Currant Pine Nut Relish Recipes

Steps:

• Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet just until pale golden and fragrant, 8 to 10 minutes. Let cool completely. Meanwhile, in a small bowl, combine currants, saffron, and hot water, adding more water as needed to just cover currants; let stand 10 minutes. Strain, reserving saffron water.
• Heat oil in a medium saucepan over medium-low. Add celery, onion, chile, and fennel seeds; season with salt. Cook, stirring occasionally, until mixture is soft and sticky but not taking on any color, about 15 minutes. Remove and discard chile. Transfer onion mixture to a bowl.
• Pulse currants in a food processor 3 to 4 times, just until coarsely chopped. Add pine nuts and pulse 2 more times (mixture should be chunky and sticky). Stir currant mixture into onion mixture. Stir in saffron water, a little at a time, until relish has desired consistency; season to taste.

Steps:

• Warm the olive oil in a small sauté pan over medium-high heat, add the onion, chile, and rosemary, and season with the salt. Sauté, stirring often to prevent the onion from browning, for about 5 minutes, until the onion is tender and translucent. Add the garlic and cook for 1 minute, stirring constantly to prevent it browning.
• Meanwhile, place the currants in a small saucepan. Add the vinegar, making sure there is enough to cover. Bring the vinegar to a simmer over high heat, reduce the heat, and simmer for about 5 minutes, until they are soft and plump. Add the currants and vinegar to the sauté pan with the onion. If there is so much vinegar that the relish is runny, bring the vinegar to a boil over medium-high heat and boil it until there is just enough liquid to bind the currants. Turn off the heat and allow the currants to cool to room temperature. Remove and discard the chile and rosemary and stir in the pine nuts just before serving. Note: In order to ensure that they keep their crunchy texture, you want to add pine nuts only to the amount of relish you will be using at the time. Transfer the remaining relish to an airtight container and refrigerate for up to one week.

Steps:

• For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
• Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
• For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
• For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.

Steps:

• Preheat the oven to 375°F.
• Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
• Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
• While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
• Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
• Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.

Steps:

• For the cured cobia: Mix together the salt, sugar, and zests and juice of the lemons, limes and oranges. Completely submerge the cobia in the cure and chill in the refrigerator for at least 45 minutes.
• For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor. Do not burn.
• Mix together the toasted pine nuts, raisins, capers and just enough olive oil to coat.
• For assembly: Remove the cobia from the cure, cut out the blood-line (if applicable) and discard. Cut the fish into thin slices and arrange layered on a serving dish. Drizzle with some olive oil and lemon juice. Arrange the relish on top. Garnish with bottarga, if using, or sprinkle with some salt and pepper.

Steps:

• In a large saucepan, bring cranberries, sugar and orange juice to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until cranberries pop, 8-10 minutes. , Remove from heat; stir in peaches, pecans, pineapple and raisins. Cool. Cover and refrigerate at least 3 hours.

Steps:

• Preheat the oven to 400°F.
• Defrost the puff pastry slightly and unroll it on a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Chill the puff pastry in the freezer until ready to use.
• Tear the chard into large pieces.
• Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil, the shallots, and the thyme. Sauté a few minutes, and add half the Swiss chard. Cook a minute or two, tossing the greens in the oil to help them wilt. Add the second half of the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.
• Spread the greens on a baking sheet or platter to cool. (You may want to put them in the refrigerator, so they cool more quickly.) When they've cooled, squeeze the excess water out with your hands.
• Place the ricotta, remaining egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and remove to a mixing bowl. Gently fold in the crème fraîche, and season with a healthy pinch of salt and freshly ground black pepper.
• Spread the ricotta mixture on the puff pastry inside the scored border. Crumble half the goat cheese over the ricotta, arrange the greens on top, and sprinkle the remaining goat cheese over the tart. If you aren't ready to bake, cover the tart with plastic and chill.
• Bake the tart for 20 to 25 minutes, rotating the baking sheet halfway through, until the cheese is bubbling and the crust is golden brown. Check underneath the tart to make sure the crust is really cooked through (if you under-bake the tart, it will be soggy).
• Cool a few minutes, and then transfer the tart to a cutting board. Spoon some of the currant-pine nut relish over the tart and serve it on the cutting board at the table. Pass the remaining currant-pine nut relish in a small bowl for anyone who would like a little more.
• Preheat the oven to 375°F.
• Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
• Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
• While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
• Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
• Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.
• Assemble the tart in the morning, cover, and refrigerate. Bake just before you're ready to serve. You can make the currant-pine nut relish in the morning.

Steps:

• Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
• Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)