Almonds can be part of a healthy
diet. Although they are high in fat, it is approximately 67%
monounsaturated fat, the type prevalent in olive oil. Studies have
shown that people who eat nuts on a regular basis have a lower risk of
heart attack or death from coronary artery disease. Almonds also
contain significant amounts of fiber, vitamin E, folate, calcium and
other vitamins and minerals.
The almond tree produces the oldest and
most widely grown of all the world's nut crops. The dry, leathery
almond fruit surrounds a seed or kernel - the almond nut - which is
harvested when the fruit dries and splits open. Of the two major
types of almonds grown, the sweet almond, is cultivated for its edible
nut.
NUTRITIONAL INFO

RECIPES
Roasted Sweet Garlic and
Almond Soup -- Created by Jamie
Oliver
Ingredients 10 to
12 cloves garlic 2 heaped cups blanched almonds 5 oz. (4 to 5
slices) sourdough bread, crusts removed 1 cup low-fat milk 1
to 2 cups chicken stock or water A drizzle of sherry vinegar A
drizzle of Tuscan extra virgin olive oil Sea salt and freshly
ground black pepper A small bunch of green grapes, quartered A
few sprigs of fresh marjoram, chopped
Directions
Preheat the oven to 400ºF. Bake the garlic cloves for about 20
minutes or until soft. Break the bread into smaller pieces drizzle
and soak with the milk.
Using a food processor blend the almonds until good and fine and
have almost stuck to the side of the bowl.
Throw in the soaked bread and the soft inside of the roasted
garlic, add a little water and blend. When you have a fine puree add
in gradually enough water to make a thickish soup consistency.
Finish by seasoning with the sherry vinegar, salt and pepper and
a good drizzle of olive oil.
You can garnish with some quartered green grapes mixed with
chopped marjoram on top.
Servings: 4
Roasted Almonds with
Coriander, Chili and Olive Oil -- Created by
Jamie Oliver
Ingredients 1/2
tablespoon olive oil 1 1/2 cups blanched almonds 1 teaspoon
coriander seeds, crushed 1 to 3 small dried red chili
peppers 2 generous pinches of sea salt
Directions
Add the olive oil and almonds to a hot saute pan. Saute and kind
of toast the almonds until golden brown, shaking the pan regularly
to color them evenly and accentuate their nutty flavor. Crumble in
the chili and coriander to taste and add the sea salt. Toss over and
serve hot on a large plate.
Servings: 8
Pan Roasted Chicken Breasts
Stuffed with Smashed Almonds, Mascarpone and Lemon -- Created by Jamie Oliver
Ingredients 4
large boneless chicken breasts – free range, skin on 1/2 cup of
Roasted Almonds with Coriander, Chili and Olive Oil – see
recipe above 6 large heaped tablespoons of mascarpone
cheese Zest and juice of 1 lemon 1/4 cup chicken stock 1/2
cup Chardonnay Olive oil Sea salt and ground black pepper 2
bulbs of fennel 1 lb fresh spinach salt and pepper
Directions
Blend in a food processor or in a pestle and mortar the roasted
almonds until roughly smashed. Then add the tablespoons of
mascarpone, lemon zest and juice. Blend and season.
Working from one side of the chicken breast slip your fingers
in-between the skin and the flesh, being careful not to completely
remove the skin. Push one good spoonful of the almond-mascarpone
paste in the gap of each breast then press the skin firmly back,
saving any left over paste.
Take a hot non stick pan, drizzle it with a little olive oil and
place the breasts skin side down. After a minute when lightly golden
turn to seal the other side. (If you don’t have a pan with a metal
handle transfer to a roasting tray at this point.) Place in the
pre-heated oven 425ºF for around 10 minutes until cooked.
Meanwhile cut the fennel in half lengthwise, then into thin
slices. Throw into a medium hot pan with a little olive oil and
seasoning, stir in a couple of tablespoons of water. Cover and leave
to cook slowly – about 5 to 10 minutes.
When the chicken is cooked remove to a warm plate and rest for 5
minutes, whilst you move the pan or tray back on the heat and add
the glass of wine and stock, allow to cook down to almost nothing,
not forgetting to scrape the pan bottom for all its goodness. Finish
the sauce by stirring in the rest of the mascarpone and any
remaining paste, keep on the heat so it continues to simmer until it
coats the back of a spoon. Season to taste.
