Eat This Word: Marcona Almonds
JBF Editors
WHAT? Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste. It's no wonder they have been called the "queen of almonds."
WHERE? Bay Area Brasserie
WHEN? June 20, 2014
HOW? Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette