Posted: 7/29/2008 11:13:54 PM EDT
| don't know a thing about them.... please school me on this variety of nuts and where it's used...... thanks for any info...... |
Pine Nut Wiki
I use 'em in pesto, but not much else. 
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They make a fine garnish and topping for many dishes from pasta to pizza to salads. Or even eating out of hand. The best way to use them is to start by taking a skillet or saute' pan and cover the bottom of the pan with about a single layer of pine nuts. Then over very low heat toast them until lightly brown. Watch them carefully and stir them often to keep them from burning. This brings out the flavor of the pine nuts. Allow to cool and store in a airtight container in the refrigerator. These are awesome sprinkled over garlic and olive oil pasta! Or on saute'ed spinach. And, pine nuts are not really a nut, but are seeds of the Stone Pine. efxguy |
| There way a place called the 45th parallel cafe up in Sutton Bay Michigan that I know that uses them in there b-fast sausage patty's. I did not like it at all it make the sausage have a weird taste to it. But I guess a lot of people like it cause all over the menu it said made with a famous Pine nut sausage. |
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Here is one of my favorite recipes using pine nuts: Orzo with Broccoli, Feta and Olives 1 1/2 C orzo (9 oz.) 1 bunch (1 lb.) broccoli, cut into florets 1/4 C olive oil 3 Tbl pine nuts 1/2 tsp dried crushed red pepper 3/4 C (about 3 1/2 oz.) Feta cheese, crumbled 3/4 C Kalamata olives, pitted and halved 1/2 C (about 1 1/2 oz.) freshly grated Parmesan cheese 1/4 C chopped fresh basil 1/2 bunch fresh spinach Cook orzo in pot of boiling, salted water until tender but still firm to bite (about 8 minutes). Add broccoli and cook about 2 minutes. Meanwhile, heat oil in skillet. Add pine nuts and stir until golden (about 3 minutes). Add crushed red pepper and stir until aromatic (about 30 seconds). Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add Feta, olives, Parmesan and basil. Serve on bed of fresh spinach leaves. Makes 4 servings Delicious and easy! Enjoy! 
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Food of the gods. 1/4 C Extra Virgin Olive Oil 2 C Fresh Basil Leaves. Measure by packing your measuring cup and pressing in as much as you can. Similar to how you pack brown sugar in a measuring cup. 3-4 Garlic Cloves. Finely minced 1 Tablespoon Real Lemon Juice or "Fruit Fresh". This helps prevent the pesto from turning brown. 2 Dashes of salt. 1/4 C Grated Parmesan Cheese. 1/4 C Pine nuts (Course Chopped) Place the Olive Oil, Basil Leaves, Minced Garlic, Lemon Juice, and Salt in a food processor and chop to a fine paste. (This seems to work best when done in 2-3 batches rather than all at once. YMMV) Stir in the Grated Cheese, and Pine Nuts. |
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I use them in many venison dishes and they're also great in polenta. 1 large red onion --finely chopped 2 cloves garlic --finely chopped 6 cups chicken or vegetable stock (or water) Salt --to taste 2 cups yellow cornmeal 1 sweet potato --cooked, peeled, and mashed 3 tablespoons unsalted butter 1/4 cup toasted pine nuts Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk. Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled. Remove from the refrigerator and cut into triangles, circles or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper and saute on both sides until golden brown. |