Taste of the Season: Almonds
by JEREMY FLETCHER
As proud as this state is of its wine, fruit and cheese, California has cornered one part of the orchard above and beyond anything else—almonds. By producing more than 80 percent of the world’s almonds in the lush climate of the Central Valley, California has proudly staked claim to this popular snack food.
Long celebrated for its nutritional value, tastiness, and diversity in cooking, the almond has become a staple for most meal, snack, and dietary plans. An excellent source of protein and potassium that bears no cholesterol, the almond has proven to be an effective way to battle heart disease and maintain a healthy diet—and it doesn’t hurt that it’s pretty tasty, also.
San Joaquin County as part of the Central Valley ships as much as 70 percent of their yearly crop to more than 80 countries worldwide, produced by more than 6,000 almond growers and 115 processors in California alone. The number one agricultural export for this state, valued at more than $1 billion dollars in 2003, the almond has only grown in popularity, thanks in large part to our local Blue Diamond Almonds. One of the largest almond manufacturers in the world, Blue Diamond headquarters out of Sacramento, and has roots from Chico down to their plant in Stockton. The Blue Diamond almond plants in our ideal Mediterranean climate of Central California have the ability to produce, roast, slice, dice, sliver, grind, and mill almonds all season long.
Mostly enjoyed as a stand-alone snack, either roasted, baked, salted, glazed, or dipped, this nut has diversified itself as anything from a garnish to a main dish, as well as a chip and butter. The California almond is one of four main varieties including Carmel, Mission, and Nonpareil.
Almond-Parmesan Chicken
1 split, bone-in chicken breast (about 2 1/4 lbs.)
1 egg
1 cup sliced almonds
1/2 cup grated Parmesan cheese
1 Tbsp. olive oil
1/4 cup finely chopped red onion
1 tsp. minced garlic
1 cup white wine
1/4 cup teriyaki sauce
2 tsp. minced fresh tarragon
Directions
Preheat oven to 375° F. Remove skin and rib bones from chicken. Cut breast into four equal pieces. Beat egg in a shallow bowl. Place almonds in another shallow bowl. Roll each piece of chicken first in egg, then in almonds. Place in a baking dish and bake 20 min. Sprinkle breasts with Parmesan and bake an additional 20-30 min., until almonds are golden brown and chicken is cooked throughout.
Meanwhile, heat oil in a medium saucepan. Add onion and garlic, and cook on medium heat until onion is caramelizing, about 5 min. Stir in wine, teriyaki sauce, and minced tarragon. Turn heat to high and bring to a boil; reduce to a simmer and cook until mixture is reduced by half, about 10 min. Sauce will be thin. Strain.
Divide sauce among four plates. Place piece of chicken on each and accompany with steamed snap peas. Serves 4.
Roasted Almonds with Coriander, Chili, and Olive Oil
1/2 Tbsp. olive oil
1 1/2 cups blanched almonds
1 tsp. coriander seeds, crushed
1 to 3 small dried red chili peppers
2 generous pinches of sea salt
Directions
Add the olive oil and almonds to a hot sauté pan. Sauté and toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor. Crumble in the coriander and chili to taste, and add the sea salt. Toss over, and serve hot on a large plate. Serves 8.
