Chestnut ideas

"maxine in ri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I found two big jars and 3 cans of roasted, peeled chestnuts at the
discount store y'day.

A couple of them will go to my Mom, who always has to make chestnut
dressing for Thanksgiving (no matter that I want to make the whole
meal, at 91, who can argue with her?). I'm trying to think of what to
do with the rest of them.

I did make a chicken vegetale soup with some of them last night. Nice
texture, but flavor? Eh. Can they be toasted? Most of the recipes I
found on-line either simmered them in liquid and riced them, or used
them whole or chopped for stir fry, sides, main dishes or desserts.

Got any input?

maxine in ri

Yes - curb the impulse to buy stuff on sale........'cause it looks like a
good deal. (Sorry, couldn't resist that comment -- I am so guilty of that.)

But I'm surprised you found the soup flavourless, I made a chestnut soup
last year. Had the kids shell the chestnuts - they will never, ever
volunteer to do that job again! The soup was great though, a completely
different flavour than I expected - sort of sweet. Perhaps you didn't add
enough chestnuts??

Elaine

"maxine in ri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I found two big jars and 3 cans of roasted, peeled chestnuts at the
discount store y'day.

A couple of them will go to my Mom, who always has to make chestnut
dressing for Thanksgiving (no matter that I want to make the whole
meal, at 91, who can argue with her?). I'm trying to think of what to
do with the rest of them.

I did make a chicken vegetale soup with some of them last night. Nice
texture, but flavor? Eh. Can they be toasted? Most of the recipes I
found on-line either simmered them in liquid and riced them, or used
them whole or chopped for stir fry, sides, main dishes or desserts.

Got any input?

maxine in ri

Do you like brussel sprouts? They are GREAT with chestnuts. Julia has a
recupe in her forst book.

--
Peter Aitken

Remove the [censored] from my email address before using.

Quoted message said:

I found two big jars and 3 cans of roasted, peeled chestnuts at the
discount store y'day.

In Martha Stewarts Cookbook, there's a recipe for chestnuts and fennel. It is
wonderful!
--Mary

"MARY1313" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I found two big jars and 3 cans of roasted, peeled chestnuts at the
discount store y'day.

In Martha Stewarts Cookbook, there's a recipe for chestnuts and fennel.
It is
wonderful!

I'm thinking chestnut truffles. I adore them.

nancy

(MARY1313) said:

In Martha Stewarts Cookbook, there's a recipe for chestnuts and fennel.

Plenty of chestnut recipes here:
http://www.chestnutsonline.com

Btw, your comma is not needed unless you're a broken English speaker.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(MARY1313) said:

In Martha Stewarts Cookbook, there's a recipe for chestnuts and fennel.

Plenty of chestnut recipes here:
http://www.chestnutsonline.com

Btw, your comma is not needed unless you're a broken English speaker.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Actually, that would be a speaker of broken English... as opposed to being a
used English stereo component.

Quoted message said:

"Lynn Rubin" advertises her GED failure:

PENMART01 said:

(MARY1313) said:

In Martha Stewarts Cookbook, there's a recipe for chestnuts and fennel.

Plenty of chestnut recipes here:
http://www.chestnutsonline.com

Btw, your comma is not needed unless you're a broken English speaker.

Actually, that would be a speaker of.

Your comma is equally extraneous. You're a pinhead.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sat, 8 Jan 2005 15:02:16 -0500, "elaine" <[email hidden]>
connected the dots and wrote:

~"maxine in ri" <[email hidden]> wrote in message
~news:[email hidden]...
~> I found two big jars and 3 cans of roasted, peeled chestnuts at the
~> discount store y'day.
~>
~> A couple of them will go to my Mom, who always has to make chestnut
~> dressing for Thanksgiving (no matter that I want to make the whole
~> meal, at 91, who can argue with her?). I'm trying to think of what
to
~> do with the rest of them.
~>
~> I did make a chicken vegetale soup with some of them last night.
Nice
~> texture, but flavor? Eh. Can they be toasted? Most of the
recipes I
~> found on-line either simmered them in liquid and riced them, or
used
~> them whole or chopped for stir fry, sides, main dishes or desserts.
~>
~> Got any input?
~>
~> maxine in ri
~
~Yes - curb the impulse to buy stuff on sale........'cause it looks
like a
~good deal. (Sorry, couldn't resist that comment -- I am so guilty of
that.)
~
~But I'm surprised you found the soup flavourless, I made a chestnut
soup
~last year. Had the kids shell the chestnuts - they will never, ever
~volunteer to do that job again! The soup was great though, a
completely
~different flavour than I expected - sort of sweet. Perhaps you
didn't add
~enough chestnuts??
~
~Elaine
~

Looked through the recipes on-line, and I was low on the chestnut
quantities, but that was because I just used the ones that fell apart
when I was shelling them. (I did mention that I had some fresh ones
that were $2/lb?) According to one website I checked, that was
because I overcooked them.

Shelling, I found, was easiest when I gave them a moderate wack with
the end of the knife handle. Cracked the shell 3/4 the way around,
and then it and the pellicle peeled off beautifully, mostly.<G>

When I can decide amongst all the recipes I've found (thank you Lynn
for replying to the message from the person I have filtered who gave a
good website, thank you sir also) I'll give it another go.

maxine in ri

On Sat, 08 Jan 2005 21:45:34 GMT, "Peter Aitken"
<[email hidden]> connected the dots and wrote:

~"maxine in ri" <[email hidden]> wrote in message
~news:[email hidden]...
~>I found two big jars and 3 cans of roasted, peeled chestnuts at the
~> discount store y'day.

~Do you like brussel sprouts? They are GREAT with chestnuts. Julia has
a
~recupe in her forst book.

That sounds like something I should save for when I can cook both of
them well. I'm still not always on-target with the sprouts, and they
can be pretty nasty when not properly done up.

maxine in ri

On Sun, 9 Jan 2005 16:48:24 -0500, "Nancy Young" <[email hidden]>
connected the dots and wrote:

~
~"MARY1313" <[email hidden]> wrote in message
~news:[email hidden]...
~> >
~>>I found two big jars and 3 cans of roasted, peeled chestnuts at the
~>>discount store y'day.
~>
~> In Martha Stewarts Cookbook, there's a recipe for chestnuts and
fennel.
~> It is
~> wonderful!
~
~I'm thinking chestnut truffles. I adore them.
~
~nancy
~
Recipe or link? I'm assuming these are like the chocolate ones, only
chestnutty or cnuts instead of other more common varieties.

maxine in ri