ORANGE AND AVOCADO SALAD WITH PISTACHIOS

Posted in Salads, Vegetarian-friendly by sallybr

Inspiration for this salad came from Bon Appetit, back in 2018. I changed a few details, but two things make this preparation special: fresh tarragon leaves and orange flower water .

ORANGE AND AVOCADO SALAD WITH PISTACHIOS
(slightly modified from Bon Appetit)

2 Navel oranges
2 Blood oranges
2 tablespoons fresh lemon juice
1 teaspoons orange-flower water
Large pinch of kosher salt
2 avocados, cut into large pieces
3 tablespoons roasted pistachios
fresh tarragon leaves to taste
Extra-virgin olive oil (for drizzling)

Using a paring knife, remove peel and white pith from oranges. Slice into rounds, then cut into 1-inch pieces. Transfer to a medium bowl and add lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.

Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

ENJOY!

to print the recipe, click here

Comments: I advise you to exercise restraint with the orange-flower water, because you don’t want to go the perfume route… It will give it a background of flavor that is hard to define, until you ask your dining companion: “Do you taste the orange-flower water?” Once you know it is there, your tastebuds recognize it and it’s very special. I rarely use fresh tarragon, and was lucky to find some at our grocery store. It beautifully complements the salad. I confess to going back and picking some extra pieces of orange after dinner was over. Almost as if it was the dessert course. I doubt anyone would criticize me…

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16Aug2025

PISTACHIO SHORTBREAD COOKIES

Posted in Cookies by sallybr

Super easy. Food processor does most of the work. Then the dough rests in the fridge, you can too, although I advise you not to be inside the fridge for that. Slice and bake. Gilding the lily with some white chocolate is optional.

PISTACHIO SHORTBREAD COOKIES
(slightly modified from Leite’s Culinaria)

113 g butter, very cold, cut in pieces (1 stick)
1 cup flour (about 125g)
1/4 cup sugar (50g)
1/2 cup roasted, salted pistachios
1/2 tsp vanilla paste
white chocolate for decoration (optional)

Pulse the flour, granulated sugar, pistachios, and vanilla in the bowl of a food processor until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just start to come together.

Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for 2 hours or a few days.

Heat the oven to 325ºF. Line 2 rimmed baking sheets with parchment paper and set aside.

Cut the chilled cookie dough into 1/2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional step: drizzle tempered white chocolate or melted compound white chocolate over the cookie.

ENJOY!

to print the recipe, click here

Comments: I cut the dough in two pieces and made two individual small logs, each being enough for 10 cookies. The first one got dusted with demerara sugar, but it kind of disappeared during baking. I decided to decorate that batch with white chocolate to give it a little more pizzazz. The second batch I dusted with coarse sanding sugar, and left it alone after baking. The cookies are delicious, melt in the mouth, with perfect pistachio flavor.

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29Jan2025

SAUTEED BRUSSELS SPROUTS WITH DATES AND PISTACHIOS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Here I am to share a recipe that will definitely suffer severe beating in a Beauty Pageant Culinary Contest. But trust me, it tastes great and might even convert a few Brussels Sprouts haters out there. Maybe not all of them, but the more open-minded. It starts by slicing the sprouts very thinly, you can use a food processor with the slicing attachment, or a knife, a process that will be a bit slow but if you have the inclination, it will be worth it. I was in a bit of a hurry to make dinner and opted for the faster route.

….

SAUTEED BRUSSELS SPROUTS WITH PISTACHIOS AND DATES
(from The Bewitching Kitchen)

1 to 2 tablespoons grapeseed oil
4 cups Brussels sprouts, thinly sliced
8 Medjool dates, pitted
salt and pepper to taste
¼ cup shelled pistachios

for drizzling:
¼ cup olive oil
¼ cup balsamic vinegar
2 tsp Dijon mustard
salt to taste
zest of 1 lemon

In a small measuring cup, combine the oil, balsamic vinegar, Dijon mustard and salt. Whisk vigorously to combine. Reserve.

Heat the oil on a large sautee pan, when hot, add the sliced Brussels sprouts and cook in very high heat, seasoning with salt and pepper. Once it starts getting brown at the edges, add the dates and cook stirring for a couple of minutes. Add the pistachios, transfer to a serving bowl and drizzle the sauce all over. Serve, adjusting seasoning with salt and pepper if necessary.

