The Delightful Tasting Little Pistacho Nut

Pistachio trees have been grown in the Middle East for thousands of years and have always been considered a delicacy in this region.  The pistachio is part of the cashew family.  Did you know pistachios are mentioned in the bible?  Genesis 43:11 - "Then their father Israel said to them, "if it must be, then do this:  Put some of the best products of the land in your bags and take them down to the man as a gift; a little balm and a little honey, some spices and myrrh, some pistachios nuts and almonds."

In Persia (modern day Iran) pistachio trade and ownership of pistachio groves meant riches and high status.  Apparently, the Queen of Sheba, who demanded all her land's production of pistachios was meant only for herself and her court.  Alexander the Great (334-323 BC) through his conquests the nut reached Greece.  Later, under the rule of Roman Emperor Tiberius, the nut was also introduced to Italy and Spain.  The Venetian Republic, in particular had close trade ties with Syria one of the main cultivation areas for the pistachio.  The goods then reached Northern and Central Italy via the sea trade routes.  

Pistachios are highly prized and cultivated nut in California's Central Valley due to the fertile soil, hot dry climate and moderately cold winters which makes for perfect growing conditions.  In 1929 American botanist William E. Whitehouse went to Persia (Iran) to collect pistachios.  He collected 20 lbs. of selected nuts and returned to the USA in 1930.  Within a year, the first test plots were planted, however the trees take 7 to 10 years to mature so it was quite sometime before Whitehouse new what would happen.  Of all those nuts he collected only one proved useful and they named that one the Kerman tree.  After many years of experimenting, the pistachio industry finally took hold.  Pistachios are wind pollinated as opposed to bee pollinated.  Just one male tree is required to pollinate up to 30 female trees.  The crop has been a huge success with the first commercial crop in 1976.  The United States is currently the world leader in pistachio production having surpassed Iran in 2010.  Sales are booming and we export over 270 million pounds. 

Today, the states of California, Arizona and New Mexico represent 100% of the U. S. commercial pistachio production.  

For health benefits I have read that pistachios contain more potassium which can lower levels of stress hormone cortisol than any other nut.  They say eating pistachios may help lower cholesterol and reduce the risk of cancer.  Pistachios are excellent source of phytosterols, plant compounds that have been found to decrease levels of LDL (bad) cholesterol and they are packed with cancer-fighting antioxidants.  

I hope you enjoy the recipes listed below and enjoy those pistachio nuts.  Obviously, all pistachios in the recipes will be shelled.

Pistachio Cheese Appetizer

1 cup pistachios

1 (8 oz.) package cream cheese, soft

1 cup sharp Cheddar cheese, grated

2 Tbl. olive oil

4 Tbl. mayonnaise

2 Tbl. fresh lime juice

2 serrano chilies, stemmed, seeded and finely minced

1/2 cup fresh cilantro

salt and freshly ground black pepper

1/4 cup pistachios, finely chopped - garnish

2 Tbl. fresh parsley, chopped, garnish

Into a food processor combine the 1 cup pistachios, cream cheese, olive oil, mayonnaise, lime juice, chilies, cilantro, salt and pepper processing to smooth.  Place this mixture into a bowl and stir in grated Cheddar cheese to combine.  Place this mixture into a serving dish and sprinkle on the 1/4 cup of pistachios and parsley.  Serve with baguette slices and/or crackers.  Note:  I have purchased and used the black pepper pistachios for this recipe and love them.

Orange Pistachio Muffins - a great breakfast treat

3/4 cup sugar

1/2 cup butter, soft

2 eggs

1/2 tsp. orange zest

1 cup plain Greek yogurt

1/4 cup fresh orange juice

2 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 cup pistachios, coarsely chopped

Streusel topping

1/4 cup all purpose flour

2 Tbl. butter, soft

2 Tbl. sugar

1/2 tsp. cinnamon

1/4 cup pistachios, chopped

Preheat oven to 375 degrees.  Into a bowl of electric mixer cream butter and sugar to fluffy.  Add eggs, orange zest along with yogurt and orange juice.  Into a bowl combine flour, baking soda and salt mixing to combine.  Add this mixture to the yogurt mixture and blend to combine, but don't overmix. Stir in pistachios and spoon into paper-lined muffin cups about 2/3 full.  Into a bowl combine streusel mixture stirring to combine and sprinkle on top of muffins.  Bake for about 12 to 14 minutes or until pick inserted comes out clean, please don't overbake either.
  

Meat Terrine with Pistachios

1 1/4 cups fresh breadcrumbs

1/2 cup whole milk

3 Tbl. brandy

1 medium onion, finely chopped

3 garlic cloves, finely minced

salt and freshly ground black pepper

1/2 lb. chicken livers, cleaned and rinsed in cold water

3/4 pound ground pork

3/4 pound ground veal (I use ground turkey, as we no longer eat beef)

1/4 cup prunes, chopped

1/4 cup shelled pistachios

2 eggs

2 tsp. fresh thyme, chopped

1/4 cup fresh parsley, chopped

Cumberland Sauce - love this sauce

1 cup red currant jelly

1 Tbl. shallots, finely chopped

1 Tbl. orange zest

1 Tbl. lemon zest

1 tsp. fresh ginger, grated

1 tsp. Dijon

1/2 cup port wine

2 Tbl. orange juice

1 Tbl. lemon juice

salt and freshly ground black pepper
pinch of cayenne pepper

Preheat oven to 475 degrees.  Soak the bread crumbs in the milk.  Into a saute pan, add a drizzle of olive oil and small pat of butter, add onions and garlic cooking to soften.  Place the chicken livers into a blender and pulse, transfer to a large bowl adding the pork, veal, prunes, pistachios, thyme, eggs, brandy and soaked bread crumb mixture, parsley, season with salt and pepper.  Add in the sauteed onions and garlic and with your hands mix the mixture until just combined.  Transfer to a 8-inch glass loaf pan, cover with foil and bake about 55 minutes.  Remove and let rest about 10 minutes before turning out and slicing.  Sauce;  into a saucepan add melt the jelly then add shallots, zests, and ginger.  Mix the mustard with the wine and add to saucepan.  Add orange and lemon juice and simmer about 15 minutes, season with salt, pepper and cayenne.  Serve with Cumberland sauce and slices of baguette.

Caramelized Brussels Spouts with Pistachios

2 lbs. fresh Brussels sprouts, trimmed and sliced in half

1/2 shallot, finely minced

2 Tbl. fresh lemon juice

1 tsp. lemon zest

1/2 cup shelled unsalted pistachios

Into a large saute pan, add a drizzle of olive oil and pat of butter.  Add shallots and saute to soften, add Brussels sprouts and cook until caramelized and fork tender, add pistachios and cook about 3 minutes.  Season with lemon juice, zest, salt and pepper.

