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Cooking with Pinon nuts
Deserts first - then everything from salads, pesto, salsa, breads, even recipes for stuffed clams.
Try the thanksgiving turkey!!!

You can substitute store bought pine nuts for these!

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Deserts first! -

Pinon Salsa 3/4 c roasted Pine nuts - 3 Hard-boiled egg yolks - 2 tablespoons Caper juice - 2 tablespoons Capers - 1 cup Half-and-half - salt & pepper to taste. In a blender, combine the pine nuts, egg yolks, caper juice and capers. Lemon Pinon Rice (makes 6 servings) 1 stick butter - 1/2 cup pinon nuts (pine nuts) - 1/2 cup chopped red bell peppers- 1/4 cup chopped green bell peppers, 1/4 cup chopped yellow bell peppers, (all seeded).1 Tablespoon fresh garlic, 4 minced scallions, 1-1/2 cups cooked white rice, 1/2 cup fresh lemon juice, 1/2 cup fresh minced parsley, 1 lemon, cut into 6 wedges, 6 fresh parley sprigs In a large skillet, place the butter and heat it on medium until it is melted and hot. Add the pinon nuts and saute them for 3 minutes or until they are lightly browned. Add the bell peppers, garlic, and scallions. Saute the ingredients for 5 minutes or until the vegetables are crisp and tender. Add the cooked rice and mix it in well. Add the lemon juice and minced parsley and mix them in. Garnish each serving of rice with a lemon wedge and parsley sprig.

Piñon Chips 1 1/2 C flour - 3/4 t salt - 3/4 C shortening - 1/4 C water (approx) - 1/4 C butter or margarine - 1/3 C pinon nuts (chopped) - 1/2 t milk Cut shortening into flour and salt. Add just enough water to hold dough together. Roll out into 1/4 inch thick rectangle. Spread with softened butter. Fold dough 3 times 1 way, then turn and fold 3 times again. Cut in two. Refrigerate until firm. Roll out each piece to 1/8 inch thick. Cut into 1 inch squares and brush with milk and sprinkle with nuts. Bake for 10 minutes in 450 oven or until lightly browned.

Pinon-Chocolate Fudge 1 (7 ounce) jar Marshmallow Creme,1 1/2 cups granulated sugar, 2/3 cup evaporated milk, 1/4 cup butter, 1/4 teaspoon salt, 12 ounces semisweet chocolate chips, 1 cup piñon nuts, 1 teaspoon vanilla extract In a heavy saucepan, combine Marshmallow Creme, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add chocolate chips and stir until melted and smooth. Stir in piñon nuts and vanilla extract. Pour into a foil-lined 8-inch square pan. Chill until firm. Makes about 2 pounds Toasted

Pinon (Pine Nut) Cookies 2 eggs - 2/3 cup sugar - 1 cup all purpose flour - 1/4 cup roasted pinon nuts Combine the eggs and sugar in a heavy saucepan and whisk constantly over low heat until the mixture is lukewarm and light in texture, about 3-5 minutes. Remove from heat and whisk until cool; gradually stir in the flour until the batter is smooth. Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5 minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove from the baking sheets while still warm and let cool on racks. [Makes about 36 cookies. 35 cals, 0.7g fat]

Chocolate Pinon Cookies. (30 cookies) 1 cup (2 sticks) butter, 1/4 cup sugar, 1 teaspoon vanilla, 2/3 cup grated semisweet chocolate, 1 cup pine nuts, roasted and lightly chopped, 2 1/4 cup cake flour, 1/2 teaspoon salt, 2 tbs powered sugar . Preheat the oven to 350 degrees. With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough. When ready to bake, roll out the dough, on a floured surface, to a 1/4inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and re-roll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet. Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar. New Mexican apple pie: Pie Town NM - Daily Pie Cafe. New Mexican apple pie infuses small amounts of Pinon nuts and green chile inside the filling (green Chile optional in my opinion)

