Almond s inspiration s from seven of the country’s leading chefs s s sliced s slivered OP / s ss diceds sliced blanched whole butter OP milknatural sliced slivered roasted sliced flour flakes chopped oil slivered paste diced milk sliced toasted roasted blanched sliced milk / halves slivered OP oil toasted diced paste toasted ab butter slivered halves s “Almonds are irreplaceable because there’s no other flavor like it; one of the number one flavors on the market.” —Chef James Aptakin, San Francisco s s OP The Culinary Institute At s OF AMERICA, seven of the country’s leading chefs participated in the Almond Innovation Project and were challenged to develop inventive almond recipes that would inspire all chefs. Using an array of almond forms, they were able to engage the unique flavors and enticing textures of almonds to create original and groundbreaking concepts. The possibilities are endless when you innovate with almonds, as illustrated by a few of the inspirational ideas you’ll find here. Enjoy. s s Eli Kirshtein Executive Chef • Opening restaurant in 2011 • Atlanta, GA Kirshtein attended the Culinary Institute of America in Hyde Park and has since spent time in some of the country’s greatest kitchens. After graduation, Kirshtein returned to Atlanta as sous chef at One, Midtown Kitchen, then became executive chef at ENO. He was also a contestant on Bravo’s Top Chef, Season 6. s James Aptakin Executive Chef • Hilton Financial District • San Francisco, CA s Our TEAM s Aptakin started his career cooking for 6,000 people in the Navy on the USS Abraham Lincoln CVN-72 Aircraft Carrier. Since then he has trained at both the California Culinary Academy and the Culinary Institute of America, as well as under Thomas Keller, Joel Robuchon s and Rick Moonen. Aptakin has also been a featured contributor to the Food Network and won first place on the Food Network Challenge, “Big Bash Caterers” episode. Neal Fraser Executive Chef • BLD and Grace Restaurant • Los Angeles, CA Fraser began his culinary career in Los Angeles at the age of 20, and in 2007, Angeleno Magazine named him Chef of the Year and declared Grace a Top 25 Restaurant in LA. Fraser also became LA’s first Iron Chef America champion, defeating Iron Chef Cat Cora in Battle Pork in 2006. s Kevin Hickey Executive Chef • Seasons at Four Seasons • Chicago, IL Over the past fifteen years, Hickey has served as an executive chef and sous chef at five Four Seasons Hotels worldwide; working at the hotels in Los Angeles, Dublin, London and Atlanta before coming to Chicago. His love for ethnic food is evident in the culturally inspired Modern American cuisine he is known for serving. s Ellis Cooley Executive Chef • AMP 150 • Cleveland, OH With his simple, straightforward and ingredient-driven culinary style, Cooley combines a passion for cooking and over 10 years of experience working at some of the world’s top restaurants from Europe to New York City. Cooley was recruited to Cleveland’s AMP 150 to create a market-driven menu, which offers local, seasonal and high-quality ingredients. s s Our TEAM s Sean Brock Executive Chef • McCrady’s • Charleston, SC Brock has a long list of accomplishments and accolades to his credit: he’s been named Best Chef (2006) by the Restaurant of the Year Guide; a James Beard Rising Star Chef Award nominee (2008 and 2009); and Best Chef of the Southeast (2010) by the James Beard s Foundation. Brock also won the grand prize on Food Network’s Next Great Chef (2008). Ryan Witcher Executive Pastry Chef • Chef Consultant • Washington, D.C. Witcher is a passionate chef who has a penchant for attention to detail. Witcher has served as the executive pastry chef at the Ritz-Carlton Washington, D.C.; Four Seasons Hotel Seattle; Ritz-Carlton Bachelor Gulch in Avon, Colorado; and The Pierre Hotel in New York. Witcher recently started his own pastry consulting business, Witcher Culinary Works. s s Discover the limitless versatility of almonds. Almonds are delicate yet distinct, enhancing almost any flavor profile, from savory to sweet, floral to fruity. No matter what you’re preparing, almonds add irresistible crunch and complement an array of global flavors. And with more forms than any other tree nut, it’s easy to find just what you need to add texture and taste to any creation. whole sOP sliced diced chopped roasted s sliced chopped paste s slivered paste slivered s s oil roasted toasted sliced ground chopped sliced s blanched s s roasted OP toasted butter flour diced crushed s OP milk s ground ab paste sliced s sliced Eli Kirshtein’s OP s Amandine s Trout Tartare When updating a classic steak tartare, Chef Kirshtein substitutes the steak for fresh trout and adds chopped almonds to bring irresistible crunch and sharp contrast to the velvety texture of the fish. This is a great way to serve up a delicious yet unique starter using top-quality proteins. Tartare is usually associated with Parisian bistros and has the potential for widespread appeal as a featured appetizer. Complete recipe at AlmondBoard.com viting Almonds are in s . “I love the qualities almonds bring. There’s a meaty texture to