The French use a variety of nut oils in their cooking. One of my favorite discoveries has been pistachio oil. Extracted from pistachio nuts, pistachio oil is a beautiful bright green, with a heady aroma and a distinctive pistachio taste...
Pistachio oil works best with freshly squeezed orange juice or a sweet vinegar like balsamic and a dash of honey to make a vinaigrette to dress a salad of endive or bitter greens, or roasted beets and tangy goat cheese. You can drizzle it on steamed green vegetables or dribble it on a tartare of scallops and grapefruit sections. Or add a little splash of pistachio to finish off pan-fried chicken or salmon. Or brush fresh apricots with pistachio oil, then toss them on the grill, and finish them off with a scoop of pistachio ice cream or a drizzle of honey and a few crushed pistachio nuts.
Any other good ideas for using pistachio oil?
- Kristin Hohenadel blogging from rue Vieille du Temple, Paris, France. She can be reached at kristin @ apartmenttherapy . com