Asparagus with Orange and Pistachios

2 lbs. fresh asparagus, trimmed 

1/4 cup pistachios, rough chopped

1/2 cube of butter

1/4 cup fresh orange juice

2 tsp. orange zest

salt and freshly ground black pepper

Into a steamer add asparagus and steam until just tender, about 4 to 5 minutes.  Remove from heat and keep warm.  Into a saute pan, add butter and pistachios and cook about 4 minutes until lightly browned, stir in orange juice, ans zest and reduce slightly.  Place asparagus onto serving platter and pour over sauce, season with salt and pepper.

The Most Delicious Chicken Salad with Pistachios

2 1/2 cups poached chicken breast, cooled and shredded
1/2 cup dried Turkish apricots, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup pistachios, rough chop
3 scallions, chopped including green part
2 celery stalks, thinly sliced
1 tsp. horseradish (optional, but I love it)
1 tsp. Dijon
1 tsp. honey
salt and freshly ground black pepper

Place the mayonnaise, sour cream, horseradish, Dijon and honey into a bowl and whisk to combine.  Into another bowl, add chicken, apricots, pistachios, celery, scallions, salt and pepper tossing to combine.  Mix in dressing and if you require more dressing add a touch more mayonnaise and sour cream.  Taste and adjust seasonings.  Pile onto croissants and top with crisp lettuce.

Pistachio Potato Salad

3 lbs. red potatoes, do not peel but remove any spots or blemishes with a sharp knife

1/2 red onion, slivered

3 celery stalks, sliced including leafy part

4 scallions, thinly sliced on diagonal including green part

1 small to medium carrot, peeled and grated

1/2 cup fresh parsley, chopped

1/4 cup pistachios, rough chopped

salt and freshly ground black pepper

Dressing

1 cup mayonnaise - possibly more depending on how moist you like your salad

1/4 cup sour cream

2 tsp. white wine vinegar

4 hard boiled eggs, cooled and mashed

2 tsp. Dijon
salt and freshly ground black pepper

Into a pot of boiling salted water add potatoes and cook until tender, drain well and then slice into large chunks.  Place into a large bowl and add 1 tsp. white wine vinegar and stir.  Cool potatoes.  Into the potatoes add red onion, celery, carrot, scallions, parsley, salt and pepper. Dressing; into a bowl add the mashed eggs, mayonnaise, sour cream, vinegar and Dijon, season with salt and pepper and pour dressing over potato mixture. mixing to combine.  Stir in pistachios, taste and adjust seasonings.  Cover and chill.

Tuna, Pasta and Pistachio Salad

1 lb. penne pasta

2 red bell peppers, seeded and chopped

2 cans albacore tuna, drained

1/2 small red onion, slivered

2 Tbl. capers, chopped

1 English cucumber, sliced in half lengthwise and sliced into half moons

1/2 cup feta cheese, crumbled

2 scallions, thinly sliced including green part

1/2 cup pistachios

1/4 cup fresh parsley, chopped

Vinaigrette

1/3 cup red wine vinegar

2 tsp. fresh lemon juice

2 garlic cloves, finely minced

1 tsp. sugar

2 tsp. dried oregano

1/2 cup extra virgin olive oil

salt and freshly ground black pepper

Into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath.  Drain well again and pat dry with paper towels.  Add to a large bowl and drizzle with just a touch of olive oil, toss to combine.  Add remaining salad ingredients.  Vinaigrette;  into a container with a lid add ingredients and shake well to combine, taste and adjust flavorings.  Pour some dressing over salad and toss to combine.

Crisp Greek Red Radish and Pistachio Salad

2 bunches of red radishes, cut into quarters
2 tsp. fresh lemon zest
Juice of 1 lemon
1 shallot, finely minced
salt and freshly ground black pepper
1/4 cup pistachios. left whole and lightly toasted and cooled
1/4 cup fresh mint leaves, chiffonade
Extra virgin olive oil

Into a bowl combine the radishes, shallot, zest, juice and drizzle with olive oil, tossing to combine.  Taste and adjust flavorings.  Season with salt and pepper tossing in pistachios and mint mixing to combine.  Place into serving bowl.

Green Salad With Pistachios

5 cups mixed baby greens; including watercress, arugula, spinach, etc.

1 Granny Smith apple, peeled, cored and thinly sliced (spritz with lemon juice) 

2 medium oranges, peeled removing white part and segmented

1/2 cup blue cheese, crumbled (I like Maytag)

1 cup pistachios, lightly toasted

4 sliced thick cut bacon, sliced

2 scallions, thinly sliced including green part

1/2 cup fresh parsley, chopped

croutons

Vinaigrette

1 garlic clove, finely minced

2 tsp. Dijon

2 Tbl. honey

1 Tbl. balsamic vinegar

1/2 cup orange juice

3/4 cup extra virgin olive oil

salt and freshly ground black pepper

Vinaigrette;  into a food processor add ingredients except oil and pulse to combine, with motor running drizzle oil through funnel to combine, taste and adjust seasonings.  Salad; into a saute pan add bacon and cook until browned and crisp, remove to paper towels.  Onto a platter, add greens, apple, oranges, cheese, pistachios, scallions, parsley and bacon.  Drizzle over dressing and top with croutons.

Delicious Chicken Breasts with Pistachios

4 chicken breasts, boneless and skinless

2 cups chicken stock (good quality)

1 small onion, finely chopped

1 small red bell pepper, chopped

1 large carrot, peeled and chopped

2 garlic cloves, finely minced

1/2 cup EACH; dried apricots, chopped; golden raisins and dried figs chopped

3 Tbl. orange marmalade

1 Tbl. grainy mustard

1/2 tsp. curry paste

pinch of red pepper flakes

1/2 tsp. cumin

1/2 tsp. cinnamon

1/4 tsp. ground cloves

4 Tbl. fresh parsley, minced

2 Tbl. fresh mint, minced

2 Tbl. fresh lemon juice

Into a large saute pan, add a good drizzle of oil, then add chicken pieces and saute until golden brown on each side, remove and keep warm.  If need be add more oil then add onion, bell pepper, carrot and garlic cooking to soften.  Add chicken stock and bring to a boil then reduce to simmer.  Add dried fruit.  Into a bowl, mix marmalade, mustard, curry, cumin, cinnamon, cloves and lemon juice, add to pan and stir to combine.  Add back chicken breasts and reduce sauce, stir in parsley, and mint.  Place chicken mixture onto serving platter with sauce.  Serve with steamed rice and Naan bread.

Pistachio Crusted Cod with Tarter Sauce

1/2 cup chopped pistachios

2 tsp. seafood seasoning

salt and freshly ground black pepper

1/2 cup all purpose flour

1/2 cup milk

2 lbs. cod fillets

Fresh parsley
Fresh chives, minced
Sauce
1 cup mayonnaise
2 Tbl. pickle relish
1 Tbl. grainy mustard
1 Tbl. pickled jalapenos, minced
1 Tbl. fresh lemon juice
2 tsp. Old Bay seasoning
1 scallion, finely minced including green part
salt and freshly ground black pepper

Sauce;  into a bowl mix ingredients, cover and refrigerate until ready to serve.  Into shallow bowls, add the flour with seafood seasoning, salt and pepper.  Milk to one bowl and chopped pistachios to another.  Into a large saute pan add canola oil and heat.  Dip the cod pieces into the flour mixture, then the milk mixture, then the pistachios pressing to adhere.  Place fish into hot oil and cook about 5 minutes per side.  Remove to serving platter and garnish with parsley and chives.  Serve with hot crispy french fries and crunchy crisp coleslaw.  Note:  this cod and sauce are good on a high quality bun lightly toasted with crisp lettuce, slivers of red onion, and ruby red tomato slices, served with a icy cold beer.

