My brother in law, the mad organic farmer, dropped off a giant veg box yesterday; a wealth of eggplant and peppers and onions and carrots and squash (4 different kinds!). Also a huge bag of chestnuts. Aside from cueing up the Nat King Cole, I have no idea what to do with chestnuts. Any ideas?
Oh, you lucky duck. Cut a small slit in each chestnut and roast in the oven at 425o until soft. Peel and eat in front of TV, or serve as an appetizer with drinks - excellent with a glass of sherry.
Chesnut Ice Creme. I've seen a recipe for this somewhere. Maybe in the William and Sonoma book. It's on my list of ice cremes to try. :)
Brussels sprouts with maple butter and roasted chestnuts.
Make a paste out of the chestnuts for chestnut buns or bread.
I'm so insanely jealous.
Chestnut and porcini sauce:
Saute chopped shallots in oil and butter, stir in reconstituted porcinis with the soaking liquid, roasted and peeled chopped chestnuts, white wine, heavy cream, fresh thyme, salt and pepper. Reduce until thick enough to coat pasta. I don't really have any measurements, but probably use an ounce of porcinis for four servings.