So…in one of my Home Goods shopping expeditions, I bought a bottle of pistachio oil…only to come home to find I already had some La Tourangelle Roasted Pistachio Oil in my cabinet. However, it IS sort of old (and unopened) so no idea if it’s still good.
My thoughts on a SAVORY use:
Sautéing asparagus in the oil and topping with a gremolata of lemon zest, parsley, and chopped pistachios.
Sautéing chicken in it.
Salad dressings.
Grilled fruit with a pistachio oil and honey drizzle, maybe with a dollop of Greek yogurt and a sprinkle of chopped pistachios on top?
I found these two dessert recipes at La Tourangelle that sound excellent. I’ll be trying one of these this weekend, I think!
I love toasted nut oils, and always have La Tourangelle walnut oil in the house.Their toasted hazelnut oil is pretty amazing, too.
I mostly use them for vinaigrettes, or to drizzle blanched asparagus or other bright spring greens.
TBH, I wouldn’t use it to sauté things. I’m not sure it has a high smoke point, unless it is cold pressed, but then it wouldn’t have much flavor (vs. toasted).
Toasted Nut/Seed oils are nice in Mayos/Aiolis (as part of the oil mix) and as finishing drizzles on all sorts of things.
But as others have mentioned not for cooking in.
I know that several of their oils are supposed to be added at serving, but I can’t help adding them to things I’m cooking. One of my favorites is the roasted pumpkin seed oil, and I hope to never be out of the roasted walnut oil. I have several others, too. I’m a big fan of La Tourangelle.
I think I bought a small tin of that pistachio oil as well - I wish I had remembered I had it when I was looking for things to drizzle on my roasted whole carrots. Next time!
I am obsessed with La Tourangelle avocado oil - it’s my favorite.
But none of their own Recipes suggest that you sauté with it.
They do use it with Grilled Peaches but I would imagine that any Pistachio flavor comes from pouring the remaining Honey-Oil Mixture over the finished Product.
Not from La Tourangelle. Just what I saw suggested on other sites. My inclination is to use in a method other that sautéed. More for drizzling or baking.
How about in a pesto? You could double down on the pistachio by using them as the nut component. It would go well with saffron, too. Pomegranate, dry sheepy cheese.
That is brilliant…IF the mousse was better. It wasn’t. I made the mousse and wasn’t impressed. Tossed the rest.