Pinon Ice Cream - Adapted from Cafe Pasqual's Cookbook by Katharine Kagel. 1/2 cup pinon nuts or pine nuts, 3 cups heavy cream, 12 egg yolks, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, 1 cup sugar, 1 1/4 cups PLUS 2 tablespoons water, Ice cream topping of your choice -- hot fudge, caramel or butterscotch, optional. Preheat oven to 250 degrees. Spread the nuts on a baking sheet. Toast in oven, stirring frequently, until pale brown, 8 to 10 minutes. Watch to see that they do not burn. Remove from oven when nuts are toasted, but not too dark, as they will continue to cook as they cool. Set aside. Put the cream in a large bowl and whip until stiff. Cover and refrigerate. Put egg yolks, cinnamon and vanilla extract in a bowl. Using an electric mixer fitted with the whip attachment, whip on medium speed until light yellow and thickened, about 5 minutes. Set aside. In a small, heavy-bottomed saucepan, combine sugar and 11/4 cups water. Bring to a boil over high heat, stirring constantly; when mixture boils, stop stirring so the sugar doesn't crystallize. Let syrup continue to cook over high heat, without stirring, until it caramelizes and become a deep amber. This may take as long as 20 to 25 minutes. Remove from heat and gradually add the remaining 2 tablespoons water, stirring constantly with a whisk until smooth. The syrup may splatter when the water is added, so be sure to protect your hands and arms. With the mixer set on high speed, slowly drizzle the hot syrup into the yolk mixture. Using an instant-read thermometer, make sure the mixture reaches at least 160 degrees. Continue to beat until the mixture cools to room temperature and is as thick as the whipped cream. Gently fold the syrup/yolk mixture into the whipped cream. Stir in the nuts. Place in a freezer container, cover tightly and put into the freezer. Allow to freeze hard before serving, about 6 to 8 hours. Serve the ice cream with a topping of your choice. Makes 6 to 8 servings .

Empanadas De Fruta. (8 servings) DOUGH 6 cups Flour, 1 tb Sugar, 1 egg, 1/2 cups Water FRUITFILLING 20 oz Mixed dried fruit 3/4 cups Sugar 1 tsp, Cinnamon 1 cup Pinon nuts (other nuts okay) Instructions: Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.) . Piñon Pie 1 8-inch baked pie shell - 1/4 cup real butter - 3/4 cup brown sugar, firmly packed - 4 eggs - 1 cup light corn syrup - 1 cup pinon nuts - 1/4 teaspoon salt - 1 teaspoon lemon juice - Cream butter and brown sugar. Beat in eggs one at a time until mixture is light and fluffy. Beat in the corn syrup. Stir in nuts, salt and lemon juice. Pour into baked pie shell and bake at 375 degrees for 30 to 40 minutes. Serve plain or with whipped cream or ice cream.

Pinon Brittle 1 cup pinon - 1/2 teaspoon salt - 2 cups granulated sugar Melt sugar over low heat stirring constantly until it becomes thin syrup. Mix in shelled nuts and pour a thin sheet into a large buttered cookie sheet. When candy is cold and hard, break into pieces.Melt sugar over low heat stirring constantly until it becomes thin syrup. Mix in shelled nuts and pour a thin sheet into a large buttered cookie sheet. When candy is cold and hard, break into pieces. Pinon Caramel Sauce 3/4 cup packed brown sugar - 1/3 cup light corn syrup - 2 tablespoons butter - 1/2 teaspoon vanilla extract - 3 tablespoons pine nuts - 1/3 cup cream. Place the brown sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil and cook until the consistency of thick syrup, about 3 or 4 minutes. Stir in the vanilla extract and the pine nuts. Remove from the heat to cool. When the sauce has cooled, stir in the cream until well mixed. Serve it hot by reheating in a double boiler or microwave, or serve it cold. Store in the refrigerator. Serving Suggestion: Spoon this sauce over vanilla-bean ice cream and you have a classic dessert. Or, drizzle it over poached pears or baked apples. Keep it around for unexpected guests for just for a quiet Saturday night at home.

Pinon Bread Ingredients 1 cup pine nuts 1 (1/4 ounce) package active dry yeast 1/2 tsp sugar 1 cup warm water 1 tsp salt 1 cup whole wheat flour 2 or more cups unbleached white flour Cornmeal for the peel 1 tsp ground red chili powder, preferably New Mexican Instructions Toast the pine nuts in a dry skillet until they begin to color, shaking the pan occasionally so that they don't burn. Remove them from the heat and set aside to cool; then chop them finely by hand or in a food processor to make a fine meal. (Be careful not to overwork them, or the pine nuts will form a nut butter.) Stir the yeast and sugar into the warm water and set the mixture aside for 10 minutes or until the surface is covered with bubbles. Stir in the salt, ground nuts, whole wheat flour, and as much white flour as you can, using a spoon. Turn the dough out onto the counter and knead it until it's smooth and silky, about 8 minutes, incorporating extra flour as needed. Brush a film of oil in a bowl and set the dough in to rise for approximately 45 minutes, covered with a damp towel or a piece of plastic wrap. Let it double in bulk, then turn it out on counter and knead it briefly. Shape the dough into a round ball and set it aside to rise again on a peel or counter dusted with cornmeal or flour. While it is rising, preheat the oven to 375 degrees F. If you're using a baking stone, heat it at the same time. When the bread has risen again, after 30 minutes or so, cut 4 or 5 deep slashes across the top. Mix the ground chili with a few spoonfuls of water and paint it over the surface of the bread. Slide the risen bread onto the baking stone and bake it until it's firm on top and lightly browned on the unglazed parts, about 40 minutes. Set the bread on a rack to cool. Yield: 1 large loaf

