Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive oil flavor here is subtle, but there is still a trace of fruitiness and spice, and the sweet lemon glaze is a nice partner. Notes: This dough is very forgiving, so if it cracks at all while you are rolling it out, you can patch it up easily. I call for a 2 in [12 cm] biscuit cutter, but smaller sizes also work well, just take a few minutes off the baking time. You can leave out the pistachios if needed; replace it in the dough with equal parts flour. Olive Oil Sugar Cookies with Pistachios and Lemon Glaze From The Vanilla Bean Baking Book PRINT RECIPE 1/3 cup [43 g] shelled pistachios, plus 1/3 cup [43 g] chopped for sprinkling 2 cups [284 g] all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons [57 g] unsalted butter, at room temperature 3/4 cup [150 g] granulated sugar 1/4 cup [30 […]

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Parmesan Pistachio Stuffed Pork Tenderloin.

This parmesan pork tenderloin is sponsored by the National Pork Board! Parmesan pistachio pork tenderloin is what’s for dinner tonight! This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen. Today I’ve partnered with the […]

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

This parmesan pork tenderloin is sponsored by the National Pork Board!

Parmesan pistachio pork tenderloin is what’s for dinner tonight!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen.

stuffing pork tenderloin

Today I’ve partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. Pork tenderloin is so underrated. We love it as a weeknight meal, and it doesn’t take very long to cook either. Bonus!

pork tenderloin ready for the oven

Pork tenderloin is also incredibly lean, making it one of our favorite meats for dinner. And we’re not alone! Pork is the number one consumed protein globally, and it really allows you to explore different cultures when it comes to cooking, especially when we’re not traveling as much. I’ve made many versions in this past, and it’s a great way to elevate your weeknight meal with tons of flavor. It feels special!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

If you’re looking for inspo, I’ve made this fig and gorgonzola stuffed pork tenderloin, this grilled thai pork tenderloin and this apple, squash and goat cheese stuffed pork tenderloin. Oh and this wonderful holiday pork tenderloin too. They are all dreamy!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I’m excited to add this new one to the list. Pork is a fantastic way to transport you from your kitchen and experience exciting new flavors and dishes from cultures around the world. It’s also such a versatile cut of meat, one that can continuously bring a whole new life to the dinner table.

That’s why we’re making this parmesan pistachio pork tenderloin today! It is absolutely loaded with flavor – while using minimal ingredients. That’s a must during this busy season.

Yes!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I absolutely LOVE the parmesan pistachio combo. Let me tell you how it goes down!

I find that throwing the pistachios in a food processor makes them the perfect consistency. So we combine the pistachios with ricotta and parmesan cheese to make the most incredible filling. It’s cheesy and nutty and savory and delicious. You can eat it with a spoon, but we’re going to stuff it in the pork tenderloin.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I chop a ton of herbs – things like parsley and sage, though you can use what is in season! – to throw in the filling too. This combination is also ridiculously flavorful and adds wonderful aromatic value too.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Another reason I love pork tenderloin? The options for side dishes are endless. You can serve this with some roasted vegetables or even mashed potatoes. You can throw it on top of a salad. If you’re utilizing leftovers, you can even throw it on a sandwich!

It’s a sure fave!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Parmesan Pistachio Pork Tenderloin

Parmesan Pistachio Stuffed Pork Tenderloin

This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. It's a show stopping meal!

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time 20 minutes

Total Time 1 hour 20 minutes

Servings to 6

Author How Sweet Eats

Ingredients

2 boneless pork tenderloins, 1.5 to 2 lbs each in size
kosher salt and pepper
½ cup roasted, salted pistachios
8 ounces ricotta cheese
⅓ cup finely parmesan cheese
4 garlic cloves, minced
1 large egg
½ cup chopped fresh herbs, such as sage and parsley
brussels sprouts salad, for serving

Instructions

Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Throw it in the dinner rotation! Because FLAVOR.

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

Simple Rhubarb Tart

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert! For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best. After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it. I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought […]

The post Simple Rhubarb Tart appeared first on Izy Hossack – Top With Cinnamon.

Simple Rhubarb Tart on a tray on the counter

Simple Rhubarb Tart with chopped pistachios by Izy Hossack

For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best.

After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it.

Simple Rhubarb Tart with chopped pistachios

I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought stuff (especially if you can get the all-butter puff), it’s going to be incredibly delicious too.

