How the ugliest ingredients make the most sublime dishes

Posted on | December 3, 2009 |317 Comments

These are hazelnuts. They grow on low, bushy trees like weeds throughout the Heartland. The nuts are small and tough to crack and reveal a sweet, dense and very flavorful meat that is high in protein and extremely delicious. They contain a lot of oil which, when pressed, has a mild nutty flavor and tastes terrific in vinaigrettes. Its smoke point is higher than olive oil, so it’s a good choice for stir-frying and sauteeing. I’d use it in everything if I could, but I don’t, because it is imported from France and extremely expensive.

I am flummoxed as to why the hazelnut industry hasn’t taken off here. Every part of this tree has some value — it’s wood, the nuts, their oil. Unshelled nuts make great animal fodder. The shells, branches and leaves can be used in bio-diesel. There are probably uses for the oil beyond cooking (creams, soaps, candles, etc.).

I’d welcome any insights into WHY we in the Midwest aren’t going nuts for hazels. Meanwhile, you can order local hazelnuts from Badgersett Farms in Canton Minnesota. Go to it’s website – www.badgersett.com and check out the work being done there on hazels, local American chestnuts, and a hybrid pecan/hickory cross, too.

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Tags: Nutty

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How the ugliest ingredients make the most sublime dishes

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