Up Against the Wall
In 1929, Alphonse Gabby May Capone, a.k.a. “Scarface”, a.k.a. “Big Al”, or just simply Al Capone, was vying for control of
Capone won domination of
Walnut trees are found throughout the world and include over 15 varieties. The most common walnut is the English or Persian walnut followed by the black walnut. The English/Persian walnut originated somewhere between southeastern
Walnuts are available year round. Choose specimens devoid of any cracks or holes in their shells. Walnuts in their shells can last up to 3 months in a cool dry place. As the walnut ages its kernel changes from white to gray. Walnuts contain omega-3 fatty acids which are purported to lower serum cholesterol. Normally found in fish, walnuts are one of the few plants to contain omega-3. Walnuts are also a good source of fiber, vitamin E, B vitamins, and a number of minerals.
Walnuts have a wide range of culinary applications. They are used in a myriad of baked dishes and pastries, meat, chicken and fish dishes, forcemeats, salads, and stuffings. You can use them to coat meat or fish before cooking, employ them as a topping on baked dishes, or grind them into a flour. Walnut oil, an expensive but luxurious oil is usually reserved for salad dressings.
AL CAPONE’S COLD PASTA WITH WALNUT SAUCE
This recipe comes from Phil Lempert of the supermarketguru.com.
2 lbs. of rigatoni or ziti
1 pint olive oil
1 lb. walnuts, chopped
Half cup raisins
1 cup Parmesan or Romano cheese plus extra for serving
2 teaspoons salt
1 teaspoon red pepper flakes
1 handful of dried oregano
Boil the pasta until al dente, drain, and then place in a large bowl. Mix the remaining ingredients and toss with the pasta. Refrigerate overnight, tossing occasionally. Serve with some extra cheese sprinkled on top. You can also make the sauce a few days in advance and refrigerate. The extra time will allow the flavors to meld even more.
ASPARGUS SALAD WITH
This recipe comes from chef Faith Alahverdian.
1 bunch of thin asparagus, ends trimmed
2 tablespoons champagne vinegar
1 teaspoon lemon juice
1 teaspoon chopped chives
Salt and pepper to taste
3 tablespoons walnut oil
2 tablespoons olive oil
10 grape or cherry tomatoes, halved
Blanch the asparagus in boiling salted water and then submerge in ice water. In a bowl mix the vinegar, lemon juice, chives, salt and pepper. Slowly whisk in both oils until emulsified. Arrange the asparagus and tomatoes on a plate and drizzle with the dressing.