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Post by Catbatty on Apr 24, 2024 1:32:33 GMT -5
Chestnuts?  (Not water chestnuts.) I don't think we ever had those out west in So Calif. Don't see them now in Oregon either. (Same for several things called for in cookbooks, e.g., broccoli rabe, celery hearts, sun chokes to name just a few.) SO, I bought a vacuum pack of peeled chestnuts. Just unburied them from bottom of our fridge veg drawer...probably past sell-by date by now. Hmmm... Anybody know what people DO with these? Do we EAT them? Cook with them? WHAT ARE THEY? They sound awful. lol HELP Thanks! |
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Post by PattiA on Apr 24, 2024 15:36:23 GMT -5
I love chestnuts. I'm always sad when I cannot find any for Thanksgiving (or any other time) stuffing. This is a recipe that you can try them in: balancedbites.com/blogs/recipes/easy-recipe-thanksgiving-stuffing-meatballs-from-practical-paleo/ I do this with ground pork or ground turkey, and I always at least double the chestnuts. When we were in Sicily in 2016, it was chestnut harvest time. We saw so many people gathering and selling bags of them. Alas, they wouldn't get past the USDA inspectors so I couldn't bring any home. My dad bought whole chestnuts and roasted them. I mostly use the vac packed one because peeling roasted chestnuts isn't a lot of fun. I think of them as a fall/winter food. Here's a recipe roundup to look at for more ideas for using them. |
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Post by Catbatty on Apr 26, 2024 1:01:16 GMT -5
Thanks Patti.  Recipe roundup?? Catbatty I love chestnuts. I'm always sad when I cannot find any for Thanksgiving (or any other time) stuffing. This is a recipe that you can try them in: balancedbites.com/blogs/recipes/easy-recipe-thanksgiving-stuffing-meatballs-from-practical-paleo/ I do this with ground pork or ground turkey, and I always at least double the chestnuts. When we were in Sicily in 2016, it was chestnut harvest time. We saw so many people gathering and selling bags of them. Alas, they wouldn't get past the USDA inspectors so I couldn't bring any home. My dad bought whole chestnuts and roasted them. I mostly use the vac packed one because peeling roasted chestnuts isn't a lot of fun. I think of them as a fall/winter food. Here's a recipe roundup to look at for more ideas for using them. |
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Post by PattiA on Apr 26, 2024 17:59:05 GMT -5
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Post by traildoggie on Apr 29, 2024 22:39:36 GMT -5
I thought for sure I responded to this post but its not here. whatever. I remember making a chestnut soup I think from the Vegetarian Epicure, Anna thomas. I dont have the book anymore. I had several of her books, whichever book it was in I dont have anymore. I remember chestnuts being very hard to find, and that many were moldy inside when I tried to peel them. thi is a very long time ago. I know I made the soup at least once and enjoyed it. if I remember right, it was very rich, slightly sweet, with an odd slightly purple-ish tinge. I made it for thanksgiving I think. I didnt have luck finding the recipe online but I didnt have enough specific memory to be sure I could even find it. anyway, that was all I ever used chestnuts for.
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(Not water chestnuts.) I don't think we ever had those out west in So Calif. Don't see them now in Oregon either. (Same for several things called for in cookbooks, e.g., broccoli rabe, celery hearts, sun chokes to name just a few.)
Recipe roundup??