"Going Nuts"
November 5,
2009 - Vol 1, Issue 18
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| Farmer's Market
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2010
DBA
Farmer's Market The Elko DBA is
working on an annual Farmer's Market to start in July of
2010. If you interested in volunteering, becoming a
vendor, or would just like general information, email
Amber at: elkofarmersmarket
@yahoo.com
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| Feed a Family
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Bring a
Bag
and Feed a Family.
Each time you make a
purchase and bring your own bag, we will drop a dime in
a jar on our counter. All dimes collected from the jar
will be donated to the F.I.S.H. Food bank to feed
Northeastern Nevada families in need.
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E-News Drawing
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If you
receive our newsletter, you will be entered into a
drawing each month for a great prize for your
kitchen. Check here each month to see if you have
won, if so, come in to collect your prize!
October's
winner: Matt & Tanya
Griego
Congrats, come by anytime to pick up your
prize! | |
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Just a Little
Nutty...
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 "Going nuts" most
commonly refers to a momentary mental state, but today
we take it literally with our exploration of nuts as
great food. Fresh crops are being harvested in abundance
right now by people and squirrels alike. We all have our
favorite nut preparations - pine nuts in pesto,
macadamia nuts in white chocolate chip cookies, or,
perhaps, simple beer nuts with a cold brew. Nuts are
always an appropriate party food as well as a great
nutritional snack. Get ready for the season ahead with
easy nut recipes that will be a hit in your home, or in
festooned packages delivered to friends. In this issue,
you'll get better acquainted with some common culinary
nuts and some key nut preparation techniques. We
conclude with three recipes featured from the cookbook,
Party Nuts, that will set you up for some extraordinary
enjoyment of nuts prepared in many different, delicious
ways.
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Upcoming Events at
Cucina Fresca
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| November Wine of the
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Irony 2006
Pinot
Noir
$14.00
We think this is
a great pick for your Thanksgiving
meal!
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In a
Nutshell
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Strictly
speaking, a nut is the seed of a tree's fruit - the tree's
best hope for passing on its genes to the next generation. The
kernel is usually surrounded by a sturdy, protective shell
that frequently challenges our access to the treasure
inside!
Nuts get an ok from nutritionists for many
reasons. They have a 50-60% fat content, but mostly the good
kind, monounsaturated, and naturally free of cholesterol. They
are high in protein, fiber, and an important source of B
vitamins, Vitamin E, magnesium, and copper. Nutritionally
dense, the key to enjoying nuts is
moderation.
Appreciate each type of nut for what it is
and the distinct flavors each one offers. Not really tree
nuts, but treated like a nut in the kitchen, we've included
peanuts, pumpkin seeds, and sesame seeds in our
review.
Almonds
Related to
peach and plum trees, almonds are one of the most
popular culinary nuts. Sweet almonds are used for
eating in all their forms, while bitter almonds
are used for almond oil and liqueur flavorings. We
understand that a stroll through a blooming almond
orchard is enchanting. |
Walnuts
Broadly used
in many cuisines in various forms, walnuts are
commonly available as English Walnuts or Black
Walnuts. Rich in manganese and copper, walnuts
rate a "Heart Healthy®" designation when eaten in
moderation.
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Hazelnuts/Filbert
From very
similar trees, these two nuts are used
interchangeably. Hazelnuts are very popular in
European pastries and confections. Oregon is the
only domestic source of these nuts. Hazelnuts are
rich in thiamine and Vitamin
B6.
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Pecans
Pecans are the
only tree nut originating in North America and
come from a specific species of hickory tree. They
are native to the Midwest and South. Pecans rate
in many American regional dishes while providing a
great dose of manganese and favorable omega-6
fatty acids.
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Brazil
Nut
An Amazon rain
forest nut, 20+ nuts reside in their own shell
inside a larger coconut-like pod. Grown by
centuries-old, tall trees, the flower is
pollinated by a specific species of bee. The large
nut is rich with a creamy texture and high in
magnesium and selenium.
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Cashews
Indigenous to
Brazil, the cashew now grows in similar tropical
regions. The seed resides singly in a shell and
dangles as an appendage to a rather large fruit.
Cashews are a popular snack nut and common in
Asian cuisines.
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Macadamias
Originating in
Australia and now native to the South Pacific
region, macadamias possess one of the highest fat
contents among nuts -- up to 75%. Macadamias,
salted and roasted, are a popular snack and have a
natural affinity to chocolate.