Variation: Pinon Rolls After the dough has risen the first time, knead it briefly and then cut it into 12 2-ounce pieces. Form each piece into a ball and set them aside to rise on a peel or baking pan dusted with flour or cornmeal. Cut several vent lines into each roll and brush the rolls with chili water as above. When risen, bake the rolls until lightly browned and firm to the touch, about 25 minutes.

Pinon Pumpkin Bread. (Makes: 2 Loaves) 1 3/4 cups cooked pumpkin, 2 teaspoons Baking powder, 1 1/2 cups Light brown sugar, packed, 1 teaspoon Cinnamon, 1/2 cup Butter, melted, 1/2 teaspoon Nutmeg, 3 Eggs - lightly beaten, 1/2 teaspoon Salt, 3 cups Flour, 1 cup Roasted, shelled pinon nuts. Sift flour, baking powder and spices. Stir in nuts. Mix together other ingredients and add to flour mixture, blending thoroughly. Pour batter into two greased loaf pans and bake at 350 degrees for about 1 hour or until it tests done. Cool on rack. Pine nuts (pinons) generally taste better if, before they're added to the mix, you put them on an ungreased cookie sheet in the oven for about 10 minutes at 350-400 degrees. It roasts them a little.

Pinon Candy 2 cones piloncillo, shredded or dark brown, 1 cup water, 2 tablespoons real butter, 1 1/2 cup roasted pine nuts or pecan halves, 1 teaspoon vanilla Note: Piloncillo is unrefined sugar that is purchased in hard cones. It comes in colors from beige to brown. Heat piloncillo and water to boiling in 2-quart saucepan, stirring constantly. Reduce heat slightly. Cook, without stirring, to 236F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Remove from heat. Immediately remove thermometer. Stir in butter. Cool 8 minutes without stirring. Stir in pine nuts and vanilla. Beat with spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute. Drop by rounded teaspoonfuls onto waxed paper. Let stand until candies are firm. Store tightly covered at room temperature. Skillet Pinon Corn Bread. (Makes: 12 to 14 servings) Ingredients 1/4 cup melted butter, 2 tablespoons canola oil or vegetable oil, 1/4 cup warm water, 1/2 cup buttermilk, 2eggs . Dry Ingredients 1-1/4 cups cornmeal 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup pinon nuts, toasted 1/2 cup fresh corn kernels, roasted 15 fresh sage leaves, chopped 1 small onion, diced. Directions: Preheat the oven to 400 degrees. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl and set aside. Then combine the dry ingredients and sift into a separate mixing bowl. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Stir in the pine nuts, corn kernels, sage, and onion until incorporated. Coat a 10-inch cast iron skillet (or oven safe equivelent with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes. Remove the hot skillet and pour the batter into it. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center. Remove the skillet from the oven and let cool slightly. Serve out of the skillet.

Ancho-Pine Nut Brownies - Source: Nuevo Tex-Mex by David Garrido and Robb Walsh (Chronicle Books) 1 pound semisweet chocolate, coarsely chopped 1 pound unsalted butter, cut into small pieces 8 eggs 3 cups granulated sugar 2 cups all-purpose flour 1 1/2 tablespoons ancho chile powder (see note) 1 cup semisweet chocolate morsels 1 cup toasted pine nuts or Pinon nuts. Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking pan. In the top pan of a double boiler, combine the chocolate and butter. Place over barely simmering water in the bottom pan and heat, stirring occasionally, until the chocolate and butter have melted and are combined. Remove from heat. In a bowl, whisk together the eggs and sugar until thick and smooth. Slowly pour into the chocolate mixture, stirring constantly. Stir in the flour, ancho chile powder, chocolate morsels and pine nuts. Pour evenly into the prepared baking pan. Place in the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let cool completely. Cut into squares to serve. NOTE: Many commercially prepared chile powders contain other spices that can affect the flavor. To make your own chile powder, put a dried chile in a 350 degrees F oven for 10 minutes to dry it out. Grind the pepper in a food processor or coffee grinder for a minute or so until it yields a fine powder.

