Volume 12, Issue 071 - April 9, 2007

Good Day Chef,

I hope you had a great weekend. It's all about almonds this week gang. Let's get started...

About the Almond Board:

The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture.

Established in 1950, the Board's charge is to promote the best quality product and increase production of almonds, California's largest tree crop. The Board seeks to expand the domestic and international markets for almonds through generic public relations, advertising and other marketing activities. The Board also tracks almond industry statistics and annually publishes the Almond Almanac.

The Board consists of ten members, five almond growers and five almond processors. All Board members serve without compensation, donating time, effort and energy for the good of the industry. A staff of professionals work with Board-appointed committees to carry out Board directives.

The Board is funded by an assessment on marketable kernel pound weight of almonds. The Board establishes assessment figures at the beginning of every harvest year. As a result of Board-sponsored research and improvement of production techniques, almond yields per acre and overall supplies of almonds have risen over the past decade.

Source: Almond Board of California

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Almond and Cinnamon Shrimp with Avocado Mousse

Makes 13 to 16 servings (1 shrimp per serving)

Ingredients:

1 pound large shrimp (13 to 16 per pound), peeled and deveined
1/2 teaspoon Saigon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup sliced almonds, chopped
4 tablespoons unsalted butter
salt and pepper

Preparation:

Combine shrimp, cinnamon, cayenne pepper, paprika, salt and pepper and toss to mix. Heat 2 tablespoons of unsalted butter in a medium pan; sauté over medium-high heat. Add half of the shrimp to the pan and sauté until cooked, about 1 minute on each side. Immediately dip shrimp into almonds to coat. Repeat with remaining butter and shrimp. Serve warm with avocado mousse.

Avocado Mousse

Ingredients:

1 ripe Haas avocado, pitted and peeled
1 tablespoon crème fraiche
1 tablespoon mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon sugar

Preparation:

Combine all the ingredients in a food processor and blend well.

Created by Chef Tammy Hunyh, Tamarine Restaurant, Palo Alto, CA

Source: Almond Board of California

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The Lifecycle of Almonds:

Dormancy:

During November to early February, buds are already on the trees, but need a period of cold weather to rest and build up resources for the next season's crop.

The Bloom:

Late February and early March is a critical time of year for the almond industry. The buds on the trees burst into bloom in preparation for pollination. This phase of the lifecycle can influence the size of the crop that will ultimately be harvested.

Pollination:

Because the almond tree is not self-fertile, bees are brought to the orchard to carry pollen between alternating rows of almond varieties.

Bees need warm, sunny and calm conditions for optimal pollination. Stormy, cold weather during the bloom stage can limit bee flight and reduce the size of the crop.

Cross Pollinators:

A typical orchard will have three almond varieties to provide the maximum cross pollination.

Production Share by Variety:

There are more than 30 varieties of almonds produced in California. Three varieties account for over two-thirds of production. Nonpareil is the largest single variety.

Maturing Nuts:

March to June: Almonds continue to mature with the shell hardening and kernel formation. Some green almonds are harvested at this point for various culinary uses.

The almond hull protects the nuts from a variety of environmental conditions.

Hull Split:

In July and early August, the hull begins to split open exposing the almond shell, allowing it to dry.

As the season progresses, the split continues to widen and the hull becomes tough and leathery, although still adhering to the shell.

Harvest Preparation:

Harvest occurs mid-August through October. There are many steps almond growers must consider prior to harvest.

Some of those steps include:

• Clearing orchard floor of debris.
• Coordinating harvest times by variety.
• Maintaining a dry environment within the orchard.

Harvest Time:

Mechanical tree "shakers" vigorously shake the almonds to the ground. The almonds, which are still inside their shell and hull, dry naturally for 8 to 10 days in the orchard before they are swept into rows and picked up by machine. This drying period is critical for the almonds.

From the Field to the Processor:

Almonds are gathered and transported to the huller/sheller where they are stored in bulk until processing occurs.

After being gathered from the orchard, almonds are transported to the huller/sheller where kernels pass over a roller to remove the hull and shell as well as any remaining foreign material or debris.

The hulls are used to feed dairy cattle while the shells are used as a bedding for livestock.

Processing:

Almonds are delivered to the handler for sizing. The kernels pass over a series of screens which have varying size holes. Kernels may also be sorted electronically through a laser light system.

This system drops the kernels into separate bins according to size.

After sizing, almonds are graded to meet customer specifications.

Almond Storage:

After almonds are sized, they are kept in controlled storage conditions to maintain quality.

Almonds have natural antioxidants that promote a long storage life if properly handled.

Summary: The growers in the Central Valley of California produce over 80% of the world's supply of almonds. This is a full-time year round job that requires the teamwork and dedication of over 6,000 growers, 200 huller/shellers, and 115 handlers.

Source: Almond Board of California

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Almond Spring Rolls

Makes 24 rolls

Ingredients:

Almond Dipping Sauce:
Makes 3 cups

2 teaspoons vegetable oil
6 ounces onions, diced
1 ounce garlic, minced
1 ounce ginger, minced
2 teaspoons red pepper flakes
4 ounces slivered almonds
1 1/3 cups coconut milk
2/3 cup soy sauce
1 1/2 ounces brown sugar
2 tablespoons curry powder
1/4 cup lime juice

Spring Rolls:

4 ounces thin Chinese rice noodles
2 pounds chicken breast, cooked and shredded
2 ounces slivered almonds
2 ounces carrots, julienned
2 ounces red bell pepper, julienned
2 ounces green onions, thinly sliced
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
24 each round rice paper wrappers

Preparation:

Almond Dipping Sauce:

In sauté pan, heat oil over medium heat. Add onions, garlic, ginger and pepper flakes; sauté about 3 minutes or until soft but not brown.

In blender jar, combine onion mixture with remaining ingredients; purée until slightly chunky.

Spring Rolls:

In rapidly boiling water, cook noodles about 5 minutes or until tender. Drain; rinse in cold water. Cut 3 or 4 times with knife or scissors to make shorter pieces.

Toss noodles with remaining ingredients except rice paper wrappers.

Dip one wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place about 1/3 cup noodle mixture on wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 24 rolls.

Serve each roll with 2 tablespoons Almond Dipping Sauce.

Recipe created by Chef Martin Wolf, Wolf Cuisine, Matthews, NC

Source: Almond Board of California