Volume 12, Issue 073 - April 11, 2007

Greetings Chef,

Almonds are tasty, we know that...but are they good for you? Keep reading!

Almond Nutrition:

There is so much information on the nutrition found in almonds that we are posting links to all the information so that you can check it out for yourself. Read some or all, as you will see there is much to be found.

• Health Benefits of a Handful
• Body Weight
• Heart Health
• Diabetes
• Cancer
• Antioxidant Research
• Allergy Research
• Vitamin E
• Weight Maintenance
• Protein

Source: Almond Board of California

BulkFoods.com Spices, Nuts, Chocolates, French Sea Salt, Candy, Dried Fruits, Trail Mixes and Baking Ingredients.

Duck Pastilla Roll

Makes 12 servings

Ingredients:

8 whole legs duck confit
3 3/4 ounces sliced almonds, toasted
2/3 cup hoisin sauce
2/3 cup thinly sliced scallions, green parts only
1/2 to 1 tablespoon harissa sauce
salt and pepper
12 sheets feuille de bric or 24 sheets phyllo dough
1 egg white
ground cinnamon, for garnish
confectioners' sugar, for garnish

Preparation:

Pull the meat off the duck bones; discard the bones and skin.

Mix the duck meat with the almonds, hoisin, scallions, harissa, and salt and pepper to taste.

Lay out 1 sheet of bric or 2 sheets of phyllo on a dry work surface. Place about 3 ounces (1/2 cup) of duck mixture along 1 end of the pastry. Fold in the end, then the sides, and roll up the pastry like a cigar. Brush the end with egg white and press to seal. Repeat with the remaining ingredients.

For each serving, to order:

Fry 1 pastilla roll until golden brown. Cut it on the diagonal and stand the two halves up on a plate. Garnish with cinnamon and confectioners' sugar and serve immediately.

Recipe courtesy Chef Michael Fiore, Tempo Restaurant

Source: Almond Board of California

Recommendations for Storage:

• Store under cool and dry conditions (<10 degrees C and <65 percent relative humidity)
• Avoid exposure to strong odors as almonds can absorb odors of other materials if exposed for prolonged periods.
• Protect from insects/ pests.
• Roasted products must be protected from oxygen. Nitrogen flushing and/ or vacuum packaging are two options.
• If kept under cold storage conditions (<5 degrees C and <65 percent relative humidity), whole natural almonds can be stored for about two years with no significant loss in quality.
• Rotate stock.

Almonds are perhaps the most versatile nut in the world. Whatever the meal course, and whatever the ethnic cuisine, there's bound to be an almond form or culinary technique to fit. Whether you're using almonds for their flavor, crunch, or thickening properties, here are some guidelines and suggestions on using all the different available forms to their best advantage.

Source: Almond Board of California

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Spinach and Apricot Filled Almond Tarts

Makes 12 servings

Ingredients:

Almond Tart Shells:
Makes 12 shells

12 ounces butter
4 1/2 ounces granulated sugar
3 large eggs
1 tablespoon almond extract
11 1/2 ounces all-purpose flour
10 ounces natural sliced almonds, finely chopped
1 teaspoon salt

Spinach Filling:
Makes 4 cups

1/8 cup vegetable or olive oil
2 pounds spinach, stems removed and washed
1 tablespoon finely chopped garlic
7 ounces chopped dried apricots or dried figs
1 1/2 ounces butter

2 1/2 ounces natural sliced almonds, toasted

Preparation:

To make Almond Tart Shells:

Heat oven to 375 degrees F.

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 1 (12 x 2-inch) roll. Wrap tightly; chill 1 hour.

Cut roll of dough into 12 (3-ounce) slices. Press 1 slice into each of twelve 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.

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 1 cup liquid. Coarsely chop spinach and place in bowl with apricots; mix well. Set aside.

Place reserved spinach liquid in saucepan. Reduce to 1/2 cup; stir in butter and cook until mixture is slightly thickened. Stir into spinach. Cover; chill.

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.

Recipe created by Chef James Mazzio of Triana (Denver, CO)

Source: Almond Board of California