or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Hazelnut oil - ideas?
New Posts  All Forums:Forum Nav:

Hazelnut oil - ideas?

post #1 of 11
Thread Starter 

I scored some nice Hazelnut oil. It's really good and quite strong in flavor. It's close to Walnut oil, but slightly different. I keep it in the fridge to make sure it doesn't turn rancid. 

 

Now I got this a few months ago and I noticed that I barely used it! Any ideas? 

 

I suppose it would go perfectly with an endive salad, or a red cabbage salad (mostly because I've used walnut oil for those before, with great results). 

 

I tried it on shredded carrots, and while it was ok, IMO it distracted from the carrots rather than support their flavor. 

 

I have this idea that I'd like to try it as a finishing oil on a mushroom risotto - but I'm not too sure about that. And I don't know when's the next time I'm going to cook a risotto, don't really feel like stirring a hot dish for one hour in this heat. 

 

Thanks!

post #2 of 11

Hazelnut oil is great in a pie crustbounce.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #3 of 11
Quote:
Originally Posted by berndy View Post

Hazelnut oil is great in a pie crustbounce.gif


I'll bet it be just as good as black walnut oil...in a tart/pie crust!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 11
Thread Starter 
Quote:
Originally Posted by berndy View Post

Hazelnut oil is great in a pie crustbounce.gif

HMmmm that's a great idea! Never would have thought of it. I usually substitue a bit of flour for almond meal... but hazelnut oil, why not. Thanks!

 

Any other ideas?

post #5 of 11

Brussels Sprout Slaw with Hazelnuts and Pomegranate

 

 

1 cup hazelnuts

2 tablespoons hazelnut oil

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Salt

Freshly ground pepper

1 pound brussels sprouts, finely shredded

Seeds from 1 small pomegranate (3/4 cup)

1 loose cup shaved Parmigiano-Reggiano cheese (2 ounces)

 

Preheat the oven to 350°. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts.

 

In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Serve right away.

post #6 of 11
Thread Starter 

Thank you IceMan, brussel sprouts+hazelnut oil sounds like a great combo. Also that makes me realize that I could use the hazelnut oil anytime I want to accentuate hazelnut flavor in a dish maybe... not that I use that many hazelnut in my cooking usually (although I love them). 

post #7 of 11

Hi French Fries

 

I would suggest this recipe by the Ottolenghi. I made it recently and it is really delicious. I made a big bag full and just kept stopping by the fridge for a munch. Easy and healthy, and it makes use of you Hazelnut oil. Whats not to love?

 

http://chefmonsta.com/2012/03/green-bean-hazelnut-salad/

 

Serve at room temperature.

 

(p.s hope its ok to post that link?)

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
post #8 of 11

Good on anything that contains or is chocolate.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 11

Pastries, pastries, pastries! As berndy said, especially in crust. And as chefedb said, anything with chocolate. Or candied walnuts.

I've fried with it, simmered with it and everything inbetween. Still haven't found a use for it except for sweet dishes. Which isn't a bad thing!

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
post #10 of 11

I agree with Lucas ,Berndy and Ed , great for crust and pastires and chocolate pairings.

 

Ummm what about using it to make pasta or gnocchi ? I would imagine that it would give it a nice flavor ? Maybe ? Maybe Not ?

Even finishing a pasta dish ?

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #11 of 11
Thread Starter 

Awesome, thank you for the new ideas guys. Green beans, gnocchis, and chocolate pastries. Sounds like a plan to me! smile.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Hazelnut oil - ideas?