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Pine
Nuts
Tucked into
pine cones of several pine tree species are tiny,
succulent pine nuts. Once shelled, the pine nuts'
oils deteriorate quickly and become rancid. Also
known as pignoli nuts, pine nuts are an equal
partner in pestos, used as a pastry garnish, and
featured in many distinctive dishes.
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Pistachios
Native to the
mountainous areas of the Near East, pistachios
have a long culinary history (baklava, spumoni . .
.). The nut is green in color and has a naturally
open shell when mature that allows it to be
roasted and salted without shelling. Pistachios
have a "Heart Healthy®" designation - in
moderation.
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Peanuts
Really a
legume, peanuts are seeds retrieved from a pod
like other beans. Huge quantities of this nut are
consumed every year. China produces 37% of the
peanut crop followed by India, Nigeria, and then
the U.S.
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Pumpkin
Seeds
Known also as
pepitas, the seeds are easily harvested from our
favorite fall squash and pack a nutritional punch.
Pepitas are a popular ingredient in Mexican
cooking.
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Sesame
Seeds
Really a grain
seed, sesame seeds are handled much like a nut in
the kitchen. Sesame plants thrive in tropical
regions and flourish in Middle Eastern cuisines.
Sesame oil is indispensible in Far Eastern
kitchens. | |
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Roasty, Toasty
Nuts
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Why roast
nuts? If you're eating nuts out of hand, roasting is an
essential step for bringing out their flavor. Roasting nuts
make a nut "nuttier!" The difference is remarkable. You
might rationalize that the nuts are going to bake anyway; not
roasting will save some time. Well, it's not the same
thing. If you want flavor, and that's what it's all about,
take the extra step to roast or toast nuts prior to adding
them to your recipe.
Choosing Nuts - Choose your
nuts from a respected source or buy a reputable brand. The
high fat content of nuts means that they are susceptible to
oil rancidity. Oils that have become rancid will not hurt you,
in general, but do have a greater quantity of free radicals
which may be harmful. Eventually, rancid oils will not smell
or taste good. Choose your nuts from an inventory that has a
frequent turnover.
 Storing Raw Nuts - Store raw
nuts in the refrigerator or freezer in an airtight container
for up to a year. Nuts purchased in tightly closed shells may
be kept at cool room temperatures for up to a year. Raw nuts
are certainly fine, but many have developed a dislike of nuts
because they've experienced nuts in their raw form instead of
toasted.
Roast nuts in one of two ways, dry roasting or
wet roasting. With either method, a low temperature and 10-20
minutes of careful oversight will yield the best results. The
higher the fat content of the nut, the faster the roasting
will occur.
 Oven
Roasting - This method of roasting uses low oven
temperatures (180°F - 250°F) over a period of time ranging
from 10-20 minutes depending on the nut. To dry roast, place
the nuts on a sheet pan in a single layer in the warm oven.
Stir the nuts every 10 minutes. The nuts are roasted when
their color has deepened several shades and the kitchen is
pleasantly fragrant. To wet roast, drizzle a small amount of
oil over raw nuts in a bowl and toss until evenly coated and
proceed similarly. The oil will add additional flavor, but
also adds additional calories and oily
handling.
Stovetop Roasting - Nuts may
be roasted, wet or dry, in a skillet on the stovetop. Use
medium-low heat, with or without oil, and focused attention.
Nuts with their high fat content burn easily. Stir the nuts
regularly during the roasting process. Using a skillet or pan
that has sloped sides will facilitate a frequent quick toss.
The nuts are just right when slightly browned and deliciously
fragrant.
Removing the
Skins - Many shelled nuts have a paper-thin skin
encasing the meaty nut inside. The brown skin is perfectly
edible, but may be bitter in some nuts such as
hazelnuts. 
To remove the skins of hazelnuts, for example, dry oven roast
the nuts in a single layer. When golden and fragrant, remove
from the oven and cool slightly. Transfer the nuts to a
kitchen towel and rub the nuts together. The toasted skins
will peel away with the commotion and leave a golden, sweet
nut behind.
Storing
Roasted Nuts - Just as with raw nuts, store toasted
nuts in an airtight container in the refrigerator or freezer.
Toasted nuts can be freshened with a light warming in the oven
or in a skillet. However, freshly roasted nuts are preferable
to stored roasted
nuts.
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Right-Sizing
Nuts
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Roasty
and toasty, the nuts are ready to enjoy out of hand,
embellished or as a key ingredient in favorite recipes.
Depending on the intended use, nuts may need to be cut down to
size. (Always roast the nuts whole prior to
chopping).
 Whole Nuts - These are the
perfect, bite-sized snack food at a party, public or private.
