The CookingBites Recipe Challenge: Pistachio Nuts

Hemulen

Senior Member
Joined
26 Aug 2020
Local time
4:27 AM
Messages
887
Location
Finland
Pistachio-Blueberry Cake
blu_a.png
 
Joined
30 Mar 2017
Local time
9:27 PM
Messages
3,826
Location
Detroit, USA
Website
absolute0cooking.com
b7d55f5e-895c-42cd-8830-647664a63f61-jpeg.jpg


Pistachio Dill Chimichurri. Chimichurri is the South American cousin of pesto. I’m sure you can see the family resemblance. I'm surprised to see that only one other chimichurri recipe has ever been posted here (by the always adventurous murphyscreek) as part of an excellent steak recipe. Now, there are 2 recipes.

I would normally have made this with mint and cilantro or parsley, but I had a ridiculous amount of fresh dill that I didn't want to go bad. Even I was surprised that the dill didn't overpower the other flavors, and the presence of the pistachios (not normally a part of chimichurri) did present itself.
 
Joined
30 Mar 2017
Local time
9:27 PM
Messages
3,826
Location
Detroit, USA
Website
absolute0cooking.com
I have just learned by digging around, that there is such a thing as Pistachio Oil. How it is used, I am yet to understand.

Pistachio Oil appears quite expensive, but I found an example (included link) for $11 USD for 8.5 Oz.

Same here. I know that oils can be made from all sorts of things, but the actual flavor is hard to distinguish. Peanut oil doesn't make the food taste like peanuts, for example.

Now, oils infused with something else are a different story. I think a neutral oil with chunks of pistachios in it would be great. If I can find a pistachio oil somewhere, I would be happy to try an experiment comparing it to canola and olive oil.
 

medtran49

Guru
Joined
3 Dec 2017
Local time
9:27 PM
Messages
4,306
Location
SE Florida
I don't know if it was all the pistachio recipes that have been popping up on here or what, but an interesting looking recipe using pistachios popped up on my tablet's news/interests feed that I thought Craig and I would both like with a few mods, so we went to the Italian market today and bought the stuff, including a special pasta shape, to make it. Got some things from the bakery for dessert too.

Also got what I needed to make panna cotta and a lovely garnish.

ETA: I don't remember whose recipe thread I accidentally posted this reply in, but I want to apologize. I thought I was posting in the general challenge thread, so I deleted it out of your recipe thread and reposted here.
 
Joined
30 Mar 2017
Local time
9:27 PM
Messages
3,826
Location
Detroit, USA
Website
absolute0cooking.com
33A4283C-C46A-4897-B230-BF087DCF75B1.jpeg


Pistachio Salmon Pockets. I had leftover filo dough, and I didn’t want to throw it out. I also just got a new meat grinder, and an idea was born. I mixed all the things that play so well with salmon - dill, capers, lime juice, and of course pistachios - then wrapped it up in buttered filo dough. Like a Hot Pocket but so much better.

Extra special bonus: look at the time stamp! I actually started cooking this at 8:30, which is about 2 hours earlier than I usually do. I don't expect the stars to align quite so perfectly again, so I'm enjoying this rare, not-late-night cook.
 
Last edited:

JAS_OH1

Senior Member
Joined
12 May 2020
Local time
9:27 PM
Messages
1,875
Location
Akron, OH
View attachment 54910

Pistachio Salmon Pockets.
I had leftover filo dough, and I didn’t want to throw it out. I also just got a new meat grinder, and an idea was born. I mixed all the things that play so well with salmon - dill, capers, lime juice, and of course pistachios - then wrapped it up in buttered filo dough. Like a Hot Pocket but so much better.

Extra special bonus: look at the time stamp! I actually started cooking this at 8:30, which is about 2 hours earlier than I usually do. I don't expect the stars to align quite so perfectly again, so I'm enjoying this rare, not-late-night cook.
But we know how long it will take you to write it up, LOLOLOL!
 
Top Bottom