Growing Chestnuts are a funny looking nut with a fuzzy covering over their hard shell. There are several varieties of chestnut trees in the U.S., Europe, and Asia. Due to high levels of tannic acid, chestnuts cannot be eaten raw. The fuzzy exterior must be removed,...
Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. This week I shared a recipe for Chestnut Stuffing with Caramelized Onions, Apples & Calvados as well as my thoughts on the art...
I’ve got creative ideas for cooking with chestnuts in Autumn: 1. Soup Chestnuts combine beautifully with mushrooms in a velvety, thyme infused soup from Martha Stewart’s New Classics. Chestnuts are actually a wild food, like foraged mushrooms,...
I’ve never seen a chestnut tree. I’ve never tasted chestnuts roasted on an open fire. Here in Boulder, Colorado, there is no street vendor selling freshly roasted chestnuts in a roll of newspaper. So how come chestnuts are the ingredient of the week here...
This past week at la Domestique was dedicated to cooking with Brussels sprouts, a brassica that comes into season after the first frosts of fall. The smallest buds have the sweetest, most delicate flavor. It’s important not to overcook these tiny cabbages, or...