Grilled Steaks with Pistachio Butter

Butter
1 cup fresh basil leaves
1/2 cup pistachios, lightly toasted
1 Tbl. fresh lemon juice
2 garlic cloves, finely minced
4 Tbl. fresh parsley, minced
2 sticks butter, soft
salt and freshly ground black pepper
6 nice thick Rib eye steaks

Into a food processor add basil, pistachios, lemon juice, garlic and butter and process until blended.  Place this mixture onto plastic wrap on a work surface spreading into a long about 1-inch diameter.  Wrap up tightly into a log and place in freezer for a while.  Remove butter when you are getting ready to grill your steaks.  Grill your steaks to desired doneness and place onto serving platter.  Slice rounds of butter and place on steaks to gently melt.  Serve with hot twice baked potatoes, garden salad, crunchy garlic bread and some wine.  

Mediterranean Chicken, Couscous and Pistachios

6 chicken breasts, skinless and boneless
1 large onion, diced
3 garlic cloves
1 tsp. ground cumin
salt and freshly ground black pepper
1 cup pomegranate juice
2 cups chicken stock (good quality)
1/4 cup each fresh parsley and fresh cilantro
Couscous
2 cups couscous
2 1/2 cups chicken stock (good quality)
2 Tbl. oil
1/4 cup dried currents
1 small red bell pepper, seeded and diced
1/4 cup pistachios
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Season chicken with salt and pepper and place into a large deep sided saute pan drizzled with oil.  Brown the chicken on both sides and remove from pan and set aside.  Add more oil if needed and saute the onions and garlic to soft.  Add remaining ingredients except parsley and cilantro and add back browned chicken, bring to a boil and cook for about 10 minutes, then lower heat to simmer and cook about 45 minutes.  Couscous;  bring chicken stock to a boil then stir in couscous, red pepper, salt, pepper, currants and oil.  Remove from heat and cover letting rest 10 minutes.  When ready to serve couscous fluff with a fork and stir in parsley and pistachios.  When chicken is cooked, stir in parsley and cilantro.  Place couscous into a serving bowl and place chicken onto a serving platter.  Serve with grilled zucchini and a tossed salad.

Salmon with Pistachio Crust

4 (8 oz.) 1-inch thick salmon fillets

salt and freshly ground black pepper

1/4 cup mayonnaise

1/2 cup finely chopped pistachios
2 scallions, sliced on diagonal including green part (garnish)

Sauce

1 shallot, finely chopped

1 cup heavy whipping cream

2 tsp. fresh lemon zest

salt and pinch of cayenne

Preheat oven to 375 degrees.  Place the fish onto a lightly greased baking sheet and season with salt and pepper.  Spread the mayonnaise on top of each salmon fillet and sprinkle on pistachios.   Bake fish for about 15 minutes.  Sauce;  into a saucepan, add a drizzle of oil and add shallots, stirring until softened.  Add cream, zest, salt and cayenne bringing to a boil, then reduce to simmer cooking about 7 minutes, stirring occasionally.  Place the fish onto serving platter and serve with sauce, garnish with scallions.

Tuna Steaks with Pistachios and Fruit Salsa - I used to make this for catering and it was always a hit

Salsa
1 small English cucumber, peeled and diced
1 large ripe papaya, peeled and diced
1 ripe mango, peeled and diced
2 red chili peppers, seeded and minced
1/2-inch piece fresh ginger, peeled and grated
1 small red onion, finely chopped
Dressing
Zest of 2 limes
Juice of 2 limes
2 Tbl. fresh orange juice
2 Tbl. Thai fish sauce
1/4 cup oil
2 Tbl. honey
salt and freshly ground black pepper
pinch of red pepper flakes
6 Tuna steaks
1 cup pistachios, finely chopped
oil
salt and freshly ground black pepper

Dressing;  into a jar with lid add the lime juice, zest, orange juice, fish sauce, oil, honey, salt, pepper and red pepper flakes and with lid on shake well to combine, taste and adjust flavorings.  Salsa;  place the salsa ingredients into a bowl and pour over dressing and toss to combine.  Cover and refrigerate until service.  Tuna;  heat your grill and brush steaks with oil, season with salt and pepper and press pistachios into tuna steaks on one side.  First, place the pistachio side of the steaks down onto grill down to cook for a few minutes, then carefully turn and continue to cook tuna to desired doneness.  Remove salsa from refrigerator.  Place grilled tuna onto a serving platter and serve with salsa, steamed white rice and black beans.
  

Pistachio and Garbanzo Bean Salad

1 can of garbanzo beans, rinsed and drained well

3/4 cup of fresh cilantro, chopped

1/2 cup fresh parsley, rough chop

2 large ruby red tomatoes, quartered

3 to 4 scallions, thinly sliced on diagonal including green part

1/2 cup Greek yogurt (plain)

2 tsp. fresh lemon juice

1 tsp. fresh lemon zest

salt and freshly ground black pepper

pinch of red pepper flakes

1/2 cup pistachios, rough chopped

Romain lettuce, rough chopped

Croutons

Place the romaine lettuce into a large bowl, add cilantro, parsley, scallions and toss to combine.  Into a bowl add yogurt, lemon juice, zest, salt, pepper, red pepper flakes and mix to combine, taste and adjust seasonings.  Pour the dressing onto lettuce in bowl and toss to combine.  Place lettuce onto serving platter and top with garbanzo beans, tomatoes, pistachios, croutons and serve with lemon wedges.  This salad is great with grilled meats or fish.

Middle Eastern Rice with Pistachios - delicious and bursting with flavor

2 1/2 cups basmati rice
3 cups chicken stock (good quality)
2 cups water
2 cinnamon sticks
3 Tbl. olive oil
1/2 Tbl. peppercorns
2 onions, finely chopped
1/2 cup tomato juice
1/2 tsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. cardamon
1/2 stick butter
1/4 cup sliced almonds, lightly toasted
1/2 cup golden raisins
1/4 cup pistachios, lightly toasted
6 dates, chopped
pinch of saffron
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 Tbl. fresh lemon zest

Note:  you can add chicken to this and make and entree meal.  You will add 1 whole chicken pieces or 4 chicken breasts, boneless and skinless. Into a saute pan, add good drizzle of oil and brown chicken if using in dish, if not disregard.  Into a heavy stainless pan add olive oil and then add cinnamon sticks and whole peppercorns stirring until fragrant. Remove cinnamon sticks, and peppercorns from pan and discard.  To the pan add some more oil and butter add onions cooking a few minutes, then add rice stirring to combine.  Add tomato juice and simmer a couple of minutes.  Add the stock and water and bring to a boil.  Add turmeric, cinnamon, cardamon, saffron, raisins, dates salt and pepper. If you cooked the chicken and are using it add also to pan with rice.  Cover and reduce to simmer cooking about 25 minutes or until rice has absorbed liquid.  Stir in fresh parsley, pistachios, almonds and lemon zest.

