Eggs With Pine Nut Sauce Recipes

EGGS WITH PINE-NUT SAUCE

Steps:

• Combine pine nuts, 2 tablespoons vinegar, honey, and 1/2 teaspoon each salt and pepper in a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and let simmer 1 minute. Let cool, then transfer mixture to a food processor. Add remaining teaspoon vinegar, the celery and mint, and 1 tablespoon water and pulse until smooth, about 1 minute. Transfer to a bowl.
• Place eggs in a large saucepan, cover with 2 inches water, and bring to a boil over high heat. Remove from heat, cover, and let stand 5 minutes. Drain eggs and transfer to a bowl of ice water. Let stand 2 minutes. Peel and cut each in half lengthwise. Top with sauce and garnish with pine nuts and celery. Sauce can be made 1 day ahead and refrigerated in an airtight container; remove from refrigerator 30 minutes before serving. Eggs can be boiled 1 day ahead and refrigerated, unpeeled.

SALSA DE PINON (PINE NUT SAUCE)

Steps:

• In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.

MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS

Steps:

• Heat broiler and line a baking sheet with foil or parchment.
• Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
• Adjust the oven to 375 degrees with rack positioned in the center.
• In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
• In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
• Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
• Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.