Lilys Chestnuts Food
LILY'S CHESTNUTS
Roasted chestnuts are available on nearly every NYC street corner in the winter. This recipe, by Martha's friend Lily Mei, calls for salt to concentrate the flavor and a wok for the actual roasting.
Provided by Martha Stewart
Categories Nuts & Seeds
Number Of Ingredients 2
Steps:
- Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm.
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- Wine-Braised Pork with Chestnuts and Sweet Potatoes. Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts, and sweet potatoes until it's meltingly tender.
- Chestnut Stuffing with Fennel. When chef Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. "My mom always used store-bought crumbs, and it became my job to doctor them up," says Goin.
- Baked Acorn Squash with Chestnuts, Apples, and Leeks. Halved acorn squash make perfect single-serving bowls. These are a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham, or roast goose.
- Sweet Potato Gnocchi with Salsify, Chestnuts, and Ham. Chef Michel Nischan transforms a traditional Italian dish with local produce and country ham. "This satisfies people's yearning for pasta but with a more American approach," he says.
- Chestnut Pavlova. This chestnut pavlova recipe from television cook Nigella Lawson is fabulously festive: an exuberant, rich, and luxurious treat for the holidays.
- Roasted Squash with Chestnuts and Pomegranate. A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, even more delicious.
- Sautéed Chicken with Celery Root Puree and Chestnuts. Chef Mourad Lahlou poaches fresh chestnuts sous vide to accompany chicken breasts and buttery celery root puree.
- Porcini and Chestnut Soup. Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep layer of earthy flavor, then adds sautéed ones at the end as a topping.
- Orecchiette Bolognese with Chestnuts. Store-bought dried orecchiette gets tossed with a bolognese sauce made with just ham and ground chuck. Finishing the dish with chestnuts adds a delicious and unexpected touch.
- Chicken and Chestnut Soup. Tender, falling-off-the-bone slow-cooked chicken thighs simmer alongside roasted chestnuts and smoky black cardamom to form the base of this satisfying soup.
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- Oven-Roasted Chestnuts. If you live in or visit many major cities across Europe and the U.S., you will see roasted chestnuts appear at street stalls throughout the late autumn and winter.
- Chestnut Pasta in Butter and Sage Sauce. While traditionally associated with Italian peasants, flour made from chestnuts originally came about as an alternative for those who couldn’t afford wheat flour.
- Vegan Chestnut Soup. This smooth roasted chestnut soup has all the subtle flavors of the tree nut, with added nutrition from carrots and veggie broth, all lightly spiced with cloves and bay leaves.
- Chestnut Stuffing. Whether you make this tasty stuffing as a Thanksgiving side or a comfort food dish for another meal, you’ll love the addition of meaty chestnuts for a different texture and flavor.
- Marrons Glacé. In France, these decadent candied chestnuts sell out quickly, because the flavor is so popular. Create them at home for an indulgent treat that would work great as a party or even wedding flavor.
- Karyoka Truffles. Try karyoka or Turkish truffles made from chocolate-covered chestnut puree sprinkled with chopped pistachios, for a different twist on holiday candy.
- Tuscan Chestnut Cake. This unleavened chestnut dessert tastes like a cross between a slightly sweet cake and a flatbread, and usually appears on fall tables in Tuscany.
- Roast Goose and Chestnut Stuffing. Before turkey took over, goose often starred as the centerpiece at holiday meals. Stuffed with a savory chestnut filling, this rolled goose roast comes out tender and moist thanks to a water bath that keeps it from drying out.
- Sweetened Chestnut Purée. Used in a variety of Italian, French, and Hungarian desserts, sweetened chestnut puree has a nutty, subtle flavor that levels up a range of desserts.
- Roasting Chestnuts on the Grill. Forget about an open fire—roast your chestnuts on the grill for a smoky, toasty flavor. The high, intense heat your grill can deliver will result in a deliciously sweet taste.
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