Pinon Chicken (aka Chicken Piñon) 4 chicken breasts, boned and skinned 4 tablespoons extra virgin olive oil 1 sprig each resemary & thyme 1 lime, juice & grated peel 3 ounces pine nuts, lightly toasted* 1 tablespoon capers 2 cloves garlic, finely chopped 4 ounces white wine Cut each chicken breast into thick strips. Heat the olive oil in a seasoned pan. Fry the chicken pieces with the rosemary and thyme until the chicken is golden. Add the remaining ingredients and bring to a boil. Reduce the heat to medium and let the sauce thicken while the chicken continues to cook (about 5 minutes). Discard the herbs. Serve the chicken on warmed plates and moisten with sauce. * To toast pine nuts, preheat the oven to 400°. Place the nuts in a shallow tin and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily. Baked Danish Brie with Pinon nuts- Danish cheese baked in a golden crust. Served with green apples, honey and Pinon nuts .

Grilled Chicken Pinon Salad. ~ Just mix and munch ~ Fresh Spring Mix pre mix salad, 6 oz Breast of Chicken, Toasted Pinon nuts, Shredded Colby-Jack Cheese, Diced bell peppers, Sliced black olives, Cucumber slices, Tomato Wedges, Green Chile Ranch Dressing . Fancy Southwestern Chicken salad sandwich filler! Diced chicken breast, topped with roasted pinon nuts, crumbled bacon, grilled corn, celery, and onions, tossed with a zesty cilantro mayonnaise. .... Now pick your bread!

Southwestern Roasted Turkey with Green Chile Pinon Dressing. This dressing is best when baked in the turkey. For safety sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin.. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy. 1/4 cup butter 1 large onion, chopped 1 cup chopped celery 1 cup chopped green New Mexico chile, which has been roasted and peeled 6 cups coarsely crumbled cornbread 1 cup whole pinon nuts, or substitute chopped walnuts 2 teaspoons dried thyme 1 1/2 cups chicken broth 2 tablespoons ground red New Mexican chile 1 10 to 12- pound turkey Preheat the oven to 350 degrees. In a saucepan over medium high heat, melt the butter and saute the onion and celery until soft. Combine the chile, onion mixture, cornbread, nuts and thyme in a large bowl and mix thoroughly. Add enough of the broth to thoroughly moisten, but not saturate, the mixture. Stuff the turkey cavity and sew it shut. Place any remaining dressing in a pan, and cook in the oven along with the turkey. Rub the chile powder over the outside of the bird. Roast the turkey for 20 minutes per pound, basting frequently with the pan juices, until done. Yield: 6 to 8 servings Heat Scale: Medium . -- Fresh Spring Mix 6 oz Breast of Chicken Toasted Pinon nuts Shredded Colby-Jack Cheese Diced bell peppers Sliced black olives Cucumber slices Tomato Wedges Green Chile Ranch Dressing (gourmet section) Acorn Pinon Soup with Wild Flowers. 1 tablespoon unsalted butter, 1 cup pinons, 4 tablespoon shelled acorns or unsalted pistachio nuts, 6 tablespoon chopped wild onions or leeks, 9 cups chicken stock or rabbit stock, 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 qts half and half. (Snipped wild onions, mint sprigs and wild edible flowers for garnish) Melt the butter in a large saucepan over medium heat and saute the pinons, acorns and onions 4 minutes until the onions are translucent and the nuts golden brown. Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the half and half and reduce the mixture again by half to 6 cups. Remove from the heat and blend in a blender or food processor until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish with the mint, wild onions, and edible flowers and serve. Santa Fe Gourmet Granola Ingredients: 4 cups oats, Almonds, Pecans, Walnuts, Pinon nuts, 1/2 cup maple syrup, 1/2 cup almond oil. Using all organically grown ingredients mix together 4 cups oats with nuts-almonds, pecans, walnuts and pinon nuts. Heat 1/2 cup maple syrup with 1/2 cup almond oil. Mix the dry ingredients with the wet ingredients and bake at 300 degrees on a sheet pan for about 30 minutes turning the granola a few times to evenly cook the oats. Instructions: Using all organically grown ingredients mix together 4 cups oats with nuts-almonds, pecans, walnuts and pinon nuts. Heat 1/2 cup maple syrup with 1/2 cup almond oil. Mix the dry ingredients with the wet ingredients and bake at 300 degrees on a sheet pan for about 30 minutes turning the granola a few times to evenly cook the oats.

