HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Almonds. Show all posts
Showing posts with label Almonds. Show all posts

Wednesday, August 31, 2011

Kat McCleland’s Unbelievably Delicious Almond Cake With Marscapone Whipped Cream


Almond Cake with Slivered Almonds and Marscapone Whipped Cream
Almond Cakes in their "Hurri-Cakes" incarnation 
         The first time Andrew made this magnificently moist, indescribably rich almond-to-the-core cake, it was one of two birthday cakes he provided for a friend’s very Big Birthday.  The second cake was a Chocolate Devil’s Food cake with Chocolate filling. The ultimate complement he was paid was by our friend Peter, an inveterate chocoholic if there ever was one.  Peter said, upon tasting its almond companion, “I never thought almond would trump chocolate but this one does”.   It is that good.  And there’s a story behind getting the recipe that’s a lot of fun too.

Friday, February 11, 2011

Almond Crusted Chicken Breasts




        Last winter, at a Food Writer’s boot camp, I met a woman named Leitha who was contemplating writing a blog devoted entirely to boneless, skinless chicken breasts.  After a very preliminary discussion with her boyfriend, she abandoned the project.  Apparently he told her point blank that she would be eating alone most of the time if she went forward.  More recently, I read an entire rant on the subject of how breasts and their white meat are among the most reviled ingredients of restaurant chefs.  Writing for Time magazine, Josh Ozersky stated: “I'm going to be the one to say what nearly every person in the culinary world thinks: We all hate chicken breasts. Hate them. I speak for every chef, food writer and butcher in America here. There's not one of us that has the slightest interest or respect for the chicken breast, at least compared with the dark meat. It might as well be a McNugget."*

Monday, April 12, 2010

Sole Almandine and the perfect accompaniment, Lemon Smashed Potatoes


     
         I love shopping in Chinatown.  Just coming out of the subway at Grand Street is like being transported to Hong Kong.   Except that the parts of Hong Kong I’m familiar with have a lot more Westerners than New York’s Chinatown does.  Except for Mulberry street and its plethora of red Sauce Italian places offering a free glass of wine to the overwhelmingly tourist crowd,   Chinatown has pretty well taken over what was once Little Italy. And food shopping there is a terrific experience.  If only it were closer, I could save a fortune.  The prices are simply astonishing.  How about 3 lemons for a dollar?  Or a huge knob of ginger for .70 cents? And how about the freshest Gray sole, beautifully filleted, for $3.95 a lb?  Seriously!