By this point the fennel should be just cooked season and chuck
in the spinach, leave to wilt down . Serve the chicken with the
fennel and spinach, drizzle the sauce over and around the chicken.
Try with a nice glass of Chardonnay.
Servings: 4
Baked Mussels with Almond Breadcrumb
Stuffing From Chef Loretta Keller Bizou
Restaurant, San Francisco, CA
Almond Breadcrumb
Stuffing | |
Ingredient |
Quantity |
Butter, softened |
6 ounces |
Minced garlic |
6 cloves |
Chopped fresh parsley leaves |
1 ounce |
Dried breadcrumbs |
6 ounces |
Dry white wine |
3/4 cup |
Natural sliced almonds, toasted,
finely chopped |
1 pound |
Salt |
2 teaspoons |
Pepper |
1 teaspoon |
|
|
Mussels, beards removed, washed |
12 pounds (about 360 mussels) |
Lemon juice |
1 1/2 cups |
Method: To make Almond Breadcrumb
Stuffing: In bowl, combine butter, garlic and parsley; set aside.
Sprinkle breadcrumbs with wine; mix into the butter mixture until
well combined. Stir in almonds until well mixed. Season with salt
and pepper; set aside. Makes 4 1/2 cups
To make mussels: Arrange mussels in rondo.
Cover; cook over medium heat 3 to 5 minutes or until mussel
shells pop open, shaking pan occasionally. As mussels cook,
remove from pan and cool. Discard any shellfish that do not
open. Remove mussels from their shells; returning each mussel
onto shell half. Cover; chill until service.
|
Heat oven to 425°F. For each serving, to order:
arrange 15 mussels on baking sheet. Spoon 1/2 teaspoon Almond
Breadcrumb Stuffing onto each mussel. Bake 5 to 6 minutes or
until hot. Plate and drizzle with 1 tablespoon lemon
juice.
|
Quick Saute of Zucchini
with Toasted Almonds and Pecorino Chef Jimmy
Bradley The Red Cat New York, NY
Ingredient |
Quantity |
Olive Oil |
1 1/2 cups |
Natural sliced
almonds |
1 pound, 8
ounces |
Zucchini,
julienned |
12 pounds |
Salt |
As needed |
Pepper |
As needed |
Shaved Pecorino
Romano cheese |
12
ounces |
Method: For each serving, to order:
In skillet, heat 1 tablespoon olive oil over high heat until hot.
Add 1 ounce (1/4 cup) almonds; saute until golden brown. Add 8
ounces zucchini; saute 30 seconds or until crisp-tender. Season with
salt and pepper to taste. Mound on appetizer plate. Garnish with 1/2
ounce Pecorino Romano.
Spinach and Apricot Filled Almond
Tarts From Chef James Mazzio Triana
Restaurant, Boulder, CO
Butter |
1 lb., 8 oz. |
Granulated sugar |
9 ounces |
Large eggs |
5 |
Almond extract |
2 Tbsp. |
All-purpose flour |
1 lb., 7 oz. |
Natural sliced almonds, finely
chopped |
1 lb., 4oz. |
Salt |
2 teaspoons |
|
|
Vegetable or olive oil |
1/4 cup |
Spinach, stems removed and
washed |
4 lbs. |
Finely chopped garlic |
2 Tbsp. |
Chopped dried apricots or dried
figs |
14 oz. |
Butter |
3 oz. |
|
|
Natural sliced almonds,
toasted |
5 ounces |
Method: Heat oven to 375ºF. To make Almond Tart Shells: In mixer bowl, beat butter
and sugar 3 to 4 minutes or until creamy. Add eggs and almond
extract; beat 1 to 1 1/2 minutes or until light and creamy. In
another bowl, combine flour, almonds and salt; mix well. Gently fold
flour mixture into butter mixture. Do not overmix. Form dough into 2
(12 x 2-inch) rolls. Wrap tightly; chill 1 hour. Cut each roll of
dough into 12 (3-ounce) slices. Press 1 slice into each of
twenty-four 4 1/2-inch tart pans with removable bottoms. Arrange
pans on baking sheets. Bake 10 to 15 minutes or until shells are
golden brown and firm to the touch. Cool on wire racks. Carefully
unmold. Makes 24 tart shells
To make Spinach
Filling: In rondo, heat oil until hot. Add spinach and
garlic; sauté until spinach is wilted. Place spinach mixture
in strainer; strain well reserving 2 cups liquid. Coarsely
chop spinach and place in bowl with apricots; mix well. Set
aside. Place reserved spinach liquid in saucepan. Reduce to 1
cup; stir in butter and cook until mixture is slightly
thickened. Stir into spinach. Cover; chill. Makes 8 cups
|
For each serving, to
order: Place 1 Almond Tart Shell on baking sheet.
