|
FEATURED ARTICLES |
|
(ARA) - Stroll
through the produce section of any grocery store in America during the
winter months and you will find a variety of delicious fruits and
vegetables to easily incorporate into your next meal. Varieties of
mushrooms, brightly hued squash, leafy greens, tart apples and crunchy
California pistachios are just some of the colorful ingredients in
ample supply. |
 |
|
To celebrate the bounty of the season, the California Pistachio
Commission recently invited some of the most respected names in the
culinary world to share their favorite pistachio-inspired recipes. |
|
Chef Michael
Cimarusti brings his passion for pure unembellished flavors and knowledge of
seafood to offer a favorite recipe from Providence in Los Angeles, which
recently was named one of the top 50 restaurants in the country by “Gourmet”
Magazine. New York-based and widely celebrated Chef Andrew Carmellini, of the
critically acclaimed new restaurant A Voce, shares a simple – yet delicious –
winter salad. World-renowned Chef Norman Van Aken – owner of award-winning
Norman’s in Orlando, Miami and Los Angeles – offers a unique noodle dish that
highlights his passion for new world cuisine. James Beard award-winning Chef
Shawn McClain – owner of Spring, Green Zebra and Custom House in Chicago created
a decadent and delicious soup.
The
culinary community and consumers alike have always known California pistachios
are a delicious snack, but many don’t realize that the heart-healthy nuts can
also be incorporated into their favorite recipes.
“Over
the years, we have received such wonderful support from the culinary community
who regularly cook with California pistachios,” said Karen Reinecke, President
of the California Pistachio Commission. “No matter what restaurant you visit
throughout the country, it’s easy to find delicious and unique dishes featuring
pistachios. We’re encouraging consumers to celebrate the season and add crunch
and flavor to any dish.”
|
|
|
|
|
Earlier this year, the California Pistachio Commission introduced a
40-page consumer recipe brochure, titled “America’s Top Chefs ‘Go Nuts’
for California Pistachios” and featuring favorite recipes from 19 other
well-known chefs, including the Food Network’s Tyler Florence and Gale
Gand, Oprah Winfrey’s personal chef Art Smith, and acclaimed chef and
cookbook author Joanne Weir.
Interested consumers can download these four new recipes created in time
for the holiday season or request a free copy of the “America’s Top
Chefs ‘Go Nuts’ for California Pistachios” brochure by visiting
www.pistachios.org. (Please allow four weeks for brochure delivery).
Here is Chef Michael Cimarusti’s recipe of a great holiday meal that
incorporates pistachios, Striped Bass with California Pistachio Brittle
and Wild Mushrooms:
California Pistachio Brittle
Ingredients:
1 cup sugar
1/2 cup corn syrup
1/4 cup water
1/2 cup butter (no substitutes)
1 1/2 cups California pistachio kernels
1/2 teaspoon baking soda
pinch fine sea salt
Preparation:
In a saucepan, cook sugar, corn syrup and water until sugar dissolves
and mixture comes to a boil. Add butter and cook until mixture reaches
280 F on a candy thermometer. Stir in pistachios and cook until 300 F.
Remove mixture from the heat and stir in baking soda and salt.
Immediately spread onto a greased 15 by 10 inch baking pan. When cool,
break into small pieces. Reserve four pieces (or 8 tablespoons) of
brittle for garnish and store excess in a clean, dry plastic container.
Wild Mushroom Medley
Ingredients:
4 tablespoons butter
1 shallot, finely chopped
1 pound mixed wild mushrooms
(chanterelles, shiitake and oyster)
1 sprig thyme
juice of 1/2 lemon
salt and pepper, to taste
1 small bunch parsley, roughly chopped
Preparation:
Wild Mushroom Medley Method:
Clean mushrooms. Melt butter in a medium sauté pan. Add chopped shallot,
and sauté until translucent. Add mushrooms, sprig of thyme and lemon
juice. Season with salt and pepper and continue cooking mushrooms until
most of the juice has evaporated. Remove mushrooms from heat and add
chopped parsley. Set aside, keeping mushrooms warm.
Bass
Ingredients:
6 tablespoons extra-virgin olive oil
four 4-ounce striped bass fillets, skin on
salt and pepper, to taste
4 tablespoons aged balsamic vinegar
Preparation:
Heat sauté pan over medium-high heat with 1 tablespoon olive oil. Season
and cook the filets of bass in sauté pan skin side down until the skin
begins to crisp. When the skin becomes crispy, remove the fish from the
pan and place it on a baking sheet which has been drizzled with 1
tablespoon olive oil. Preheat oven to 250 F. Place baking sheet in oven.
It will take about three minutes per inch of thickness for fish to
finish cooking. When fish is fully cooked, remove from oven and dust
each filet with 1 tablespoon of finely chopped pistachio brittle.
To Serve:
Divide mushrooms equally over four warmed plates. Place a filet of bass
skin side up on each plate. Drizzle plates with 1 tablespoon each of
olive oil, aged balsamic vinegar and pistachio brittle. Serve
immediately.
Courtesy of ARA Content
|
|
|
