Today is National Pistachio Day (again)!

Today is National Pistachio Day! January 26th is also considered National Pistachio Day, so I am using a bit of that post, plus a new recipe to celebrate this day yet again. (Really, my love for pistachios is so great that every day could be Pistachio Day for me!)

I feel proud to be a Californian, as 98% of American pistachios are grown in California! However, interestingly, typically the number one producer of Pistachios world-wide is Iran, number two is California.

(image from www.californiasungold.com)

We are huge consumers of pistachios, and I find myself chopping them up and adding them to salads and even to vanilla ice cream to add an interesting flavor and texture. I have even experimented with using pistachios as a crunchy coating for chicken.

While I was experimenting with pistachios, I looked up pistachio recipes on Epicurious, and found this recipe for Pistachio Shortbread. These look divine, and while I am trying to give up sweets, I think that these will still have to be taste-tested extensively!

(image from www.Epicurious.com, photo by: Quentin Bacon)

Pistachio Shortbread
Bon Appétit August 2007
Melissa Clark

Yield: Makes about 60 cookies

This recipe makes plenty of cookies, so bundle up extras (with green ribbon, of course) to send home with guests.

Ingredients:

1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract

Preparation:

Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.

Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.


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Today is National Pistachio Day!

Today is National Pistachio Day! I feel proud to be a Californian, as 98% of American pistachios are grown in California! However, interestingly, typically the number one producer of Pistachios world-wide is Iran, number two is California.

(image from www.californiasungold.com)

We are huge consumers of pistachios, and I find myself chopping them up and adding them to salads and even to vanilla ice cream to add an interesting flavor and texture. I have even experimented with using pistachios as a crunchy coating for chicken.

My experiments led me to find this recipe from www.Epicurious.com for Pistachio Sea Bass with Crab Salad. I cannot wait to try this one!

(image from www.epicurious.com, photo by: Richard Gerhard Jung)

Pistachio Sea Bass with Crab Salad

Gourmet October 2003
Adapted from chef Laurent Gras

Yield: Makes 6 servings

Cooking the sea bass in parchment paper is a great technique — it keeps the pistachio topping in place and allows you to brown both the fish and the topping in the skillet (the parchment becomes translucent so you can see the browning. Since Gras is on the West Coast, he likes to use Dungeness crab when he makes this dish. We've substituted jumbo lump crabmeat because it's available year round nationwide.

Ingredients:

For crab salad
1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded (3/4 cup)
3/4 pound cooked jumbo lump crabmeat, picked over and broken into small pieces
4 scallions, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon curry powder, or to taste

For fish
6 (5-ounce) pieces skinless sea bass fillet (3/4 inch thick), bones removed with tweezers
1 large egg white, lightly beaten
3/4 cup finely chopped unsalted shelled pistachios (not dyed red; 3 ounces)
1 to 2 tablespoons vegetable oil
2 tablespoons pistachio oil
Fleur de sel to taste
Coconut sauce

Special equipment: 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

Preparation:

Make crab salad:
Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.

Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well. Add salt and pepper to taste and toss to combine.

Prepare and cook fish:
Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak." Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.

Put oven rack in middle position and preheat oven to 350°F.

Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.

Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.

Bake packets until fish is just cooked through, about 13 minutes.

While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.

Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish. Sprinkle each with reserved sea bean tips.

Cooks' note:
·Fish packets can be assembled 3 hours ahead and chilled. Let stand at room temperature 45 minutes before cooking.


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