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wrote:
> I'm looking for a few new ideas for using walnuts. I've roasted
> them,
> used them in stuffings, in pestos, and also topped salads with them.
> I've even made cookies with them.
>
> Preferably a side dish, or a dessert. Single guy. Cute girl. She
> likes
> walnuts. It really is an emergency.<g>
>
> Dean G.

Il Pesto (from The Nero Wolfe Cookbook by Rex Stout)

1/4 lb. pig liver (chicken livers will work, just not as well)
2 tablespoons butter
2 cups fresh basil leaves
2 cloves garlic
1/4 cup black walnuts
1 teaspoon chopped chives
1/2 cup grated Canestrato or Cacciocavallo cheese
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup olive oil

Saute the thinly sliced liver in the butter until just done and
remove. Chop coarsely. In a blender or food processor, combine
basil, garlic, black walnuts, chives, cheese, salt, pepper, and 1/4
cup of the olive oil. Blend or process at low speed until a puree
consistency is achieved. Slowly add the remaining olive oil, blending
at low speed, until the oil is completely incorporated and the
consistency is that of whipped cream. Add the liver and blend for
another five seconds - the texture of the liver should be discernible.
This may be served as a spread for crackers, or by increasing the
olive oil to 1 1/2 cups, used as a sauce for pasta.

I didn't use pig liver, so I guess Nero Wolfe would sneer at my
pickiness. And I couldn't find Canestrato cheese, but I could find
Cacciocavallo. I also like using a bit more pepper and a little less
salt (I added salt after everything else to my taste). Perhaps some
of you with good cheese shops in your area (or Italian food markets;
Canestrato is from Sicily) will have better luck. The spread is good
while drinking ale.

--
"Life is hard. Life is harder when you're stupid". - John Wayne

"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

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