We've made a few good things and a few not so good things....
Blood Orange Month:
pretty, but pretty much not that tasty: blood orange roast pork.
the blood orange, arugula, and blue cheese salad was tasty, easy, and would do it again.
Hazelnut Month:
hazelnut pesto
good enough to share the recipe.
1 c hazelnuts, roasted and skins removed.
2c packed flat fresh leaf parsley, washed and dried.
2 large garlic cloves
3/4c olive oil
2 TBPS hazelnut oil (who finds this stuff?)
black pepper and salt to taste.
Blend the above in a cuisinart and pour over fresh pasta. fast and easy. yum.
I just wasn't convinced that hazelnut really gave any flavor to the dish I made. How about you guys? I think it must be a hold-over from colonial times when they'd use everything they could.
ReplyDeleteI am not a huge fan of nuts in dishes in general, though they can have a place. Each nut has a dish that it can help with. I think Hazelnuts should be left to the sweets. They are kind of a bland (subtle) nut, and you don't want to overpower a dessert with a strong bitter nut. So hazelnuts are a good choice there. They also worked well in our scones and gave them some needed texture. Drinks with hazelnut, cocco or liquors, would also be good, if you were into sweet drinks. My guess is an Ice Cream flavor would be really good too. In fact I may make that for Thursday night.
ReplyDeleteHowever, I would avoid them in salty dishes and just about anything that is suppose to be an entree.
I would completely agree, but the hazelnut pesto was a welcome surprise. Perhaps because the hazelnut is not that different from the pinenut in characteristic?
ReplyDeleteMy favorite all time hazelnut recipe is the barefoot contessa truffle with hazelnuts rolled on the outside. It is super easy to make and absolutely delicious. I made these for christmas gifts for my attendings this year.
Please send US some ice cream, Chad. We're about thawed out here and ready for some cool tasty treats.
WAY TO GO JASON!