Pine Nuts or Pinus edulis,nutritional supplement source and good nut for Art of Love!
Article Content:
- .Botanical Info of Pine Nutes.
- .Pine Nut Facts.
- .Pine Class and Pine Nut Tradition.
- .Pine Nut Values and Species.
- .Pine Nut Recipes and Cooking Tips.
- .Pine nuts and more Aphrodisiac Foods.
- .Aphrodisiac: Technical Article.
- .Research Update:Pine Nuts.
Pine Nut Recipes and Cooking Tips.
Pine nuts are known by many names:
Pine nuts are eaten by many cultures around the world, thus they are known by many names. Probably the most popular use is in pesto or as a crunchy salad topper, but they are also good in desserts. Learn about pine nuts, and get some cooking tips before delving into the pine nut recipes.
What are pine nuts?
Pine nuts are the edible seeds of pine trees. They are small elongated ivory-colored seeds from pine cones, measuring about 1/2 inch long. When raw, the seeds have a soft texture and a sweet, buttery flavor. They are often lightly toasted to bring out the flavor and to add a little crunch.
The most commonly harvested seeds come from four particular pine tree varieties: the Mexican pinon (Pinus cembroides), the Colorado pinion
(Pe.dulis), the Italian stone pine (P. pinea), and the Chinese nut pine (P. koraiensis). It takes anywhere from 15 to 25 years for the trees to begin producing the seeds and up to triple that time for them to reach top production. The majority of the North American harvest comes from wild, uncultivated trees. For the most part, the seeds are harvested by hand, a contributing factor to their expensive pricetag.
Pine nut history:The eating of pine nuts dates back to ancient Greek and Roman times when they were commonly preserved in honey. Pine nuts were a common food for Native American Indians of various tribes, as well as Latino, Mediterranean, and Oriental cultures. As such, pine nuts are known by many names including Indian nuts, pinon, pignon, pignolia, pignoli, pinolos, pinhao, and pignole.
Pine Nut Soup:
Pur a mixture of 4 ounces of pine nuts and three egg yolks in the food processor until you have a fine, smooth paste. Put this in a saucepan and add one cup of chicken bouillon and one cup of cream. (For a less rich but still delicious soup use one chicken bouillon cube and 2 cups milk.) The chicken stock can be added already at the food processor stage if you have difficulties in obtaining a smooth paste.
This far the dish can be prepared hours in advance.
Heat over a gentle fire under constant stirring until the mixture thickens. It must not, however, be brought to a boil! Serve immediately.
If you expect to be in a hurry, you can prepare the dish in advance and reheat it in the microwave oven for four minutes at high, with stirring every minute.
A glass of dry sherry goes nicely with the dish. When the soup is served as a starter a light red wine is a good accompaniment.
Pine Nut and Shrimp Paste:
Pur 4 ounces of shelled shrimps, 1 ounce of pine nuts and 3 ounces of sour cream in the food processor until you have a smooth paste. Add another ounce of pine nuts and mix thoroughly.
Serve, e.g. in small pastry shells or on leaves of Belgian endive as an appetizer. Since the taste of the paste is very delicate, it should not be combined with strong tasting items.
Mussels with Roasted Pine Nut and Garlic:
Chop one part of garlic and three parts of pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture. Roast the mixture until it begins to acquire a golden brown color (usually 3-4 minutes) and let it cool.
Take two parts of boiled mussels and one part of the roasted pine nut-garlic mixture, and pur in the food processor. If possible, use freshly prepared mussels which have been boiled together with white wine, fennel, celery, leeks and carrots.
The pine nut-garlic-mussel pur can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelet filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.
Pine Nut And Green Onion Pilaf (Mexican Rice Side dish Soups Vegetables):
1 c Rice; Regular, Uncooked
1/2 c Green Onions/Tops; Sliced
2 oz Pine Nuts; 1/2 Cup
2 tb Margarine Or Butter
1/2 c Chicken Broth
1 ts Lemon Peel; Grated
1/4 ts Salt
1/4 c Green Onion Tops; Sliced
Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in the margarine in a 3 quart saucepan until the nuts are a light brown,about 5 minutes. Sir in the remaining ingredients except the 1/4 cup of onion tops.
Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or stir!) Remove from the heat, fluff the rice lightly with a fork.Cover and let steam for about 5 to 10 minutes. Sprinkle with the onion tops.
BASIL PESTO:
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons
Extra Virgin olive oil
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. In a food processor puree basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap. Makes about 1 1/4 cups.