Chicken Breast Piquanté. INGREDIENTS 6 (6-ounce) boned chicken breasts 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup flour 2 tablespoons butter 1 tablespoon shelled pinon nuts (pine nuts acceptable) 1-1/2 cups white wine 1 teaspoon chopped fresh parsley Wash chicken breasts; remove skins and excess fat. Add salt and pepper to flour and mix well. Dust each breast individually with flour. Melt butter in skillet over medium heat. Add chicken and brown lightly on each side, about 4 to 6 minutes per side. Add pinon nuts to skillet. Do not let pinons or chicken stick to skillet. Lower heat and add wine. Simmer lightly for 10 minutes. Add parsley. Remove from heat. Place the chicken on a platter. Pour wine sauce and pinon nuts over the chicken.

Crema de Pino o Nuez Encarcelada (Pine Nut or Pecan Cream) From Diana Kennedy, Recipes from The Regional Cooks of Mexico. A dessert of Spanish origin traditionally uses pine nuts but pecans can be substituted as well. Ms. Kennedy's version is a bit less sweet and uses some egg yolks to help thicken the mixture. For best flavor the dessert should be served at room temperature. Any leftovers should be refrigerated. 3 cups whole milk 4" piece canela (cinnamon) roughly broken up 3/4 cup granulated sugar 2 tablespoons cornstarch 1/2 pound pine nuts or pecans (2 1/4 cups, approximately, roughly chopped, plus a few whole nuts for garnish) 2 egg yolks, well beaten 1/3 cup brandy or rum or 2/3 cup white wine or to taste 10 ladyfingers, roughly broken up I N S T R U C T I O N S Well butter a shallow dish, ideally about 9 inches in diameter and 1 1/2 inches deep. Bring milk to a boil, then add the canela, and stir in most of the sugar, reserving a little to grind with the nuts. Lower the flame and stir until the sugar is melted. Stir 1/4 cup of the warmed milk into the cornstarch and work to a smooth paste. Stir this into the sugar mixture and continue cooking, stirring all the time, until it thickens slightly. Grind the nuts with the reserved sugar in a food processor until very fine and stir into the boiling milk mixture. Cook until the mixture has reduced and thickened--about 20 to 30 minutes. Add about 1 cup of the hot mixture to the egg yolks and beat together well. Return to the pan and continue to cook, stirring and scraping the bottom of the pan constantly, until the mixture thickens to the extent that you can see the bottom of the pan as you stir. (It should coat the back of a wooden spoon thickly). Stir in about two-thirds of the brand or wine. Pour half of the mixture into the prepared dish. Cover with the lady fingers, sprinkle with the rest of the brandy or wine and cover with the remaining cream.. Decorate the top with the whole nuts and set aside to cool off to room temperature--do not refrigerate--before serving. .

Duck with Pinon Dust and Corn Pudding
36 ounces canola oil (or any oil with a high smoke-point) 2 (4-ounce) duck breasts 8 ounces Corn Pudding, recipe follows 2 tablespoons toasted crushed pinon (pine) nuts, plus 2 tablespoons 2 tablespoons dried cherry chutney 1/2 teaspoon chopped chives In a large wok, heat the canola oil to 350 degrees F. Heat a 12-inch saute pan over high heat until there is a translucent smoke. Add the duck breasts (no oil) skin-side down and cook for 3 minutes, until the skin is crisp (this will start to render the fat golden). Flip over and cook on meat side for 2 minutes. Preheat the broiler. Then, place the duck in the preheated canola oil for 1 minute. Turn the heat off and let the duck keep cooking for 1 1/2 minutes. The duck needs to be as crispy as possible. Remove from hot oil and let rest on a cutting board for a few minutes, skin-side down. Cut the breasts on the diagonal, across and down, to make long pieces. On an oven proof plate or baking dish, put 2 (4-ounce) portions of corn pudding, topped with 1 tablespoon each of pinon nut dust and a dollop of chutney. Brown the corn pudding under a preheated broiler for 4 minutes. Remove from broiler. For each serving, place 1 portion of broiled corn pudding on each plate, place the sliced duck breast on top of the pudding and chutney, and sprinkle each with 1 more tablespoon pinon dust and 1/4 teaspoon of chopped chives. Corn Pudding: 1 tablespoon olive oil 2 cups finely diced onions 1 tablespoons peeled and finely chopped ginger 1 large shallot, diced 1 tablespoon thinly sliced garlic 8 cups whole kernel corn 1/4 teaspoon grated fresh nutmeg 1 teaspoon salt 1 cup white wine 2 cups milk 1 1/2 cups heavy cream 1/2 teaspoon cracked black pepper In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway. Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season, if necessary. Yield: 11 (4-ounce) servings.

