6 Quick Ways with Almonds
by Chris Halpin
When people talk about super foods, the almond quickly becomes
the conversation. I love them and consume them on a daily basis,
in one form or another. I like to use almond milk in my smoothies
to round out the protein isolate and as a great flavour booster.
Here are some of my favourite go-to almond recipes.
smoked tamari almonds
Simple and delicious. Tamari is similar to, but thicker than, soy sauce. If you don’t have it in the house, just use regular soy sauce. Preheat the oven to 350°F. Arrange 2 c. raw, skinon almonds onto a baking tray and roast in the oven for 4 to 6 minutes, or until the almonds smell toasty and delicious. Remove from the oven and immediately add 1 T. tamari and 1/2 t. hot smoked paprika and stir to coat evenly, until all the tamari has been absorbed. Sprinkle with salt if you wish and allow to cool before serving. Makes 2 cups.
almond-stuffed dates wrapped in pancetta
This is a twist on a traditional holiday nibble. Preheat the oven to 400° F. Lightly toast 24 whole blanched almonds, remove and cool. Stuff 24 pitted dates with 1 almond each. Slice 12 slices of spicy pancetta in half and wrap each date with half a slice. Arrange on a parchment-lined baking sheet, making sure they are all seam-side down. Bake until the bacon is crispy, about 10 minutes. Remove and allow them to cool for a minute or so before serving. Makes 2 dozen.
almond-crusted halibut with a beet beurre blanc
This recipe is as delightful to look at as it is to eat. Preheat oven to 400° F. Into a pot over medium heat, put 1 c. white wine, 1 garlic clove, cracked, and 1 bay leaf, and bring to a boil. Reduce the heat to simmer while you finish the recipe. Into a bowl, put 2 c. sliced blanched almonds, the zest of 1 lemon, 1/2 t. white pepper, 1 t. salt and 1 egg white, and mix well. Arrange 4 halibut fillets on a baking sheet and pat each with some of the almond mixture. Bake in the oven for 10 to 12 minutes, or until the almonds are golden and the fish is done to your liking. While the fish is in the oven, drain a small can of beets and pour them into a blender. Remove the bay leaf from the wine garlic mixture and add it to the blender. Purée until smooth, return to the pot and bring back to a boil. Whisk in 4 T. of butter, in lumps, and continue to whisk until the butter has been fully incorporated, then whisk in 1 t. grainy mustard and salt to taste. To serve, puddle some of the sauce on 4 plates and place a piece of fish on top. Serves 4.
Read Quick Ways in the digital issue of City Palate.