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Showing posts with label Walnut. Show all posts
Showing posts with label Walnut. Show all posts
Saturday, July 27, 2013
Saturday, June 29, 2013
Pancakes 3 Ways: Banana Walnut, Chocolate Chip, and Blueberry Ricotta
Want to wow friends and family with your breakfast skills? Surprise diners with a trio of pancakes served three ways. Start with a classic buttermilk pancake batter, then turn to our three different filling suggestions for a stack of flapjacks sure to suit any whimsy. Banana walnut re-creates the comfort of nostalgic baked goods; mini chocolate chip pancakes are a universal childhood favorite; blueberry ricotta offers a grown-up, gourmet twist on the standard. Watch the recipe to see how they're made.
Thursday, May 9, 2013
Better-Than-Basic (but Just as Easy) Walnut Pesto
Until my late teens, I incorrectly assumed that classic pesto got its backbone from walnuts. This notion came from years spent as a small child helping my step-grandmother, Grenelle, blitz up batch after batch. Every Summer she'd harvest her backyard basil crop, and we'd spend afternoons tucking away containers of walnut-studded pesto in her basement freezer to enjoy year-round. Most (if not all) was enjoyed simply - with a platter of saltine crackers, ham, and cheese - though throughout my youth, I shunned pesto for its pungent odor and suspect color.
Years later, after I realized the error of my ways, I dived into a passionate love affair with all things pesto. I called Grenelle for her recipe, remembering the pesto's legion of household fans. I scribbled down the recipe on scrap paper, where it lived for many years, splattered with olive oil. Then one day, while flipping through a tattered copy of the Silver Palate Cookbook, I learned her secret.
She may not have invented this recipe, but today I still consider it Grenelle's pesto. Though pine nuts star in the classic Genovese version, to this day I prefer pesto made with walnuts, as the delicate flavor of pine nuts can get lost amongst the assertiveness of parmesan and raw garlic. Chances are, this version will make you a walnut pesto convert.
Monday, March 11, 2013
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