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Pistachio paste is a small pantry luxury

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pistachio paste is a small pantry luxury

This is highly recommended, a column that explores what people in the food industry are obsessed with eating, drinking, and buying right now.

What’s green and liquid and $ 24 a bottle? Pistachio paste! But if you can think of anything else, I’ll be all ears.

I recently bought a jar of Pistacchiosa, an Italian pistachio paste, at Zingerman’s in Ann Arbor, MI, my personal Temptation Island on the USA Network. Technically, it’s a pistachio cream, probably to indicate that olive oil has been added to give it that silky-smooth texture. Pistacchiosa is made from Sicilian pistachios, which are grown on volcanic soil and are said to have a devastatingly sweet and “richly concentrated taste” compared to Turkish, Iranian or Californian nuts. For me, it’s the deep nuttiness and just sweet-enough taste that makes me hide it in the cellar for personal use only. This morning I dabbed something on a shortbread biscuit. A little luxury.

Sicilian pistachio spread

You will find that no two pistachio pastes are alike. Some may have pistachios, sugar, and powdered milk, others may be based on almond extract for flavor, and some are actually 100 percent pistachio butters – but they’re all expensive. Some are sweetened and some are not; Pistachio butter is usually unsweetened. (I’ve found that when baking recipes, pistachio paste displays the sweetened version like almond paste. You can add the pistachio paste anytime, then taste your batter and add more sugar / honey if needed.)

Pistacchiosa is not only my favorite because it has the best name, but also because it has an almost hearty note thanks to the high-quality olive oil. It doesn’t contain any ingredients like powdered milk or almond extract that would dampen the pistachio flavor, and the added oil gives it a sensual, silky texture. It trickles from the edge of the spoon in moss-green ribbons.

Other good options: This is the sweetened pistachio paste that Claire Saffitz kept for her Gourmet Makes Ben & Jerry’s ice cream, and then there’s always that smaller glass from Eataly, or if you want to make your own, there’s my baking queen Stella Parks recipe (not today, Stella!). If you have a Middle East market near you, do some searching for Turkish Pistachio Paste or try what’s on Etsy to taste the difference.

What to do with your glass of pistacchiosa:

Most people seem to buy pistachio paste to mix with buttercream for macarons. You could do that!

Speaking of buttercream, you can mix pistachio paste into your favorite frosting recipe to top your next birthday cake.

Mix ½ cup of pistachio paste with 4 tablespoons of unsalted butter to make a pistachio frangipane and fill fingerprint cookies with it or fill cupcakes with it or divide it among a pile of raspberries and strawberries in a galette. (Impressive!!!)

There’s a recipe for Pistachio Madeleines in the Bouchon Bakery Cookbook that uses pistachio paste, oh la la.

Either make your own pistachio ice cream or follow my Aunt Barb’s instructions and buy a pint of your favorite vanilla, let it warm on the counter for 20 minutes, then swirl in pistachio paste with all your upper body strength.

Mix a quarter cup or so in whipped cream, serve with berries. (Note when I did this it was best on the first day, the oil seemed to make the whipped cream a little bit on the second day).

… or use this pistachio whipped cream to fill cream puffs!

Decorate pancakes.

Decorate sugar cookies.

Milkshake.

Recreate the Starbucks pistachio latte by mixing it with your milk of choice before steaming.

Make oatmeal more exciting!

Pistachio breakfast rolls with pistachios THREE WAYS.

Spread it like a glaze on an oven-warm olive oil cake or lemon cake. I wouldn’t recommend adding it to the cake batter as you will need almost all of the jar to season the cake and this stuff is too expensive for that. Spread it on a piece of cake or a warm biscuit to really shine.

Or go ahead, use the whole jar and make this stunning pistachio cake with raspberry cream.

There is always toast.

I could go on, but by this point I have almost used up the glass and I know exactly how to empty it. With a spoon.