Greek Pasta with Broccoli and Pistachios

2 lbs. broccoli, trimmed and cut into florets
3 garlic cloves, finely minced
2 anchovy fillets, drained and chopped
2 Tbl. small capers, rinsed
1/2 cup Greek olives, pitted and sliced in half
1/3 cup unsalted pistachios, rough chopped
1/4 cup extra virgin olive oil
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1 lb. rigatoni pasta
1/4 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped

Into a pot of boiling salted water add broccoli and cook about 3 minutes, drain well.  Bring water back to a boil and add pasta, cooking al dente, drain well.  Into a large saute pan, add olive oil, garlic and cook for a few minutes, add red pepper flakes, capers, anchovies and olives, stirring to combine.  Add the broccoli and cooked pasta to pan stirring to combine.  Season with salt and pepper, stirring to combine, add pistachios.  Taste and adjust flavorings if needed.  Stir in parsley and pour onto a serving platter, top with Parmesan cheese.

Yummy Sweet Potato Yum Yum with Pistachios - my mom's wonderful casserole

3 lbs. sweet potatoes
1/2 stick butter, soft
salt to taste
2 eggs, beaten
1/4 cup pure maple syrup
1/4 cup brown sugar, packed
1/4 cup buttermilk
1/3 cup heavy whipping cream
1 tsp. pure vanilla extract
2 tsp. rum
pinch of ground pumpkin pie spice
Topping
1 cup lightly roasted salted pistachios, chopped
1/2 cup light brown sugar, packed
1 cup all purpose flour
1 stick butter, melted

Preheat oven to 350 degrees.  Remove peel from potatoes and cut into chunks, add to a large pan of boiling salted water and cook to soft.  Drain well and add potatoes back to pan.  Add butter, salt, eggs, maple syrup, buttermilk, cream, vanilla and pumpkin pie spice to potatoes and mash well to combine.  Place this mixture into a buttered casserole dish.  Topping;  into a bowl combine flour, pistachios, sugar and butter mixing to combine.  Sprinkle this mixture over top of potatoes and bake for about 45 minutes.

Summer Caprese Salad with Pistachios

3 to 4 large ruby red tomatoes

1 lb. fresh mozzarella, sliced

1/3 cup pistachios, rough chopped

Fresh basil leaves, chiffonade

Extra virgin olive oil (good quality)

salt and freshly ground black pepper

2 cups Balsamic vinegar

Pour balsamic vinegar into a non-reactive saucepan and bring to a boil, then reduce to simmer and reduce mixture by half so you have a thick syrup, remove from heat and cool.  Slice the tomatoes about 1/2-inch thick and slice the mozzarella about the same.  Onto a serving platter arrange the tomatoes and mozzarella overlapping.  Sprinkle with salt and pepper and drizzle on some olive oil, then drizzle the reduced balsamic over top garnishing with basil and pistachios.  So very good!  Summer on a plate.

Asian Pistachio Coleslaw

2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 English cucumber, halved and grated onto paper towels to absorb moisture
3 stalks celery, thinly sliced on diagonal
4 scallions, thinly sliced on diagonal, including green part
1 red bell pepper, seeded and thinly sliced julienne
1 large carrot, peeled and grated
1 small Daikon radish, peeled and julienned
1/2 cup roasted, salted pistachios
Vinaigrette
4 Tbl. vegetable oil
2 tsp. sesame oil
4 Tbl. rice wine vinegar
pinch of red pepper flakes
11/2 Tbl. soy sauce
2 Tbl. fresh lime juice
2 Tbl. honey
3 Tbl. fresh ginger, peeled and grated

Vinaigrette;  into a jar with lid add all dressing ingredients shaking well to combine. Into a large bowl add cabbage and remaining ingredients tossing to combine.  Pour dressing over cabbages in bowl and mix to combine, stir in pistachios.

Greek Style Roasted Cauliflower with Pistachios

1 large head cauliflower, broken into medium size florets
salt and freshly ground black pepper
1/2 cup golden raisins
1/4 cup dry vermouth, gently warmed
3 Tbl. butter
3 Tbl. oil
1/2 cup roasted unsalted pistachios
1/3 cup Greek olives, seeded and roughly chopped
pinch of red pepper flakes
Juice of 1 lemon
Zest of 1 lemon

Preheat oven to 375 degrees.  Place the florets onto baking sheet and add oil, salt and pepper.  Roast for about 20 minutes.  When roasted, place under broiler for about 7 minutes, so they get nice and caramelized.  Place raisins into a bowl and pour over warmed vermouth.  Into a large saute pan add butter and drizzle of oil.  Stir in pistachios, olives, red pepper flakes, lemon juice and zest.  Stir in the raisins with any remaining vermouth.  Remove from heat and add browned cauliflower and stir to coat.

Cherry and Pistachio Crisp

2 lbs. pitted cherries, thaw if using frozen ones

1/2 cup brown sugar, divided

1 Tbl. fresh lemon juice

2 Tbl. Kirsch (optional), but I love it

1/3 heaping cup of all purpose flour, divided

1/2 cup unsalted pistachios

1/3 cup rolled oats

1/4 cup walnuts

1/4 tsp. ground cardamon

pinch of salt

4 Tbl. butter, melted

Preheat oven to 350 degrees.  Butter a 9-inch baking pan.  Into a bowl add cherries, 1 Tbl sugar, Kirsch, lemon juice and 1 Tbl. flour mixing to combine.  In a food processor add 1/2 cup sugar, 1/3 cup flour, pistachios, oats, walnuts, cardamon and salt pulsing until nuts are finely chopped.  Stir in melted butter and sprinkle mixture over cherries.  Bake about 30 minutes or until juices are bubbling and top is golden brown.  Note; if it starts to get too browned lightly tent with foil.  Serve with vanilla ice cream, cherry ice cream or freshly whipped cream with a little Kirsch whipped in.

Bark Candy with Dried Fruit and Pistachios - this is so easy to make and I always make a big batch for Christmas.  You can also leave out the fruit and nuts and sprinkle on crushed peppermint candy

24 oz. bittersweet chocolate, finely chopped or you can use white chocolate (use a good quality it does make a difference)
3/4 cup roasted pistachios, rough chop
3/4 cup dried cherries or dried cranberries
1/2 cup dried Turkish apricots, chopped
1 tsp. orange zest

Line a baking sheet with parchment paper.  Melt the chocolate over a double boiler and stir  with rubber spatula until it melts, stir in the orange zest.  Pour the chocolate onto parchment lined baking sheet spreading about 1/4-inch thickness using an offset spatula.  Evenly sprinkle with apricots, cherries and pistachios gently pressing lightly into chocolate.   Let set up until hardened or if you can't wait you can place in refrigerator for about 20 minutes.  Remove from pan and break into large pieces.  Note:  I add a little Pam type spray to the bottom of the parchment paper so it adheres to the baking sheet.

