Fried Rosemary Almonds

A Feteful Life: Fried Rosemary AlmondsI’ve been dreaming about these almonds for over a year now. The last winery we visited (Robert Sinskey) during our trip to Napa last year had wonderful food pairings with their wines. All of the food was amazing but the almonds are the only thing that I kept thinking about (probably it was the only thing that I could figure out how to make on my own). Anyway, so with the extra rosemary that I had from the Italian Greyhound I posted yesterday, I decided that it was time to give this dish a try. So I did, and then I proceed to eat the whole bowl. Yum!

Fried Rosemary Almonds 

Ingredients

1 cup blanched almonds*
1 tablespoon olive oil
1 tablespoon rosemary
coarse salt

Directions

Heat the oil in a pan over medium heat. Add the blanched almonds to the oil and stir frequently for 2-3 minutes to ensure the almonds don’t brown to much. Remove the pan from the heat, add the rosemary and salt the almonds to taste. Cool before serving and store in an airtight container for a week or two.

* If you can’t find blanched almonds, you can easily make your own. Bring a pot of water to a boil. Add raw, unsalted almonds to the water and let them cook for about a minute (not any longer or they will soften too much). Immediately strain the almonds and place them in an ice bath or run them under cool water. Once cooled, simply peel the skin from the almonds (they almost pop out of the skin if you squeeze on one of the ends). Place the blanched almonds on a paper towel to remove any excess water before frying them.

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

 

 

 

Avocado Crostini

A Feteful Life: Avocado CostiniIsn’t it the best when something so simple turns out to be so delicious?! This simple crostini is no exception. The inspiration for this recipe come from a great local restaurant/wine bar Cork. My friend Beth and I escaped our kids and went to brunch there a few months ago and we ordered their avocado crostini and it was amazing (along with everything else we had).

Like I said, it was so simple – some grilled bread, sliced avocados, pistachios, sea salt and oil – yet somehow the combination is just out of this world. I make it for lunch every once in a while and was a huge hit as an appetizer at the last party I hosted.

Avocado Crostini {inspired by Cork Wine Bar}

Ingredients

1 baghette, slice (slightly on a diagonal)
1/4 cup extra virgin olive oil
2 avocados, pitted and sliced
1/4 cup roasted & salted pistachios, chopped (I got mine pre-shelled from the Whole Foods bulk bins)
coarse sea salt to taste
high quality extra virgin olive oil as garnish (I believe Cork uses pistachio oil instead)

Direction

Brush one side of each slice of baguette with olive oil and grill (oil side down) or broil the bread in the oven (oil side up). Lay 2-3 slices of avocado on top of each piece of bread then sprinkle the top with the chopped pistachios and a little bit of coarse sea salt. Then drizzle high quality olive oil over the top. Serve immediately.

Garlic-Herb Pinwheels

Garlic-Herb Pinwheels

I’m always on the hunt for a recipe that fits the AFL moto — always simple, never plain — and this pinwheel recipe hits the mark. They are incredibly easy to prepare and were a huge hit at Jim’s Speakeasy party over the weekend. The best part is they can be made up to a day in advance and stored in an airtight container. If I were you, I’d definitely plan on making these for your holiday party this year.

Garlic-Herb PinwheelsGarlic-Herb PinwheelsGarlic-Herb PinwheelsGarlic-Herb Pinwheels

Garlic-Herb Pinwheels {from Martha Stewart}

Ingredients

1/3 cup finely minced herbs, such as chives, parsley and mint
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Coarse salt and pepper
1 sheet frozen puff pastry, thawed

Directions

Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes.