Strawberry-Pistachio Rolls

I'll start by saying sorry for the pictures as they were taken with my iPhone. But, the exciting part of that is that I FINALLY HAVE AN iPHONE! Yayyy! I made these rolls in Florida where I didn't have my amazing photographer there to help me out.

I love experimenting with different sweet rolls (like these Meyer Lemon Sweet Rolls), so when I saw these on Kaitlin's blog, Whisk Kid, I knew I had to give them a try. If you're wondering, they are just as good as they look. The sweet strawberry and pistachio fillings play off each other, creating an amazing harmony of salty/sweet-fresh/rich flavors that make it quite easy to down an entire roll (which are about the size of your entire hand) all by yourself (not to mention the fact that the red and green look beautiful together).

While these are still amazing cooled, I find them to be at their peak enjoyment state when they are nice and warm out of the oven. I mean a) who doesn't love warm bread in any situation? and b) the fillings are all gooey and oozing about in the most delicious way.

I think it would be a wonderful idea to add a whole vanilla bean in there somewhere, perhaps in the strawberry filling, just to really put these babies over the top. Someone try it and report back?

pre-bake obviously:

Strawberry-Pistachio Rolls

recipe slightly adapted from here

Dough:

ingredients:

• 2 1/2 tsp active dry yeast
• 1/2 cup lukewarm water
• 66g (1/3 cup) granulated sugar
• 1/2 milk, warmed
• 78g (1/3 cup) butter, unsalted, melted and cooled to room temperature
• 1 large egg, at room temperature, beaten
• 1 tsp salt
• more or less 500g (4 cups) flour
• extra sugar for sprinkling

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, water, and sugar. Let sit for 5 to 10 minutes until the yeast is activated (the top should be foamy).
2. Add in the milk, butter, egg, and salt, and mix to combine. Add in the flour, 1/2 cup at a time, until the dough pulls away from the bowl. Switch to the bread hook attachment and mix, on high, for 15 minutes.
3. Dump the dough into a buttered bowl. Cover with plastic wrap and allow to rise in a warm area for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured surface and roll into a 10 x 24 inch rectangle. Spread with the two fillings (recipes below), leaving a 1 inch border on each side. Tightly roll the rectangle up, and slice into 10+ rolls.
5. Preheat oven to 350 degrees. Butter a pie dish (or individual ramekins, etc.) and place the rolls in, leaving a bit of space between each (DO NOT stuff your pan as the rolls will rise again and overflow the pan.... I'm speaking from experience here people).
6. Allow to rise again for about an hour. Sprinkle the tops with sugar and bake in the oven for 25-30 minutes until golden-brown and baked through. (You can drizzle the tops with a simple glaze made from confectioners' sugar and milk if you desire, which you should, because it looks nice :).)

Strawberry Filling:

ingredients:

• 1 pint strawberries, hulled and quartered
• 50g (1/4 cup) granulated sugar
• 1/2 tsp salt
• 1-2 tbsp fresh lemon juice
• 1 tbsp cornstarch

1. Combine all ingredients in a small saucepan and cook on medium heat for about 15 minutes, stirring frequently, until the berries have slightly broken down and the mixture is thickened.
2. Cool and set aside.

Pistachio Filling:

ingredients:

• 128g (1 cup) pistachios, roasted and salted
• 50g (1/4 cup) granulated sugar
• 1/2-1 tsp pure vanilla extract
• 28g (2 tbsp) butter, unsalted, at room temperature
• 1 large egg, at room temperature

1. Place all ingredients into the bowl of a food processor and process until the mixture is a thick paste.
2. Set aside.

Fennel Slaw with Pistachio-Parsley-Thyme Pesto, Prosciutto di Parama, and Parmigiana Reggiano

This recipe comes from Giada de Laurentiis, who happens to be one of only about three Food Network chefs that I trust anymore. I mean really, the channel seems to be less and less about good food, and more and more about over-the-top personalities (I'm looking at you Guy Fieri). 

This slaw/salad is the perfect addition to any summer cook-out or picnic. It couldn't be easier to make, and yet, it tastes seriously incredible! Also, it's really pretty to look at :)

The pesto brings a very bold flavor to the table that it balanced by the buttery prosciutto and sharp parmigiana reggiano. The crunchy, anise-flavored fennel makes the entire salad refreshing and light and will have you going back for thirds!