Pistachio Dessert - from my mom's recipe book 

Crust
1/2 cup butter
1 cup water
1 cup all purpose flour
4 eggs
Filling
1 (8 oz.) package cream cheese, soft
3 cups whole milk
2 (3.4 oz.) packages pistachio instant pudding mix 
1 (8 oz.) container Cool Whip
1/4 cup Chocolate syrup (good quality)
1/2 cup pistachios, rough chopped

Preheat oven to 400 degrees.  Grease a 15x10x1-inch pan.  Into a saucepan heat the butter and water to boiling.  Stir in flour and reduce heat to low stirring vigorously for about 1 minute until mixture forms a ball, remove from heat.  Beat in eggs all at once and continue beating until smooth.  Spread dough into pan.  Bake about 30 minutes, remove to cool about 30 minutes.  Crust will be puffy but that is OK.  Into a large bowl of electric mixer beat cream cheese and 1/4 cup milk on low until smooth.  Add remaining milk and dry pudding mix, beating until smooth and slightly thickened.  Spread over cooled crust and then spread on Cool Whip.  Refrigerate uncovered about 2 hours.  Just before serving drizzle over chocolate syrup and sprinkle with pistachios.  Cut into pieces storing leftover in refrigerator covered.

Rhubarb Pistachio Dessert Sauce

12 stalks pretty red rhubarb, ends removed and trimmed (you can use frozen)

1/2 tsp. cardamon

1/4 tsp. freshly ground nutmeg

pinch of salt

1/2 cup honey or to your sweetness taste

1 tsp. pure vanilla extract

1 tsp. rose water

Greek plain yogurt (good thick quality)

1/2 cup pistachios, rough chopped

Cut the rhubarb into 1-inch pieces and place into a saucepan with 1/4 cup cold water.  Cover and bring to a boil then reduce to simmer, after about 5 minutes, stir in cardamon, nutmeg and salt cooking about 5 more minutes.  Remove from heat and stir in honey and vanilla.  Let cool and stir in rose water.  Chill in refrigerator.  To serve;  place yogurt into serving bowls and spoon over some of the luscious rhubarb sauce.  Scatter on some pistachios over top.  Love, love, love this!

Pistachio, Vanilla and Strawberry Semifreddo - another favorite of mine - Please note this dessert takes some time so if you don't have it, don't attempt to make until you do.  It is worth the effort and looks beautiful when you slice into it

1 cup unsalted pistachios

1/4 cup sugar, plus 4 Tbl.

1 cup whole milk, divided

1/4 tsp. almond extract

1 vanilla bean, halved lengthwise

1 cup fresh ruby red strawberries, hulled and halved
1 tsp. pure vanilla extract
2 eggs, room temperature
pinch of salt
1 1/3 cups heavy whipping cream

Line a 9x5 loaf pan with 2 layers of plastic wrap, leaving a lot of overhang on all sides.  Grind pistachios and 2 Tbl. sugar in food processor until finely chopped.  Transfer the pistachio mixture to a small saucepan and add 1/2 cup milk bringing to a boil.  Remove from heat and cover steeping 20 minutes.  Set a fine mesh strainer over a bowl and strain, discarding solids.  Stir in almond extract. Place the remaining 1/2 cup milk into a clean saucepan and scrap seeds from vanilla bean; add to milk and bring to simmer.  Remove from heat, cover and steep for 15 minutes.  Strain over a bowl, discarding solids and chill the vanilla mixture.  Puree the strawberries with 2 Tbl. sugar in food processor to smooth.  Set a fine mesh strainer over a bowl and press solids to extract juice, discard solids.  Stir in the vanilla extract and set aside.  Whisk the eggs, salt and remaining 1/2 cup sugar into a bowl and place over a double boiler.  Beat egg mixture on high speed until it triples in volume and instant read thermometer registers 170 degrees.  Remove bowl from double boiler and continue beating until thick and cool about 3 to 4 minutes.  Add 1/3 of the egg mixture to each of the pistachio, strawberry and vanilla mixtures folding in just to blend.  Next beat cream in a large bowl to soft peaks.  Add 1/3 of the cream to each of the pistachio, strawberry and vanilla mixtures folding in just to blend.  Cover vanilla and strawberry mixtures and chill. Pour pistachio mixture into pan smoothing top; cover and freeze to firm about 45 minutes.  Gently pour the strawberry mixture over the pistachio layer, smoothing top and freeze 45 minutes.  Finally, do the same with the vanilla mixture and freeze 4 hours.  When ready to serve remove from pan and slice into pieces.

Pistachio Cranberry Cookies

1/2 cup butter, soft
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1/2 tsp. orange extract
1 tsp. orange zest
1 3/4 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda and baking powder
1 cup rice crispy cereal
1/2 cup old fashioned oats
1/2 cup dried cranberries, rough chopped
1/2 cup pistachios, rough chopped

Into a large bowl of electric mixer cream the butter, oil and sugars to light and fluffy.  Beat in egg, vanilla, orange and zest.  Into a bowl combine flour, salt, baking powder and baking soda and gradually add to creamed mixture, mixing to combine.  Stir in rice cereal, oats, cranberries and pistachios.  Drop on to ungreased baking sheets about 2-inches apart.  Bake for about 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

Bon Appetit

"My soul waits in silence for God only." - Psalm 62:1

"Love is patient, love in kind" - 1 Corinthians 13:4

"You are our Father; we are the clay, and You our potter; and all of us are the work of Your hand." - Isaiah 64:8

"He who dwells in the shelter of the Most High will abide in the shadow of the Almighty." - Psalm 91:1

• 
  

A Very Romantic Anniversary Dinner

My wonderful, amazing, handsome and very humorous husband, Jerry and I will be celebrating an anniversary this coming month and "Mon amour pour toi est éternel."  I am not sure if we are dining out or dining in, but whatever happens we will have a beautiful dinner and spend some very romantic time together.  When people see us together they always usually inquire: "are you two newlyweds?" Jerry and I smile at each other and say yes!

If I decide on romance at home I'll need to "set the mood".....with a romantic and beautiful table.  Start by placing a small round table and chairs in front of the fireplace, add some candles and a vase of beautiful flowers.  Bring out the fine china, silverware, and crystal, after all romance should have some sparkle.  Some nice wine for dinner will be perfect.  What shall we wear?  Maybe we will need to dress up. There will be some Beegie Adair playing for our romantic music and a lovely flickering fire in the fireplace.  