ENJOY!

to print the recipe, click here

Comments: I used to shave Brussels sprouts and enjoy it as a light sautee dish very often many many years ago, in fact it was during my first marriage. Considering I’ve been married to Phil for ALMOST 25 years, you realize it’s been a while. If you can slice them by hand, the pieces will be very similar in size and texture. The food processor butchers them a bit, but it is so fast, so keep that in mind. Leftovers turn out a bit too soft but I still enjoy them two days later. You do need to be a lover of BS to enjoy it. See what I did here? I will see myself out.

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5Jan2023

INCREDIBLY SIMPLE APPLE CARPACCIO

Posted in Desserts, Desserts, Sweets, Incredibly simple by sallybr

I love to bake but we rarely have dessert at home. Only dinner parties will find us enjoying sweets after a meal. Still, when it is your perfect match’s Birthday, it is nice to close the meal with some sweetness. We wanted something light, no heavy laminated dough, no cake, no pie. I stumbled on this recipe by accident, simplified it quite a bit and we absolutely loved it! At the end of the post, I will give you a suggestion to turn it into a verrine, in case you do not want to go through the trouble of slicing the apples so thin.

APPLE CARPACCIO
(from the Bewitching Kitchen)

1 apple (I used honey crisp)
1/3 cup pistachios, toasted
1/2 cup full-fat yogurt
honey to taste
1/3 cup pomegranate seeds
lemon juice

Cut the pistachios in small pieces, mix half with the yogurt, add honey to taste. Reserve the remaining pistachios.

Quarter the apple, core it, but do not peel it. Slice it super thin, ideally using a mandolin. Spread the slices over a plate, squirt lemon juice all over.

Place a dollop of yogurt in the center of the slices, top with pomegranate seeds and reserved pistachios. Drizzle with a little bit of honey and serve.

ENJOY!

to print the recipe, click here

Comments: This was delicious, refreshing and light. I highly recommend it if you want to serve dessert but keep it on the light side. If you don’t own a mandolin and don’t want to go through the effort of cutting the apples by hand, dice the fruit and layer on a little glass. A layer of apple, some lemon juice, yogurt-pistachio layer, more apple, and top with the yogurt mix, finishing with pistachios, pomegranate seeds and a drizzle of honey. It will be a different serving style, but equally delicious.

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26May2021

PISTACHIO ROSE DONUTS

Posted in Desserts by sallybr

I am very fond of this combination of flavors, the aura of romance and elegance it conveys. These baked donuts have a nice texture, moist and delicate. And they are so easy to make, I hope you’ll give this recipe a try.

PISTACHIO & ROSE BAKED DONUTS
(adapted from The Baking Explorer)

for the donuts:
30 g pistachios, coarsely ground (use a small food processor or a nut grinder)
175 g sugar
30 ml vegetable oil
175 ml whole milk
2 large eggs
1 tsp Vanilla extract
1/2 tsp rose water
225 g all-purpose flour
2 tsp baking powder
zest of 1 lemon

for the glaze:
250 g powdered sugar
2 tbsp Water
1/2 tsp Rose water
3 tsp lemon juice

for decoration:
chopped pistachios optional
sprinkles

Heat the oven to 350F and grease donut pans with a very small amount of butter. Reserve. Sift the flour with baking powder in a bowl and reserve.

Mix together the sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk
Add the flour mixture and ground pistachios, and fold them in. Place the batter in a piping bag, cut the tip and pipe in 12 donut pans. Bake for 12 minutes or until cooked through and starting the get some golden color.

Remove the baked donuts and let them cool on a rack. Make the glaze, adjusting the consistency with water if needed. It needs to be thick enough to nicely coat the surface. Decorate with chopped pistachios and sprinkles.

ENJOY!

to print the recipe, click here

Comments: The addition of ground pistachios into the batter gives the donuts a speckled look and interesting texture. If you have pistachio flour, you can definitely use it, but I actually prefer to grind it, so that it’s not too fine. I realize some people are cheerleaders of the Team Fried Donuts. I’ve never made them because I have a deep dislike for dealing with a large volume of oil. At some point I need to face this little phobia of mine and give them a try. I still remember my first encounter with those donuts from a certain shop, all cute lined up in a conveyer’s belt, served straight from the fryer, with just a coating of powdered sugar. Definitely worth the extra calories!