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, starchy texture and sweat, nutty flavor make chestnuts a delicious addition to the fall pantry.
In case you missed anything, I’ve got a recap:
Monday: Announcing chestnuts as ingredient of the week.
Tuesday: 10 Ways Tuesday! Creative ideas for cooking with all forms of chestnuts in both sweet and savory recipes.
Wednesday: Cook in the moment with a recipe for Chestnut Stuffing with Caramelized Onions, Apples & Calvados.
Thursday: Learn the story behind chestnuts: growing, buying, storing, peeling, cooking and flavor pairing.
Friday: Fall recipe for Pumpkin Chestnut Soup, a whole pumpkin filled with chestnuts and cream then baked into the oven.
Thanks so much for reading and have a wonderful weekend!
Chestnuts