The Most Deliquent Couple

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.

Email Notification

Hey everyone,
There's no way to make the site inform you of when someone posts. So I would suggest the following: after you post someone and view the blog you'll see a little letter icon beneath your post. This will enable you to email the post out to people (I believe you can create an address book). Then we'll all know that someone posted.
jason

Charles and I finally made our recipe for Hazlenuts. We chose this recipe for scones. They were super easy and quick to make. Overall turned out pretty good. Would definitely make again. Hopefully we'll get the lemon recipe posted on time.

Hazelnut Scones
Ingredients
2 cups flour
1/4 cup sugar
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled butter, cut into 1/4-inch pieces
3/4 cup toasted hazelnuts, husked, coarsely chopped
1/2 cup whole milk
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract

Directions
1Preheat oven to 400°.
2Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
3Add butter; rub in with fingertips until mixture resembles coarse meal.
4Stir in nuts.
5Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
6Make well in center of dry ingredients; add remaining milk mixture.
7Stir just until dough forms.
8Let stand for 3 minutes.
9Turn out onto floured surface.
10Using floured hands, knead gently until dough comes together.
11Pat into 7 1/2-inch round.
12Using sharp knife, cut into 8 wedges; brush with glaze.
13Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
14Bake scones until golden and crusty for about 20 minutes.
15Transfer to wire rack and cool slightly. Serve warm.

April-May Ingredient of the Month

Well, I'm not sure our blog is going to make it. My feeling is that it's going to fade away, but for those of you still contributing here's the ingredient for the next 1.5 months: LEMON. You can use it any way you want BUT one of your dishes must be Asian-inspired. Good luck. In the unlikely event that several recipes are posted within the next two weeks then we can do a separate ingredient for May.

A Romesco Sauce of Sorts

Makes: 3-4 servings Total Time: 10min

What you need:
1 slice firm white bread, toasted
7oz jar of roasted red peppers, drained
¼ C roasted, shelled hazelnuts
1 large garlic clove
½ C reduced sodium chicken broth
¼ C extra virgin olive oil
1 t. red wine vinegar
¾ t. salt
¼ t. hot red pepper flakes
10oz frozen spinach

What to do:
Thaw and drain spinach; set aside. Tear toast into pieces and blend in food processor with red peppers, hazelnuts, garlic, broth, oil, vinegar, salt, and red pepper flakes until smooth or desired consistency. Transfer sauce to a 12-inch heavy skillet. Add spinach and bring to a simmer. Add water (pasta water if applicable) to sauce as needed.

Gustavo and I made this delicious sauce and served it with veggie sausages over pasta. I imagine that it would also be tasty with fish, roasted vegetables, or spread on a baguette. It is ridiculously simple and fast to make.

I adapted this recipe from the original, Gourmet March 2006, which called for almonds instead of hazelnuts and peas instead of spinach.

Hazelnut Romesco with Oregano Vinaigrette on Pork Loin

Katie and I made our first hazelnut recipe together in Reno! The company was fantastic! but the food was mediocre at best. I guess I am not a fan of hazelnuts as an entree flavoring. We made a hazelnut romesco to go on grilled pork loins; you can search for the recipe at www.foodnetwork.com, but I wouldn't bother. The basic romesco ingredients included olive oil, garlic, red bell pepper, tomatoes, chiles, red wine, hazelnuts, honey and S&P to taste. These get sauted and tossed in the food processor, and then spooned (consistency of cold mashed potatoes) onto the grilled pork with the vinaigrette (vinegar, mustard, honey, shallots, oregano, and S&P). It wasn't bad, but it just wasn't good either. We also made a nice salad and used the combined sauces as a dressing. We would not recommend this dish. I am anxious to see the other Hill's creations with hazelnuts. We did find some chocolate-covered hazelnuts flavored with chipotle at Trader Joe's though!

ANNOUNCING THE FEBRUARY-MARCH INGREDIENT!!!!

(drum roll and the silver dome is lifted off the plate.....)

In recognition of a tasty treat in Roma and Momma Jinx's request for a dessert-friendly ingredient, I would like to inform you that the ingredient of the month is

hazelnut = filbert = cobnut Notes: Hazelnuts have a crunchy texture and an appealing flavor that goes especially well with chocolate. Unshelled nuts show up in the produce department of larger supermarkets in the fall and winter. Shelled nuts are available year-round near the baking supplies. Before you use them, toast shelled hazelnuts in a 325° oven for ten to fifteen minutes, stirring occasionally. As soon a you take them from the oven, rub the nuts vigorously with a towel to remove their bitter brown skins.