ROASTED GRAPES
Provided by Food Network
Time 35m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Preheat the oven to 450 degrees F.
- Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
- Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.
PORK AND PORT CASSEROLE WITH CRANBERRIES, CHESTNUTS AND SHALLOTS
Make and share this Pork and Port Casserole With Cranberries, Chestnuts and Shallots recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
- Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-1¼ hours until almost tender.
- Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised.
- Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.
Nutrition Facts : Calories 524.5, Fat 19.1, SaturatedFat 4.9, Cholesterol 111.2, Sodium 205.5, Carbohydrate 43, Fiber 2.3, Sugar 11.3, Protein 39.3
PORT-WINE POT ROAST
The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.
Provided by Audrey M
Categories Meat
Time 10h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pot roast.
- If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
- Place meat in slow cooker.
- In a small bowl, combine all other ingredients.
- Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
- Place beef on warm platter.
- Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
- Skim fat from gravy.
- If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
- Turn crockpot to high and add cornstarch mixture.
- Serve over sliced beef.
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OUR 18 FAVORITE CHESTNUT RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- 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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