pistachio meat paste
for some reason i decided to shell a bunch of pistachios last nite bfore eating them. well i shelled significantly more than what I wanted to eat (what was i thinking?) and now i'm wondering if anyone has experimented with figuring out a way to soften and groound down pistachio nuts into a paste of some kind.
what i'm thinking of doing is grinding down in mortar/ pestle, then adding to some hot liquid/s (any recs?) and then thickening up with corn starch or flour.
i dont know what to put it on yet, but i was thinking about mixing into mashed potatoes or things ith that kind of consistency, maybe even layering over roasted veggies.
what ya'll think?
I just saw this recipe in this month's F&W and was planning to make is ASAP since I love pistachios...
I've also made this pistachio crusted lamb before which is fab!
How about adding some of them into a pesto instead of pine nuts? Or a pistachio baklava? There is a CHOW recipe floating around for pistachio shortbread cookies, too.
I'm really not sure how your pistachio mush would turn out, but I'd love to hear the results of your experiment.
Here's a recipe for Persian rice custard. Maybe mix in 1/2 cup of your nuts to the recipe?
Persian Rice Custard
¾ cup rice flour
4 cups milk
1 cup sugar
10 cardamon pods, peeled
¼ cup rose water
1/3 cup slivered alonds, toasted or
1 teaspoon ground pistachios
1. In a saucepan, dissolve the rice starch in milk and add the sugar
2. Cook over medium heat for about 5-10 minutes, stirring constantly until the mixture has thickened.
3. Add the cardamom pods and rose water. Cook for a few minutes or longer until the mixture reaches the consistency of pudding, stirring constantly to prevent sticking and lumping. Remove the saucepan from the heat
4. Transfer the custard to a serving dish. Decorate with toasted almonds or pistachios.
5. Chill the custard in the refrigerator for 2 hours and serve it cold.
re: Cheese Boy
That was my first thought, too! Google pitachio cream (the Italians call it 'crema di pistacchio', which is more often translated into cream rather than butter) and you'll find lots of recipes. I prefer to blitz them with a scant dribble of water, rather than oil - the oil makes an already oily nut too greasy for my tastes.
The absolutely most amazing thing to do with pistachio cream to my mind is to slather fresh crepes with it. Really rich, but unbelievably, amazingly good.
If you have a food processor, you could make pistachio butter. Just whizz the crap out of them, and if you need some moisture, use a drizzle of whatever neutral vegetable oil you have on hand.
Personally, I'd skip adding water-based liquids, and especially corn starch or flour--it will be thick enough, and will be more versatile if you tinker with it less.
thanks everyone for your recommendations and advice. i'm going to try this next week probably, and will report back.
I especially like the pesto idea, and that paste recipe with pictures is incredible! I'm going to try and find a shop in los angeles that sells the paste so i can compare with my own, and also experiment on a couple of things with it.
I've made wonderful pesto with pistachios, which is great since basil is so abundant now. I'm not vegan or a raw foodist, but I made this raw "lasagna" last week (from Pure Food and Wine in NY) and it is excellent: http://nymag.com/restaurants/articles...
Also, pistachios are a nice substitute for almonds in flourless almond cookie recipes.