Spiced and/or glazed nuts are the perfect do-ahead dish,
simple, delicious and satisfying. Enjoy a single type of nut,
or mix several types of nuts for a complementary mix. (See the
three recipes below). Use whole nuts as a garnish
 Chunks - Use a sharp chef's
knife to cut whole nuts into large chunks. We find it helpful
to position the cutting board in a corner location where any
ricocheting nuts can be easily corralled.
Coarse to Fine Chop - Nut
pieces, large or small, can be had with a knife and cutting
board, a manual chopper, or a food processor. Manual choppers
use multiple blades in a confined area - the longer the chop,
the smaller the result. A food processor is also perfect for
accomplishing a coarse chop or a fine grind. Use the "pulse"
function on  the
processor to manage your nuts to just the right size.
Processing happens quickly with nuts, so use a light hand in
pulsing, evaluating the result often.
Nut Meal - Many baking
recipes substitute finely ground nuts, (nut meal), instead of
flour. A nut grinder or a food processor is essential for
making consistently sized nut meal. Take care as you process
nuts into nut meal, it may turn into nut butter more quickly
than you think!
Nut
Butters - Nuts ground into a smooth texture are
favorite preparations. Peanut butter sandwiches are the most
common sandwich in the U.S. A gourmet alternative to PB is
almond butter or cashew butter. Nut butters can be made in a
food processor by processing toasted nuts until a  smooth
paste is formed. Nut butters, homemade or commercially
prepared, may be stored in the cupboard for three months, or
in the refrigerator or freezer for up to a year. Oils may
separate in the butter as the nut butter stands; simply stir
or process back into the butter. (Commercial peanut butter
does not separate because of the addition of hydrogenated
oils).
Nut
Pastes - Sweetened nut butters offer additional uses in
the kitchen - almonds become marzipan; chestnut paste,
sweetened or unsweetened, becomes a key ingredient in many
seasonal dishes.
Nut
Oils and Extracts - As half the content of a nut,
extracted nut oils are a natural - peanut, walnut, and pecan
are a few of the more common oils that lend their strength and
flavor to cooks everywhere. Nut oils and extracts are great
flavorings for coffee and a plethora of
pastries.
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Cucina Fresca's Nut
Tips
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 Tip #1: As you make use
of the season's pumpkins, harvest the seeds for a delightful
treat. Wash the seeds in a water bath removing any pumpkin
flesh or strings by rubbing the seeds between your hands.
Strain and let dry. For every two cups of seeds, toss with 2
tablespoons of oil and 1 teaspoon of salt. Roast the seeds in
a single layer on a baking pan in an oven set at 275°F for
10-20 minutes or until barely browned.
Tip #2: Package a
modest serving of nuts in individual portions. Grab a bag of
your special nuts in the morning and throw it in your lunch
bag or briefcase. When the 11:00am hunger pangs hit, or
the 4:00pm cravings mount, you'll have a nutritious,
satisfying answer. The trick is pre-packaging modest
portions!
Tip
#3: Experiment with different species of nuts.
One of our favorite variants is the Missouri Pecan. It is a
small, petite variation of larger pecans. We like them because
they crowd nicely in our pecan pies.
Tip #4: Enjoy a classic
autumn sandwich featuring walnuts on top of an open-faced
sandwich. Begin with a slice of whole-grained bread, layer a
few slices of smoked turkey deli meat followed by thin
slices of a tart apple. Top with provolone cheese, then walnut
halves. Broil carefully until the cheese melts and the nuts
become lightly browned.
Tip #5: Freshly
harvested nuts are a treat! Shelling them yourself also
slows down the speed of intake if that is a factor for
you. A bowl of nuts in the shell make for a beautiful
presentation on a side table or on the kitchen counter. Equip
your guests with nutcrackers, nut picks, and a bowl for
shells. Each nut's shell has a fault line where the nut will
crack easily under force; some experimentation will get you
acquainted with each nut's anatomy and vulnerable point.
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Q &
A's
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 Q: What are nut
allergies? What is proper nut etiquette with regard to nut
allergies?
A: Nut allergies
are the body's natural response to what it perceives as a
foreign, invading substance. The body mounts its defenses with
a cascading histamine response which can result in a serious
situation. About 1% of the American population has some sort
of nut allergy. Peanuts, while not nuts, can produce an
allergic reaction. Individuals may have allergies to either
peanuts or tree nuts, or both. Advise your guests which foods
contain nuts.
Q: What is
gianduja?
