RUTH HANSCHKA wrote to DENIS MOSKO <=-

Pine nuts are the seeds of a pine tree, so they don't have shells.
Per se.

Does You eat pine nuts with "shells"? :)

Not even if you're a squirrel. They do have an outer coating on
the seed that I've only seen in pictures, but the shell is a pine
cone.

I'd not even seen the pictures until the subject surfaced here a few
days ago. I've always seen the naked (and expensive) kernels in the stupormarkup. The main reason that the pine nuts are so pricey, I guess,
is because of the labour involved in getting them ready for sale.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken w/Anchovy Olive Sauce
Categories: Poultry, Seafood, Chilies, Vegetables, Herbs
Yield: 6 Servings

5 1/2 lb Broiler Chicken; quartered
3 md Bay leaves
1 tb Rosemary
3 md Jalapenos; from a jar
8 oz Black olives; pitted
6 md Anchovies
3 tb Capers
1 c Chopped onion
2 ts Garlic; chopped
1 ts Dried basil
1/2 c Pine nuts (Pignoli)
4 tb Oil
1/2 c Chicken stock

In a soup pot, place the chicken, bay leaves and rosemary.
Cover with water. Bring the water to a boil. Reduce heat
to low and simmer 20 minutes. Chicken will be almost
cooked.

Anchovy olive sauce: In a blender, place the jalapeno
peppers, black olives, anchovies, capers, onion, garlic,
basil and nuts. Blend on medium speed until smooth.

Heat two tablespoons of the oil in heavy 10-inch skillet;
pour in the anchovy olive sauce and the chicken stock.
Simmer five minutes; set aside.

Remove the chicken from the soup pot and pat dry with
paper towels. Heat two tablespoons of oil in a 12-inch
skillet. Brown chicken on all sides. Drain all fat. Pour
in the anchovy sauce. Cook ten minutes.

Serve on a heated plate.

Recipe By: The Zen of Cooking by Lucille Naimer

From: Peg Baldassari - 19 Jul 97

Uncle Dirty Dave's Archives

MMMMM

... The guy who stole my identity gave it back when saw my credit score.

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