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Walnut and Ricotta Pesto – Michael Chiarello Recipe

January 11th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupwalnuts
  2. 5tablespoonsextra virgin olive oil, divided
  3. 1tablespoon mincedgarlic
  4. 12largefresh basil leaves, coarsely chopped
  5. 1 1/2cupsricotta cheese(home made or store bought whole-milk ricotta cheese)
  6. 1/2teaspoon gratedlemons, zest of
  7. 2tablespoons freshly gratedpecorino romano cheese
  8. sea salt, preferably gray salt
  9. fresh ground black pepper

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
  3. Remove from oven and let cool, then chop coarsely.
  4. In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
  5. Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
  6. Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
  7. Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
  8. Serve over 1 1/2 pounds cooked pasta or use as a dip.

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Blue Cheese Walnut Spread Recipe

December 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncescream cheese, softened
  2. 4ounces crumbledblue cheese
  3. 1/2cupsour cream
  4. 1teaspoonworcestershire sauce
  5. 2/3cup choppedwalnuts
  6. 2tablespoonsfresh chives

DIRECTIONS

  1. In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and W. sauce until well-blended.
  2. Stir in walnuts and chives.Spoon into serving bowl.Garnish with extra chives, if desired.
  3. Chill at least 1 hour to blend flavors.
  4. Serve w/ crackers or celery.

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Walnut & Wild Mushroom Turnovers Recipe

December 20th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupshallots, minced
  2. 8tablespoonsunsalted butter
  3. 1/4lbwild mushrooms, finely chopped
  4. 1teaspoondried thyme
  5. 1/4cupchicken stock
  6. 1/2cupwalnuts, toasted & chopped fine
  7. 2teaspoonsDijon mustard
  8. 24slices thin-crustedwhite bread, crusts removed
  9. 1/4cupsour cream

DIRECTIONS

  1. Cook shallots in 1 Tbsp butter in skillet till soft.
  2. Add mushrooms, cook till all liquid from the mushrooms is evaporated.
  3. Add thyme, stock & simmer till mixture is almost dry.
  4. Remove from heat, stir in walnuts, sour cream, mustard, salt & pepper to taste.
  5. Melt remaining butter in saucepan.
  6. Preheat oven to 400.
  7. Roll bread one slice at a time with a rolling pin till paper thin.
  8. Mound 1 Tbsp of mushroom mixture in the center of bread slice, brush edges with melted butter, fold over into a triange and crimp edges.
  9. Repeat with remining bread & mushroom mix.
  10. Take care bread does not dry out. I use the cheapo white square stuff it gives a good seal when fresh.
  11. You can tightly wrap triangles at this point and refridge till ready to use. I have done this over night. Again the trick is to not let them dry out.
  12. Place triangles on cookie sheet, brush with melted butter and bake for 10 minutes or until golden brown.

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Mazurek Migdalowy or Orzechowy (Almond or Walnut Mazurka) Recipe

November 14th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Mazurek base

  2. 2cupsflour
  3. 1cuppowdered sugar
  4. 4egg yolks, hard-boiled
  5. 1cupground almondsor ground walnuts
  6. 1teaspoonvanilla extract
  7. 3tablespoonsheavy cream
  8. 1/2lbunsalted butter, softened(1 cup)
  9. 1tablespoonunsalted butter, softened
  10. 2tablespoonsflour
  11. Almond topping

  12. 1egg, lightly beaten
  13. 4ouncesblanched almonds, sliced
  14. Meringue topping

  15. 2egg whites (optional)
  16. 1cuppowdered sugar (optional)
  17. 1teaspoonvanilla extract (optional)

DIRECTIONS

  1. Sift 2 cups flour and sugar together into a deep mixing bowl.
  2. Use a spoon to push the egg yolks through a fine sieve into the flour mixture; mix well.
  3. Add the almonds, vanilla, and cream to flour mixture; and beat in 1/2 lb of butter, a few tablespoons at a time.
  4. Knead with your hands until dough is smooth and can be formed into a compact ball.
  5. Wrap in waxed paper and refrigerate for at least 1 hour.
  6. Preheat oven to 375°F.
  7. Grease a large cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
  8. Turn the sheet upside down and tap on the bottom to shake off any excess flour.
  9. On a lightly floured surface, roll dough out to 1/4″ thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
  10. Brush entire surface with egg, then sprinkle evenly with sliced almonds, gently pressing them into the dough (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts).
  11. Bake until pastry is golden brown (20-25 minutes).
  12. Remove from oven, and with a lightly buttered knife, cut into 2″x1″ bars.
  13. Carefully transfer to a wire rack and let cool to room temperature.

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Cream Cheese Walnut Drop Cookies Recipe

November 13th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Cream Cheese Walnut  Drop Cookies Recipe

INGREDIENTS

  1. 1/2cupbutter, softened
  2. 3ouncescream cheese, softened
  3. 1tablespoonmilk
  4. 1cupsugar
  5. 1/2teaspoonvanilla
  6. 1cupflour
  7. 1/2cup choppedwalnuts

DIRECTIONS

  1. Preheat oven to 375°.
  2. In a mixing bowl, beat together butter, cream cheese and milk.
  3. Beat in sugar and vanilla.
  4. Gradually mix in flour.Stir in walnuts.
  5. Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
  6. Bake at 375° for 10 minutes or until edges begin to slighlty brown.

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