PASTA WITH BROCCOLI-PINE NUT PESTO:
8 cups broccoli florets (from about 1 3/4 pounds of broccoli)
1 pound bow-tie pasta
1/4 cup pine nuts
4 large garlic cloves
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried crushed red pepper
Grated Parmesan cheese:
Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot. With processor running, drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
PESTO:
2 cups fresh basil leaves
1/2 cup pine nuts
3 cloves garlic
1 cup parsley
Olive oil, approximately 1 cup Blend all ingredients in a blender, or pound in a mortar until they form a soft paste. The amount of oil used depends on the method. If you use the blender, it is best to make the pesto in two batches, using enough oil each time to cover the blades of the blender,about 1/2 cup. In the mortar method, add the oil a little at a time, until the paste has reached the proper consistency. It should not be too runny.
PESTO:
2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh mint leaves
2/3 cup firmly packed fresh parsley leaves
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup olive oil 1 tablespoon balsamic vinegar, or to taste
In a food processor puree basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
THYME PESTO:
Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.
1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup
Fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts
2 garlic cloves
1/2 cup olive oil
Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.) Makes about 1 cup.
PINE NUT RICE DRESSING:
1 cup Jasmine Rice cooked
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup pine nuts, toasted
1 tblsp. fresh parsley, chopped
1/4 tsp. salt
1/2 tsp. black pepper
1 cup chicken broth
1 egg, beaten
Paprika
Combine rice, onion, celery, nuts, parsley, salt, pepper, broth, and egg in buttered 2 quart baking dish. Sprinkle top with paprika. Bake 350 degrees for 45 minutes.
PINENUT BASIL DRESSING:
1 cup pine nuts soaked overnight
1 cup filtered water
2 cups fresh basil
1 Tablespoons Nama Soy
Blend soaked pine nuts in a food processor with basil, water, and soy until creamy.
PINENUT DRESSING:
1/4 cup pine nuts
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup water
1 tablespoon sugar
2 teaspoons dry mustard
Grind pine nuts in a blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend well.
PINE NUT APHRODISIAC SOUP:
1/4 C pine nuts
Egg yolks
2 C chicken
bouillon
2 Cream
Cayenne pepper
Puree a mixture of the pine nuts and the egg yolks in the food processor until you have a fine, smooth paste. Put this in a saucepan and add one cup of chicken bouillon and one cup of cream. The chicken stock can be added already at the food processor stage if you have difficulties in obtaining a smooth paste. This far the dish can be prepared hours in advance. Heat over a gentle fire constant stirring until mixture thickens. It must not however, be brought to a boil!
PINE NUT BRITTLE:
Nonstick vegetable oil spray
1 cup sugar
1/4 cup water
2 tablespoons pine nuts
Spray heavy large baking sheet with vegetable oil spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 7 minutes. Immediately pour out mixture onto prepared baking sheet, sprinkle with pine nuts. Working quickly and carefully (mixture is very hot and hardens fast), press tip of knife into edges of caramel sheet and gently stretch in all directions until caramel becomes thin and transparent. Cool completely. Break brittle into irregular large pieces. (Brittle can be prepared 3 days ahead. Store in airtight container at room temperature.)
PINE NUT COOKIE CUPS:
Fill these with sorbet and/or sliced fresh fruit.
Nonstick vegetable oil spray
1/2 cup pine nuts, toasted
1/2 cup sugar
1/4 cup all purpose flour
5 tablespoons unsalted butter, melted
2 large egg whites, beaten to blend
1/2 teaspoon vanilla extract
1/3 cup pine nuts
Preheat oven to 350 Deg F. Spray large baking sheet with vegetable oil spray. Finely grind 1/2 cup toasted pine nuts with sugar and flour in processor. Transfer to bowl. Mix in butter, egg whites and vanilla. Form 3 cookies by spooning 1 tablespoonful batter for each onto prepared baking sheet, spacing 4 inches apart. Using knife, spread each to 4-inch round. Sprinkle each round with 1 teaspoon un-toasted pine nuts. Bake cookies until golden around edges, about 10 minutes. Working quickly, run thin metal spatula around edges of cookies to loosen. Drape each cookie over inverted 3/4-cup custard cup, molding and crimping sides of cookie to shape (cookie cups will be shallow). Transfer cookies to rack. Repeat with remaining batter and un-toasted nuts, spraying baking sheet with vegetable oil spray between batches.
Reference:
1.Pine Nuts or Pinus edulis,nutritional supplement source and good nut for Art of Love!
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