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Pine Nuts

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FOOD
June 24, 2010
  White gazpacho with pine nuts Total time: 25 minutes, plus chilling time Servings: 4 Note: The raw eggs in this recipe give the gazpacho a silky texture. Although many recipes, such as this gazpacho, call for raw eggs, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them. 11/2 cups packed fresh bread crumbs (1/4 pound) 2 cups cold water (or as desired)
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FOOD
August 16, 2013 | Los Angeles Times Staff Writer
Total time: 1 hour, 30 minutes Servings: 6 Note: Silky stuffed eggplant is a wonderfully satisfying dish for casual late summer and early fall entertaining. It can be made in advance and reheated just before serving. 3 (about 1 pound each) round dark purple eggplants 2 medium onions 1/4cup plus 1 tablespoon olive oil 2 tablespoons minced garlic 2 ( 1/2-pound) lamb shoulder chops, or 3/4 pound lamb stew meat 3 1/3cups crushed tomatoes 1/4cup toasted pine nuts 1/2cup chopped parsley 1 ounce Pecorino Romano cheese, grated 1. Heat the oven to 400 degrees.
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FOOD
August 4, 2011
Bulgur salad with arugula, zucchini and pine nuts Total time: 1 hour, plus soaking time for the bulgur Servings: 6 to 8 1 cup fine bulgur wheat 1 1/2 cups water 3/4 pound zucchini Salt 1/4 cup minced red onion 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Freshly ground black pepper 1 1/2 cups torn arugula leaves 1/4 cup toasted pine nuts 1. Toast the bulgur in a skillet over medium-high heat...
FOOD
August 2, 2013
Total time: 1 hour, plus overnight chilling Servings: Makes about 5 1/2 dozen Note: From test kitchen director Donna Deane 1/2 cup pine nuts 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter 1 1/4 cups confectioners sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons finely chopped thyme 1 cup finely chopped dried apricots 1. Heat the oven to 350 degrees. Toast the pine nuts on a baking sheet in the oven for 5 to 7 minutes, or until very lightly browned.
FOOD
December 8, 2012
  Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
FOOD
April 21, 2011
  Leg of lamb stuffed with greens, feta and pine nuts Total time: 3 hours, plus resting time Servings: Serves 6 to 8 Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag; remove the lamb from the refrigerator so it can come to room temperature before roasting. This recipe uses butcher's twine. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
NEWS
July 21, 2010 | From the Booster Shots blog
Booster Shots is apparently late to the "pine mouth" issue. Our apologies. And our thanks — to reader Kirsten for alerting us to the potential hazard of eating pine nuts — no small matter, this being pesto season (we very much like pesto here at Booster Shots). Apparently many people have registered some measure of alarm (or concern, mild curiosity or passing reference, depending on their appreciation of pignoli) about pine mouth, a bitter metallic taste in the mouth that develops after eating pine nuts and lasts for several days.
CALIFORNIA | LOCAL
April 23, 2013 | By Kate Mather
A Davis man lost for a week in the Lake County wilderness after a car accident apparently survived by eating pine nuts, according to reports. Daniel Brian Thompson, 25, had set out on a solo camping trip when he lost control of his rented Zipcar in a rural area of the Northern California county, his father told the Davis Enterprise . The car skidded off the gravel road and went down an embankment, his father said, and Thompson didn't have cellphone...
FOOD
January 15, 1987
Have a little leftover turkey still tucked away in the freezer from the holiday season? Combine it with cheese, mushrooms, peas, cherry tomatoes and iceberg lettuce for Garden Chef Salad. Toasted pine nuts add a bit of crunch, and Creamy Vinaigrette dressing supplies the finishing touch. Serve the salad with warm bread or rolls.
FOOD
October 20, 2004 | Donna Deane, Times Staff Writer
If you've ever gazed up at the pine tree in your yard and wondered if you could harvest some fresh pine nuts from those cones, the answer is yes -- and good luck. Pine nuts, also known by their Italian and Spanish names, pignoli and pinon (often spelled "pinyon"), come from specific varieties of pine trees, about 20 worldwide, that produce edible seeds. The individual seeds are encased in a hard shell inside the pine cone. After harvesting, the cones must first be heated, then left to dry before small, hard seeds can be shaken out of the cones.
