The day has come for pistachio ice cream

I never thought the day would come when I would say these words: Pistachio ice cream is really very good.Obviously, I’m not talking about the kind that’s green. I’m referring in this instance specifically to the Ben and Jerry’s version, which has a nutty-flavored cream-colored base studded with whole pistachio nuts. My personal journey toward embracing pistachio ice cream began with my teenaged daughter, who is enamored of a movie star who said pistachio is his favorite ice cream flavor. Probably he said it to be ironic or flip, but we are taking it very seriously at my house and of course are now eating a lot of pistachio ice cream.Even for normal folk, however, the winter holidays are pistachio season. They feel festive (probably because they’re so expensive). Like walnuts, they’re a good way to keep your hands busy at a holiday party (remember when they were always dyed red? Ugh.). And they make good stocking stuffers.Nutritionally, they’re considered one of the healthiest nuts. They are particularly high in cancer-fighting antioxidants. They have more heart-healthy, colon-cleansing fiber than most other types of nuts. They’re lower in calories and fat than most other nuts, including almonds, cashews, pecans and walnuts. They’re high in magnesium and they have more vitamin B6 than any other nut. The National Institutes of Health helpfully explains that magnesium “helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong.”The institute’s website also says, “There is an increased interest in the role of magnesium in preventing and managing disorders such as hypertension, cardiovascular disease and diabetes.”Vitamin B6 helps strengthen your immune system and is especially important for children’s brain development.Obviously, the less salt and food coloring you get in your nuts, the healthier they will be. Enjoy them as a snack while you’re watching holiday hockey and football; or incorporate them into recipes. I love couscous topped with chopped pistachios and apricots and sprinkled with a little parsley. The recipe below from Cook’s Illustrated is a powerful bright red sauce designed for ravioli or other pastas that trap water and threaten to dilute their topping.Red pepper and pistachio pestoAdapted from Cook’s Illustrated2 garlic cloves; 2 whole red peppers; 1 cup basil leaves; 3/4 cup Parmesan cheese; 1/2 cup pistachios; 1/4 cup olive oil; coarse salt and fresh pepper to tasteUsing a long fork or tongs, roast the red peppers (one at a time) over an open flame, turning them so all sides get nicely charred. Toss them into a plastic bag for about 5 minutes, then remove them and slip off the charred skin. Cut off the stem, slice open and remove the seeds and then slice the peppers into strips. Toss all the ingredients except the oil and spices into a food processor and run it for 20 or 30 pulses, until everything is finely ground into a thick paste. With the processor running, slowly add the olive oil. Season with salt and pepper.

Latest News

Tuning up two passions under one roof

The Webb Family in the workshop. From left: Phyllis, Dale, Ben and Josh Webb, and project manager Hannah Schiffer.

Natalia Zukerman

Magic Fluke Ukulele Shop and True Wheels Bicycle Shop are not only under the same roof in a beautiful solar powered building on Route 7 in Sheffield, but they are also both run by the Webb family, telling a tale of familial passion, innovation and a steadfast commitment to sustainability.

In the late ‘90s, Dale Webb was working in engineering and product design at a corporate job. “I took up instrument manufacturing as a fun challenge,” said Dale. After an exhibit at The National Association of Music Merchants in Anaheim, California, in 1999, The Magic Fluke company was born. “We were casting finger boards and gluing these things together in our basement in New Hartford and it just took off,” Dale explained. “It was really a wild ride, it kind of had a life of its own.”

Keep ReadingShow less
Robert Cray’s soulful blues coming to Infinity Hall

Robert Cray

Photo provided

Blues legend Robert Cray will be bringing his stinging, funky guitar and soulful singing to Infinity Hall Norfolk on Friday, March 29.

A five-time Grammy winner, Cray has been inducted into the Blues Hall of Fame and earned The Americana Music Awards Lifetime Achievement for Performance. He has played with blues and rock icons including Albert Collins, Muddy Waters, John Lee Hooker, The Rolling Stones, Tina Turner, Eric Clapton and many more.

Keep ReadingShow less