Peastachio Recipes

30 WAYS TO USE PISTACHIOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pistachio recipe in 30 minutes or less!

PISTACHIO GELATO

Steps:

• In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.

PISTACHIO PESTO

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.

PASTITSIO

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
• Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
• Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
• Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

SALTED PISTACHIO MERINGUES

Steps:

• Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
• Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
• Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

PISTACHIO DACQUOISE

Steps:

• Preheat oven to 200 degrees with racks in upper and lower thirds. Rub nuts in a towel to remove skins. Coarsely chop nuts; transfer to a sieve, and shake over a paper towel (if desired, reserve dust for garnish); set aside. Draw three 8-inch rounds on parchment paper; place, marked sides down, on 2 baking sheets.
• Stir together nuts and confectioners' sugar in a small bowl; set aside.
• Put egg whites, granulated sugar, salt, and cream of tartar in the heatproof bowl of an electric mixer; set bowl over a pan of simmering water. Whisk until sugar is dissolved and whites are warm to the touch, about 3 minutes. Transfer bowl to electric mixer fitted with the whisk. Beat on medium speed, increasing to high when soft peaks form; continue until stiff, glossy peaks form.
• Gently fold pistachio mixture into egg-white mixture. Spread one-third of the meringue onto each parchment circle (do not smooth tops).
• Bake meringues 1 hour. Switch positions of sheets; reduce temperature to 175 degrees. Bake, switching positions of sheets after 45 minutes, until meringues are dry and crisp and can be lifted easily from parchment, 1 to 2 hours. Turn off oven; let meringues cool in oven 45 minutes. Remove, and let cool completely on sheets.
• Process 2/3 cup raspberries in a food processor until pureed. Pass through a fine sieve into a bowl; discard seeds. (Puree can be refrigerated up to 1 day.) Beat pastry cream until smooth; set aside. Beat chilled 1/2 cup heavy cream with electric mixer until soft peaks form. Gently fold into pastry cream; set aside.
• Set aside a few berries for garnish. Line a baking sheet with parchment paper. Put one meringue on sheet; spread half of pastry cream on top. Spoon 4 1/2 teaspoons puree in a spiral over pastry cream; swirl with a knife. Top with another meringue. Scatter remaining 1 1/3 cups berries over meringue; spread remaining pastry cream on top, leaving a 1 1/2-inch border. Spoon remaining puree in a spiral over pastry cream; swirl with a knife. Top with last meringue; gently press to spread filling to edges. Freeze until filling is solid but not completely frozen, 2 to 3 hours.
• Beat remaining heavy cream with electric mixer until soft peaks form. Top dacquoise with whipped cream; garnish with reserved berries, and pistachio dust if desired. Use a serrated knife to cut into wedges; wipe blade clean between cuts.