Fennel Slaw

recipe slightly adapted from here

ingredients:

• 4-5 fennel bulbs (about 3 1/2 lbs), thinly sliced
• Pistachio-Parsley-Thyme Pesto (recipe below)
• 4 ounces prosciutto di parma
• 2 ounces (or to taste) shaved parmigiana reggiano

1. Toss the fennel with the pesto and transfer to a serving platter.
2. Slice the prosciutto into 1/2 inch strips.
3. Top the fennel with the shaved cheese and prosciutto.

Pistachio-Parsley-Thyme Pesto

ingredients:

• 2 cups lightly packed fresh flat-leaf parsley
• 1 tbsp fresh thyme leaves
• 3/4 cup shelled pistachios, toasted
• 3 garlic cloves
• 3/4 cup extra virgin olive oil
• salt and freshly ground pepper, to taste

1. In a food processor, combine the parsley, thyme, pistachios, and garlic. Process until very finely chopped.
2. With the motor running, slowly drizzle in the olive oil and process until well blended.
3. Season the pesto with salt and pepper, to taste.

Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and Pistachios

A few days ago I entered an Iron Chef-style contest on an internet forum. The theme was "breakfast," and considering that is incredibly broad, I initially had absolutely no idea what I would choose to make. I thought about roasted asparagus with a poached egg and truffled breadcrumbs; I considered bacon pancakes or a breakfast pizza, but then I recalled the gorgeous fresh red and white currants that were sitting on my fridge and I knew exactly what I would make.


The cornmeal in these waffles gives them a really nice bite, and the fresh currant syrup is both refreshingly tart and sweet. The creamy honeyed mascarpone is a delicious alternative to whipped cream, and the pistachios add a satisfying crunch and saltiness that pairs with the currants remarkably well.


I have no idea if I placed (I think I'll know in a few days), but I'm proud of my entry, and I think it was pretty creative!


This post definitely has more pictures that my others simply because for the contest I had to take pictures of the process.

Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and Pistachios

recipe adapted from here

ingredients:

• 1 cup white whole wheat flour
• 3/4 cup coarse-grind cornmeal
• 1/4 cup wheat germ
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 2 cups buttermilk, well-shaken
• 6 tbsp unsalted butter, melted and cooled
• Fresh Currant Syrup (recipe below)
• mascarpone
• honey
• pistachios, toasted and chopped

1. Preheat your waffle iron, and also preheat your oven to 200 degrees.
2. In a medium bowl, combine the flour, cornmeal, wheat germ, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the melted butter, buttermilk, and eggs. Add in the flour mixture all at once and whisk to combine.
4. Spray your waffle iron with nonstick spray and ladle the batter in. Cook according to your manufacturer's instructions. 
5. Remove the cooked waffles and place on a baking sheet in the oven to keep warm until you're ready to serve.
6. In a small bowl, combine a dollop of mascarpone with some honey and whip together with a spoon.
7. Serve your waffles drizzled in the currant syrup with a dollop of the honeyed mascarpone and a sprinkled of pistachios.

Fresh Currant Syrup

recipe adapted from here

ingredients:

• 1 cup fresh currants (I used a mixture of red and white)
• 1/4 cup honey
• 1/4 cup water
• 2 tbsp red wine (I used a Merlot)
• 1 whole star anise

1. Combine all of the ingredients in a saucepan and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, stirring fairly regularly, until the mixture has reduced by about half.
2. Remove from heat and strain through a fine sieve, being sure to press all of the liquid out of the solids. Serve with Cornmeal Waffles!

P.s.- This is the new GORGEOUS Shun knife that my wonderful boyfriend surprised me with for no reason at all that I use at any moment I possibly can because I still can't believe how awesome it is:

White Chocolate Mascarpone Pistachio Brownies with Cardamom-White Chocolate Sauce

Okay, I am clearly having a brownie thing lately. It happens, you know? Anyways, I got the idea in my head a few days ago for a white chocolate brownie, and since then, I could not stop thinking about it! The thought intrigued me; I've never had, let alone seen a white chocolate brownie before, but I imagined that they would be elegant and unique.