Spread 1/3 cup Spinach Filling in shell. Bake 3 to 5 minutes
or until hot. Plate and sprinkle 1 tablespoon almonds on
top.
|
Rolled Lamb Shoulder with
Almond and Olive Purée Chef Gerald Hirigoyen
Pastis, San Francisco CA
Pitted Nicoise
olives |
5 oz. |
Anchovy fillets |
2 oz. |
Olive oil |
1/3 cup |
Fresh parsley
leaves |
1/4 cup |
Lemon juice |
2 Tbsp. |
|
|
Salt |
3 Tbsp. |
Cayenne pepper |
1 Tbsp. |
White pepper |
1/2 to 1 Tbsp. |
Boned lamb shoulder,
fat trimmed |
3 (4 lbs. each) |
Blanched slivered
almonds, toasted, coarsely chopped |
9 oz. |
Olive oil |
1 1/2 cups |
Onions, cut into
wedges |
1 lb., 14 oz. |
Peeled garlic
cloves |
15 oz. |
Dry white wine |
3 (725ml)
bottles |
Vegetable stock or
broth |
1 pint, 1
cup |
Method: To make Olive
Puree: In food processor, process all ingredients until
smooth. Cover; set aside. Makes 1 cup
Heat oven(s) to 425° F. For Lamb
Roasts: In small bowl, combine salt, cayenne pepper and
white pepper; set aside. On clean work surface, lay each roast flat
with cut sides on top; rub pepper mixture evenly onto top surface of
each roast. On each roast top surface, spread 1/3 cup Olive Puree
and sprinkle 3 ounces almonds. Beginning with long ends, roll up
roasts. Secure each with kitchen twine, tying crosswise and
lengthwise; set aside. In each of 3 shallow roasting pans over high
heat, heat 1/2 cup olive oil. Add 1 roast to each pan and brown on
all sides. Add 10 ounces onions and 5 ounces garlic to each pan.
Place pans in oven(s) and cook 15 minutes. Turn roasts over and add
1 bottle of wine to each pan. Cook 45 minutes longer, basting every
15 minutes. Add 1 cup vegetable stock to each pan; cook 15 minutes
longer or until internal temperature is 160°F. Remove roasts from
pans and let rest on cutting board 20 minutes, covered with
foil.
To make Pan Gravy: Strain pan juices from roasting pans;
discarding vegetables. Transfer pan juices to saucepan; reduce to 6
cups. Skim any visible fat. Season to taste with salt and pepper.
Cover; keep warm. Makes 6 cups
For each serving, to order: Arrange 1 6-ounces slice lamb roast
on plate. Spoon 1/4 cup sauce and 1 tablespoon almonds around
lamb.
