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REC: Fried Herb Almonds from Carianna in WA
Joined: Jul 17, 2006
Posted to Thread #19107 at 7:40 pm on Oct 6, 2010
These can be made up to a week ahead and stored in an airtight container.
REC: Olive Oil-Fried Almonds
From Fine Cooking July 2005
2 cups blanched almonds
1 cup extra-virgin olive oli
6 large fresh sage leaves
2 T fresh rosemary leaves
1 T fresh thyme leaves
1 t. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than 1/3 of the pot). Set the pan over med. heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 minutes depending on your stove and pot.
Toss in the herbs simultaneously and cover the pot immediately with the lid to prevent spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook. When popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. Store in airtight container at room temperature once cooled.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 19107. Making oven-roasted potatoes ahead? - Therese - 6:35pm on 10/06/10 (21)
- Therese, I don't think roasted potatoes taste good reheated--they get a stale "off" taste - Joe - 7:06pm on 10/06/10
- Dag. I was afraid of that. Guess I can just... - Therese - 7:29pm on 10/06/10
- I'm sorry, I think the water will prevent a crust, because it will wash away the surface starch. [LINK] - Joe - 10:36pm on 10/06/10
- I should stop saying "go gaga." After Lady Gaga's meat dress, it could imply a major lapse in taste. [NT] - Joe - 10:41pm on 10/06/10
- Really!? THAT'S a Spanish Tortilla?? I've been making it all along and didn't know... - cheezz - 11:19pm on 10/06/10
- You don't need to put them in water, you can cut them and toss with a little olive oil to coat the - Pat-NoCal - 5:01am on 10/07/10
- Yes- I've done this successfully many times [NT] - CathyZ from Kauai - 6:39pm on 10/07/10
- Pat and Cathy,I didn't know this trick. Thanks for sharing [NT] - Joe - 8:20pm on 10/07/10
- Now how brilliant is that?! Never thought of doing such a clever thing - thanks Pat! [NT] - cheezz - 12:17am on 10/08/10
- Love this tip too! Do you refrigerate during the holding period? [NT] - Sandi in Hawaii - 8:32am on 10/08/10
- I don't but Pat might [NT] - CathyZ from Kauai - 4:11pm on 10/08/10
- No refrigeration is really needed, but - Pat-NoCal - 10:44pm on 10/08/10
- Thanks for the tip!!! nt [NT] - Therese - 11:40am on 10/08/10
- If your potatoes idea is not set in stone, here are some other tapas suggestions >> [NT] [LINK] - cheezz - 7:35pm on 10/06/10
- or this one >> [NT] [LINK] - cheezz - 7:38pm on 10/06/10
- Thanks for all the suggestions. Here is what... - Therese - 8:35pm on 10/06/10
- Sounds wonderful! How about tiny stuffed tomatoes for your blank spot? - cheezz - 11:22pm on 10/06/10
- have you looked at 'Patatas Bravas'...also a Spanish Tortilla...tats... - joanietoo - 10:27pm on 10/06/10