Lupe's Nutted Brussels Sprouts
Find the freshest of these little cabbages you can, the smaller, the better. Remove from the stalk, slice off the ends and boil 8-10 minutes until cooked but still firm. Arrange on an oven-proof platter, sprinkle with grated cheese (Sonoma jack; gouda; gruyere -- your choice) and chopped walnuts and bake at 350 degree until the cheese is melted and served.
For extra taste and crunch, add chopped walnuts to lemon zest and minced garlic and parsley gremolata that you sprinkle on top of braised lamb shanks or veal dishes! If you are in a hurry, just mix chopped walnuts and parsley, and ready to go as in photo below.
Simple-but-Delicious Summer Tomato Gazpacho
(O.K., NOT EVERYTHING GOOD HAS WALNUTS IN IT!)
As the title suggests, the key is tasty, ripe, garden-grown tomatos. I like to mix varieties -- big heirlooms, sweet little, "cherries", serviceable romanos, and especially those gorgeous Corazones de Toro -- to give the soup
"layers" of flavor, almost like a good wine. Fill the bowl of your food processor with chunks from six large
tomatoes. Then add:
one-to-two tablespoons red wine vinegar
2 minced garlic cloves
several slices minced onion
sea salt (up to two teaspoons)
one generous teaspoon of ground cumin
tablespoon of Worstershire sauce
tabasco to taste (I use a tablespoon)
Turn on food processor. Add 2-3 slices of de-crusted white sandwich bread torn into pieces. (Use the bread to soak up tomato juice on your chopping board to soften it first). If you choose, add minced fresh basil or mint. Grind again, and with the food processor still whirring, very slowly drizzle in 1/2 cup of olive oil. Continue until gazpacho is emulsified. Chill before serving.
Walnuts make a wonderful garnish to many dishes. Shown here with fresh tomatoes, basil, and burrata.
Click here to download a PDF copy of Mollie Katzen's Walnut E-Book!