Episode 16 - Cashews

Jan 25, 2013

You can make cashew butter by processing cashews in a food processor until the mixture reaches the consistency of peanut butter. Use it as you would peanut butter.

Use cashew pieces or chopped cashews when ever the “look” of the nut isn’t as important as the taste. They’re less expensive than whole cashews and just as tasty.

Do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.

Cashews become soft in baked goods and do not retain their crunch like other nuts.

1 pound cashews = 3-1/4 cups.
1 ounce cashews = 14 large or 18 medium nuts.
6-1/4 ounce can = 1-1/3 cups.


Using fresh orange juice in vinaigrette is a refreshing change from the more predictable vinegar or lemon juice.

2 to 2 1/4 pounds snow peas, trimmed
2 to 3 oranges, peeled and thinly sliced

4 tablespoons extra-virgin olive oil
4 tablespoons fresh orange juice
2 tablespoon white wine vinegar
2 heaping tablespoon chopped shallot
2 tablespoon chopped fresh thyme
1/2 tablespoon chopped grated orange zest
salt and freshly ground black pepper
1/2 cup chopped cashews

In a saucepan or large skillet, combine the snow peas and water to cover. Bring to a boil over high heat and blanch for about 1 minute. Drain and rinse with cold water. Drain again and pat dry between paper or cloth towels. Transfer the snow peas to a serving bowl and add the orange slices. Toss gently to mix.

To make the dressing: In a small bowl, whisk together the olive oil, orange juice, vinegar, shallot, thyme, and zest. Season to taste with salt and pepper. Sprinkle several tablespoons of dressing over the salad and toss to coat. Use only enough to moisten. Sprinkle with cashews and pass the remaining dressing on the side. Serves 6 to 8


For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup  sesame oil
3/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water

1 pound thin spaghetti
1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine

Garnish: chopped salted roasted cashews and fresh coriander sprigs

Make sauce:
In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using. Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander. Garnish sesame noodles with cashews and coriander. Serves 6 to 8 as a side dish.