them—and they have a classic, approachable flavor.” comparable James Aptakin’s s Almonds are in OP “So many different types of almonds, variations and flavors. They’re very versatile for the ingredients and techniques that I’m using today.” Almond Mongolian Ahi Shrimp s Vietnamese Rolls with Spicy Coconut Almond Curry Soy Dip s Crushed almonds add distinct rich flavor to Chef Aptakin’s Spicy Coconut Almond Curry Soy Dip. The subtle hint of granulated almond texture brings that desirable crunch to everyone’s favorite-style spring roll. Complete recipe at AlmondBoard.com . Neal Fraser’s OP finite s Chorizo, Almond and Almonds are in WhiteBean s Soup s Chef Fraser uses whole blanched and sliced almond forms in his Chorizo, Almond and White Bean soup. He roasts the whole blanched almonds, which adds a subtle, warm flavor that complements the piquant chorizo. The almonds also offer a contrasting texture to the white beans. Finally, he toasts the sliced almonds, sprinkling them on top as a tempting garnish. Complete recipe at AlmondBoard.com . “Almonds are a nut that’s used a lot in America. They’re easily diverted into other flavors, you can smoke them, fry them, purée them and slice them, and they take on different nuances every time you change the form.” Kevin Hickey’s s OP Almond Gnocchi s Toasted with Braised Chicken Thighs, Rapini and Parmesan Almond Cream Chef Hickey uses finely ground almonds to create this boldly flavored gnocchi pasta. The almond nut flavor brings enticing richness to the potato-based pasta, and the Parmesan Almond Cream demonstrates the decadence and texture almonds can bring as they are blanched, toasted and rough-chopped to near Reggiano form. Complete recipe at AlmondBoard.com s Integral Almonds are in . “The flavor profile of almonds are open; leave them in their raw form and they have a certain flavor profile. Or you can roast them, toast them, even grind them… Almonds are incredibly versatile.” fluential Ellis Cooley’s OP Almonds are in s GrilledFlank Steak s Marinated with Braised Spiced Carrots, Almond Butter and Almond Froth s When Chef Cooley serves a hearty, meaty dish, he needs something that can stand up to the bold flavor of steak. Here he shows us how he does it with the rich roasted sweetness of almond butter. The light floral flavors of blanched almonds come alive in the almond foam, complemented by the caramel-like crunch of the roasted and crushed almonds that garnish the dish. Complete recipe at AlmondBoard.com . “I think almonds are unique because they have a flavor profile you can influence. You can really use them to help other flavors, or you can let them stand on their own.” strumental Sean Brock’s s OP Almonds are in “To me, almonds are subtle, which makes them easier to use in several contexts.” Lamb Loin Slow Cooked s Rolled in Herbs with Almond Polenta and Almond Braised Parsnips, Brown Butter-Ramp Jus s Almond flour, or meal, can be used in cakes, cookies, sweet breads and… polenta. Almond flour is whole almonds that are blanched and ground into a fine powder. The Almond Polenta brings a rich creaminess and decadent texture to the dish, which, when combined with Chef Brock’s Slow-Cooked Lamb, creates a perfect bite. Complete recipe at AlmondBoard.com . Ryan Witcher’s OP s Almonds are in . “I made a molten chocolate cake, an old-time classic, and I infused California Almonds into it because I love the flavor—it adds more depth to the dessert.” s Chocolate Almond Molten Cake with Almond Ice Cream s For our almond inspiration finalé, Chef Witcher brings a multitude of almond forms: almond milk, almond flour, almond oil and, of course, almonds, both whole and chopped. Witcher brilliantly contrasts the crisp texture of almonds with the smooth and definitive roasted almond flavors of this classic dessert. Complete recipe at AlmondBoard.com dulgent fruity luscious florals savory biting toasted tangy OP saltynatural tannic mild decadent / salty fiery sweettemperate zestymellow sugary rich bold zesty toasted roasted spicy tangy bitter sweet delicate OP fruitycreamy milky ab mellow sweet crunchy nutty light s With a mild flavor and buttery crunch that intensifies with roasting, almonds are enormously versatile. Their unique texture is unrivaled in both traditional and new entrées. The taste is nothing short of enchanting when discovered in that perfect dessert or delectable baked good. California Almonds are enticing on nearly every dish—an enjoyable contrasting texture to chorizo white bean soup, expertly ground to create one-of-a-kind gnocchi pasta or sprinkled atop molten chocolate cake. However you wish, almonds are quite remarkable. For these featured recipes and more almond inspiration, visit us at almondboard.com s OP W hole roasted AlmondS Are INSPIRATIONAL B lanched s Sliced Almond Board of California 1150 9th Street . Suite 1500 Modesto . California . 95354 . USA 209.549.8262 sliced Slivered s diced D iced chopped G round oil AlmondBoard.com oil Milk OP s milk s paste G reens Document #2011IFS0009 © 2011 Almond Board of California. All rights reserved.
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