What would pulverized pistachios enliven?
I have just under a cup of pulverized pistachios, left over from making goat-cheese-swaddled grapes. I’d love to try incorporating pistachio flavor into other savory dishes, but am at a loss, aside from possibly trying them as a stew thickener in place of hazelnuts. What do you think could use a hit of these gorgeous, nutty crumbs?
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These all sound fantastic but the fish/chicken crust idea is probably what we’ll be having tonight. To keep the nuts from overwhelming things I’m thinking of first doing a coating of buttermilk (possibly with Dijon or Colman’s mustard) instead of the usual milk – unless anyone has any other ideas.
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I had some ravioli at a restaurant that was filled w/braised greens and ricotta and was lightly covered w/melted butter and pulverized walnuts. I think pistachios would work well. My other idea would be to fold it into some really good vanilla ice cream or honey flavored ice cream.
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Pistachio mint pesto is quite nice on fish and shrimp.
I also like to use pistachios in rice pilaf.
If you still have some goat cheese, stuffed some dried apricot with goat cheese pistachios.
Also if you have goat cheese - in a salad with the cheese and any number of fruits: apricot(dried or fresh if you can find them), grapes, mango, strawberries, etc
I"ve made this bread stuffing wtih both turkey and roast chicken to positive responses: http://www.epicurious.com/recipes/foo...
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http://chowhound.chow.com/topics/2889...
pistachio gorgonzola risotto thread ^^^ -
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