A simple frame of puff pastry is filled with sugar, pistachios and rhubarb before baking. It’s almost like a galette but more sophisticated thanks to the sharp, neat edges of the square pastry. As an optional extra, Frankie recommends brushing honey over the rhubarb to make it shiny! It’s a bit fiddly as you need to do some measuring to make it all fit together perfectly, but that really is the hardest part!

Other simple tarts:

Simple Rhubarb Tart

Yield: a 25cm square tart, serves 6

Ingredients

80 g (1/2 cup) shelled pistachios
5 tbsp caster (superfine) sugar
1 large egg
300-400g (11-14 ounces) rhubarb (see notes)
320 or 375g (11.5 or 13.5 ounces) ready-rolled puff pastry (see notes)

To serve:

2 tbsp clear honey, warmed
6 tbsp creme fraiche or ice cream

Instructions

Preheat the oven to 200°C (180°C fan / 400°F). Line a large baking tray with baking parchment.
Very finely chop the pistachios (or pulse in a food processor). Place in a small bowl with the sugar and mix well.
In a separate small bowl, beat the egg until smooth.
Trim the tough ends and leaves off of the rhubarb. Cut each stalk into 20cm (8-inch) lengths.
Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge. Do not cut all the way through. The rhubarb will sit within the resulting 'frame'. Transfer to a piece of baking parchment so you can move it around freely.
Cut four 22.5 x 2.5cm (9 x 1 inch) strips out of the remaining pastry. Brush the scored pastry 'frame' with the beaten egg, then lay the strips of pastry over it. You don't want the strips to overlap so place each strip flush against the next and continue all the way around to make a frame. If at any point the pastry feels warm and is hard to work with, transfer to the fridge to chill for 10 minutes. Brush the strips with more egg wash.
Prick the base all over with a fork then scatter three quarters of the pistachio mixture over it evenly.
Transfer the pastry to a baking tray and bake for 15 minutes. Remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
Scatter the remaining pistachio sugar haphazardly over the rhubarb and flick a little water over it. Bake for a further 15-20 minutes until the pastry is golden, the base is crisp, and the rhubarb tender.
To serve, brush the rhubarb with a little warmed honey (if using) and cut into portions. Add a dollop of creme fraiche or ice cream.

Notes

From 'The New Art of Cooking' by Frankie Unsworth
You can make your own rough puff pastry using this recipe and use that instead of the ready-rolled puff pastry.
The amount of rhubarb needed is going to depend on how thick the stems are. Frankie recommends 5-7 sticks when using the thick stuff. I was using much thinner stems and needed 12 stems (which weighed around 300g).
This will be very easy to vegan-ise: use a ready made puff pastry that is vegan friendly (most of the ones in the supermarket are). Mix 2 tbsp non-dairy milk with 2 tbsp maple syrup and use that instead of the egg wash. Lastly, brush the rhubarb with maple syrup instead of honey and serve with non-dairy vanilla ice cream!

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Chocolate & Pistachio Naked Layer Cake

With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece! Naked cakes (called so because they don’t have an outer layer of frosting) are impressive and surprisingly easy to assemble, resulting in a stunning presentation that shows off […]

With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece!

Naked cakes (called so because they don’t have an outer layer of frosting) are impressive and surprisingly easy to assemble, resulting in a stunning presentation that shows off the different layers of texture and flavor.

Dark Chocolate Pistachio Naked Layer Cake on a white background with a bowl of pistachios and cake server.

It’s January again… and you know what that means.

It’s Taylor’s birthday!

Which means… cake. Chocolate cake, if we’re being specific.

I didn’t have any grand plans to make an over-the-top fondant-covered masterpiece this year (been there done that have no desire to do it again lol), but still wanted to make him something extra special, and extra delicious.

He only ever wants chocolate cake, so I’ve had to get creative over the years to give him the chocolate cake he wants but also something unique and interesting that would make for a good blog post.

I hadn’t done a naked cake in a while, so I flipped through the Milk Bar cookbook for some inspiration and stumbled across the pistachio layer cake recipe. I still had a few jars of pistachio butter/cream/paste leftover from previous pistachio experiments, so I decided to combine the pistachio buttercream recipe with a moist chocolate cake, chocolate crumb, and chocolate ganache for good measure (because there is no such thing as too much chocolate).

The gorgeous layers of this chocolate pistachio layer cake, with a crunchy crumb topping.

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Carrot Soup with Carrot Top Pesto

Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears. Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups. This recipe was […]

Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears.

Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups.

Ceramic bowl with carrot soup, topped with carrot pesto, carrot greens and a slice of grilled baguette bread, on a blue background with a plate of more bread in the background.