Pumpkin Tortelloni with Almonds in
Brown Butter Sage Sauce Chef Carlo Cavallo, Sonoma
Meritage Sonoma, CA
|
Ingredient |
Quantity |
Solid Pack Pumpkin |
1 lb., 10 oz. |
Natural sliced
almonds, toasted, coarsely chopped |
6 oz. |
Shredded Parmesan
cheese |
5 ounces |
Salt |
1 1/2 teaspoons |
Pepper |
1 1/2 teaspoons |
Fresh pasta sheets,
cut into 2 1/2-inch squares |
About 2 lbs, 1 1/2
oz. |
Eggs, beaten with 1/4
cup water |
2 |
|
Unsalted butter |
1 lb., 8 ounces |
Fresh sage leaves |
1 1/2 ounces |
Water |
2 tablespoons |
|
|
Natural sliced
almonds, toasted |
12 ounces |
Shredded Parmesan
cheese |
10
ounces |
Method: To make
Pumpkin Tortelloni: In bowl, combine pumpkin, almonds and
Parmesan. Season with salt and pepper; set aside. For each
tortelloni, brush top of 1 square with egg wash. Place 1 teaspoon
pumpkin mixture onto center. Fold pasta diagonally in half to form a
triangle; seal edges, pressing to remove any air pockets. Pull
together two opposite corners to overlap, pressing to seal. Place
tortelloni on floured sheet pans; cover and chill..
Sage Butter: In saucepan, heat butter and
sage over medium-high heat until butter begins to brown and sage is
crisp. Keep warm. Makes 3 cups.
For each serving, to order:: Cook 8
tortelloni in boiling salted water 1 to 2 minutes or until al dente.
(Tortelloni will float when almost done.) Remove tortelloni; drain
and plate. Drizzle with 2 tablespoons Sage Butter, allowing 2 to 3
sage leaves per serving. Garnish with 2 tablespoons almonds and 2
tablespoons Parmesan.
Note: One pound, 10 ounces cooked and puréed butternut squash
may be substituted for pumpkin; adjust seasonings as necessary.
Proceed as directed.
Almond Pound Cake with
Plums and Cardamom Ice Cream Chef Gabrielle
Hamilton Prune Restaurant New York, NY
|
Ingredient |
Quantity |
Unsalted butter |
1 pound |
Granulated sugar |
1 pound, 3
ounces |
Large eggs |
10 |
Almond extract |
2 teaspoons |
All-purpose flour |
9 ounces |
Yellow Cornmeal |
5 ounces |
Natural sliced
almonds, toasted, finely chopped |
5 ounces |
Salt |
1/2 teaspoon |
|
|
|
Heavy cream |
1 quart, 1 pint |
Milk |
1 quart, 1 pint |
Granulated sugar,
divided |
10 1/2 ounces |
Cardamom pods |
1 1/12 ounces |
Large egg yolks |
16 |
|
|
|
Sliced fresh plums |
6 pounds |
Granulated sugar |
1 pound, 5
ounces |
Water |
1 pint, 1 cup |
Natural sliced
almonds, toasted |
As needed |
|
|
Method:
|
To make Almond Pound Cake: Heat oven to 350ºF.
Lightly grease and flour two 9 1/2 X 5 1/2-inch baking pans;
set aside.
In mixer bowl, cream butter and sugar on medium speed until
light and fluffy. Add eggs, one at a time, mixing thoroughly
after each. Mix in almond extract. In another bowl, combine
flour, cornmeal, almonds and salt. On low speed, add dry
ingredients, mixing just until blended.
Portion batter evenly into prepared pans; bake 55 to 60
minutes or until wooden pick inserted in center comes out
clean. Cool in pan on wire rack 10 minutes; invert onto rack
to cool completely. Cut each loaf into 24 thin slices. Makes
48 slices. |
|
To make Cardamom Ice Cream: In
saucepan, bring cream, milk, 7 ounces sugar and cardamom to a
simmer. Remove from heat; let stand 1/2 hour. Strain to remove
cardamom; return cream mixture to pan. Heat until hot but not
boiling.
In bowl, whisk together egg yolks and 3 1/2 ounces sugar
until blended. Gradually whisk in hot cream mixture; return to
pan. Cook over medium heat until mixture reaches 185ºF,
stirring contantly. Strain. Cover; refridgerate 3 hours or
until cold.
Freeze in ice cream maker according to manufacturer's
directions. Makes 12 cups. |
|
For each serving, to order: Arrange 2 Almond
Pound Cake slices on serving plate; set aside. In nonstick
skillet, dry saute 4 ounces plums and 2 tablespoons sugar over
medium-high heat until sugar begins to caramelize. Add 2
tablespoons water; cook just until syrup forms; spoon over
slices. Garnish with 4 ounces Cardamom Ice Cream and sliced
toasted almonds.
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