PINE NUT COOKIES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Categories dessert
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE | RACHAEL ...
Rachael's whole roasted pumpkin stuffed with rice, egg noodles, nuts, dried fruit and spices is a showstopper!
Provided by Rachael Ray
Number Of Ingredients 29
Steps:
- To roast chestnuts, score through the top round side of the shells, flat-side down, to make an X
- Preheat oven to 400°F and roast 30 minutes until the skins curl back and chestnuts are well toasted
- Peel and chop or chop can/jar or package of roasted
- Cut top off pumpkin and scoop out the seeds and pulp
- Spray with oil and season with salt and pepper, then roast 45 to 60 minutes at 425°F on center rack until tender and lightly brown at edges
- Heat a pot with a lid over medium heat with 3 tablespoons butter and melt
- Add the onions and soften a couple minutes, then add garlic and pasta and toast the pasta until golden
- Add rice and Vadouvan and stir
- Add stock, dried fruit and chestnuts and bring to boil, reduce heat, cover and simmer 18 minutes
- Add remaining nuts (pine nuts and pistachios) and combine well
- Adjust seasoning, fill pumpkin with rice and dot with remaining butter
- Return to oven to brown top a few minutes, then serve
- Carve the pumpkin into wedges while separating the rice into portions, with the bonus being the roasted wedge of squash
- Serve with any extra rice on the side
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There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
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- Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.
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