Soup de do, it’s soup weather, y’all!

And this creamiest of carrot soups is hitting all the right notes.

It’s hard to believe that something this flavorful and creamy can be made from little more than carrots, vegetable stock and a splash of cream (ok, a pat of butter too).

We topped it with a tangy carrot top pesto because we’re all about producing less food waste in the New Year. (You know how chefs love to brag about whole-hog cooking, well, this is whole-veg cooking.) The carrot tops have a parsley-like flavor, and when paired with good olive oil, toasted pistachios and a splash of lemon juice, create the perfect counterbalance for the rich and creamy soup.

Dipping a piece of grilled baguette into a bowl of velvety carrot soup topped with carrot pesto

Let’s face it, as lovely as this soup is on its own, it’s even better when served with grilled crusty bread.

I mean, you really don’t even need a spoon to eat it, just dip and scoop with your bread (the soup is so thick it’s almost like a dip) and go to town.

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Pistachio Nut Cheese with Cranberry Jelly

This Pistachio Nut Cheese with Cranberry Jelly can be the perfect festive vegan Christmas appetizer. It is sliceable, so you can enjoy it on toast with veggies or on a cracker. Let’s share it with your family and friends! As far as appetize…

The post Pistachio Nut Cheese with Cranberry Jelly appeared first on My Pure Plants.

Pistachio Cutout Sugar Cookies

Holiday baking season is upon us, and these pistachio-flavored cutout cookies are the perfect canvas for holiday decoration. These incredibly soft, subtly green sugar cookies are flecked with bits of chopped pistachios and decorated with a drizzle of candy coating and a flurry of sprinkle snow. This recipe was created in partnership with Wilton, bringing […]

Holiday baking season is upon us, and these pistachio-flavored cutout cookies are the perfect canvas for holiday decoration.

These incredibly soft, subtly green sugar cookies are flecked with bits of chopped pistachios and decorated with a drizzle of candy coating and a flurry of sprinkle snow.

A pile of tree-shaped Pistachio sugar cookies on a plate with a glass of milk.

It’s official, 2019 is the year of the pistachio.

I’m seriously obsessed (as you can very well tell), and have no intentions of letting up anytime soon.

Sweet or savory, from cookies to ice cream to snacks, pistachios are a particularly versatile nut.

Here we bring out their sweet side in a pistachio variation of a classic soft sugar cookie recipe. It might just be a new holiday favorite!

Alternating rows of pistachio Christmas tree cookies on a marble background

The recipe itself is very similar to my vanilla almond sugar cookies, with the addition of finely chopped pistachios for crunch, pistachio extract for flavor, and a hint of green food coloring to give the cookies a gorgeous pistachio hue.

That hint of green makes this dough particularly suitable for Christmas cookies, a perfect blank green canvas for whatever festive decoration your heart desires!

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Sweet & Spicy Candied Pistachios

Spiced with cinnamon, cayenne and smoked paprika for hint of sweet heat, these crunchy candied pistachios will quickly become your new favorite snack. Coated with a crunchy layer of crystalized sugar infused with an umami-rich spice blend, these sweet & spicy candied pistachios are completely addictive and perfect for munching (hello, perfect holiday party snack!) […]

Spiced with cinnamon, cayenne and smoked paprika for hint of sweet heat, these crunchy candied pistachios will quickly become your new favorite snack.

Coated with a crunchy layer of crystalized sugar infused with an umami-rich spice blend, these sweet & spicy candied pistachios are completely addictive and perfect for munching (hello, perfect holiday party snack!)

A white porcelain bowl overflowing with spiced candied pistachios on a marble surface

I first started playing with candied pistachios when I was testing my ultimate pistachio lover’s gelato recipe. I didn’t end up using the candied nuts in the final recipe, however, as the moisture from the ice cream all but dissolved the delicate sugar coating and made them indistinguishable from non-candied nuts, so I figured why spend the extra time?

Still, I had tested so many different methods for candying nuts with amazing results, and I didn’t want all that work to go to waste. So I tucked the recipe into my back pocket (or, more accurately, into the back pocket of my recipe notebook) to revisit another day.

That day is today.

Closeup textural of spiced candied pistachios on a baking sheet.

While my original batches were un-spiced, I was really looking for a bit more flavor and knew I wanted to add some heat. I ultimately settled on a subtle mix of spices including cinnamon, cayenne and smoked paprika, for a subtly spicy and sublimely snackable nut.

They’re ridiculously addictive; if you’re not careful you’ll devour the entire batch, one small handful at a time, before you even realize what you’ve done. They’re that good.

