cookies for the first time tonight, minus the walnut oil. I may splurge on the walnut oil for next batch (and I"ll definitely use it in salad dressings, et). The cookies are sooooo great! Yum. I am always thrilled to try a new recipe and find it to be a keeper.

                    3. l
                      Leper Feb 12, 2006 09:52 AM

                      EMBD, Drizzle some walnut oil on acorn squash when you bake it. (Along with butter and a little brown sugar). The result is amazing.

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