Tagged:  walnuts

For me, the most comforting part of a holiday is when I start my day with a great cup of coffee and a delicious breakfast. This Thursday (Thanksgiving Day), have your family wake up to these luscious pumpkin-walnut pancakes. Add some pure maple syrup and enjoy the moment. Happy Turkey Day!

Prep time: 10 minutes
Cook time: 10 minutes
Makes: Six to eight 5-inch pancakes

Ingredients:
1 large egg
1 cup plus 2 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup canned pumpkin
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 cup plus 1 tablespoon unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground nutmeg
100% pure maple syrup (any brand)

1. In a 2 or 3-quart mixing bowl, combine the egg, milk, oil, vanilla extract, pumpkin, walnuts and the sugars.

2. Using a wire whisk or a fork, mix until ingredients are uniform.

3. Stir in the remaining ingredients – do not overmix.

4. On medium-high setting, heat a non-stick skillet (or a pancake griddle).

5. Once the skillet or griddle is heated, lower the setting.

6. Butter the skillet or griddle.

7. Immediately add 1/4-cup of the pancake batter onto the skillet or griddle, letting it spread to a 5-inch circle.

8. Continue forming 5-inch pancakes, leaving a one-inch space in between each one.

9. Cook the pancakes for about 2 minutes per side or until underside is light golden brown when lifted with a spatula.

10. Immediately serve the hot pancakes with pure maple syrup.

Note: Dollar-size pancakes are shown in photograph.

Text and Photograph ©2013 Nancy DeLucia Real

Traditionally, I’ve enjoyed tomatoes sliced and tossed with onions, olive oil and basil.

But recently, I tweaked this tomato salad from Southern Italy by adding walnuts. When I served it to guests, it was a hit. And now, I’m sharing it with all of you – enjoy.

Prep time: 10 minutes
Serves: 4

Ingredients:
4 large, vine-ripened tomatoes, sliced into 1/4-inch thick rounds
1/2 red onion, thinly sliced
Salt and ground black pepper, to taste
2 to 3 tablespoons extra virgin olive oil
1/3 cup chopped, freshly shelled walnuts
4 large, fresh basil leaves, cut in slivers with cooking shears

1. Slice tomatoes in 1/4-inch thick circles.

2. Arrange the tomatoes in overlapping circles on a platter.

3. Scatter the red onion slices over top of tomatoes, followed by salt and pepper.

4. Drizzle the olive oil over tomato salad, followed by a sprinkle of walnuts and slivered basil.

Serve immediately with ciabatta bread (Italian slipper bread) or focaccia.

This salad can also be served as a side dish to meat, fish or poultry.

Text and Photograph ©2012 Nancy DeLucia Real.

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it’s difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It’s simple to make and a delight to the eye and palate.

Prep time: 15 to 20 minutes
Serves: 3 to 4

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

1. In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt.

2. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

3. Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

4. Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts.

5. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

6. Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.

Text and Photographs ©2010 Nancy DeLucia Real