CALIFORNIA | LOCAL
April 23, 2013 | By Kate Mather
A Davis man lost for a week in the Lake County wilderness after a car accident apparently survived by eating pine nuts, according to reports. Daniel Brian Thompson, 25, had set out on a solo camping trip when he lost control of his rented Zipcar in a rural area of the Northern California county, his father told the Davis Enterprise . The car skidded off the gravel road and went down an embankment, his father said, and Thompson didn't have cellphone...
FOOD
December 8, 2012
  Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
HEALTH
October 13, 2012 | By Mikaela Conley
Dieters used to shun that little bowl of salted and mixed nuts at parties - too fattening, they'd say. But nuts have moved beyond the cocktail crowd. They're an economical source of protein being used in every course of the meal for all kinds of eaters: as flour for the gluten-averse, milk for the lactose-intolerant and even as a snack for people watching their fat intake. Only a few decades ago, many doctors and nutritionists warned that nuts should be eaten on special occasions and even then only sparingly.
NEWS
September 6, 2012 | By Noelle Carter
Rice salad takes a colorful turn with cooked small shrimp, fresh arugula, tomatoes, minced red onion and toasted pine nuts. The whole dish comes together in about 45 minutes. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com . Rice salad with shrimp and arugula Total time : 45 minutes Servings: 6 to 8 2 cups medium-grain rice, such as Arborio Salt 3 tablespoons good-quality olive oil 3 tablespoons fresh lemon juice, divided 1/2 pound cooked small shrimp (about 1 1/2 cups)
NEWS
August 27, 2012 | By Noelle Carter
A fragrant mixture of garlic, capers, crushed tomatoes, onion and a touch of wine are cooked to a rich, thick tomato sauce, while freshly made breadcrumbs, pine nuts and a few chopped anchovy fillets are the filling for a hollowed-out zucchini and small ripe summer tomatoes. Spoon the tomato sauce over the base of a gratin dish, and top with the stuffed zucchini and tomatoes. Dinner is ready to serve when the vegetables are softened and the breadcrumbs are lightly browned, about 30 minutes.
FOOD
August 18, 2012 | By Russ Parsons, Los Angeles Times
Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas. 31 zucchini recipes 1. Bulgur salad with arugula, zucchini and pine nuts: Combine toasted soaked bulgur, wilted zucchini and minced red onion, dress with olive oil and lemon juice and at the last minute add torn arugula leaves and toasted pine nuts.
FOOD
October 14, 2009
Kale salad with cranberries and walnuts Total time: About 30 minutes Servings: Serves 4 to 6 Note: Adapted from "Love Soup" by Anna Thomas. Dinosaur kale is also known as black, Tuscan or lacinato kale. 1/2 cup dried cranberries 1/2 pound (1 large bunch) dinosaur kale or any young kale 3 ounces (about 4 cups) arugula or baby mizuna 1/3 cup Kalamata or other cured olives 1/2 cup chopped walnuts, or pine nuts 1 small sweet red bell pepper 1 tablespoon olive oil 1 tablespoon walnut oil 2 tablespoons aged balsamic vinegar, plus more to taste 1/2 teaspoon sea salt, plus more to taste freshly ground black pepper, to taste 1/4 pound blue cheese, feta cheese or sharp cheddar cheese, crumbled, to garnish (optional)
FOOD
August 17, 2012 | Times Staff Writer
From "The bloom is still on" by Russ Parsons, July 19, 2006 Total time: 15 minutes, plus 30 minutes standing time Servings: 4 to 6 Note: Toasted pine nuts are available at Trader Joe's. If you can't find them, place the raw nuts in a small pan and toast them in the oven at 325 degrees until they are fragrant, about 5 minutes. 2 pounds zucchini 3 tablespoons kosher salt 6 tablespoons minced red onion (about 1 small onion) 1/4 cup olive oil 2 tablespoons lemon juice 3 tablespoons toasted pine nuts 1/4 cup shredded basil leaves (about 6 large leaves)
NEWS
August 14, 2012 | By Noelle Carter
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no cooking required. Click here for 12 recipes for cool summer slaws When you think slaw you might think cabbage, or maybe you've even gone so far as to try slaws made from broccoli or carrots. But there's a big, wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.
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