Replies: 41 - Last Post: Feb 9, 2013 12:46 PM Last Post By: sashac001
Feb 2, 2013 7:16 AM
Pine nutsSpeaking of pine nuts (as mentioned in another thread). New Mexico is huge on pinenuts or pinon nuts (sorry, don't feel like bothering to put in the accent). I've only used them once for a recipe I made years ago. I don't even remember what it was, just that it had pine nuts in it. Anyone have any good recipes with them in it? I'm mostly curious, but if there's a really good one or 2 I might give them a try when pine nut season comes around again.
Feb 2, 2013 3:55 PM
Feb 2, 2013 4:35 PM
Feb 2, 2013 4:38 PM
Feb 2, 2013 4:42 PM
4No I haven't nutrax. I have some dried pesto in my cupboard but my husband (gotta love him, you know) didn't used to be big on it. When he saw we had some he got excited but we haven't used it and it's been about a year. Personally, I would love to have noodles with pesto sauce but he's horribly picky about some things. He'll eat camel sausage without thinking twice but pesto is a whole nother issue!
BTW - it's wonderful to see you again nutrax. I've missed your words of wisdom and yummy recipes.
Feb 2, 2013 11:58 PM
Feb 3, 2013 1:15 AM
6I think pine nuts are used quite a lot in Middle Eastern cooking. I could imagine them in a pilaf.
Feb 3, 2013 8:56 AM
7Thank you, sasha!
Next summer, when you can get your hands on bushels of basil, try this. Make pesto but omit the cheese. Freeze the paste either in ice cube trays or in tablespoon sized glops on a wax paper-lined baking tray. (MAy stain ice cube trays.) Pop out the ice cubes or pry off the glops and store in a baggie. Take out what you need. Throw one or two into soup, for instance. When you want pesto, add grated parmesan to as many cubes/ as you want.
My Turkish cookbook has several recipes with pine nuts. "Filo triangles with spicy filling of meat and pine nuts" looks good. Ground lamb or beef with sweet & hot peppers, tomatoes, onions, garlic & other seasonings, and whole pine nuts. Then wrapped in filo, like Greek spinach or cheese triangles. I can't find that recipe online, but if you look for filo triangles pine nuts you get all sorts of interesting recipes.
You could also use pine nuts in baklava, alone or in combination with other nuts.
(I'm getting a contextual ad for "Siberian Pine Nut Oil" which can "heal gastrointestinal disorders, aid digestion and boost stamina.")
The plural of anecdote is not data.
Feb 3, 2013 9:03 AM
8That does sound good DD but my husband doesn't like string beans. He's awful picky.
I don't know of any Middle Eastern recipes with pine nuts but I imagine that would go well in pilaf, bjd.
Your welcome nutrax! And thank you. They might do well in a bastilla along with other nuts, of course. I love filo dough with meat fillings and I imagine pine nuts would go good there. The next we get inspired to make Bastilla I'll keep it in mind.
Feb 3, 2013 11:52 AM
Feb 3, 2013 12:11 PM
Feb 3, 2013 12:51 PM
Feb 3, 2013 1:27 PM
Feb 4, 2013 4:42 AM
13I just found this recipe for a tart with pine nuts:
250g de farine (250 g flour)
250g de beurre (250 g butter)
3 oeufs (3 eggs)
190g de sucre glace (190 g icing sugar)
130g de poudre d'amandes (130 g ground almonds)
50g de pignons (50g pine nuts)
2 cuillere à soupe de rhum (2 tbsp rum)
Faites ramollir le beurre
Melangez 250g de farine, 30g de sucre glace, 30g d'amandes et le beurre.
Ajoutez un oeuf et 60g de sucre glace, petrissez jusqu'à obtenir une pâte homogene.
Etalez la pâte dans un mole à tarte beurré.
Mélangez au batteur: 100g de sucre glace, 100g de beurre, 100g de poudre d'amandes
Ajoutez 2 oeufs puis battez. Versez 2 cuillere à soupes de rhum et saupoudrez de pignons
Cuisez pendant 30min à 180°C (th 6)
Let the butter soften.
Mix 250 g of flour, 30 g of icing sugar, 30 g almonds and the butter.
Add one egg and 60g of icing sugar and mix until you get a homogenous dough.
Beat together: 100 g icing sugar, 100g of butter, 100 g powdered almonds.
Add 2 eggs and beat. Add the 2 tbsp of rum and sprinkle with pine nuts.
Bake 30 minutes at 180°C.
Enjoy and listen to your arteries crack. (Just kidding, the recipe got good reviews.)
Feb 4, 2013 11:49 AM
14I used to use pine nuts in salads, but then I realised how totally overpriced they are in France without really adding anything truly exceptional. So I have now decided that I don't need to eat them.
(5 star Hotel)
From US$670.04 per night
(3 star Hotel)
From US$67.84 per night
(5 star Hotel)
From US$169.00 per night