I've given you a few choices for a romantic dinner so enjoy the delicious recipes and if you have an upcoming anniversary - wishing you the best!  Maybe a sexy valentines night dinner or a just because I love you dinner, whichever you decide make it romantic.  No matter what the occasion, I hope you try a few of the recipes listed below.....Oh-la-la

"As we grown older together, as we continue to change with age, there is one thing that will never change.....I will always keep falling in love with you." - Karen Clodfelder

Champagne Cocktail's - I'm giving you a couple versions

Champagne - good quality
1 shot amaretto
1 shot apricot brandy

Pour amaretto and brandy in to a fluted Champagne glass and fill with Champagne.

Champagne - good quality
1/4 shot Creme de Cassis
1/4 shot fresh lemon juice
1 shot Chambourd
2 shots vodka

Place the Creme de Cassis, lemon juice, Chambourd and vodka into fluted Champagne glass and fill with Champagne.

Goat Cheese Crostini with Prosciutto - love this

1 French baguette, sliced on diagonal about 1/2-inch thick
1 Tbl. butter, soft
1 Tbl. finely minced garlic
3 Tbl. shallot, finely minced
1 (4 oz.) package cream cheese, soft
1/4 cup goat cheese
1 Tbl. fresh parsley, minced
1 Tbl. fresh chives, finely minced
1 Tbl. fresh dill, minced
salt and freshly ground black pepper
1/2 tsp. Worcestershire sauce
1/4 cup pineapple preserves
prosciutto
Red radishes, thinly sliced

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  Place baguette slices on baking sheet.  Bake about 10 to 12 minutes or until lightly toasted.  Remove from oven. Into a small saute pan, melt butter and add shallot and garlic cooking about 5 minutes.  Remove from heat and cool. Into a bowl with a mixer beat cream cheese until smooth.  Add goat cheese and beat to combine.  Add cooled shallot mixture, parsley, chives, dill, Worcestershire, salt and pepper beating to combine. Place in covered container and chill about 1 hour.  Spread some of the mixture onto each baguette slice and top with about 1 tsp. pineapple preserves and top with a slice of prosciutto.  Garnish with radish slices.  

Delicious Calamari with Lemon Aioli

Aioli
1 egg
1 egg yolk
3 garlic cloves roasted (I think we all know how to do this)
1/3 cup fresh lemon juice
1 cup olive oil
salt and freshly ground black pepper
zest of 1 lemon
Calamari
1 cup all purpose flour
1 Tbl. cornstarch
salt and freshly ground black pepper
2 Tbl. dried parsley
peanut oil, for frying
2 lbs. small squid, cleaned and cut into 1/2-inch rings, leaving tentacles whole
lemon wedges for garnish

Aioli; place the egg, yolk, roasted garlic and lemon juice into a blender and process for about 3 minutes to achieve a smooth and creamy texture  While machine is running drizzle in olive oil.  Season with salt and pepper to taste, then stir in lemon zest.  Refrigerate for about 1 hour before serving.  Calamari; into a bowl combine flour, cornstarch, parsley, salt and pepper.  In a deep sided heavy skillet heat peanut oil to 350 degrees.  Dredge the squid into the flour and shake off excess.  Place in hot oil and cook about 2 minutes.  Remove with slotted spoon to paper towels and repeat to cook all squid.  Taste and if hot squid needs more salt add a sprinkle.  Serve with aioli.  

Classic Crab Stuffed Mushrooms

25 medium to large cremini or button mushrooms, stems removed and mushrooms wiped off
1 Tbl. butter
8 oz. fresh Dungeness crab meat
1 garlic clove, finely minced
3 scallions, finely minced including green part
2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
1 (8 oz.) package cream cheese, soft
Fresh breadcrumbs
salt and freshly ground black pepper
Freshly grated Parmesan cheese
1/4 cup fresh parsley, minced

Preheat oven to 375 degrees.  Finely chop the mushroom stems.  Into a small saute pan, add butter and a drizzle of olive oil, add mushroom stems sauteing for about 4 minutes, then add scallions and garlic cooking to soften.  Remove from heat and cool. Into a bowl with hand mixer, beat cream cheese, add sauteed cooled mixture, Worcestershire sauce, salt, pepper, parsley and lemon juice, mixing to combine.  Gently fold in crab meat.  Fill each mushroom cap generously with stuffing and sprinkle on some Parmesan cheese.  Place mushrooms onto a parchment lined baking sheet and place into oven for about 25 minutes.

"Grow old with me!  The best is yet to be." - Robert Browning

Mussels with Leeks and Cream

5 leeks, white part, cut into matchsticks (be sure to wash will in cold water)
2 garlic cloves, finely minced
1/2 cup rice vinegar
1/2 cup Vouvray wine
1/4 cup Pernod
1 cup heavy whipping cream
2 lbs. mussels in shell, scrubbed and debearded
4 Tbl. fresh tarragon
salt and freshly ground black pepper
Fresh parsley, chopped
1/4 cup red bell pepper, minced

Into a stockpot add leeks, garlic and vinegar cooking about 10 minutes to reduce.  
Add the wine and cook to reduce by half. Add the Pernod and the cream bring to a simmer.  When cream begins to bubble and add mussels and tarragon.  Cover and steam about 3 minutes or until mussels have opened.  Season with salt and pepper.  Discard any mussels that have not opened.  Pour mixture into a large serving bowl and sprinkle with fresh parsley and red bell pepper.  Serve with crusty French baguette.

Duck Breasts with Blackberries (love this)

4 duck breasts
salt and freshly ground black pepper
2 garlic cloves, finely minced
3 Tbl. fresh ginger, chopped
1 Tbl. fresh thyme leaves
1/4 cup balsamic vinegar
1 cup fresh blackberries (pick your own if you can find them)
1/2 cup chicken stock (good quality)

Preheat oven to 425 degrees.  With a very sharp paring knife, gently slice the duck breast skin in a few places, but don't cut through the duck, season with salt and pepper.  Into a searing hot skillet add the duck, skin side down and cook about 2 minutes, then turn and cook about 1 minute.  Place the duck skin side up onto a baking sheet and place in oven for 10 to 20 minutes or depending on how you like your duck cooked.  Ten minutes would be about medium rare.  Remove most of the duck fat from the skillet you seared the duck add the garlic, ginger and thyme, cooking until just lightly browned.  Add the vinegar and reduce to 1 Tbl. Add the berries and chicken stock and cook to reduce by half.  Taste and season with salt and pepper.  To serve; place duck breasts onto serving platter and spoon over the sauce.   Garnish with extra berries if desired, and whole thyme sprigs.