A: Gianduja is a
mixture of chocolate and hazelnuts. Originating in the
Piedmont region of Italy, the name stems from a carnival
character representing that region. Similarly, Nutella® is a
smooth spread made of hazelnuts, skim milk and chocolate. It,
too, hails from the Piedmont region of Italy. Mr. Pietro
Ferrero introduced the hazelnut paste as a filler to his
chocolate spread during WWII when chocolate was rationed and
in short supply. The temporary solution became a beloved
tradition everywhere. Try it on toast!
Q: What is oil
rancidity?
A: As oils sit at room
temperature they begin to break down. The chemical
degeneration produces free radicals, charged molecule parts
not connected to other molecular parts of the substance. This
chemical demise results in rancidity. Oil may be rancid before
its demise becomes detectable by taste or smell. Store oils
away from sunlight. Refrigerating oils will slow down the
degenerative process of oil rancidity.
Q: Why were pistachios
frequently dyed red in the past?
A: The shells of
pistachios are porous, fibrous and susceptible to staining.
The red dye was used to mask any stains that occurred from
handpicking. Most pistachios are now machine picked and
staining is not a problem. Pistachio shells naturally crack
open when ripe, (some call it "smiling"), allowing them to be
roasted and salted without shelling. The cracked shell gives
rise to its nickname as the "Happy Nut."
Q: How do you roast chestnuts?
A:
Romanticized in song, real "chestnuts roasting o'er an open
fire" are possible. They may also be roasted in an oven. First
of all, choose edible chestnuts, (not every chestnut tree
produces edible chestnuts). Score a small "x" in each chestnut
with a sharp knife; this will allow steam to escape when
heated. Place in a baking dish in a single layer with the "x"
side up. Place in a hot oven (425°F) for 20-30 minutes. When
the skins split and the nut is becoming golden, remove from
the oven and peel while still
warm.
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Cookbook
Review
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Party
Nuts by Sally Sampson. Photography by Duane Winfield.
Published by Harvard Common Press, Boston, MA. Copyright 2002.
 This
single-subject book is one of those little gems that will be
referred to again and again for inspiration and instruction.
The author is self-described as "a bit nuts" over nuts, and
her passion and expertise show through in each recipe. The
book categorizes its offerings into some general
categories: Savory Nuts, Hot Nuts and Sweet Nuts. She
finishes her compendium of nut mixes with two follow-on
recipes, one for toffee and one for brittle using any number
of the previous recipes for a delightful kick to these classic
confections. Each recipe includes an annotation regarding what
else could be done with the specific recipe, i.e., use on
salads, or in muffins, etc., or a suggestion of what beverage
would best complement the dressed up nuts. The sumptuous
photography provides great visual inspiration. The author
certainly achieves her goal of dishing up dozens of delicious
party nuts -- all for our daily
enjoyment!
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Recipes for Party
Nuts
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Recipes excerpted from Party
Nuts! by Sally Sampson. Photography by Duane Winfield.
Published by Harvard Common Press, Boston, MA. Copyright 2002.
Reprinted with permission of the publisher. All rights
reserved.
Hot
Cayenne Tabasco Almonds
 These
nuts live up to their billing of "too good to stop!" Paired,
as the author suggested, with a cold beer, we found life
pretty sweet for a while! Coming from two sources, the
heat had both a front burn and an after burn that made these
nuts a complete experience. The Tabasco's vinegar component
was subtle, but just enough to start salivating with the first
bite. These nuts were the first to go during our living room
tailgating party!
Click here to view the
full, illustrated recipe.
.
Click here for a
printable
version of the recipe (PDF
format).
Roasted
Southern Pecans Sweet and Piquant
 Can't decide if you want a savory flavor
or a sweet taste? No need to choose with this recipe. These
pecans are treated to a covering of both sweet and savory with
the help of a whipped egg white medium. The egg white helps to
bind the flavorings to the nuts and forms a gentle crust that
adds to the appetizing, crunchy experience.
.
Click here to view the
full, illustrated recipe.
Click here for a
printable
version of the recipe (PDF
format).
Holy
Mole Pecans
 True
to their name, this nut recipe combines three familiar flavors
into a classic mole blend. This nut mix begs for a living room
fire, a warm toddy of some sort, and some good company. The
blend was neither too spicy, nor too sweet, but just right! We
made a double batch, ate one rather quickly, and used the
other batch coarsely chopped in a batch of shortbread cookies.
Divine results!
Click here to view the
full, illustrated recipe.
Click here for a
printable
version of the recipe (PDF
format).
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Make
going nuts a positive thing!
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