HAPPY 11-11-11 DAY & posted at 11:11am!
FLASH-BACK FRIDAY
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LAMB AND OLIVE PASTA
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| Click on image to see full post from 3/6/11 |
Showing posts with label pistachios. Show all posts
Showing posts with label pistachios. Show all posts
Friday, November 11, 2011
Flash Back Friday #21: Lamb & Olive Pasta
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Saturday, August 27, 2011
Daring Bakers Challenge: Candy
The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks athttp://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
RECIPE IS FROM DARING BAKERS CHALLENGE INSTRUCTIONS, BUT THE IMAGES ARE MINE!
Ingredients1½ cups (17½ oz/500gm) Marzipan1/2 cup (2 oz/60gm) Pistachios, shelled & peeled, whole or roughly chopped
1/2 cup (3 oz/90gm) Candied Orange Peel, Finely cut [I couldn't find candied orange peel, so I skipped this ingredient & the liqueur]
2 tablespoons (1 oz / 30ml) Cointreau or Grand Marnier Liqueur, optional1¾ cups (9 oz/250 gm) white chocolate
RECIPE IS FROM DARING BAKERS CHALLENGE INSTRUCTIONS, BUT THE IMAGES ARE MINE!
White Chocolate Dipped Candied Orange & Pistachio Marzipan Bonbons
Servings: Makes about 40 chocolates, recipe easily halved or quartered
Marzipan Prep Time: 1 - 1½ hrs
Tempering & Dipping Time: 1 - 2 hrs
Setting Time: 20-40mins
Marzipan Prep Time: 1 - 1½ hrs
Tempering & Dipping Time: 1 - 2 hrs
Setting Time: 20-40mins
1/2 cup (3 oz/90gm) Candied Orange Peel, Finely cut [I couldn't find candied orange peel, so I skipped this ingredient & the liqueur]
2 tablespoons (1 oz / 30ml) Cointreau or Grand Marnier Liqueur, optional1¾ cups (9 oz/250 gm) white chocolate
Directions: 
1. (If using liqueur) Pour the Cointreau or Grand Marnier over the candied orange peel, place into a covered dish and allow to soak overnight [I skipped this step]
2. Knead the soaked peel & pistachios into the marzipan until well distributed
3. Using a small amount of icing sugar to stop the marzipan from sticking, roll out to a height of about 2cm
4. Cut into squares
5. Temper the white chocolate
6. Carefully lower each square of marzipan into the chocolate with a dipping fork
7. Tap the fork on the side of the bowl to remove excess chocolate
8. Place chocolate on parchment paper
9. Decorate as you like
Tip: You can use transfers or sprinkle crushed pistachio or candied peel. You can also wait for the chocolate to be semi set then use your dipping fork to mark the top of the chocolate
10. Once fully set, cut off any feet with a sharp knife
11. Enjoy!
2. Knead the soaked peel & pistachios into the marzipan until well distributed
3. Using a small amount of icing sugar to stop the marzipan from sticking, roll out to a height of about 2cm
4. Cut into squares
5. Temper the white chocolate
6. Carefully lower each square of marzipan into the chocolate with a dipping fork
7. Tap the fork on the side of the bowl to remove excess chocolate
8. Place chocolate on parchment paper
9. Decorate as you like
Tip: You can use transfers or sprinkle crushed pistachio or candied peel. You can also wait for the chocolate to be semi set then use your dipping fork to mark the top of the chocolate
10. Once fully set, cut off any feet with a sharp knife
11. Enjoy!
Sunday, March 6, 2011
LAMB AND OLIVE PASTA
This is a very quick recipe, which is a bonus, and my kids loved every bite!
1 red bell pepper
1 tablespoon EVOO
1 lb ground lamb (turkey is also a great substitute if that's your preference)
1/2 carrot, finely grated
1 medium onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 sprig rosemary, finely chopped
salt and pepper
pinch ground cloves
1 fresh bay leaf
1 teaspoon orange zest
about 1/4 cup tomato paste
about 3/4 cup white wine
1 cup chicken stock
1/2 cup whole milk
1/4 cup pitted green olives, chopped
1 lb long fusiolli (pasta)
pecorino-romano cheese, for serving
1/4 cup pistachios, chopped for garnish
Char the bell pepper under the broiler until blackened all over. Transfer to bowl, cover and let cool, then peel, seed and chop.
In a dutch oven, heat EVOO over high heat until smoking. Add the lamb and brown well (keep some big chunks). Add carrot, oinion, garlic and rosemary. Season liberally with salt and pepper. Stir in cloves, bay leaf and orange zest.
Once onion has softened, add tomato paste and stir until fragrant, about 1 min. Stir in the wine to deglaze the pot. Add stock, milk and olives and bell pepper.
Lower heat and simmer.
Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package. Drain.
Remove bay leaf from sauce, then toss pasta in. Serve in shallow bowls and top with cheese and pistachios.
LAMB AND OLIVE PASTA
1 red bell pepper
1 tablespoon EVOO
1 lb ground lamb (turkey is also a great substitute if that's your preference)
1/2 carrot, finely grated
1 medium onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 sprig rosemary, finely chopped
salt and pepper
pinch ground cloves
1 fresh bay leaf
1 teaspoon orange zest
about 1/4 cup tomato paste
about 3/4 cup white wine
1 cup chicken stock
1/2 cup whole milk
1/4 cup pitted green olives, chopped
1 lb long fusiolli (pasta)
pecorino-romano cheese, for serving
1/4 cup pistachios, chopped for garnish
Char the bell pepper under the broiler until blackened all over. Transfer to bowl, cover and let cool, then peel, seed and chop.
In a dutch oven, heat EVOO over high heat until smoking. Add the lamb and brown well (keep some big chunks). Add carrot, oinion, garlic and rosemary. Season liberally with salt and pepper. Stir in cloves, bay leaf and orange zest.
Once onion has softened, add tomato paste and stir until fragrant, about 1 min. Stir in the wine to deglaze the pot. Add stock, milk and olives and bell pepper.
Lower heat and simmer.
Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package. Drain.
Remove bay leaf from sauce, then toss pasta in. Serve in shallow bowls and top with cheese and pistachios.
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