Category: Pistachio

Pistachio Crusted Rack of Lamb

4/28/2020

This was everything it promised to be and my entire family was blown away. I stumbled across this recipe looking for pistachio-related things to make, and it turned out absolutely beautifully. The dijon mustard gave it a lovely tangy depth (and as an otherwise avowed mustard-hater, I would NOT leave this off or substitute it with anything else) and everything else crusted up just as promised.

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
2/3 cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tbsp dijon mustard

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

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Pistachio-Orange Ricotta Cake

4/13/2020

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This was a surprisingly extraordinary cake considering its borderline easy-peasy status! From the Better Baking book by Genevieve Ko, it was a surprise hit as I had only made it because I had leftover ricotta in the fridge. Wonderfully fragrant, with the pistachio's nutty undertones and a density and texture reminiscent of pound cake, the cherry on top was that you can throw all the ingredients into the food processor and be done with it.

8 tbsp (114 g) unsalted butter, softened (almost melting point)
1_1/4 cups (180 g) white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (64 g) shelled roasted salted pistachios
1 cup (110 g) sugar
1_1/2 cups (339 g) whole-milk ricotta cheese, drained
3 large eggs, room temperature
1 small orange
1 tsp vanilla extract

Position rack in center of oven and preheat to 350 F. Butter 2" deep 9" round cake pan, line bottom with parchment paper, and butter the parchment.
Whisk flour, baking powder, and salt in small bowl. Combine pistachios and sugar in food processor and process until mixture resembles coarse meal. Add butter and ricotta and pulse until smooth, scraping bowl occasionally. Add eggs and process until smooth, scraping bowl occasionally. Zest half the orange into mixture. Squeeze 2 tbsp juice from orange and add to processor, then add vanilla and process until liquids are incorporated.
You can add the flour mixture directly and process, or pour liquid mixture into another bowl and hand-mix flour mixture in until everything is incorporated evenly. Pour batter into prepared pan and smooth the top.
Bake until a toothpick inserted into the center of cake comes out clean, 50-55 mins.
Cool in the pan on wire rack for 10 mins, then run a thin-bladed knife between the edges of the cake and pan. Invert the cake onto the rack and discard parchment paper. Carefully flip cake again to cool completely on rack.

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Pistachio Crusted Rack of Lamb

Pistachio-Orange Ricotta Cake

Sweet Enough

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