Tag: almonds

Blackberry Almond Buckle – You May Want to Loosen Your Belt

First things first; this type of rustic dessert is called a buckle because of how the fruit sinks into the buttery batter as it bakes, and “buckles” the surface with its juicy weight.

I believe you’ll find my completely made-up explanation in the video a little more interesting, but regardless of the etymology, this blackberry buckle is no joke.

I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another. It seemed to work out nicely, although it did make things a little denser; which in this kind of thing isn’t necessarily a bad thing.

Same goes for the toasted nuts on top. Leave them off it you want, but I liked the crunch. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. Raspberries are a little too delicate; as are strawberries, and blueberries are barely berries to begin with. For me, it’s blackberries or bust. I really hope you give this a try soon. Enjoy!

Ingredients for 8 Portions Blackberry Buckle

3 cups fresh blackberries

2 tbsp white sugar if your berries are sweet, 3 if they need some help

1 tsp vanilla extract

For the batter:

1 1/4 cups all purpose flour

3/4 cup white sugar

1/2 cup almond meal

2 tsp baking powder

1/4 tsp salt

pinch of cinnamon

1 cup milk

8 x 12 baking dish with 6 tbsp hot melted butter poured in.

– Bake at 350 degrees F. for about 1 hour

Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

When I went to culinary school in the early Eighties, the
chef instructors used “Green Beans Almondine” as a prime example for the kind
of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to
eradicate shortly after graduation.

This was the dawn of a new age of American
cookery, and something so old-fashioned as green beans almondine had no place
along side our newfangled raspberry vinaigrettes and cajun fish.

There was only one problem with this prohibition…green
beans and almonds tasted really good together, and made for a lovely side dish once in
a while. Of course, fearing you’d be laughed out of the young, hot cooks club
(hot from heat, not from hotness) you just didn’t dare make or serve such a
dinosaur.

Anyway, to make a long story short, I’ve finally done a
green beans almondine video, but added roasted garlic and blue cheese to it,
just in case any of my old classmates are watching. I actually did this at Thanksgiving, sans nuts, and it got
rave reviews, so I had a feeling the addition of the slivered almonds would
work just fine, and they did! I hope you give this a try soon. Enjoy!

Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until
almost tender

3 heads garlic

olive oil

salt and pepper to taste

cayenne to taste

1/3 cup sliced almonds browned in 1 tsp butter

2 oz Pt. Reyes blue cheese, or other blue cheese

400 degrees F. for 15 minutes

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Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing

Today it really feels like Spring here on the East Coast. Temperatures are supposed to get into the eighties, which is quite a change from the snow we had two weeks ago! I’ve been on a salad kick big time, and even started a Pinterest board^[1] dedicated to salads called “Bikini Ready Salads”^[2] because summer will be here before you know it.

This delicious salad is perfect for this time of year or throughout the summer. Mixed organic baby greens such as baby kale and baby spinach (side bar, I am looooving Organic Girl’s I heart baby kale mix), are tossed with sliced strawberries, slivered almonds and crumbled Gorgonzola cheese. The dressing is a simple vinaigrette with honey, poppy seeds and shallots. This makes a wonderful light lunch or a perfect side salad to serve it with grilled chicken.

I love fruit in my salads, especially when combined with the
texture of nuts such as almonds and a soft cheese such as Gorgonzola.
The sweetness of the strawberries compliments the cheese, and the poppy
seed dressing ties it all together. This recipe was first posted back in
2008, before I owned a decent camera and the photo was so embarrassing,
I decided to let it shine and give it a photo makeover.

You can swap the almonds for any nut you like, such as walnuts or pecans and the cheese can be swapped with goat cheese. For Paleo diets, leave out the cheese and use raw honey in the dressing.

Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 of recipe • Old Points: 4 • Weight Watcher Points+: 5
Calories: 198 • Fat: 14 g • Carb: 16.5 g • Fiber: 3.5 g • Protein: 5 g • Sugar: 12.5 g
Sodium: 144.5 mg • Cholest: 10 mg

Ingredients:

For the dressing:

1 tbsp red wine vinegar
1 tbsp cider vinegar
2 tbsp olive oil
1 tsp minced shallots
1 1/2 tbsp honey (raw for Paleo)
1/2 tbsp poppy seeds

For the salad:

5 oz organic mixed baby greens
1/4 cup slivered almond
2 cups sliced strawberries
1/4 cup gorgonzola (leave out for Paleo)

Directions:

Place all the dressing ingredients in a small jar and shake.

Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.

References

^{^} Pinterest board (pinterest.com)
^{^} “Bikini Ready Salads” (pinterest.com)