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Pistachios: Salmonella's Latest Victim

YumSugar — Tue, 31 Mar 2009 11:35:37 -0700

Last night - only two months after a colossal peanut scare that led to a recall of more than 3,800 peanut products - the FDA recalled two million pounds of pistachios that have been distributed nationwide due to risk of a salmonella outbreak.

The new contamination concerns, which are not tied to the peanut products, were traced to pistachios grown by Setton Farms of Terra Bella, CA. One of Setton Farms' customers, Kraft Foods, alerted the FDA of its findings on March 24 after it discovered several strains of salmonella during routine analysis of its pistachio products. Packaged foods containing traces of the pistachios - from ice cream to boxed cakes to trail mix - have been pulled from shelves.Although so far there have been no reported illnesses and only a couple of consumer complaints, the FDA is advising customers to avoid eating pistachios until it confirms more details of the outbreak. Pistachio growers are not happy: "We hope the FDA comes out with a more refined statement about which pistachios to avoid. The vast majority of pistachios are not tainted," said Richard Matoian, executive director of California's Western Pistachio Association.

Considering President Obama just vowed to strengthen America's food safety system, I hope this issue gets addressed immediately. Until then, I plan to avoid nuts for the time being. What about you? Are you surprised to hear about another nut recall so soon?

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Come Party With Me: March Madness - Dessert

partysugar — Wed, 25 Mar 2009 11:30:59 -0700

No appetizer spread is complete with out a sweet dish. For my March Madness night with the fabulous ladies of Sugar, I'm serving a menu of sophisticated snacks. To keep up with the theme, I'll offer these lime squares with pistachio graham-cracker crust.

They're like key lime pie, but in bar form. This type of dish is the perfect party dessert because it can be made in advance and doesn't require utensils for eating. To take a look at the recipe, read more.

Lime Squares with Pistachio Graham-Cracker Crust
From Everyday Food

Ingredients

For the crust:
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
For the filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice

Directions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Makes 16.

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Sunday BBQ: Grilled Pork and Pistachio Couscous

YumSugar — Sun, 21 Sep 2008 06:00:12 -0700

Pork tenderloin may not be the first thing that comes to mind when barbecuing, but it's just as easy to grill as other meats like chicken breast. In this rendition, grilled lemon and pork tenderloin are served with broccoli rabe and pistachio couscous. As this cut of meat is fairly lean, it makes for a healthy, well-rounded meal. To get the recipe, which is perfect for both Summer and Fall, read more.

Grilled Pork, Broccoli Rabe, and Pistachio Couscous
From Real Simple

Ingredients

1 10-ounce box couscous (1 1/2 cups)
1 1-pound piece pork tenderloin
1 tablespoon plus 1 teaspoon olive oil
2 teaspoons dried oregano
Kosher salt and pepper
1 large bunch broccoli rabe
2 lemons, cut in half crosswise
1/4 cup roasted pistachios, chopped (about 1 ounce)

Directions

Cook the couscous according to the package directions.
Heat grill to medium-high.
Rub the pork with 1 teaspoon of the oil and season with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a bowl, toss the broccoli rabe with the remaining 1 tablespoon of oil and 1/4 teaspoon each of salt and pepper.
Grill the pork, covered, turning occasionally, until cooked through, 18 to 22 minutes. Fifteen minutes into the cooking, place the broccoli rabe and lemons on the grill. Cook, turning, until the broccoli rabe is tender and the lemons are charred, 6 to 7 minutes.
Fluff the couscous and mix in the pistachios. Slice the pork and serve with the broccoli rabe and lemons.

Serves 4.

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National Pistachio Day

partysugar — Mon, 26 Feb 2007 00:08:13 -0800

It's time to go nuts: today is National Pistachio Day! Pistachio nuts, according to FitSugar and Mireille Guillano (the author of French Women Don't Get Fat) are a great-on-the-go snack food. I always have a baggy of nuts in my desk at work, and in my car for an emergency hunger attack. They are loaded with good fat and a serving of pistachios is 45-47 nuts so you can have a few handfuls. Pistachios also are great incorporated into all types of recipes from appetizers to desserts. The California Pistachio Commission has put together a brochure of recipes featuring pistachio recipes from the nation's top chefs, including Tyler Florence's pistachio meringues and Sheila Lukins' pistachio frisee salad. I've found a super yummy super quick appetizer/snack recipe that pairs pistachios with brie. To take a bite, read more

Brie and Pistachios
From The California Pistachio Commission

8 ounces softened Brie (Camembert cheese can also be used)
1/2 cup coarsely chopped, roasted/salted California pistachios
1 loaf French bread baguette, sliced

Generously spread softened Brie cheese on wedge-shaped slices of French bread baguette.
Top with chopped California pistachios for an elegant, yet simple appetizer or snack.

