Thursday, July 19, 2018
Cooking

Five ideas for hazelnuts

Hazelnuts have a distinctly delicious flavor that you can probably recall if you've ever stuck your fingers into a jar of Nutella. The small, round nuts are low in saturated fats and high in fiber and potassium. And they are a surprising way to add pizzazz to a variety of dishes, not just sweets. Most hazelnuts are sold with the peel still on, but the best way to eat them in almost any iteration is with the skins removed — and roasted. Regular hazelnuts are fine; roasted hazelnuts are a revelation. There are two ways to roast the nuts most effectively. The first: Add hazelnuts with the skin on to a dry skillet over medium heat. Toast until skins have started to brown and are loosening from the nut. Remove pan from heat and transfer nuts to a paper-towel-lined plate. (To remove skins, top with another paper towel and gently rub the hazelnuts until skin flakes off.) Alternatively, place hazelnuts on a baking sheet and cook in a 350-degree oven for about 5 minutes, or until fragrant. Remove skins. Then, use your naked, roasted hazelnuts in one of the following five recipes.

Michelle Stark, Times food editor

Lemon Herbed Quinoa With Toasted Hazelnuts

This quinoa dish is able to be served warm or cold. Start by toasting ½ cup raw hazelnuts using the dry skillet method, then remove skin. Give them a rough chop and set aside. To a large bowl, add 2 ½ cups cooked quinoa, ¼ cup chopped parsley and 2 tablespoons each chives, dill and oregano. Add hazelnuts and stir. Now, make a dressing for the salad. In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon olive oil, ½ teaspoon salt and 1 teaspoon pepper. Pour dressing over the top and mix to combine. Recipe adapted from simplyquinoa.com.

Hazelnut Honey Cookies

Save this recipe for the holidays, and consider adding chocolate for even more decadence. Start by mixing 1 cup of unsalted butter with ½ cup dark brown sugar. Whisk in the bowl of an electric mixer until light and creamy, about 2 minutes. Add 2 eggs, one at a time, and mix after each one. Then add ¼ cup honey and 2 teaspoons vanilla extract and mix again. Now, grind ½ cup of skinless hazelnuts (a food processor works best for this) until they are very fine, almost like flour. Add that, along with ½ cup flour, 1 teaspoon baking soda and ¼ teaspoon salt to the wet mixture and mix well. Add 3 cups oats and more hazelnuts, this time ½ cup of them coarsely chopped. Scoop batter in heaping tablespoons onto a baking sheet and bake for roughly 8 to 10 minutes, or until golden brown. Recipe adapted from willcookforsmiles.com.

Hazelnut Date Bars

These granola bars use hazelnuts and another nut butter for a rich flavor. They're no-bake bars, so they come together quickly. Soak 8 pitted medjool dates in a bowl with warm water for about 10 minutes. Meanwhile, mix 2 cups rolled oats, ¾ cup toasted and skinless hazelnuts, ¼ cup cacao nibs and ½ cup dehydrated banana slices in a large bowl. Drain the dates well, then put them in a food processor along with ¼ cup roasted almond or peanut butter and ¼ cup rice malt syrup. Mix until smooth, then pour over the dry ingredients in the bowl. Mix thoroughly until thick and dense, then pour mixture into a rectangular or square pan. Press down firmly to flatten, then sprinkle 2 tablespoons dark chocolate chips on top. Place the pan in the freezer for about 30 minutes so mix can set, then cut immediately into bars or squares. Recipe adapted from cocooncooks.com.

Hazelnut Pasta

Start with about 8 ounces of cooked whole wheat penne. Roughly chop 3 ounces roasted, skinless hazelnuts. Then smash 3 cloves garlic with the side of a large knife, then mince very well to form a paste. Chop 2 small dried chili peppers (removing the seeds first) and the leaves from about 3 stems of flat-leaf parsley. Next, heat 3 tablespoons olive oil in a medium pan and add the garlic. Cook for about 3 minutes, then transfer garlic to a small bowl and set aside. Add chili peppers to the pan, cook for 3 minutes, then add parsley. Grate 2 ounces Parmigiano-Reggiano cheese into the pan, then add 2 tablespoons Pecorino Romano cheese as well. Add 2 tablespoons water, along with the cooked pasta. Stir lightly, then add the hazelnuts and garlic and toss again to coat evenly. Salt as needed, then serve with a drizzle of olive oil. Recipe adapted from the Washington Post.

