La Domestique Blog
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Happy Thanksgiving! I hope you are enjoying the day with good food and the people you love. Today I want to say thank you. Thank you for reading la Domestique and joining the conversation. Thank you for your comments, tweets, and sharing on the la Domestique facebook page. My passion lies here,...
Mushroom Recipe Round-Up
Though there is no ingredient this Thanksgiving week, I do have a bit of inspiration for you over at the Whole Foods Market Cooking Boulder website. It's a mushroom recipe round-up, perfect for an autumnal weeknight supper or the Thanksgiving menu. For the full article and 4 recipes, click on the...
Thanksgiving
Thanksgiving week has arrived, and like you, I'm busy menu planning, running to the market, and preparing for the big day this Thursday. There will be no ingredient of the week here at la Domestique, but I'll be popping in to share inspiration throughout the week. The photo above was taken with my...
This Past Week at La Domestique: Chestnuts
This past week at la Domestique was dedicated to cooking with chestnuts. Autumn is the season when chestnuts drop from the tree in windfalls. Here at la Domestique we explored cooking with raw chestnuts, jarred roasted chestnuts, chestnut purée, candied chestnuts, and chestnut flour. The soft,...
Pumpkin Chestnut Soup
Pumpkin Chestnut Soup may be the most delicious meal I've ever made. Ever. Maybe it's the time of year. I am a creature of autumn. I cherish cool days and soft yellow sunlight. I relish whipping winds and leaves crunching beneath my feet. Pulling scarves and boots out of storage boxes sends a...
Storyboard: Chestnuts
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, then the nut is roasted and the...
Chestnut Stuffing with Caramelized Onions, Apples & Calvados
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 and science of good stuffing. I...
10 Ways Tuesday: Chestnuts
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, which inspires this pairing. The...
Ingredient of the Week: Chestnuts
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 at la Domestique? With Thanksgiving fast...
This Past Week at La Domestique: Brussels Sprouts
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 they become mushy and sulfurous. Quick...