"The most eloquent silence; that of two mouths meeting in a kiss." - Unknown

Seared Scallop Salad with Fresh Blackberries

6 cups mixed baby greens including watercress and arugula
2 lbs. sea scallops, rinsed in cold water and patted dry with paper towels
1 yellow bell pepper, seeded and sliced
Handful of red radishes, sliced
1/2 cup jicama, julienned
1/2 red onion, slivered
1/2 bunch fresh asparagus, sliced on diagonal in 2-inch pieces
5 new red potatoes, quartered
2 Tbl. fresh chives, sliced
1/4 cup fresh parsley, chopped
Fresh blackberries - garnish
Dressing
1/3 cup fresh lime juice
5 tsp. honey
1 tsp. Dijon
1 Tbl. white wine vinegar
salt and freshly ground black pepper
1/4 cup olive oil

Into a pot of boiling salted water add potatoes and cook until fork tender, drain well and let cool.  Into a grill pan, add a drizzle of olive oil and add asparagus cooking just a few  minutes to just tender, remove and let cool.  Onto the same grill pan, add a drizzle of olive oil and bring to medium high heat, add dry scallops, lightly seasoned with salt and pepper and sear well on both sides until cooked through.  Remove from pan.  Into a large bowl, add greens, cooled potatoes, jicama, red onion, radishes, bell pepper, chives and parsley.  Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings.  I like mine more vinegary/lime juice, but you might like more oil.  Pour dressing over salad items in bowl and toss to combine.  Onto a large serving platter added dressed greens/vegetables.  Place the seared scallops on top of salad and garnish with berries.

Beautiful Spring Green Salad

1 cup snap peas
1 cup snow peas
1 cup fresh green peas (or frozen)
1 cup baby lima beans
1 cup fresh edamame, shelled
Dressing
1/2 small shallot, thinly slivered
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
3 Tb. fresh parsley, chopped
2 fresh scallions, thinly sliced on diagonal including green part

Into a pot of boiling salted water add the snap peas and cook about 3 minutes, remove with strainer and plunge into an ice bath.  Repeat with snow peas, green peas, lima beans and edamame.  Drain peas and beans and pat dry with paper towels placing into a large bowl.  Dressing; into a bowl whisk the oil, vinegar, lemon zest, juice, salt and pepper, taste and adjust flavorings.  Pour over mixture in bowl and stir in slivered shallots, scallions and parsley.

Roasted Pork Loin with Blackberry Bourbon Sauce (note you can make this with steak, or chicken too)

2 lbs. pork tenderloin
1/2 cup blackberry preserves (good quality)
1/4 cup Bourbon
2 Tbl. Dijon
3 garlic cloves, finely minced
2 tsp. fresh orange zest
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
Fresh blackberries, garnish

Place the tenderloin into a baking dish.  Into a bowl combine the blackberry preserves, Bourbon, vinegar, vegetable oil, Dijon, garlic and orange zest, whisking to combine.  Pour over tenderloin and massage into meat.  Cover with plastic wrap and refrigerate about 3 hours, occasionally turning the meat into the marinade.  Remove pork from marinade and let most of it drip off, save marinade.  Into a searing hot saute pan, add the tenderloin and brown on all sides, remove.  Preheat oven to 350 degrees place the seared pork meat on to rack in shallow roasting pan.  Roast about 45 minutes.  Place the reserved marinade into saucepan and bring to a boil; reduce heat to simmer and cook uncovered about 10 minutes.  Remove pork from oven and let rest about 10 minutes before slicing on diagonal.  Place the sliced pork onto platter overlapping the pieces.  Drizzle with some sauce and garnish with fresh blackberries. Note:  with regard to cooking pork the internal temperature varies from 145 degrees to 155 degrees.  I personally cook to 155 degrees then remove from oven to rest 10 minutes which will then increase the internal temperature to about 160 degrees.  Cook your pork to the desired doneness you prefer.  I still go by what the National Pork Commission suggests.

"We sat side by side in the morning light and looked out at the future together." 

- Brian Andres

Cabernet Steak - for all you steak lovers - I used to make this when I was the Executive Chef at the House of Representatives in WA state and it was always a big hit

4 (6 to 8 oz.) thick cut filet mignon
olive oil
2 garlic cloves, finely minced
1 1/2 cups Cabernet Sauvignon
3 Tbl. balsamic vinegar
3 whole cloves
8 whole peppercorns
1 small bay leaf
1/2 lb. fresh Bing cherries, pitted
salt and freshly ground black pepper

Remove steaks from refrigerator about 15 minutes before preparing.  Rub the steaks with a little olive oil on each side and rub the minced garlic over each steak, pressing with your hands.  Don't season season with salt and pepper just yet.  Into a saucepan over medium high bring the wine and balsamic to a boil.  Into a small piece of cheesecloth add the cloves, peppercorns and bay leaf and tie to secure.  Place the bundle in the wine and continue boiling about 15 minutes or until reduced to about 1/2 cup.

Cut the pitted cherries in half and add to wine mixture, cover and cook about 10 minutes.  Season sauce with salt and pepper and add just a touch of sugar if needed.  Remove spice bundle and discard.  Reduce heat on sauce to simmer to keep warm.  Into a sizzling hot cast iron skillet or heavy bottomed skillet add the steaks and pan sear on both sides to achieve a beautiful brown crust and then cook to your desired doneness.  Season both sides of steak with some salt and pepper, place onto serving plates or serving platter and gently ladle some sauce onto each steak. Garnish with some whole sprigs of fresh parsley.  Serve with creamy mashed potatoes and some grilled asparagus.

Halibut Au Poivre - I used to make steak au poivre all the time when I ate beef, then I used pork and even chicken, but since both Jerry and I love halibut so much, I figured why not?  It works, it really works.

4 to 6 (8 oz.) thick cut halibut steaks (bones removed)
2 Tbl. whole peppercorns
4 Tbl. butter
olive oil
1 shallot, finely minced
1/3 cup Cognac
2/3 cup heavy whipping cream
Fresh parsley, chopped garnish

Rinse halibut steaks in cold water and pat dry with paper towels.  Place the peppercorns into a small plastic ziplock bag and crush with a meat pounder, the press the crushed peppercorns into each of the halibut steaks.  Heat a heavy cast iron skillet over medium high heat about 3 minutes, then add oil.  Sear the steaks turning just once about 6 minutes per side.  Transfer cooked halibut to a plate and keep warm in oven.  Pour off the fat in the skillet and add 2 Tbl. butter and a drizzle of olive oil, add shallots and cook on low, then carefully add Cognac (you might want to remove pan from stove before adding), bring Cognac to a boil, stirring until liquid is reduced to a glaze about 2 minutes.  Add cream and reduce by half about 5 minutes of cooking, add the remaining 2 Tbl. butter and cook swirling in skillet until butter is incorporated.  Place the halibut steaks onto a serving platter and drizzle over sauce, garnish with parsley.  Note:  as I said above be very careful with the Cognac so it does not ignite.

Salmon with Orange Bearnaise Sauce

4 thick cut salmon steaks, bones removed
salt and freshly ground black pepper
2 Tbl. butter, melted
Sauce
1/4 cup tarragon wine vinegar
2 Tbl. shallot, minced
2 Tbl. fresh tarragon, minced
1/2 tsp. fresh orange zest
2 Tbl. fresh orange juice
pinch of salt and white pepper
3 egg yolks
2 sticks unsalted butter, melted

Into a saucepan, combine vinegar, shallot, tarragon, zest, salt and pepper, bringing to a boil.  Cook over medium heat and reduce to about 2 Tbl.  Transfer this mixture to a blender and add egg yolks, pulsing mixture.  With motor running add melted butter in a steady steam, transfer sauce to a bowl and keep warm.  For salmon; brush steaks lightly with olive oil and season with salt and pepper.  Place in hot pan and cook to desired doneness or place onto grill.  To serve; place salmon steaks onto serving platter and drizzle over bearnaise sauce, garnishing with fresh tarragon sprigs.

