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What would pulverized pistachios enliven?

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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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  1. A crust for fish? A pistachio romesco sauce for grilled vegetables? A crunchy topping for stuffed broiled tomatoes?

    1. Second the fish crust. Try it with halibut or similar. Also, ice cream topping.

      1. http://chowhound.chow.com/topics/2889...
        pistachio gorgonzola risotto thread ^^^

        1. Dip rounds of goat cheese in the pistachios and broil for a minute or two. Nice over a salad.

          1. 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...

            1. Fold them into mashed potatoes

              1. 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.

                1. When the Obamas went out for Valentine's Day Dinner at Table 52 in Chicago, Michelle Obama ordered Pistachio-Crusted Chicken Breast (see their menu at "chicago restaurant menus").

                  1. 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.