Chile relleno de picadillo with Pinones
- from Rancho de Tia Rosas recipe found at the inn's website HERE Photo's look YUMMY! http://www.tiarosa.net/chile_relleno_de_picadillo.asp Toasted Piñon-Coriander Crusted Goat Cheese. - from Globalgourmet's website directly HERE Photo looks Great! http://www.globalgourmet.com/food/special/1999/fearlessly/cheese.html

Braciole This popular dish (pronounced “brahz-jol”) In Italian, braciole means stuffed meat rolls. 2 pounds choice flank steak, trimmed of all fat and silver skin Salt and pepper to taste Olive oil Parmesan cheese, grated Minced garlic Chopped parsley Raw, shelled piñon nuts, or pignoli (“peen-yo-lee”) in Italian Drizzle olive oil on each piece of steak. Slice lengthwise as thin as possible. (Try and find a butcher to do this for you.) Pound with a tenderizer until the slices are approximately 1/8 of an inch thick. Lay them out on a counter and add salt and pepper to taste. Drizzle oil on each piece and rub in minced garlic into the meat to taste. Sprinkle with the cheese, parsley and pignoli. Roll slices, tucking in the ends, and secure with toothpicks. Sear the rolls in hot oil in a sauté pan, turning once. Place seared meat in a baking dish and cover with your favorite marinara sauce. Add a little red wine for flavor and to thin out the sauce. Cover the dish tightly with foil. Bake in 375 F oven for 2½ hours or until the rolls are tender enough to cut with a fork. Serve with pasta marinara.Yield: 6servings Mangia! mangia!

Cassata With Fresh Strawberry Puree Ingredients Strawberry Puree 2 pints fresh strawberries 2 tablespoons light corn syrup Juice of 1/2 lemon Sugar to taste 1-2 drops red food coloring Instructions Hull strawberries and wash well. Puree berries in a food processor or blender along with corn syrup and lemon juice. Taste the puree; depending on the sweetness of the fruit, add sugar to taste. Stir in food coloring if desired. Store in refrigerator or freeze for future use. Yield: about 2 cups. Ingredients Cassata 1 pound sugar (2 cups) 1 tablespoon water 1/2 pound (1 cup) pine nuts 1/4 pound (1/2 cup) shelled pistachios 1/4 pound raisins 1/2 cup light rum 9 ounces (1 cup) candied fruit (not citron) 5 ounces (1-1/4 cups) shelled hazelnuts, lightly toasted 1 quart whipping cream 1 cup egg whites (about 8-10 eggs) Strawberry Puree (recipe above) Instructions Combine 1/4 cup of the sugar and the water in a small saucepan. Bring to a boil and add pine nuts. Stir constantly with a wooden spoon over medium-high heat until water evaporates and sugar becomes granular. Continue to stir until nuts begin to turn light golden. Do not allow sugar to caramelize. Immediately dump onto a metal baking sheet; break candied nuts apart as they cool. Blanch pistachio nuts in boiling water for 1 minute. Drain and peel off skins. Plump raisins in 1/4 cup rum and soak candied fruit in remaining 1/4 cup. Remove any skins from hazelnuts. Whip cream until thick. Refrigerate. Prepare meringue by combining egg whites and 14 ounces (1-3/4 cups) of the sugar in a medium saucepan. Heat slowly, stirring to dissolve the sugar, until mixture reaches 110 degrees F, warm to your fingertips. Pour into a large mixing bowl and whip on high speed until thick and velvety. Fold into the meringue the pistachios, plumped raisins with their rum, candied pine nuts, hazelnuts, and candied fruit with its rum. Mix well. Fold in the whipped cream until thoroughly combined. Pour into one large mold or bundt pan or smaller individual pans and smooth over the top. Cover with plastic wrap and freeze. To serve the dessert, dip sides of pan in hot water until the cassata is free and invert on a platter. Smooth sides and refreeze. When the cassata is solid, slice loaf with a sharp knife. Spoon Strawberry Puree onto plates and top each with a slice of cassata. Yield: 12 servings