Source * www.bonappetit.com – * Source link

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The 7 best kitchen offers for early Amazon Prime Day 2021 that Bon Appétit editors want

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the 7 best kitchen offers for early amazon prime day

Like Christmas and my mom’s praise, Amazon Prime Day only comes once a year. While it doesn’t technically start until Monday, we’ve rounded up the best early Amazon Prime Day 2021 deals to buy right now. If you’ve been waiting for a Mondo sale to buy this Le Creuset or replace your age-old kitchen tongs, get them early before the hordes sink (these lightning deals go faster than Jeff Bezos’ space rocket). Amazon Prime Day begins June 21st at midnight PST and lasts for 48 hours. So if you’re not a Prime member, log in here and check back on Monday as we continue to reveal the best kitchen deals.

In the eternal words of Sisqo, “pliers pliers pliers”, so to speak. Save 55% on this 9-inch set (Test Kitchen Director Chris Morocco’s preferred plier length) and 12-inch silicone-tipped pliers. This is a lightning deal so act fast!

Silicone and stainless steel pliers – pack of 2

Perhaps the best early Amazon Prime Day 2021 deal of them all is this 3.5 quart Le Creuset sauté pan, now 40% off. Not quite as deep as Le Creuset’s iconic Dutch Oven, the sauté pan has a wide base ideal for browning and braising, and its sloping sides allow you to really get into corners with a whisk or spoon.

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Le Creuset sauté pan in enamelled cast iron (3.5 qt.)

In 2017, we boldly claimed that a fish spatula was the only spatula you need, and we stand by it. Tender enough for top pancakes but sturdy enough to turn a burger, a fish spatula is a versatile kitchen tool that every amateur cook needs. Save over 50% on this Amazon Prime Day.

Stainless steel fish spatula

With this 24-piece glass food storage set (now 40% off) you are well on the way to getting single-use plastics out of your kitchen.

Bayco 24-Piece Glass Storage Food Containers

Did the lack of a springform pan stop you from making a Basque roasted cheesecake? Your time is now.

9 inch spring pan cake pan

Save this beautiful stainless steel kettle for my princesses.

Electric kettle with gooseneck made of stainless steel

If, like digital editor-in-chief Amanda Shapiro, you’re a virgin who loves a good system, stock up on these wire storage baskets, currently 32% off.

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Wire Storage Baskets – Pack of 4

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A dish that your guests will love … and a backup just in case

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a dish that your guests will love ... and a

Welcome to You’ve Got Time for This, a column where Bon Appétit Editor-in-Chief Dawn Davis highlights recipes from our archives that are delicious, easily accessible, and work every time.

I’m here to rave about a dish from the BA archives that pays off with minimal fuss, but first let me tell you about one dinner that the party went wrong.

When my friend Greg graduated from law school, it was time for a party. I reached out to Second Helpings at Union Square Cafe because the main courses are consistently tasty and foolproof, if admittedly a bit complicated. I chose the Indian bouillabaisse, monkfish and shellfish, cooked in a fragrant broth with accents of cardamom, coriander seeds and fenugreek flowered in mustard oil. As a starter, I served a hearty lentil and celery salad that I thought could serve as a main course should a dinner guest be allergic to shellfish. What could go wrong?

Much. One of Greg’s friends, let’s call her Madeleine, was not only allergic to shellfish but also to lentils. As for dinner parties, it’s been an embarrassing bankruptcy. I didn’t know how to turn at the time, so it was up to Madeleine to save the day. She was always polite and pretended to have had a late lunch. I could hear her stomach growling with hunger.

Since that day I’ve always been asking if anyone has allergies and I always have a backup plan that I had to use this weekend.

I had a dinner party on Friday and chose another shellfish recipe: Chris Morocco’s chile lime clams with tomato and grilled bread. This dish is over the top delicious and is refined with restaurant-grade butter and sambal oelek, a chilli paste that adds flavor, but in this case not much spiciness. With autumn hues, this dish is gorgeous, especially with a touch of red onion (which I used in addition to the shallots called for in the recipe) and brightly colored cherry tomatoes. The pan goes straight to the direct heat of a grill, although you can use your stovetop instead. Everyone loved it so much that we tried hard to get that little bit of leftover in the pan. (If you like mussels, I highly recommend.)

I did notice, however, that a friend was eating around the clams and opted for the chickpeas, jam, caramelized onions, and grilled bread instead. I had asked before; She wasn’t allergic to shellfish. So what was the problem? Coriander, with which the dish is ready.

Instead of panicking, I turned to my choice this time: Fridge-Dive Pesto Pasta. It’s great for an impromptu Plan B because, as the name suggests, you can make it with “any leftover hardy greens, lettuce, or herb that you don’t know what to do with.” I had fresh arugula and basil and some wilted escarole and parsley on hand, although I suspect it hardly matters because it’s the sesame seeds I toasted in the pan while the greens cook and the ricotta salad that makes it memorable. (Ricotta may not be a pantry, but it takes a while, good enough to have on hand.) Twenty minutes later the pasta was ready and this time no one went hungry. So if a surprising allergy or aversion shows up, don’t panic – open another bottle of wine and bring your water to a boil.

Get the Recipes:

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Source * www.bonappetit.com – * Source link

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When it’s too hot to cook, I turn to my Royal Gourmet Flat Top Grill

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when it's too hot to cook, i turn to my

This is highly recommended, a column that explores what people in the food industry are obsessed with eating, drinking, and buying right now.

Like yesterday and the day before yesterday, it is almost 100 degrees in Austin, so hot that I feel like a melting figure in a Dali painting. Should I heat my pan or my oven? Prepare an ambitious recipe? Give me a call in November when autumn does begin in Texas and my mood can no longer be described as “sweating”. That’s why my Royal Gourmet Flat-Top Grill was my savior this summer. Dinner is ready in the time it takes to chop a broccoli, and the only tools for cleaning are a bottle of water and a spatula. It perfectly delivers a Hong Kong street vendor’s wok-Hei and, more importantly, it brings me back to my ultimate childhood comfort food: food court take-out from Sarku Japan, a teppanyaki chain that sells almost exclusively in malls all of America can be found.

In the sprawling suburbs of Cypress, Texas, northwest of Houston, summers are best described by their duality – the Gulf Coast heat (demonstrated by the Texan Neapolitan, sunburned on top, pale in the middle, with a distinctive Old Navy flip-flop -Tan on the bottom) and the coolness of the mall where it’s always 65 degrees. The mall raised me when I was five years old walking around permanently sticky playgrounds up to my thirteenth year doing Forever 21. It’s in my DNA – even my prom was at the mall. And while some kids grew up with PB&J or Little Caesar’s Hot-N-Readys, I grew up on Sarku Japan. Every time I visited Willowbrook Mall, my mom and I shared a $ 5.69 styrofoam box of teriyaki chicken and beef, perfectly caramelized and piled high on rice and steamed vegetables. For an additional $ 1.79, we ventured to double our meat, but only after taking a free sample.

Now at home, the Royal Gourmet Grill challenges me to escape the rigidity of daily menu planning. Armed with a squirt bottle and a spatula, I reef. Whether it’s a smash burger, tacos al pastor or my favorite diner breakfast, the flat top makes it easy for me to just pop up without the pressure of perfection. No timers, no thermometers, just me and my mise en place are flowing. When the neighbors curiously perk up their heads to smell my teppanyaki, it’s time to toss the glaze on the meat, the sweet and savory varnish balanced by the pleasant familiarity of cabbage and rice .

Now that I’ve left my hometown, the nearest Sarku Japan is about a 30-minute drive away, in an unfamiliar mall that someone else raised but still has the best summer air conditioning this side of the Colorado River. A trip to the mall feels a little sad now. Some things, like low-rise jeans, are better left in the past. But thanks to my Royal Gourmet Grill, I can eat food court teppanyaki at any time. In a way, cooking Sarku Japan at home hits the same note as cooking a Cantonese recipe from my mother. It feels like a return to my legacy, a culture shaped by frappuccinos, soft pretzels and the Zumiez background music. Mall Food Court Teppanyaki is a part of me, and my backyard plancha is my homecoming.

Royal Gourmet flat grill

Source * www.bonappetit.com – * Source link

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