Text 25138, 104 rader
Skriven 2009-06-20 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Re: Stuff White People li
=================================
-=> Quoting Bob Gearhart to Nancy Backus <=-


 ->  JW> ... Burgers in '09... sushi is so 2006 and bacon is totally 2008

 -> Any predictions what the fad will be in '10?   (G)

 BG> Dumpster diving seems to be growing in popularity.
 
We're on the same wave-length there.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chestnuts Simmered With Butter And Cilantro
Categories: Vietnamese
  Servings: 4

  1 1/2 c  shelled and peeled chestnuts
           (3/4 pound unpeeled), whole
           ones halved lengthwise
      1 TB unsalted butter
      5    sprigs cilantro
      2 c  or more low-sodium canned
           chicken broth

Chestnuts for the Holidays

As I type, my parents are probably peeling chestnuts. It's not
because they're in their seventies and don't have anything to do,
but rather that for our Christmas Eve dinner, we eat lots of
chestnuts. It's a tedious task, but they do it as a team and it's a
ritual they share. (Chestnuts are enjoyed in Vietnam, China, Japan
and Korea. They originally came from West Asia and have been
cultivated in China for as long as they've been cultivated in
Europe!)

Once the nuts are peeled, my mom simmers them in broth with butter,
canned chicken broth and cilantro. Many years ago, when she forgot
to buy parsley, she substituted cilantro and found the flavor to be
extremely agreeable so we've made the chestnuts that way ever since.
The buttery sweet results go into the sticky rice stuffing and are
served as a side dish. She reserves the biggest whole ones to serve
on the side and will likely say, "There's enough so that you each
get X number." We savor each one because we know that we won't have
them again on our menu until the next season. 

Makes about 2 cups

Select a small saucepan in which the chestnuts may lay in more or
less one layer. Add the butter, cilantro, and broth to cover by 1/2
inch. Bring to a simmer, partially cover, and simmer softly for
about 20 minutes, or until the nuts are tender-firm and still
holding their shape. Avoid boiling or the nuts will disintegrate.
When done, some pieces will be intact while others will have broken
apart. Set aside to cool. Use in your stuffing or serve as a side
dish.

Buying and Storing Chestnuts

Chestnuts are in season in the late fall and early winter so you may
be able to get some fresh ones still. (Chinese and Korean markets
are good source for them.) Select shiny, heavy-feeling nuts and
store them in a cool, dry place. Use the nuts while they're still
full and heavy. Or, freeze them unshelled, thawing them in the
refrigerator before use. 

How to Shell and Peel Chestnuts

To shell and peel chestnuts, first use a sharp paring knife to cut a
cross on the flat side of the nut; do this on a dishtowel to prevent
the nut from rolling away. Preheat a toaster oven or regular oven to
400°F. Place the nuts, cut side up, directly on the rack or in a
shallow pan. Bake them until they feel hot and the cut part of the
shells open and curl (about 5 minutes in the toaster oven, or 10 to
15 minutes in the regular oven). 

Put the nuts on a dishtowel, wrap them up, and squeeze on them to
crack their shells. Working on one at a time, remove the smooth
outer shell and then peel, scrape, and/or cut off the papery inner
brown skin. Use the knife tip to pry out skin bits stuck in the
crevices. It's okay if a nut breaks during peeling. As you work,
keep unpeeled nuts warm in the dishtowel so the shells remain
pliable and easier to remove. Shell and peel chestnuts up to 3 days
in advance and keep them refrigerated. They also freeze beautifully
for months

From: Andrea Nguyen, vietworldkitchen.com/blog


MMMMM-------------------------------------------------



Cheers

YK Jim


... What we need is a stupid, futile, gesture.

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