Pine Nuts - - Page 4

by gansie

Yes Chickpeas Can

…be roasted. But we’ll get to that phenom in a minute.

Sorry about ES-lite yesterday, but Tuesday night was no time for food blogging. Although, it was time for a bit of election night cooking. Although it was crazytown here in DC, I opted for a friends house; concentrating on the returns, watching red and blue pops of color, breathing to the rhythm of Chuck Todd’s analysis.

A bunch of ES bloggers and friends cooked two full chickens, a raisin-enhanced stuffing and mashers with vegan gravy (and I swear, Liza, I really couldn’t tell it was vegan!) I was on the veggies. With leftover summer produce, and a few kitchen staples, I whipped up something just in time for the first poll closings. Holy fucking shit. OBAMA!

Sorry, but there may be sudden outbursts of OBAMA in the next few days. After all, BS, 80 and I all met during our stint working at a Dem polling firm, in the most depressing cycle of all time: 2004.

Veggies and realized hope, post jump

by BS

Top 10 Sexiest Food Halloween Costumes

We’ve already covered people who use Halloween as an excuse to embarrass themselves (or their children). But some folks use the holiday for a much more practical purpose: Getting laid. You know who I’m talking about. Those usually uptight types who interpret Halloween costumes as a reason to get half naked in public. And if you can incorporate food into it, you’ve won my heart. So take a look at the Top 10 Sexiest Food Halloween Costumes:

10. The Sexy Chef

Via: Costume Shopper

A slutty classic.

9. Dirty Martini

Via: Inventor Spot

Points for the details, right down to the pimento nipples.

8. Banana Au Naturale

Via: Hub Pages

Come on now, I am pretty sure this one is meant to be worn with clothes on.

by BS

Can’t Stop the Hoya

Thanks to everyone for participating/voting in our epic Pine Nut Cooking Contest. We had four a-mazing recipes, but everyone’s favorite prototypical Georgetown student ran away with it, concocting a Pine Nut Butter app that should be added to every pignoli-lover’s permanent repetoire.

With 42 percent of the vote, JoeHoya takes home the pint nut crown, avenging his recent runner-up finish in the Spice Master contest.

JoeHoya-be sure to send us your address to receive your free subscription to La Cucina Italiana magazine, and everyone else, check out the newest profile in the Endless Eaters Hall of Fame.

I think this is the closest G-town has come to a major title in a few decades, huh?

in Contests 1 comments

by gansie

Two For Five = Mizuna

I usually frequent the farmers’ market by myself, but this weekend I got 80P out of his hangover-I-want-bed mode and took him with me. And this resulted in the purchase of radishes. They had samples out and it’s kinda weird because they’re spicy. Anyway, we now have like 5 fucking radishes and I have no idea what to do with them. 80 says he used to eat them as a kid with salt, but um, there must be something else out there. I’m thinking I could use them as a alternative to a chip for a dip. But any suggestions would be appreciated.

Anyway, this post has nothing to do with radishes. And don’t you think radish should have two “d”s in it?

Even though a lot of the workforce likes to go out for lunch during the week, I love bringing my food. No shock there. For today’s lunch I took full advantage of my market purchase, including these funky greens that 80 also added to my cart: mizuna. We were just going to buy a bunch of mustard greens but then the upseller said there’s a special: 2 bunches for $5, so 80 grabbed mizuna. Um, yea, I know, what the eff is mizuna.

Eggplant and Mizuna Salad

I risked the safety of not only the baking sheet, but of my entire apartment building,

in Cheese / Recipe / Veggie 14 comments

by BS

Last Chance Pine Nuts

JoeHoya started out strong, but Matt and Lisa are giving him a run for him pignolis. Voting is open through Monday–make your voice heard below. Check out all the recipes here.

[poll=”25″]

in Contests 5 comments

by gansie

Purple Cauliflower Majesty

Okay, don’t freak out. But I’m starting to fall in the Liza camp.

It’s so simple and healthy to whip up something containing only veggies and a grain (or an egg), especially in the summer/fall when I can hit up the farmers’ market every weekend. Meat is, well, kind of a pain in the ass and is one more thing to deal with (and one more thing to buy.) Plus, I feel like I am more creative when I find ways to insert a vegetable as the star of the show. Yea, 80P bitches about this latest endeavor, but he’s secretly getting into it as well.

I’m not as hard core as Liza, but unknowingly, I probably eat meat only 2 times a week and it’s mostly when I go out or eat with friends. Seeing a bloody cut of steak absolutely turns me on still. Don’t worry.

Oh, and I blame Michael Pollan. Omnivore’s Dilemma seriously fucked me up. I have a hard time eating meat that was processed in those hell hole slaughter factories. Shit, I’m so brainwashed I don’t even want to buy produce at the Giant up the street. Which brings me to something I’ve been fretting over recently…what will I do when the farmers’ market closes for the winter? I can’t even remember how I survived last frost.

But, I’ll end the meat bashing for this week; we don’t want to turn our bacon contingency away. But there will surely be more on the Pollan phenom, as I’m still figuring out how to process all of this information.

Purple recipe post jump

in Cheese / Personal / Recipe / Veggie 9 comments

by BS

Who Cooked it Better? Pine Nut Contest

You’ve read the recipes. You’ve salivated all week. You’ve wished I would never mention goddamn pine nuts ever again. Now it’s your turn. Which of our four very inventive pine nut recipes is the very best of all?

Will the winner be:

Lisa’s Bacon-Wrapped Date ‘Cannolis’ with Pine Nuts,

Natalie’s Herb Grilled Salmon with Seared Heirloom Tomatoes and Toasted Pine Nuts,

Matt’s Pan Seared Scallops, Red Onion Confit, toasted pine nuts and sage oil, or

JoeHoya’s Pine Nut Butter and Gelee?

[poll=”25″]

in Contests 7 comments