Beyond Pots and Pans Masthead

    "Going Nuts"
November 5, 2009 - Volume 1 - Issue 21
     
�������In This Issue
Upcoming Events
In a Nutshell...
Roasty, Toasty Nuts
Right-Sizing Nuts
Smart Nut Tips
Q & A's
Cookbook Review
Recipes for Party Nuts
Store Hours
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     Just a Little Nutty...
Nuts"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.
     Upcoming Events!
Open House
     Upcoming Events!

November
is
Cutlery Month

Each Saturday in November and the week following, we will feature one of our premier brands of cutlery and offer some great pre-holiday promotions.

Knife
Nov 7 - Henckels 8-piece Block Set, Twin Forged Four Star, $149.99, (Regularly $299.99)
Nov 14 - Wusthof 3.5"  Classic Paring Knife $29.99 reg $67.00 & the new Classic Wave Slicer, 7" $99.99 (Regularly $125).
Nov 21 - Messermeister!   Chelsea Dressler, our Messermeister representative will be in the store from 10-1 to sharpen any 2 knives free of charge, answer any cutlery questions and help you make your holiday selections.  Meridian Elite 7" Hollowed Ground Santoku $79.99 with free shears with purchase. (Regularly $132).
Nov 28 - Shun Ken Onion 7 Piece Essential Block Set  $729.99 with free Ken Onion Carving Set $299.99 value.
    In a Nutshell...
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
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
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.

Hazelnuts
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.

Pecans
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.

Brazil Nut
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.

Cashews
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.

Macadamias
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.

Pine Nuts
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.

Pistachios
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.

Peanuts
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.

Pumpkin Seeds
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.

Sesame Seeds
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.


     Roasty, Toasty Nuts
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.

Roasting NutsStoring 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.

Skillet RoastingOven 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. Removing Paper Skin 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.

     Right-Sizing Nuts
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).

Almonds in Martini GlassWhole 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

Food ProcessorChunks - 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 Nut Graterthe 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 Walnut Oilsmooth 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.

     Smart Nut Tips
PumpkinTip #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
Nutcrackermelts 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.

     Q & A's
Q & A
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.Chocolate and Hazelnuts

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."Chestnuts Roasting

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.

     Cookbook Review
Party Nuts by Sally Sampson. Photography by Duane Winfield. Published by Harvard Common Press, Boston, MA. Copyright 2002.

CookbookThis 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!

     Recipes for Party Nuts
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

Hot AlmondsThese 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

Roasted Southern PecansCan'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

Holy Mole PecansTrue 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!
Lorraine, Katie, and all of the Staff at Beyond Pots and Pans