Spanish Fried Almonds

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            FOOD FUNNY
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Reader Cyrus Walts prefers his food funnies short and to the point:

The nice thing about being senile is you can hide your own Easter
eggs.

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            TODAY'S RECIPE
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It's time for another visit to one of my favorite countries,
foodwise and otherwise. Let's take a look at the lineup for
"A Taste of Spain":

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Spanish Fried Almonds (Almendras Fritas)
[Stuffed Eggs (Huevos Rellenos)]

Tuesday's Soup or Salad
Andalusian Salad (Ensalada Andaluza)
["Wake" Soup (Sopa de Duelo)]

Wednesday's Side Dish
Catalan Cabbage and Potatoes (Trinxat)
[Potatoes in Green Sauce (Patatas en Salsa Verde)]

Thursday's Entree
Catalan Chicken (Pollo a la Catalana)
[Roasted Pork Shoulder (Lacon Asado)]

Friday's Dessert
Cheese Custard (Quesada Pasiega)
[Almond Bread Pudding (Cuajado de Almendra)]

The Spanish love their "tapas," those small dishes that are served
with drinks, as a late night snack, or as appetizers before a meal.
Think of these spicy nuts as the Spanish version of beer nuts.

Spanish Fried Almonds (Almendras Fritas)

2 Tbs (30 ml) olive oil
1 cup (250 ml) whole, unblanched almonds
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) paprika
Salt to taste

Heat the oil in a skillet over moderate heat and saute the almonds
until lightly browned. Transfer to paper towels and sprinkle with
cumin, paprika, and salt. Serve warm or at room temperature.
Serves 6 to 8.
Received on Mon Aug 15 08:03:20 2005