"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
To blanch almonds, cover shelled nuts with boiling water and let stand 3 to 5 minutes. Drain and slide the skins off. Dry on paper towels. To toast almonds, spread shelled nuts in a shallow baking pan. Place in a cold oven; toast at 350 degrees for 8 to 12 minutes for whole almonds, stirring occasionally. Remove from pan to cool.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.