I remembered how gorgeous my Mascarpone Brownies with a Honey-Chocolate Sauce turned out and I thought it would be interesting to adapt the recipe for a white chocolate brownie. Naturally, I had to change up the flavor profile, so I added in some pistachios. I also replaced honey in the sauce with cardamom which pairs magically with the pistachios. 

These white chocolate wonders turned out far better than I could have hoped for. Though, I'm not sure if I'm comfortable calling them brownies. They seem to be in a category all their own. They are soft, yet fudgy, and so unusual that they are sure to wow your friends and family. Plus, they are far easier to make then they appear (and sound, boy is that title a mouthful)!

White Chocolate Mascarpone Pistachio Brownies

recipe generously adapted from here

ingredients:

• 3/4 cup all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup + 6 tbsp unsalted butter
• 6 ounces white chocolate, chopped (or you can use chips; I used disks from Whole Foods)
• 8 ounces mascarpone (my container had actually 8.8 ounces so I just threw it all in)
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3/4 cup chopped, roasted pistachios (plus more for garnish)

1. Preheat the oven to 350 degrees. Grease an 8x8-inch baking dish and set aside.
2. Combine the flour, baking powder, and salt in a small bowl and set aside.
3. Melt the white chocolate and 1/2 cup of butter together in microwave, checking and stirring every 30 seconds.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, 6 tbsp butter, and sugar until combined. Add in the eggs one at a time, mixing thoroughly after each addition. Add in the vanilla and mix to combine. Pour in the melted chocolate mixture and beat until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined.
6. Stir in the pistachios by hand.
7. Pour the batter into the prepared baking dish. Bake for about 45 minutes or until the brownies are set and top is golden-brown.
8. Remove from oven and allow them to cool to room temperature. Then, pop them in the fridge so they get nice and chilled. Trust me, they are FAR better cold and much easier to cut. Serve with warm Cardamom-White Chocolate Sauce and a garnish of chopped pistachios (the cold brownies with the warm sauce is totally where it's at.)

Cardamom-White Chocolate Sauce

• 1/2 cup heavy cream
• 8 cardamom pods, crushed
• 5 ounces white chocolate

1. Place the cardamom pods with seeds in a small sauce pan over medium-high heat. Stir until pods brown, about 5 minutes. Add the cream and bring the mixture to a light boil, then reduce heat to low and simmer for about 10 minutes.
2. Turn the heat off and cover. Let steep at room temperature for about 30 minutes and then strain out the cardamom pods and seeds.
3. Return the now cardamom infused cream to the stove and bring to a light boil. Turn off the heat and stir in the chocolate until fully melted and combined.
4. Server warm over the brownies!

Whole Grain Linguine with Kale, Dried Cranberries, and Pistachio Sauce

This is another recipe that I have had on the back-burner for quite a while, and finally just got around to it. Unfortunately, the original recipe called for pomegranate arils which are now out of season, so I decided to make some alterations! I substituted dried cranberries for the pomegranate; they worked beautifully!

The dish turned out phenomenal! Pistachios are one of my favorite nuts, and I think they really shine in this pasta. The cranberries impart just enough sweetness to counteract the hearty kale.

Try this pasta. Not only is it super easy, but the flavors and textures mingle in your mouth in a glorious fusion of sweet, hearty, salty, and  crunchy (plus it's pretty darn healthy). I don't think you'll be disappointed :).

Whole Grain Linguine with Kale, Dried Cranberries, and Pistachio Sauce

recipe adapted from 101 Cookbooks

serves 4

ingredients:

• 8 ounces whole grain linguine
• 2/3 cup pistachios, toasted
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 1/4 cup extra virgin olive oil
• 1 bunch of lacinato kale, washed, de-stemmed, and chopped
• 1/4 cup dried cranberries

1. Bring a large pot of salted water to a boil.
2. While the water is heating, make the pistachio sauce by pureeing half of the pistachios, garlic, salt, and olive oil in the bowl of a food processor. Set aside.
3. When the water is boiling, cook the pasta per the package instructions. At the last second, add in the kale and then drain right away and rinse under cold water. Spin in a salad spinner to fully dry the pasta/kale.
4. Toss the pasta and kale with the pistachio sauce and 1/2 of the dried cranberries. Season with salt and pepper if necessary. Top with the remaining dried cranberries and pistachios and serve!

4 servings at about 495 calories each