Pasta with Pumpkin Sage Cream Sauce

1/2 lb. campanelle pasta (pretty little bell shapes)

1 cup heavy whipping cream

1/2 cup pumpkin puree

1/4 cup freshly grated Parmesan cheese

14 fresh sage leaves, chiffonade cut

salt and freshly ground black pepper

1 Tbl. butter

2 Tbl. fresh parsley, chopped

Into a pot of boiling salted water and pasta and cook al dente, drain well and drizzle with just a touch of olive oil.  Into a saute pan, add cream, pumpkin, sage, salt and pepper.  Bring to a boil, then reduce to simmer until slightly thickened about 12 minutes.  Remove from heat and stir in Parmesan and butter.  Toss with pasta and sprinkle on parsley.

"For suddenly, I saw you there and through foggy London town the sun 

was shining everywhere...." - George Gershwin

Roasted Red Potatoes with Herbs

2 lbs. red new potatoes, halved
1/4 cup olive oil
2 Tbl. butter, melted
3 Tbl. fresh thyme leaves
salt and freshly ground black pepper
Fresh parsley, rough chopped, garnish
2 tsp. fresh lemon zest
Fresh lemon juice - just a squeeze

Preheat oven to 375 degrees.  Place potatoes into a bowl and toss with oil, melted butter, thyme, salt and pepper.  Tumble the potatoes onto a baking sheet and roast about 40 minutes or until tender, but crisp.  Place into a serving bowl, add a touch of lemon zest and just a splash of lemon juice tossing to combine, garnish with fresh parsley.

Fresh Spinach Wilted with Pears

3 shallots, minced
4 Tbl. butter
3 lbs. baby fresh spinach, rinsed and spun dry
2 ripe pears, peeled, halved, cored, and chopped about 1-inch (spritzed with fresh lemon juice)
salt and freshly ground black pepper
fresh lemon juice

Into a large saute pan melt butter and add just a drizzle of olive oil.  Saute the shallots until translucent.  Add the spinach and cook about 4 minutes to wilt.  Lower heat and push the spinach aside, seasoning with salt and pepper.  Add pears to pan and cook just until tender and lightly caramelized, turning once with tongs.  Toss spinach, pears and fresh lemon juice to combine.  Serve spinach and pears on serving platter. 

Creamy Lemon and Chive Risotto

6 cups chicken stock (good quality)
4 Tbl. butter
olive oil
1 large shallot, minced
1 garlic clove, minced
2 cups arborio rice
1/4 cup dry white wine
2 Tlb. fresh lemon juice
4 tsp. fresh lemon zest
salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 Tbl. fresh chives, minced

Bring the stock to s simmer in saucepan. Into a large deep sided saute pan, add 2 Tbl. butter and good drizzle of olive oil.  Add shallots and then add garlic cooking to tender.  Add rice and stir about 1 minute, add wine and cook until just evaporated.  Add 1 1/2 cups stock and cook stirring rice until stock is just absorbed, stirring frequently.  Continue adding 1/2 cup stock at a time, allowing stock to absorb into rice before adding more, this will take you about 45 minutes.  I know..... but it's totally worth the time and effort.  After the stock is used, stir in the remaining 2 Tbl. of butter, the cheese, the parsley, lemon juice and lemon zest.  Taste and season with salt and pepper.  Place onto serving platter and garnish with the chives. 

Blueberry Clafouti - one of my favorite desserts or you can use cherries, raspberries or blackberries

4 eggs
2 cups whole milk
1/2 cup all purpose flour
1 tsp. cinnamon
1 cup powdered sugar
pinch of salt
2 cups fresh blueberries
2 Tbl. butter

Preheat oven to 375 degrees.  Into a large bowl beat eggs and milk and then gradually beat in flour, cinnamon, 3/4 cup powdered sugar and salt, beating until smooth.  Gently fold in berries.  Butter a large 12-inch fluted flan dish.  Pour in batter and bake about 45 minutes or until set. Remove from oven, let cool and sprinkle with remaining powdered sugar.  Serve with freshly whipped cream that you have add a little powdered sugar and fresh lemon zest.  

Raspberry Lemon Tart

Crust
5 oz. hazelnuts
3 Tbl. sugar
pinch of freshly ground nutmeg
1 1/2 cups all propose flour
1/2 cup butter
1 egg, beaten
Filling
4 eggs
4 yolks
1 cup sugar
2 tsp. fresh lemon zest
pinch of salt
1/2 cup fresh lemon juice
1/2 cup cold butter
2 cups fresh raspberries
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
2 tsp. fresh lemon zest
1/2 tsp. lemon extract or vanilla extract

Preheat oven to 350 degrees.  Pasty;  place the nuts and sugar in a food processor and process until nuts are finely chopped.  Into a bowl combine the nuts, nutmeg and flour.  With a pastry cutter cut in the butter and stir in egg.  Refrigerate dough for about 20 minutes.  Butter and flour a 11-inch fluted tart pan.  Once dough is chilled press evenly into the bottom and sides of pan.  Trim edges and prick the bottom of pan with a fork. Line with foil over pastry and add pie weights or dried beans. Bake about 25 minutes.  Let cool on rack.  Filling;  into a bowl over double boiler add eggs, yolks, 1 cup sugar, lemon zest, salt and lemon juice.  Beat mixture with a hand held mixer until nicely thickened about 10 minutes.  Beat in butter and remove bowl from heat.  Pour filling into baked shell and let cool to room temperature.  Arrange raspberries on top of filling.  Whip up 1 cup of fresh heaving whipping cream with 1/4 cup powdered sugar, add 2 tsp. fresh lemon zest and 1/2 tsp. lemon extract.  Slice the tart and place on dessert plates, add a good dollop of whipped cream and a few fresh raspberries on the side with fresh mint leaves.

"Let him kiss me with the kisses of his mouth - for your love is 

more delightful than wine." - Song of Solomon 1:2

Also a good easy dessert would be to dip some large beautiful red strawberries with their stems into deep dark chocolate or white chocolate.....mmmm, can't you just anticipate that first bite?  

Bon Appetit -

"My lover is mine and I am his. - Song of Solomon 2:16

"Whoever does not love does not know God, because God is love." - 1 John 4:8

"Many waters cannot quench love; rivers cannot wash it away.  If one were to give all the wealth of his house for love, it would be utterly scorned." - Song of Solomon 8:7

"And over all these virtues put on love, which binds them all together in perfect unity." - Colossians 3;14

"And now these three remain; faith, hope and love.  But the greatest of these is love." - 1 Corinthians 13:13

"Love is patient, love is kind.  It does not envy, it does not boast, it is not proud.  It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.  It always protects, always trusts, always hopes, always preservers. Love never fails...." - 1 Corinthians 13:4-8