Posts Tagged With: almond

Spanish Almond Sherry Soup – New Tidbits

Spanish Soup

ALMOND SHERRY SOUP

INGREDIENTS

1 onion
2½ tablespoons butter
15 saffron threads
¼ pound blanched or slivered almonds
2 eggs yolks
3 cups chicken stock
3 tablespoons sherry
¼ teaspoon nutmeg
⅛ teaspoon pepper
¼ teaspoon salt
½ teaspoon Spanish paprika or paprika
½ cup cream
2 teaspoons slivered almonds
2 tablespoons fresh parsley

SPECIAL UTENSIL

spice grinder or food processor

Serves 5. Takes 1 hour.

PREPARATION

Mince onion. Melt butter in pan using low-medium heat. Add onion. Simmer at low-medium heat for 8 minutes or until onion softens and turns yellow. Stir frequently. Add saffron. Simmer at low-medium heat for 3 minutes. Stir occasionally.

Add blanched almonds to pan. Toast by using medium-high heat until almonds start to brown. Grind toasted almonds until they become a paste. Add almond paste, egg yolks, and minced onion to mixing bowl. Mix with fork until you a well blended almond/egg/onion paste.

Add chicken stock, sherry, nutmeg, pepper, salt, and Spanish paprika to pot. Bring to boil using high heat. Stir occasionally. Reduce heat to low-medium and add cream. Gradually add almond/egg/onion paste. Stir until well blended. Simmer at low-medium heat for 10 minutes. Stir occasionally. While soup simmers, mince parsley. Garnish soup with slivered almonds and parsley.

TIDBITS

1) There have been documented instances of  the heavens raining fish. This sounds pretty exciting, especially if I needed an expensive fish for a gourmet meal and the nearest supermarket that carries it is an hour away. I would like it even better if the clouds rained Almond Sherry Soup. Well, why not? I’d be out their with buckets, I can tell you. Wear a raincoat.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Tahini Almond Cookies

Israeli Dessert

TAHINI ALMOND COOKIES

INGREDIENTS

⅔ cup butter
¾ cup sugar
⅔ cup almond meal or almond flour*
2 cups flour
1 cup tahini
⅛ teaspoon salt
½ tablespoon vanilla extract
3 tablespoons water (perhaps a bit more)
2 tablespoons almond slivers

* = Found online or in ethnic or specialty supermarkets. Or simply grind blanched, slivered almonds until you get the consistency of almond meal or almond flour.

SPECIAL UTENSILS

electric beater
2 cookie sheets
parchment paper
food processor or spice grinder (If you can’t find almond meal.)

Makes 48 cookies. Takes 45 minutes to make plus 15 minutes to cool.

PREPARATION

Preheat oven to 325 degrees. Add butter and sugar to large mixing bowl. Blend with electric beater set on medium. Add flour and almond meal. Blend with electric beater set on medium. Add tahini and vanilla extract. Add salt, vanilla extract, and water. Blend again until you a soft, thick dough. (Add a little water at a time if dough is crumbly.)

Form 48 dough balls about 1″ across. Flatten dough balls until they become ½” thick circles. Gently press 2 almonds into the top of each dough circle. Place parchment paper on each cookie sheet. Add 24 dough circles to each cookie sheet. Bake for 15 minutes at 325 degrees or until cookies turn golden brown. Cool completely before serving to prevent them from falling apart.

TIDBITS

1) Four-leaf clovers are lucky, but, they’re hard to find. So maximize your good fortune by doing the following instead: place a clover on a plate or use a plate with a clover design, point the clover to the right, and surround the clover with four tahini-almond cookies. Like in the above picture. Doing all this but with four leaves on your clover, will make you the luckiest person ever. Now you know.

 

Paul De Lancey, The Comic Chef, Ph.D., fashionisto

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

Almond Sherry Soup from Spain

Spanish Soup

ALMOND SHERRY SOUP

INGREDIENTS

1 onion
2½ tablespoons butter
15 saffron threads
¼ pound blanched almonds
2 eggs yolks
3 cups chicken stock
3 tablespoons sherry
¼ teaspoon nutmeg
⅛ teaspoon pepper
¼ teaspoon salt
½ teaspoon Spanish paprika or paprika
½ cup cream
2 tablespoons fresh parsley
2 teaspoons slivered almonds

SPECIAL UTENSIL

spice grinder or food processor

Serves 5. Takes 1 hour.

PREPARATION

Mince onion. Melt butter in pan using low-medium heat. Add onion. Simmer at low-medium heat for 8 minutes or until onion softens and turns yellow. Stir frequently. Add saffron. Simmer at low-medium heat for 3 minutes. Stir occasionally. Add blanched almonds to pan. Toast by using medium-high heat until almonds start to brown. Grind toasted almonds until they become a paste. Add almond paste, egg yolks, and minced onion to mixing bowl. Mix with fork until you a well blended almond/egg/onion paste.

Add chicken stock, sherry, nutmeg, pepper, salt, and Spanish paprika to pot. Bring to boil using high heat. Stir occasionally. Reduce heat to low-medium and add cream. Gradually add almond/egg/onion paste. Stir until well blended. Simmer at low-medium heat for 10 minutes. Stir occasionally. While soup simmers, mince parsley. Garnish soup with parsley and slivered almonds.

TIDBITS

1) Last year, culinary archeologists found this painting in the Rohoño cave near Valencia, Spain. They believe it depicts a caveman giving thanks to the gods for raining down tasty almond sherry soup. (See the soup bowls at the bottom.) Conventional archeologists disagree. Prehistorians are a fractious lot. But you know, this soup is from Spain. So maybe.

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Almond Pork Stir Fry

Chinese Entree

ALMOND PORK STIR FRY

INGREDIENTSAlmondChicken-

1 pound pork loins
½ red onion
2 scallions
½ cup blanched, silvered almonds
2 tablespoons soy sauce
2 ½ tablespoons chicken stock
1 tablespoon sherry
1 teaspoon sugar
1 pound bean sprouts
1 teaspoon Chinese five spices
1/2 tablespoon freshly grated ginger

PREPARATION

Cut pork into ½” cubes. Dice red onion and scallions. Rinse bean sprouts. Add almond, red onion, scallion, and soy sauce to wok or pan. Sauté on medium-high heat for 5 minutes or until onion softens. Stir frequently.

Add pork, chicken stock, sherry, sugar, bean sprouts, Chinese five spices, and ginger to pan. Cook for 5 minutes on medium-high heat for 5 minutes or until pork is no longer pink inside. (X-ray vision would be useful here. If you aren’t a super hero, it’s okay to slice open a pork cube and look.)

TIDBITS

1) In 1764, Spain worried about Russian encroachment on the west coast of America planted almond trees along El Camino Real (The Royal Road) from San Diego to San Francisco.

2) These trees did not significantly deter the Russian military which was generally equipped with ships, horses, cannon, and muskets.

3) The Spanish then tried planting all manner of cacti in Arizona. This failed as well. The Russians weren’t interested in Arizona and the cacti proved remarkably vulnerable to flanking maneuvers.

4) In 1769, the governor of California, Don Antonio Pico de Gallo, came up with the happy idea of building missions along El Camino and staffing them with priests and soldiers. The Russians saw that the price of conquering the Golden State would be too high and left.

5) President Clinton ate almonds at both his inaugurations. Some say he did this to send a message to the Russians, but it is more likely he just like to eat them.

6) Eat the almonds, not the Russians, for goodness sake.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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