Nuts for you!
I' ve just started realizing how many nuts I eat everyday. I put walnuts, almonds, pecans or pinenuts on salads. Sometimes there are nuts in my bread, or cereal, my cookies, cakes, brownies, pasta, veggies, etc. I guess I'm nuts for nuts! How about you? How do you eat them? Any novel uses or types?
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8 Comments:
Love "seedy and nutty" bread. It's so much more interesting than plain white or wheat bread. Of course in a well-made baguette, the crust makes things interesting enough.
I keep whole walnuts on hand; and sliced almonds. I can chop whole walnuts if need be and sliced almonds seem to go well in any recipe calling for almonds.
Go here for an interesting Julia Child recipe called Marco Polo Pasta, which includes walnuts and omits, as she calls it, "The ubiquitous tomato."
Then there are always chestnuts which I love at Christmas time. I slit a cross in each, place in a pan with butter, salt, then add about 1/2 cup water, cover and steam about 10 minutes or so (depending on size - may need to add more water). They're delicious, the shells come right off and there is no papery skin attached.
chiff0nade at 1:32PM on 10/30/07
chiff0nade: how many chestnuts per 1/2 cup of water? 1 lb? And how much butter?
kjgibson at 2:20PM on 10/30/07
I recently made a pear pie with a walnut crust that turned out to be quite the hit at a party. Most of my pie crusts use nuts because they pair so well with fruit. I also use cashew butter instead of peanut butter in some recipes because it has a much richer and less over-the-top flavor.
Of course, eating the nuts straight out of the bag works for me as well. :)
hereandthe at 3:12PM on 10/30/07
I usually get at least 2 lbs. of chestnuts. The water will steam the chestnuts, cooking them through. Depending on how long it takes the chestnuts to cook, you may need to add water. I guess about 1/4 cup butter per pan. Melt the butter, toss the soaked chestnuts in the butter to coat, then add the water. Salt when they're done. I've seen chestnuts like golf balls and some that are tiny, so it's a tough call as to exact measurements. The mother of a friend of mine showed me this method about 20ish years ago and I've given up roasting them altogether
chiff0nade at 4:23PM on 10/30/07
I'm fastinated by the chestnuts & will look for them around the holidays.
I like all knds of nuts (except hazelnuts--hope I don't get stoned for saying this as I am aware of many who love 'em). Nuts show up in my daily meals & snax...trail mix, quick breads, top ice cream or pudding, sprinkled on salads...are only a few. Cashews, almonds, pistachios & black walnuts are best!
What brands do SE buy? I am a little leary of bulk containers as I never know how fresh they'll taste. Any good online sources?
JEP at 8:04PM on 10/30/07
I love adding nuts to a cookie crumb crust. Also a pate sucree crust.
Biscotti tradionally call for whole nuts but I like to chop mine and add them.
I also add chopped nuts to pizelles. My mother's family always did this.
I make those little mexican wedding cakes/pecan meltaways and the like with chopped nuts as well.
When I eat nuts I love freshly roasted peanuts, cashews and pecans.
There is nothing better than freshly roasted.
JerzeeTomato at 8:30PM on 10/30/07
Years ago, when I lived in Texas, we had a pecan tree in our backyard. Not only did enjoy shelling & eating these (& cooking with) but the pecans were given to others in gift baskets---thanks for the memory of that time in my life :)
JEP at 3:40PM on 10/31/07
I'm addicted to hazelnuts (ferrero rocher's and nutella are like crack for me) and about 50% of the things I bake contain hazelnuts. I even buy the little bags in bulk from Amazon. I make nut bread at least once a week (cranberry nut, banana nut, apple nut, pumpkin nut) and I have a large and ready supply of nuts for baking (walnuts, pecans, almonds, macadamias, peanuts and of course, hazelnuts) in the freezer at all times.
elderberry44 at 5:31PM on 11/02/07