Ugh, what a Monday! As I suspected, today was filled of playing catchup for taking Friday off! Not only was I swamped, but it felt like a day of wheel spinning where not much seemed to go right. Sadly, I’m ready to put this week behind already! Add to my day of lack-of-success was a dinner experiment – Eggplant noodles with zucchini hemp seed pesto. I’m a noob with eggplant and should read more recipes before I get experimenting again. The skin on this one was way more bitter than I expected and didn’t make great noodles at all. At least there was leftover carrot cake for dessert:-)
Fortunately one experiment did go right today – walnut butter. I love nut butters and walnuts, but have never tried walnut butter. I was tempted to buy some, but couldn’t logically when I have a huge bag of free organic mixed walnuts in my pantry from a friend.
Most of the walnuts bought in stores are English walnuts, which are good, but have a lighter, milder flavor. Let’s call them the Budweiser of walnuts. There are also tons of black walnuts growing in this area, they have a thicker, rough shell that’s harder to crack and typically darker meat with more of a bite. Let’s call them the Guinness of walnuts. I have a mixture of the two varieties. Cracking and cleaning dirty walnuts can be a chore and this batch seems to have an extra amount of nature caked in the shells and an occasional new friend living inside. I shelled and washed about 2 cups of “meat”.
I thoroughly washed them in a mesh strainer and dried for about an hour in the Excalibur. Then I piled them into the small container of my food processor.
And let it rip for about 1 minute stopping twice to scoop the sides down.
Scooped the finished product into a container and viola!
I must say that I’m a fan of the finished product! It has a very rich, intense flavor that would be amazing as a dessert or a non-sweet main dish. And now that I can do this, I’ll be making and tweaking many more nut butters!