- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.
- 4 cups very finely chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
- 2 tablespoons coarsely chopped toasted almonds
- 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
- 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
- 2 tablespoons fresh lemon juice
- Salt to taste
- 1 very small garlic clove, puréed
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan
- Combine the kale, almonds, apple and Cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Combine ingredients in bowl. Mis well with hands. Don’t squash mix. Use a round flat cake tin. Flatten mixture with palm of hand.
Decorate with whole almonds on top…Original cake recipe calls for them simply placed around the edge then brush egg white on top of cake.
Don’t preheat oven!!!!
Put cake into 375 oven for 1/2 hour
Cool on wire rack
Cut into small slivers for serving
- Preheat oven to 300°F.
- Spread almonds in one layer on a baking sheet (you may need two pans) – bake 15 minutes.
- While baking, mix tamari and sugar in a large bowl until sugar dissolves.
- Add hot almonds to bowl and stir to coat. Let sit in bowl 5 min, stirring occasionally.
- Return almonds to baking sheets (use slotted spoon so you don’t get too much liquid).
- Bake 12 minutes, stir and rotate tray, then bake 12 more minutes until almonds are dark brown.
- Remove from oven, cool completely, then store in an airtight container.
Red Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed
Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat. Serving Size: 8
Adapted from Sunset Magazine
Let’s talk about almonds for a minute: I think those waxy, often stale, and flavorless cream-colored discs sold as sliced almonds are absolutely terrible tasting — from the package. But I buy them anyway because they are so magically transformed by toasting, becoming crisp, sweet and intensely fragrant, that I want to put them on everything when I’m not eating them straight. Please, do not go easy on your almonds; spread them on a tray, bake them for 8 to 10 minutes at 350, tossing them around once or twice for even color, and not taking them out until they’re deeply golden brown. Make more than you’ll need so you’ll have them for everything else (like broccoli slaw!).
3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted
Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (I err on the side of more cooking time with these pancakes, because I find the longer, within a range, they cook, the more rumpled and golden they get.)
Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot. Serves 2 generously or 4 petitely