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Alternative To Ice Cream: Pistachio Semifreddo

partysugar — Mon, 26 Feb 2007 16:10:37 -0800

Since today is National Pistachio Day, I thought I would post an interesting recipe that highlights pistachios as the main flavor. Semifreddo literally translates to half cold in Italian, and in the culinary world it is generally a term for various chilled or partially frozen desserts - including cake, ice cream, fruit, or custard. In this case, it is like an ice cream that you can make without an ice cream maker (woo-hoo!). The mixture doesn't get as frozen as ice cream would, but it tastes just as sweet. Pistachio semifreddo makes an elegant end to a supper with friends. To add this recipe to your repertoire, read more

Pistachio Semifreddo
From Gourmet magazine

1 1/2 cups shelled salted pistachios (6 1/2 oz)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract

Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks.
Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner.
Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours.
Let soften slightly before serving.

Makes 2 quarts.

Please note: The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.

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Plum Delicious Crumble With Pistachios

YumSugar — Mon, 08 Sep 2008 14:00:21 -0700

One of my favorite things about Summer is when friends occasionally stop by with a large bag of freshly picked fruit from their gardens. This past weekend, my dear friend bestowed on me a basket full of fresh plums. I could have made a pie, but I was in the mood for an easy, yet delicious crumble.
Crumbles are stewed fruit with a mixture of butter, flour, and sugar to make a crisp topping once baked. I added pistachios to the topping for extra crunch and spicy fresh ginger to the plum filling. Combine with a scoop of ice cream or dollop of whipped cream to make this fruity, nutty, and crunchy crumble the perfect Summer dessert. Crumbles are easily altered to suit just about any taste, so to learn how to make one, read more!

Plum and Pistachio Crumble
Modified from Delicious Crumbles & Cobblers

Ingredients

8 firm but ripe plums
1/4 cup brown sugar
1/2 tsp freshly grated ginger or ground ginger
grated zest of lemon

Crumble Topping
1 1/4 cup all purpose flour
1/2 tsp freshly grated ginger or ground ginger
1/4 brown sugar, plus extra for sprinkling
1/2 cup unsalted butter, melted
1/2 cup chopped pistachios

Directions

Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, halve the plums, remove and discard the pits, then cut the flesh into fairly thick slices.
Mix the plums with sugar, ginger, and lemon zest. Divide the plum mixture evenly into each of six ramekins. Cook for 5-10 minutes until heated through.

Crumble Topping

Put the flour, ginger, pistachios, and sugar in a large bowl. Mix in the melted butter until crumbly.
Carefully arrange the crumble over the plums in an even layer; keep your touch light, or the crumble will sink into the filling and go mushy. Scatter a touch more sugar on the top of each.
Bake for 25-30 minutes or until the crumble topping is golden brown. Serve warm with vanilla ice cream or whipped cream.

Makes 6 individual crumbles.

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Plum and Pistachio Crumble

YumSugar — Mon, 08 Sep 2008 09:27:44 -0700

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Would You Eat This Cheese?

YumSugar — Thu, 29 Jan 2009 16:15:28 -0800

While at this year's Fancy Foods Show, PartySugar and I stumbled upon this cheese, which had a frightening, Frankensteinian green color. After some serious coaxing by the cheese vendor, I decided to go for it. The cheese, which didn't taste nearly as scary as it looked, was like a pistachio-flavored cheesecake.

All the News That's Fit to Eat - Jan. 21, 2009

YumSugar — Wed, 21 Jan 2009 12:30:12 -0800

Gastón Acurio, South America's preeminent chef, plans to introduce America to Peruvian cuisine. - Los Angeles Times
Goji berries may seem like a fleeting trend, but they've long been prized in Chinese culture. - Boston Globe
Want a dramatically different weeknight meal? Opt for pistachio-encrusted turkey burgers. - Chicago Tribune
Despite the global recession, airlines are spending more to add cachet to airline food. - Wall Street Journal
Favorite cocktails and spirits of presidents past and present. - Washington Post
The latest high-tech cooking tool is the cell phone. - New York Times
Pretzel chips have exploded onto the snack scene. Which brand is the best? - San Francisco Chronicle
Learning how to cut up a whole chicken will save you money. - The Oregonian

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TV Dinners: Absolutely Fabulous - Food Things

YumSugar — Wed, 02 Jan 2008 14:27:18 -0800

To celebrate the New Year, I thought it would be fun to hunt down a New Year's related food clip. I wasn't sure what I was going to find, but I landed on a gem. If you remember the British show Absolutely Fabulous, then you'll recall the long-running joke about how Patsy never eats. Well in a shocking New Year's twist, she actually eats something solid! It's hard to see what this "Food Thing" is, but I've got a list of things it could be!

To check out the video clip where Patsy actually eats something, as well as a list of "Food Things" you can serve at your next party, read more.

"Food Things" You Can Serve at Your Next Party

Chips, Rice Cakes, Rice Chips, Crackers
Cheese Chips
Pistachios, Walnuts, Pecans, etc.
Savory Bacon Bites
Olives
Stuffed Mushrooms With Marsala Wine
Endives With Blue Cheese, Grapes and Walnuts
Peach and Mozzarella on Walnut Bread
Pickles, Roasted Veggies
Dates Stuffed With Goat Cheese, Walnuts and Black Pepper

So do you have any great "Food Things" you would serve?