Chicken with Jerusalem Artichoke and Lemon Recipe: Ingredients 1/2 pound Jerusalem artichokes, peeled 10 garlic cloves, peeled and halved 1/2 cup fresh lemon juice 1/4 cup olive oil 6 saffron threads 1 chicken, cut into pieces Salt and pepper 20 fresh basil leaves 2 ounces pine nuts, toasted Instructions Peel the jerusalem artichokes. Peel and halve the garlic cloves. In a large pan, mix lemon juice and olive oil. Add the garlic halves, jerusalem artichokes and saffron threads. Add water to cover, and bring to boil over moderate heat. Add the chicken, season to taste, and cook 1-1/2 hours. Add basil, check seasonings, and cook another 10 minutes. Garnish with pine nuts, and serve with cooked rice. Yield: 4 servings

Martha's Vineyard Salad Recipe Ingredients 1 head bibb lettuce (about 8 ounces total), washed and dried well 1/2 head red leaf lettuce (about 6 ounces total), washed and dried well 3/4 cup Charley's Crab Raspberry-Maple Dressing 1/4 cup crumbled blue cheese 12 rings red onion, each about 1/4-inch thick 3 tablespoons pine nuts, toasted (see Note) Instructions Tear lettuce leaves by hand into bite-size pieces and toss with dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, onion rings and pine nuts. Yield: 6 servings Per serving: 223 calories, 69 percent calories from fat, 4 grams protein, 16 grams carbohydrates, 2 grams total fiber, 17 grams total fat, 4 milligrams cholesterol, 143 milligrams sodium Note To toast pine nuts: Spread in a single layer in a pie pan and roast at 350 degrees about 20 minutes.

Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella Recipe Ingredients 10 strips pancetta or lean bacon, thinly sliced Olive oil 1 clove garlic, finely chopped 1 good handful thyme, leaves picked from the stem 1/2 large Savoy cabbage (outer leaves removed), quartered, cored, and finely sliced Handful grated Parmesan cheese 1 pound dried farfalle Salt and freshly ground black pepper Extra-virgin olive oil 7 ounces fresh buffalo mozzarella, cut into 1/2-inch dice 2 handfuls pine nuts, lightly toasted Instructions In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and cook until softened. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra-virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately. Yield: 4 servings

Pasta with Capers, Olives and Pine Nuts Recipe Ingredients 3 tablespoons butter 3 fluid ounces olive oil 3 cloves garlic, minced 3 ounces pine nuts 15 ounces California black olives, sliced 3 tablespoons capers, rinsed, minced 1 tablespoon basil, cut into chiffonade 1 teaspoon oregano, minced 1 teaspoon flat parsley, minced 1 pound pasta, any shape Salt, to taste Black pepper, ground, to taste 2 ounces Parmesan cheese, grated Sprinkle each portion with grated Parmesan cheese Instructions Combine the butter with the oil and heat over medium heat in a large saute pan. Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the nuts are just beginning to turn golden in color. Add the olives, capers, and herbs. Toss until the products are incorporated and heated thoroughly. Cook the pasta in a large saucepot of boiling salted water until al dente. Drain well. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly. Season to taste with salt and black pepper. Yield: 6 portions

Pasta with Pine Nuts and Sun-Dried Tomatoes Ingredients 12 ounces pasta, fusilli or rigatoni 5 tablespoons olive oil 2/3 cup pine nuts, toasted 2/3 cup sun-dried tomatoes, oil-packed, drained and chopped 1/2 cup fresh parsley, chopped 1/2 cup Parmesan cheese, grated Instructions Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl. Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve. Yield: 4 servings

Pesto Sauce - The classic Italian sauce. 2 cups fresh basil leaves, packed 4 tablespoons piñons 5 garlic cloves, finely minced ¼ cup grated Parmesan cheese ½ cup olive oil Instructions Place basil leaves in small batches in food processor and whip until well chopped. Add about a third of the nuts and garlic, blend again. Add about a third of the Parmesan cheese; blend while slowly adding about a third of the olive oil, stopping to scrape down sides of container. Process basil pesto until it is a thick, smooth paste. Repeat until all ingredients are used, and mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or in the freezer for a few months.

