Pistachio Cream Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Steps:

• Heat oil in medium sauté pan.
• Sauté Onions until Translucent (not caramelized).
• Add pistachios and enough olive oil to lightly coat.
• Cook for about a minute, the pistachios should not change color.
• Add cream until heated throughout.
• Remove from heat.
• Add seasonings to taste.
• Serve over pasta of choice.
• Top with grated cheese.

Steps:

• Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
• Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
• Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
• Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
• Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
• Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
• Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Serve with sour cherry sauce.

Steps:

• combine basil, garlic, cheese and pistachios in a food processor or blender.
• process to mix.
• with the machine running, slowly add the olive oil.
• season with salt and pepper and process to the desired consistency.
• let stand for 5 minutes.
• to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.

Steps:

• Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Steps:

• Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.