Boil water

This is a step in the Mahimahi in almond-panko crust recipe.

Boil water to blanch the almonds. I've put this picture up mainly because I like it and the blue flame peaking from underneath the pan, but also to sing the praises of this little pan.

It is a saucier pan from All-clad, and I can't recommend it enough: it does a great job of heating up quickly and evenly, it is relatively inexpensive, will last you a lifetime, and the curved sides make it ideal for making sauces that tend to burn or curdle along the bottom corners, such as Hollandaise.