Blanched Almonds

When I mentioned in the last post that I would do a post on blanched almonds later, I really didn't think I'd be doing it anytime soon...

So I was quite surprised when two people told me that they were waiting for this post so they could make the pesto!

R and V-this is for you. And you'd better have made that pesto now!

There are two ways of doing this, the Julia Child (and the rest of the world) way and MY way. My way obviously factors in the possibility that you might want to make a call while you're cooking, or read that last page, or whatever... So stick with me here people!

Almonds, in a bowl.

Thats boiling water from my kettle (well, my mother's, but its on loan. Permanently. Shhh...don't tell her I said so!) Pour enough to cover the almonds.

Wait for a minute or two, (yes, now is when you get to drink the iced tea) drain the water. And, as Julia says-squeeze each almond between the thumb and forefinger, and the almond will slip out of the skin. Or if you're me, then you went to check your e-mail, and forgot about the almonds for a good twenty minutes. which basically means that you'll have to repeat the whole boiling water step.

Discard the skins.

Spread out the almonds on a hotel/roasting pan/sheet. Five minutes at 350 degrees F should have them nice and dry...

And now you can get started making that pesto!