Pine Nuts.........?!
Pine Nuts.........?
Guys I have had em and I am not a newbie to foods by any account. I just dont see what the deal is with pine nuts? am I getting crappy pineutts?
Answers:
they're nice if you toast them and add them to salads and sauces- but raw, they're not so nice...
does that help?
LOL, I thought the same thing to myself the first time I started using them (for pesto and salads).
They aren't anything special to me. They are just another nut.
I've never used them. I've always wondered what the deal was about them - they're expensive enough...
The only dish I truly care for pine nuts in is pesto. Throw some pine nuts in a skillet for a few minutes to toast them, and then toss them with pesto and linguine and you have a really nice dish. Other than that I can leave 'em.
Sorry ... I think pine nuts are among the best "supplements" to a salad and some other dishes imaginable. Please research their health benefits before deciding.
I can't speak to the issue of what you are buying ...but expensive as they are ...they stay in my menu ...at least occasionally.
I think Pine-Sol tastes better than pine nuts.
sprinkled with olive oil and Sambal olek and then toasted in the oven and used as a garnish for appetisers and such they are great. Also in salads as the others have mentioned. they are nice for a snack on their own but they are kind of expensive for consuming that way. They are not plentiful on the trees and are expensive to harvest. Those could be part of the reason they are so expensive.
Camembert Appetiser-
Take a round of Camembert cheese and cut it into two rounds by spliting it down the middle.
Now toast up some pinenuts with a bit of hot chili powder and some olive oil for seasoning.
Place the cheese rounds(use the 4inch rounds for single servings) cut side up on a oven tray. Brush the cheese with some pureed red chili pepper sauce(I use Sambal Olek from Thailand)
now crunble someDark Brown Sugar on top and sprinkle some of the pine nuts on top.
Now place under the broiler until the sugar melts and starts to bubble and then take out and serve hot.
When I was a little girl living in Rome, I remember always wanting to go looking for pine cones. The pine nuts were difficult to crack open but I still remember the taste. Fresh pine nuts taste incredible.
Here in Canada, I have purchased some at the supermarket and have actually spit them out because they tasted old and stale.
Now I make sure I check the date (Italy has expiry date on all packaged food products) before buying pine nuts.
Pesto without pine nuts just isn't pesto.
toast them in a little olive oil. they are good in the right context. i use them with spinach and some diced tomato in orzo and its really good. they are also good with ricotta based cheese cakes for desert. the flavor would get lost in a lot of things so you gotta learn what to use them with.
First of all, I wanted to give you the info on pine nuts....then, I would like to suggest something other than pesto that I use them for when I'm catering.
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Pine nuts must be stored properly to prevent rancidity.
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~Pine nut selection and storage~
Pine nuts are most commonly sold already shelled. However, in some areas you can find them in the shell. Seeds in the shell are more likely to last longer. The high oil content makes them turn rancid quickly if not stored properly. If you are buying from a bulk provider, use your nose and avoid any that smell rancid. Purchase from a source with a high turnover to ensure optimum freshness.
Both shelled and unshelled pine nuts should be kept in an airtight container in the refrigerator for up to a month or in the freezer up to three months
As with most nuts, toasting brings out more flavor.
To Roast:
Roast raw pine nuts on a flat tray in a 350-degree F. oven for about 10 minutes, shaking halfway through.
They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.
Many markets sell ground pine nuts for use in confections.
Blanched, slivered almonds can be substituted for pine nuts in many recipes, but not for classic pesto.
2-1/2 ounces pine nuts = 1/2 cup.
6 ounces pine nuts = 1-1/4 cups.
OKAY - enough history...
Bruschetta.
Tomatoes, garlic, onions, fresh dill, pine nuts, olive oil, seasonings.
These are the basic ingredients to make a wonderful appetizer. You saute' the onions in olive oil, add garlic (a lot!), the dill and seasonings. Then, after the mixture has "meshed" - and sauteed without over cooking, add the tomatoes and the pine nuts.
Cook on low for about 20 minutes....me? I prefer LOTS of garlic and also a bit of "heat". I add either a chipolte salsa, or just some plain ole' cumin.
HOPE THIS HELPS....Enjoy!