HOME > Chowhound > Home Cooking >
Do you create unique foods? Tell us about it
TELL US

mmm pistachio paste

e
ebethmap Feb 25, 2009 07:56 AM

I bought an entire can of pistchio paste to make French macarons this past weekend (delicious!). But I used two tablespoons of the pistachio paste and I've no idea what to do with the rest!

Does anyone have any recipe ideas? And in terms of storage, I put the paste in a ziplock in the fridge -- does anyone know if that's the best idea and / or how long the stuff will keep?

Thanks!

  1. 2
    2chez mike Feb 26, 2009 02:49 PM

    How about pistachio butter and jelly sandwhiches? :-)

    1. p
      Procrastibaker Feb 26, 2009 11:30 AM

      Oooh! Now you've all got me inspired to try using this paste! But do you think you could just make it with toasted pistachios in the food processor, as for peanut butter? I've never experienced pistachio paste so I'm not sure what kind of texture it is-- could a food processor get it smooth enough?

      1 Reply
      1. re: Procrastibaker
        e
        ebethmap Feb 27, 2009 09:54 AM

        not a clue, but this thread might answer your question:
        http://chowhound.chow.com/topics/433306

      2. s
        sabrina0 Feb 26, 2009 09:37 AM

        is the paste sweetened? if not, i just made this broccoli rabe and pistachio pesto this week, and it was delicious! http://photograzing.seriouseats.com/2...

        1 Reply
        1. re: sabrina0
          e
          ebethmap Feb 26, 2009 11:14 AM

          no, it isn't sweetend so i'll have to try all of these phenomenal ideas -- thanks to everyone for the suggestions!

        2. r
          rememberme Feb 26, 2009 07:55 AM

          Re: storing, I would probably add a second layer of protection to make sure it doesn't dry out, i.e. foil, and then maybe even put it into a closely-fitting jar. Or just decant it into a jar that it nearly fills. I had an inadequately-protected opened tube of almond paste that turned into a rock recently, but had an opened kilo of paste years ago that lasted a really long time because I had taken pains to be sure it didn't dry out.

          1. c
            cakediva Feb 25, 2009 09:50 PM

            I would use them as filling for croissants, sort of a different take of the almond filling. Where did you get your pistachio paste btw?

            3 Replies
            1. re: cakediva
              z
              zamorski Feb 26, 2009 04:20 AM

              A few places:

              1) In the past I have seen it (refrigerated) at Kalustyans in NY--it does NOT appear on their web site though.

              2) I got mine most recently at Goumanyat (3, rue Dupuis, Paris, 3e)---www.goumanyat.com. [Incidentally, the store should be on anyone's foodie pilgrimage Paris. The very nice guy who was staffing the place knew the back story on each and every product and was eager to share them...] They market theirs as "pistachio cream"--it is perfectly smooth and very liquid--thinner than, say, honey. Price was bizarre: I think I paid 15 Euros for a wee jar. It would not surprise me if Maison Izrael at 30, rue Francois Miron, Paris, 4e [another stop on your pilgrimage] also has it.

              3) Just recently I saw "sprouted pistachio butter" [http://www.rawguru.com/store/raw-food...] at the natural food store near my home (The Wheat Berry in Ottawa, ON) --I have not tried it yet, but I am guessing it would be good. It looks a little coarse--sort of like chunky peanut butter. Has anyone tried this?

              1. re: cakediva
                r
                rockycat Feb 26, 2009 05:37 AM

                The King Arthur Flour catalog also has it.

                http://www.kingarthurflour.com/shop/d...

                1. re: cakediva
                  e
                  ebethmap Feb 26, 2009 11:13 AM

                  I bought the pistachio paste at Sahadi's in Brooklyn, but like Kalustyans, it isn't on their website. My guess would be that you could find it at Middle Eastern groceries or specialty food stores...?

                2. HillJ Feb 25, 2009 03:46 PM

                  http://www.davidlebovitz.com/archives...

                  Look no farther than pistachio gelato!

                  1. todao Feb 25, 2009 08:29 AM

                    Try stuffing a pork loin with it:
                    http://www.ehow.com/video_2336362_prep-meat-stuffed-pork-loin.html
                    http://www.expertvillage.com/video/47...
                    I use Pistachios, in rather large amounts, as an ingredient in preparing a stuffing for pork loin. It's pretty popular around here.
                    I didn't know if you had experience preparing a pork loin for stuffing so I included the video links. If you already understand how to do it, just skip that part. Someone else who tunes in here might get some useful information from them though, and that's the best part of coming together in this forum.

                    1 Reply
                    1. re: todao
                      z
                      zamorski Feb 25, 2009 03:21 PM

                      It is fabulous in pistachio ice cream. I used about about 3 tablespoons in maybe 3 cups of ice cream base (cream, milk, sugar, eggs) and added about 1/2 cup of chopped roasted Sicilian pistachios and about 1/4 tsp of almond flavour. It was a big hit.

                    Show Hidden Posts