Forgive the hyberbole, but I am truly nuts about nuts.
Groan, if you must.
Seriously, though. I love them. You can imagine how thrilled I was to discover that the July 2010 Daring Cooks’ challenge was to make a nut butter and then use it in a savoury dish.
I’m not exactly batting a thousand when it comes to DC challenges. This is naughty, naughty of me especially since I’m a Daring Kitchen co-founder.
I got my act together, printed off the amazing recipe from hosts Margie of More Please and Natashya of Living in the Kitchen with Puppies and got to it.
With a ridiculous amount of almonds lying about the house, I knew it was going to be almond butter for me. I got to whizzing the almonds in the processor and before I knew it I had the most delicious almond butter.
So I had a few spoonfuls. And then a few more. And a few more … and a few more … and … well … no more almond butter.
Not a problem!
I hauled out some more almonds and made another batch of almond butter. Deciding that I wanted to use my almond butter in some sort of dressing, I decided to get it all “savoury-ied” up so I added some salt and pepper, some parsley and thyme, some green onion and some paprika. I tasted my concoction and oh my wasn’t it good.
I spread some on a cracker and ate it. Then I spread some more. And some more. And then I just abandoned the crackers and attacked the almond butter with a spoon.
And then … no more almond butter.
So at this point I’ve consumed about two cups of almond butter, practically on my own, with no savoury dish to show for it.
I think I should quit while I’m ahead.
Margie and Natashya, thanks for an amazing challenge!
For the rest of you, check out all the amazing Daring Cooks’ creations with nut butters.
Ciao!
Almondish, Slightly Herby Spread and/or Dip
A Cream Puff OriginalNote: You’ll have to forgive the incredibly vague recipe that follows. I was basically just throwing stuff in the food processor. What came out was very good.
2 cups whole almonds
some olive oil
salt and pepper to taste
roughly chopped green onions or chives
some fresh herbs (i.e., parsley and thyme)
some paprika1) Whizz your almonds in the food processor until they are paste-like (takes 3 or 4 minutes).
2) Add in enough olive oil to make it creamy (not too much).
3) Add salt and pepper to taste.
4) If you like, add in some green onion or chive. Also add in some fresh herbs and some paprika. Whizz until it’s all creamy.
5) Spoon into a bowl and enjoy.
17 comments
Rachel @ Working Out Wellness
Haha, at least you gave it a try. Besides, it’s a good sign if you’re so happy with your basic spread that it’s gone before you even get a chance to use it in an entree!
Rosa
I love nuts too! As a matter of fact, I eat nuts every day. That paste looks fantastic!
Cheers,
Rosa
joanne at frutto della passione
Improvised recipes are always the best I find! Looks tasty, I’ll have to try it.
Simone (junglefrog)
O haha…. you finished it all off! I can see why though since I also made the almond butter. But I’ve been brave and actually used it in a dish…
It was definitely quite tempting to eat as is though. I love your addition of the herbs and great idea to use it as a spread too!
VeggieGirl
I’m even nuttier
Claudia
Wonderful – I’ve always wanted to try my hand at this. And after the almond butter, I’ll make hazelnut butter and then pine nut butter…
Margaret
Well, Nuts!! None left. At least it was good. Next time you will have to make MORE!!
Margie
Great post! Really funny. Your almondish slightly herby dip looks fabulous. I can’t wait to give it a try. You know it’s good when you abandon the crackers!
HappyWhenNotHungry
This almond butter looks great! I love nuts too, but my husband does not, so it’s made cooking and baking a bit challenging at times. However, who’s to say I can’t make this little treat just for me? Thanks for sharing
Poppyseeds
Hahaha. That was hilarious! Good job enjoying the food in the moment! I loved that challenge and saved it to make my own nut butters sometime down the road. It was awesome.
Soma
I am a nut too! esp. an almond nut. I LOVE your spiced up version.
Simona
Your post made me think of this line: Introducing Almond Butter, the new Nutella.
Katie @ Cozydelicious
I’ve never had an almond butter that was savory instead of sweet! This looks so yummy – what a great idea! I love that you gobbled it up with a spoon – that would totally be me! haha
caffettiera
That is the classic recipe I dare not trying. I just know I can eat my weight in form of nuts. Even more if in butter form. I eat peanut butter by the spoonful, and I don’t even like peanuts! I cannot imagine what I’d do with almonds, which I adore.
So, I can totally relate – and you were very brave to try it!
Justin Orde
This recipe sounds a total winner – will try it at lunch time today
Val
I’m just impressed that you managed to photograph the stuff. It’s a great idea for making almond butter savoury and sounds like it’s totally worth making a VERY large batch of it!
Tia @ ButtercreamBarbie
you are too funny ivonne
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