Tag: almonds

Grain bread Tumminia with almonds and olives by Tommaso Cannata – Italian Cuisine

Grain bread Tumminia with almonds and olives by Tommaso Cannata

Ingredients for a lodging of 700 g
1 kg of durum wheat flour from Tumminia ground stone – a loaf of mother yeast fresh – 1 teaspoon of lemon honey Sicilian (of Leonforte) – 200 g black olives pitted – 200 g almonds from Barrafranca – 20 g of salt

– Collect the flour in a bowl, pour 600 g of water and knead gently for approx a couple of minutes, so as to make it absorb. Let rest the mixture for about 40 minutes is autolysis: this technique (mix the flour with water and do it rest about 40 minutes before working it) makes the elastic dough and more bread swollen. It is particularly useful with flour of ancient grains such as Tumminia, which have little strength (they develop less gluten). This reduces mixing times because the flour, absorbing about 50% of water, develops some enzymes that facilitate fermentation and make the more malleable compound.

– Taken from loaf 300 g of mother yeast.

– After the rest, resume the dough, add the yeast, the honey, 200 g of water, a little at a time, and finally the salt.

Knead with your hands gently paying attention because the Tumminia flour should not be worked hard.

– After about one ten minutes, when all the water is absorbed, transfer the mixture to the work surface and add the olives and almonds.

Knead for 2 minutes, then weigh 700 g of dough, form a dough and let it rest for about 30 minutes.

– Take back the dough, give it to it form of a lodging and do it rest for another half an hour. Transfer it to a container e let it rise for about 3 hours in a warm place or overnight in the fridge. Once the leavening time has elapsed, cook the bread in 230 ° oven for 10 minutes and continue then for 35 minutes at 200 °until a nice crust has formed.

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

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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