Nuts About A New Foodie Trend
Although I will fully admit to paying a great deal of heed to the Atkins low-carb craze and starch-free dieting, it's all getting a bit tired as a topic. Wouldn't you agree? Besides, according to today's New York Post:
The Atkins Diet and other weight-loss plans that limit carbohydrates can turn you into a sourpuss, a new study shows.
Scientists found carbohydrates help boost the production of serotonin which controls emotions and a shortage can lead to mood swings and depression.
So, with all of NYC still enthralled with the fad, I decided to turn to the West Coast for a change of pace. And happily, food writer Regina Schrambling came through in the Los Angeles Times:
...A funny thing happened while I was chopping walnuts: Pistachios went mainstream.
These days they almost seem like the white truffle oil of the nut world: once an extravagance, now inescapable. In the last few weeks alone, I've had them in restaurants as a filling in ravioli, a crust on seared duck breast and lamb and an essential element of several salads; they even turn up in everything from soup to mole. And that's not even counting all the ways they surface in desserts.
But every bite makes me realize there's a big difference between truffle oil and pistachios. The little green kernels are the real deal. They look and taste exotic, and those attributes come naturally.
They will always have the power to dazzle, whether simply set out with cheese and wine or baked into some elaborate torte, but these days they're not just accessible but affordable. They're even sold shelled.
Must admit that I was digging into some shelled pistachios last night. And, at a recent dinner party, I topped steamed asparagus not only with a sweet, mustardy Sauternes Vinaigrette and chopped egg - but a crunchy sprinkling of chopped pistachios too.
And, her recipe for Pennette with Pistachios and Gorgonzola is ample inspiration to once again feature these nutty delights at my dining table:
Time: 25 minutes
Servings: 8
Coarse sea salt
3/4pound pennette pasta
1 1/2tablespoons unsalted butter
2 leeks, white part only, washed well and very thinly sliced
3/4cup heavy cream
6 ounces Gorgonzola, cut into pieces
1/2 cup shelled salted pistachios, coarsely chopped
Freshly ground white pepper
Freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a rolling boil. Cook the pennette according to the package directions until al dente.
2. While the pasta cooks, melt the butter in a large deep skillet over medium heat. Add the leeks and a dash of sea salt and cook, stirring, until very soft, about 4 minutes. Add the cream and heat to a simmer.
3. Drain the cooked pasta well in a colander and immediately turn it out into the skillet with the leek mixture. Add the Gorgonzola and toss until coated. Add the pistachios and salt and pepper to taste. Continue stirring until well mixed. Serve at once, with freshly grated Parmigiano-Reggiano, if desired.
I really think Regina might have hit upon something here. And, considering she's based in NYC, where we're getting pummeled with Atkins PR, I wouldn't be surprised if she was simply delighted to write about a food trend that didn't involve debate about carbs.
Frankly, I couldn't be more delighted too.