Archive for the 'Almonds' Category

Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck makes a Smoky Eggplant Baba Ganoush Topped with Almond Dukkah. Dukkah is a delicious Egyptian condiment that is traditionally served with bread. To make his dukkah, he blends together roasted finely chopped almonds, almond meal, toasted sesame seeds, ground cumin, fennel seeds, cloves, cinnamon, coriander, dried mint, sea salt, and fennel pollen. This nutty, savory and spicy almond dukkah is the perfect complement to smoky eggplant appetizer.

Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/smoky-eggplant-baba-ganoush-almond-dukkah-and-evoo

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Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how to make an Almond Apricot Cake with Almond Butter Frosting and Toasted Almonds. Almonds have long been a staple ingredient in baked goods, and in this recipe, Chef McConnell uses almond flour, almond butter, and decorative sliced almonds. Almonds and apricots are a classic duo in desserts, and he uses apricots in this cake to add a sweet, tart fruity contrast to the nutty almonds.

Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/almond-cake-almond-butter-frosting-apricots-and-toasted-almond

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Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us a unique take on Cuban-style “Arroz con Frijoles.” In this version he braises whole toasted almonds as the “beans” until they are soft, a process that takes 5-6 hours. He serves the almond beans with crispy plantains and mojo sauce.

Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/cuban-style-%E2%80%9Carroz-con-frijoles%E2%80%9D-mojo-and-crispy-plantains

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Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how he makes Tomato Brûlée with Almond-Miso Butter and Shredded Shiso. Chef McConnell deeply roasts the almonds, almost to the burning point, to create a slightly bitter flavor. He bridges this with miso, brown sugar, mirin and sesame oil, grinding the almonds into a butter that he then spreads on top of sliced tomatoes. He torches the almond miso butter for a smoky charred flavor and tops them with shiso leaves.

Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/heirloom-tomato-brulee-almond-miso-butter-and-shiso

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Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck prepares Carrots Almondine with Yogurt and Dill Pollen. “Almondine” is a technique traditionally used to coat fish with almonds, but in this vegetarian dish, Chef McConnell roasts carrots and tops them with sliced roasted almonds. The almonds add a sweet nutty flavor, crunchy texture, and appealing contrast to the cool creamy yogurt sauce.

Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/carrots-almandine-yogurt-and-dill

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