Stuffed Bell Peppers (Pepperoni Ripieni) Recipe Ingredients 4 bell peppers of different colors 4 plus 2 Tbsp extra-virgin olive oil 1 medium white onion, finely diced 2 garlic cloves, finely chopped 1 Tbsp Italian parsley, finely chopped 4 anchovies, finely chopped 1 Tbsp raisins 1 Tbsp pine nuts 2 ounces olives, pitted, drained, and finely ground 6 Tbsp bread crumbs Salt and pepper Instructions Preheat oven to 350 degrees F (175 C). Wash the bell peppers, cut them in half, and remove the seeds. In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to medium. Sauté the onion and garlic, until onion is soft and translucent. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly. Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oiled oven pan. Bake for about 40 minutes, or until the surface is golden. Remove pan from the oven and let the stuffed peppers cool at room temperature. Serve lukewarm. Yield: 4 servings

Stuffed Clams Ingredients 24 cherrystone clams 3/4 cup dry white wine 1/4 cup water 1/2 tsp. salt 3 tbs. olive oil 1/2 cup chopped onion 1/2 cup long grain rice 1/4 tsp. pepper 1/2 tsp. allspice 1/4 tsp. cinnamon 3 tbs. currants 3 tbs. pine nuts 2 tbs. chopped parsley Instructions Wash and scrub clams well discarding any that are open. Place clams in a large pot with wine, water, and salt. Cover and steam for 10 minutes, until shells open; drain and discard any that have not opened. Cool and remove clams from shells. Reserve shells; strain pan juices and reserve. Sauté onion in oil until golden. Add rice and 1 cup strained juice; bring to a boil. Cover and reduce heat to low; cook for 15 minutes. Add peppers, spices, currants, pine nuts and parsley to saucepan; simmer 5 minutes. Remove from heat and let cool. Dice the clams and add to rice mixture. Stuff shells with mixture. Refrigerate until well chilled; then serve. Yield: 8 servings

Tropical Couscous Recipe Ingredients 2-1/4 cups fresh orange juice 1 tsp. ground cumin 1 box (10 ounces) couscous 2 Tbs. olive oil 2 Tbs. reduced-sodium soy sauce 2 Tbs. fresh lime juice 1/4 cup chopped fresh cilantro 2 Tbs. chopped fresh basil or 1 tsp. dried 2 Tbs. chopped fresh chives 1 tsp. grated fresh ginger 1 mango, peeled, pitted and chopped 1/4 cup pine nuts, toasted Instructions Bring juice and cumin to boiling in a medium-size saucepan. Add couscous; cover. Remove from heat and let stand 5 minutes. Remove to a large bowl; cool. Mix oil soy sauce and lime juice in a small bowl. Stir into couscous. Stir in cilantro, basil, chives, ginger, mango and orange. Sprinkle with nuts. Yield: 8 servings

Vegetarian Meatless Loaf Recipe (It's a basic non-meat loaf. Garnish same as a meatloaf..). Ingredients 1 medium onion, chopped 6 cloves garlic, chopped 1 tablespoon olive oil 1/4 cup vegetable broth (Swanson's has no MSG) 3 brown eggs, well beaten (I used Grade A Large size) 2 cups nonfat cottage cheese 1/2 can (4.25 ounce) chopped olives 1 can (4 or 4.5 ounce) chopped green Chile peppers 1/3 cup pine nuts (or substitute pecans or walnuts) 1 small bag chopped pecans (or walnuts) 2-1/4 cups corn flakes Seasoning to taste: (black pepper, Italian seasoning, dried cilantro, dried dill, dried chives were what I used) Instructions Preheat oven to 350 degrees F. Sauté onions and garlic in olive oil. Beat eggs. Add bouillon, eggs and remaining ingredients, mix well. Bake 1 hour in lightly oiled loaf pan or casserole dish. Mine was a tad dry, so I added a splash of beer prior to putting in casserole dish.

Wild Rice Pilaf Ingredients 1-1/2 cups wild rice 6-1/2 cups chicken stock or water 1-1/2 cups white rice 1 pound bacon 2 onions, chopped 2 cups minced celery 3/4 cup parsley salt and pepper to taste 3/4 cup toasted pine nuts Instructions Place wild rice and 3-1/4 cups of chicken stock (or water) in the pressure cooker. Bring to a boil, seal, bring up to 15 Ib. Pressure, reduce heat to stabilize pressure and cook for 15 minutes. Remove from heat, depressurize and remove lid. Remove cooked wild rice and replace with white rice and remaining 3-1/4 cups chicken stock or water. Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6 minutes. Remove from heat, depressurize and remove lid. Mix rice together in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain on paper towels. Remove majority of bacon grease from skillet, leaving a small amount to fry onions and celery until tender. Add cooked onion-celery mixture, parsley, and salt and pepper to taste. Just before serving, add toasted pine nuts. Yield: 12 servings

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