Apple Salad With Gruyere and Hazelnuts

I recently had an "apple salad" at Edison in Tampa that was more apple than any form of greenery, and it was a refreshing part of the meal. This salad has a similar vibe, and is ideal for this time of year, when most varieties of apples are in season. You can use whichever type you'd like, though your Granny Smiths and your Galas are going to be best for the crunch they provide. To make, juice 1 lemon into a bowl. Thinly slice 2 large Granny Smith apples, placing them in the bowl of lemon juice as you go. Then add the following to the bowl and toss: 1 stalk thinly sliced celery, 2 ounces Gruyere cheese cut into cubes, ½ cup roughly chopped toasted hazelnuts, 2 teaspoons minced chives and ½ cup baby arugula. Top with 2 tablespoons good olive oil and mix until ingredients are coated. Recipe adapted from thegourmetgourmand.com.

Comments
Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

There are many good reasons to eat at four or five places in one night. A near overwhelming number of new restaurants in the Tampa Bay area can provoke anxiety in a certain kind of diner, the one who wants to try everything but doesn’t have th...
Updated: 11 hours ago
Food tours offer an informative, and delicious, look at different areas of Tampa Bay

Food tours offer an informative, and delicious, look at different areas of Tampa Bay

There is a running list on my phone of restaurants to try. A romantic evening at St. Petersburg’s Reading Room. The Safety Harbor double date night, so we can finally take our friends to Pizzeria Gregario. Splurging on the chef’s tasting ...
Updated: 11 hours ago
This simple shrimp dish lets summer vegetables shine

This simple shrimp dish lets summer vegetables shine

o the Washington PostThis meal of crisp vegetables and plump shrimp is light, fresh, flavorful and fast. It is just the thing to whip up when you need to reset from a weekend of typical summer party fare, heavy on the grilled meats and mayonnaise-y s...
Published: 07/17/18
Taste test: New snacks from Klondike, Quaker, Planters and Layís

Taste test: New snacks from Klondike, Quaker, Planters and Layís

Every parent knows the need to stock up the snack cupboard when their children are around for the summer. I am not sure whether they get hungrier in the hot weather or just bored. But judges said their children always want something to eat when they ...
Published: 07/16/18
Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

I adore a hearty salad for summer, and this one came about as a result of having to use some leftovers in my fridge. Roasted peaches are a staple this time of year: slowly roasted in the oven for about 30 minutes on 350 degrees, drizzled with honey, ...
Published: 07/16/18
Here's what we learned about buying and cooking beef after spending time with Niman Ranch

Here's what we learned about buying and cooking beef after spending time with Niman Ranch

We started off our education at a Niman Ranch family ranch, where the Edelman family raises Angus beef, birth to finish, in the Flint Hills of Sabetha.
Published: 07/09/18
Nine recipes for ice pops you can make at home

Nine recipes for ice pops you can make at home

By Daniel Neman Itís summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.Air conditioning wonít help, and neither will a dip in a pool. Those c...
Published: 07/09/18
Give vegetables a starring role in grilled kebabs

Give vegetables a starring role in grilled kebabs

Americaís Test KitchenWhen it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. We wanted to create ...
Published: 07/06/18
Quench your thirst with a Watermelon Strawberry Smoothie

Quench your thirst with a Watermelon Strawberry Smoothie

By Katie WorkmanHoly mother of summer, itís gotten hot. My dog is sleeping in our shower because the tiles are cool. Iím testing recipes in the morning because I donít want my oven cranking all afternoon. And (this is how I know itís really hot), I m...
Published: 07/06/18
Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Pork tenderloin has become my dinnertime champion. I love it for its low fat content, its relatively low price point and the way it will cook perfectly with little to no supervision. The tenderloin, as you might expect, comes from the loin of the pig...
Published: 07/05/18
Updated: 07/10/18