Guys, do you watch The Biggest Loser? I will admit I was not an obsessive watcher for a really long time. And then I really got into Season 11. Like was really, really invested in that season. That was a good season. In fact, my friend Sarah, the one who does all those awesome guest posts for me? She used to work at Johnny Utah’s here in the city and we got to meet one of the cast members who was voted off the week before. Sarah nearly jumped over the bar in her excitement (cuz she’s totally addicted, way more than me) while I was still trying to figure out who the hell was standing in front of me and why he looked so familiar.
It was Justin, from the Yellow Team. He was the guy who was with Rulon who was a former Olympic gold medalist. Well Sarah went all fangirl and got her photo taken with him (I did the picture taking thankyouverymuch). Anyway, that was a cool “celebrity” sighting. They’re pretty par for the course here in NY. 😉
But back to my original ramble. Hello, was this season full of a bunch of whiners or what? I mean of course I had my favorites (Cassandra, Emily, Kim – I will totally be besties with any of them, but particularly Cassandra bc I hear she lives in my ‘hood now…HEY GURL!) and then there were some people (who may or may not have worn ascots during their weigh-ins, I can’t say) that were just super, ultra whiny. Oh Mylanta.
But anyway, um total upset at the Finale? Yes? I think so. Kim looked smashing! I mean damn gurl, I couldn’t look that good in a dress if I wore 3-layers of Spanx. Maybe 6, but then I wouldn’t be able to eat, walk, breathe or sit-down so….it would be kind of silly. What a bummer that it would just be impossible for her to have beaten Jeremy simply because she had no.more.fat. on her. I mean, I guess if she were a true competitor she would have starved herself so she was bone thin, but let’s be real. o.O
So yeah, The Biggest Loser? I’m a big fan. That’s really all I wanted to say.
Also make this pistachio paste. It lasts for-evuurh in the freezer and makes lots of tasty things (all of which you will be seeing on the blog shortly). But really, I’ve been eating it with a spoon for dessert, and snack, and second dessert…..and breakfast. You know, whenever I walk by the fridge. So make it. And on Thursday I’ll show you some divine cupcakes that feature this paste.
Recipe adapted just a tiny bit from FX Cuisine, who got it from Pierre Hermes. If you want to see super awesome pictures of the process go check it out over there.
250 gr shelled pistachios (I bought the raw shelled pistachios from Trader Joe’s, just one bag)
75 gr white almond powder (I used almond flour from Bob’s Red Mill, I had it on hand)
125 gr sugar
35 ml water (I have no idea what that is in non metric, I have a tiny measuring cup that has mL so I used that)
Grind the pistachios until they resemble coarse sand in a food processor. If you’re feeling intrepid you can do this by hand with a mortar and pestle, but it takes some serious strength, and patience. Once pistachios are ground add the almond flour. It may start to get a little pasty at this point, depending on how moist your almond flour is. Have no fear you’ll be fine. Pulse a few times to incorporate.
In a small sauce pan bring the water and sugar to a boil in a small sauce pan, stirring constantly to prevent caramelizing. With the mixer running add the hot sugar mixture in a thin drizzle to create a paste. Once all the sugar is added you may need to scrape down the bowl and pulse a few more times just to make sure it’s all incorporate.
Turn the ingredients out into a large bowl and knead into a uniform ball with your hands. It’ll be a sort of warm, sandy mixture that clumps easily. Wrap it in plastic wrap and store in a freezer safe bag until you need it. Thaw in the fridge and then bring to room temperature to prevent condensation.
I don’t know how long it lasts, I ate/used mine in less than a week. I suspect you’ll have the same “issue.”