So that was good...Grilled Asparagus with Pistachio
You know, readers, that I am not much of a food blogger. I hate typing up recipes even more than I hate following them....but here's the deal. Sometimes Sean (rarely me) makes AMAZING food from cookbooks he gets from the library. THen we have to give the cookbook back and the recipe is gone.
So maybe I should keep some of these recipes, and I am going to start keeping some of them right here.
On the blog.
This recipe is mostly from The Zuni Cafe Cookbook by Judy Rodgers (WW Norton and Company, New York, 2002. pages 99-100. Except that the actual recipe is super picky. It is easy enough to follow but what I am trying to create here is a recipe that I can follow without being particular about how I grill the asparagus or what kind of olive oil or what kind of spatula. That matters to some cooks. It doesn't matter to me!
Also, when we made this we didn't even use pistachios. I had eaten them all. Using other nuts might not be as good as the chef wants but it was delicious enough for our home!
So here is Grilled Asparagus with Pistachio Ailliade
4 Sevings
For the Aillade
2oz rash shelled pistachios (1/3 C)
1 small garlic clove
About 1/4 cup oliv oil
1 small orange for zesting
A splash of grappa or brandy
Salt
For the Asparagus
1 to 1 and 1/4 lbs trimmed asparagus (1.5-2 untrimmed)
1-2 Tablespoons olive oil
salt
Preparing the Aillade:
Turn the oven to 350
Go through the pistachios and discard the shrunken or brown ones. Spread on a baking sheet and heath the pistachios until warm to the touch, about 2-3 minutes, long enough to heighten their flavor without burning their fragile oil. Coarsely chop, again watching for and culling discolored nuts.
Coarsely chop the garlic then Pound in a mortar. Scoop out and set aside.
Transfer the chopped pistachios to the morter and pound to a dry past or grind finely. Blend in a the garlic with the nuts to taste.. Pound or grind in about half of the oil to bind the nuts, then stir in the remainder.
With a few strokes of a zester get about a a teaspoons full of orange zest. Chop and then stir them into a past and the grappe or brandy and salt to taste
(This is where the cookbook is super picky about how to cook the asparagus and how to serve all of this together. I just don't care that much for our own purposes- if you want to know the details you should look at the cookbook!)
The finished aillade will be dense, heavy past. Set aside to mellow for an hour so then stir. Grill the asparagus then serve with the aillade on top or on bottom.
So maybe I should keep some of these recipes, and I am going to start keeping some of them right here.
On the blog.
This recipe is mostly from The Zuni Cafe Cookbook by Judy Rodgers (WW Norton and Company, New York, 2002. pages 99-100. Except that the actual recipe is super picky. It is easy enough to follow but what I am trying to create here is a recipe that I can follow without being particular about how I grill the asparagus or what kind of olive oil or what kind of spatula. That matters to some cooks. It doesn't matter to me!
Also, when we made this we didn't even use pistachios. I had eaten them all. Using other nuts might not be as good as the chef wants but it was delicious enough for our home!
 |
| Source |
So here is Grilled Asparagus with Pistachio Ailliade
4 Sevings
For the Aillade
2oz rash shelled pistachios (1/3 C)
1 small garlic clove
About 1/4 cup oliv oil
1 small orange for zesting
A splash of grappa or brandy
Salt
For the Asparagus
1 to 1 and 1/4 lbs trimmed asparagus (1.5-2 untrimmed)
1-2 Tablespoons olive oil
salt
Preparing the Aillade:
Turn the oven to 350
Go through the pistachios and discard the shrunken or brown ones. Spread on a baking sheet and heath the pistachios until warm to the touch, about 2-3 minutes, long enough to heighten their flavor without burning their fragile oil. Coarsely chop, again watching for and culling discolored nuts.
Coarsely chop the garlic then Pound in a mortar. Scoop out and set aside.
Transfer the chopped pistachios to the morter and pound to a dry past or grind finely. Blend in a the garlic with the nuts to taste.. Pound or grind in about half of the oil to bind the nuts, then stir in the remainder.
With a few strokes of a zester get about a a teaspoons full of orange zest. Chop and then stir them into a past and the grappe or brandy and salt to taste
(This is where the cookbook is super picky about how to cook the asparagus and how to serve all of this together. I just don't care that much for our own purposes- if you want to know the details you should look at the cookbook!)
The finished aillade will be dense, heavy past. Set aside to mellow for an hour so then stir. Grill the asparagus then serve with the aillade on top or on bottom.
Comments
Post a Comment