pistachio Archives - A Calculated Whisk

Hubbard Squash Soup with Pistachio Gremolata

October 9, 2017 By Becky 20 Comments

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This easy hubbard squash soup with pistachio gremolata will quickly become a favorite in your fall weeknight rotation. The slightly sweet soup and punchy gremolata complement each other perfectly.

It’s October (how?!?), and it’s time for squash soup. Posting squash soup has become an inadvertent fall tradition here at A Calculated Whisk, beginning with butternut squash soup with fried garlic and chili oil in October 2014. The tradition continued with 2015’s parsnip and pumpkin soup and last year’s butternut squash and potato soup (with bacon and pomegranate on top!).

Autumn 2017’s squash soup feature is this hubbard squash soup with pistachio gremolata. I invented it on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. The soup is rich and delicious on its own, but worlds better with a few dollops of pistachio gremolata swirled in.

I originally made this soup with a red kuri squash from my CSA–the one pictured in the top right of this photo. Since then, I’ve had trouble getting my hands on another red kuri, so I turned to buttercup squash (pictured above), which is another member of the hubbard squash family. I have a slight preference for red kuri squash and am constantly on the lookout for it, but either will work (and other orange-fleshed winter squashes like butternut will probably work, too).

Pear Galettes with Pistachio Frangipane

September 29, 2014 By Becky 10 Comments

“Can I have this?” Ben points to the last slice of galette, sitting alone on the cutting board.

“NO!” I scream in my mind.

Sensing my hesitation, and because he’s a nice boyfriend, Ben asks, “Do you want some of it?”

Um, yes.

“How much?”

All of it. “Half of it.”

Ben smiles and cuts the slice in two, leaving me what amounts to one eighth of a galette, then devours his share. And he doesn’t even like pears! That’s how I know these galettes are good stuff.

Mocha Pistachio Ice Cream (Dairy Free, Coconut Free)

July 9, 2014 By Becky 4 Comments

Sadly, it turns out that I’m allergic to coconut.

This is especially devastating because coconut is the miracle food source of the paleo world. Coconut milk, sugar, flour, oil, and butter are all delicious, and do an impressive job of standing in for their non-paleo counterparts.

I can’t help but wonder if my sudden increase in coconut intake during my January Whole30 was what caused my allergy to surface. But, no matter the cause, I won’t be partaking in any coconut anytime soon. Eating raw coconut makes me feel awful, and my doctor told me not to eat cooked coconut either unless I first sit through a challenge test in his office. The test would consist of me bringing in some food with cooked coconut in it, eating it one bite at a time, and seeing if I go into anaphylactic shock or anything. I told him no thanks for now.