Text 34843, 80 rader
Skriven 2013-03-15 14:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: travels 236
===================
-=> Quoting Nancy Backus to Michael Loo <=-

 ML>> Kugluktuk

 NB> Can't be terribly easy to find people willing to go there to provide
 NB> said services... but one would think that those that did would have
 NB> a clue...

Sadly, not always. But luckily the clueless don't stay long.

 ML> the seal

 NB> You've found there is something worse than veggies, then.

As previously warned, it is not prime game meat.

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

     Title: Oven Roasted Chestnuts With Spiced Melted Butter
Categories: Nuts, Snacks, French, Spanish
  Servings: 4

      8 c  water
      1 lb fresh chestnuts, rinsed and
           dried
      4 TB unsalted butter 
      1    cinnamon stick
    1/8 ts salt
    1/8 ts sugar
      1 pn freshly grated nutmeg

Roasted chestnuts are often enjoyed with a snifter of brandy or
cognac in parts of Europe (i.e. Spain and France). Chestnuts, it
seemed, were right up my alley. But before any drinking, there must
first be roasting.

Choose chestnuts that are firm to the touch (there shouldn't be much
give when the shell is squeezed) with smooth taut skins.

Place a large cast iron pan in the oven and pre-heat the oven to 425
F. Bring the water to a boil in a large saucepan over high heat.
While the water is heating, carve an "X" into the rounded side of
each chestnut with a serrated knife. Cut through the shell only,
being careful not to cut too deep into the nut itself.

When the water reaches a boil, quickly blanch the slit chestnuts for
30 seconds. Drain and dry the chestnuts, then transfer them, "X"
side up, to the heated skillet in the oven. Roast the chestnuts for
25-30 minutes, just until the shell starts to curl away from the
nut.

Transfer the nuts to a large cutting board and cover loosely with a
kitchen towel. Set aside just until the nuts are cool enough to
handle-the nuts will be easier to peel while they are still warm.

Place the skillet on the stovetop and add the butter, cinnamon
stick, salt, sugar, and nutmeg. The skillet should still be hot
enough to melt the butter. Stir everything until the butter is
completely melted, then transfer the butter mixture to a small bowl.

Using your fingers, peel away the shells and brown skins of the
chestnuts. If any brown skin clings to the nuts, a paring knife can
be used to peel them away. You can choose to toss the peeled
chestnuts in the melted butter, or serve the butter on the side.
Serve the chestnuts while still warm.

Yield: Serves 2 to 4 as a snack 
Posted by: Marvin Gapultos
From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Raw vegetarian cuisine is best left for ruminates.

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