The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
This month's challenge was something else I had never tried to cook with or make from scratch. I was really surprised at how simple and easy it was to make your own nut butter and how much flavor it adds to food.
I went with the Chicken with Pecan Cream & Mushrooms adapted from Cooking Light to try it out and was not disappointed. Even Jeff scarfed it down, though it had lots of the dreaded mushrooms in it, and almost licked the pan clean of the pecan cream. The only thing that I would change is to get a better food processor to chop the nuts up, we ended up with an almost smooth nut butter but it didn't really drizzle on the pasta like a creamy Alfredo sauce. Very tasty flavor and something I will definitely experiment with in the future, maybe a walnut cream sauce?
OK, Patricia, I believe you. They sell that almond butter (paste) in the stores....but the picture didn't do it justice. Glad you said that Jeff scarfed it down; that settles the "delicious-ness" aspect of the dish.
ReplyDeleteLove the nut butter, thanks!
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