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Roasted Cauliflower Farro with Pomegranate and Pistachios.

A cauliflower farro salad is a feel-good way to start the week. It looks like nothing special, because some of the drab colors of the season are filling up this bowl and the vibrant tomatoes and greens of summer have said see ya. But what it lacks in vibrancy, it makes up for in major […]

The post Roasted Cauliflower Farro with Pomegranate and Pistachios. appeared first on How Sweet Eats.

A cauliflower farro salad is a feel-good way to start the week.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

It looks like nothing special, because some of the drab colors of the season are filling up this bowl and the vibrant tomatoes and greens of summer have said see ya.

But what it lacks in vibrancy, it makes up for in major flavor. Like, major.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

This has clearly been t he year of farro for me. This slow roasted tomato farro salad is what my dreams are made of. It’s so good – fantastic as a side dish or a main dish. Super flavorful!

And while I used to be a bit wishy-washy on farro, because let’s be honest, sometimes it can taste like cold, chewy oatmeal… when it’s cooked properly and tossed with a ton of other delicious ingredients, I’m sold. I love it.

Like this salad. I am alllll over this.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Give me all the farro. Starting with this bowl.

Roasted cauliflower is just the best. THE BEST. Tell me you don’t love it!?

I’ve said a million times about how it was one of the first roasted veggies I ever really got into (because it sort of tastes like popcorn, right?!) and it remains a fave. It’s works with almost everything!

So there’s that.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Then we have crunchy, salty pistachios. I love how rich the flavor of pistachios can be when paired with roasted vegetables. Really, they add that extra oomph.

A big sprinkle of pomegranate arils comes next, and those add a sweet pop along with some tartness. And pretty color, of course. They are adorable autumn jewels and I’ll just never get over it.

The pleasant surprise is the dill vinaigrette. It makes the whole thing tastes incredible. Even my mom, who stopped over the first day we were testing this, was super interested in the bowl. She sees it, her face lights up. This is NOT her cup of tea – she would never make or order something like this. And as soon as I mentioned dill vinaigrette she’s all “UM NO WAY NO THANKS.”

But curiosity got the best of her and she tasted it and LOVED it.

I think she was more shocked than I was.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

I’m telling you right now that this can be theeee go-to holiday side dish. It will work on Thanksgiving or Christmas. But at the same time it can also be your Monday night dinner, you know? It’s super satisfying and filling and full of texture and taste. It’s like a non-deconstructed (constructed?!) grain bowl salad. One that you can keep in the fridge and eat the next day for lunch.

Yes! Newsflash: it’s just as good cold as it is warm. You might fight over leftovers.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Roasted Cauliflower Farro Salad

Farro Cauliflower Salad

This farro cauliflower salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

1 head cauliflower, (cut into florets)
1 to 2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 cups cooked farro
½ cup pomegranate arils
⅓ cup chopped pistachios
2 to 3 tablespoons chopped chives

dill vinaigrette

3 tablespoons chopped fresh dill
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 1/2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves finely minced or pressed
1/2 cup extra virgin olive oil

Preheat the oven to 425 degrees F. Place the cauliflower florets on a baking sheet and drizzle with olive oil then sprinkle with salt and pepper. Roast for 20 to 25 minutes, tossing once, until golden.
Cook the farro while the cauliflower is roasting.
In a large bowl, combine the farro and cauliflower. Drizzle with some of the vinaigrette and toss. Sprinkle in the pistachios and pomegranate. Toss well, adding a bit more dressing. Taste the salad and if desired, add more dressing!
This salad is awesome served warm or cold, and leftovers are great too!

dill vinaigrette

Whisk together the dill, vinegar, lemon, honey, salt, pepper and garlic until combined. Continue to whisk while streaming in the olive oil until the dressing emulsifies.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Promise this will be the last farro salad I share this year! I think.

The post Roasted Cauliflower Farro with Pomegranate and Pistachios. appeared first on How Sweet Eats.

Caffe Panna Ice Cream Shop

Someone from San Francisco told me that now, there were now too many ice cream shops in the city. I didn’t think that was possible, but I guess things have changed since I moved away. (There are also some amazing bakeries there as well, which I don’t think is anything to grouse about either.) Just like in San Francisco, not only has the baking scene…

[NOTE: Caffè Panna will be making a special sundae of a flavor combination that I inspired, with buckwheat ice cream, buckwheat honey, dark chocolate, and French whisky. I’ll be there this Saturday, October 12, from 2pm to 3:30pm. More info at the end of this post.]

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