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Golden Almonds with Dill

Virginia Phillips, Mt. Lebanon food writer

I have whole blanched almonds around all the time because nobody can resist them freshly pan-roasted in good olive oil and salted, the way they are in bars all over Spain. What could be fresher, better, faster? Now along comes Rozanne Gold with a little twist, using dill and garlic that makes a crunchy, pungent difference. Be sure to scatter plenty of fresh dill on top. Leftovers? Chop, sprinkle over salad, green beans, rice or roasted salmon.

Golden Almonds with Dill

  • 2 cups whole blanched almonds
  • 1/4 cup roasted garlic oil (see note)
  • 1 bunch fresh dill

Heat oil in a large nonstick skillet. Saute almonds over medium high heat for 1 minute. Finely chop 1/4 cup dill and add to pan. Cook several minutes, stirring constantly until almonds are golden and dill gets crispy. Add salt and pepper to taste. Drain on paper towels. Let cool. Garnish with fresh chopped dill. Makes 2 cups.

Note: Use purchased garlic oil or make your own garlic oil by slicing 3 garlic cloves thinly and "stewing" at lowest heat in plain olive oil for 10 minutes. Remove every bit of garlic before you turn up the heat to complete the recipe so the slices won't scorch into bitter shreds.

"Rozanne Gold's Christmas 1-2-3"

Thursday, January 02, 2003

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