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A Recipe for
Chestnuts For The Holidays
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Chestnuts For The Holidays is one of thousands in the Recipes-to-go Christmas Cookbook.
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| Zenna Schaffer |
If you enjoy this Chestnuts For The Holidays Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Francis Rabelais - Works. Book i. Chap. v. |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This is a recipe for Chestnuts For The Holidays from the recipe cookbook of Recipes-to-go (Christmas)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Rice is born in water and must die in wine. |
| Italian Proverb |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
**** Chestnuts For The Holidays Roasting chestnuts is often a
tradition during the holidays. Storage conditions have to be just
right, not too dry and not too damp. In dry air, they dry out and
lose quality. In warm, damp air, they mold. Store fresh chestnuts in
the refrigerator in a plastic bag with a few ventilation holes
punched in it. Chestnuts can be cooked by roasting, boiling or
steaming. To roast over an open fire, use a long handled popcorn
popper or chestnut roaster. To roast in an oven, try a temperature of
300 degrees Fahrenheit for about
15 minutes. Before roasting, puncture each nut once or twice
with an icepick or a knife. If you fail to do this, pressure from
steam building up inside the shells will cause the nuts to explode,
either before or after they come out of the oven or roaster. To boil
chestnuts, place them in a shallow pan with water that just covers
them. Bring to a boil, reduce the heat and boil gently for 15 to
20 minutes. Drain and partially cool, then remove the kernels
using a sharp tine of a table fork. The longer the nuts cook, the
mealier the kernels become and tend to crumble when removed from the
shells. For especially dry chestnuts, soak them overnight in water
before boiling in fresh water. For steaming, carefully cut fresh,
moist chestnuts in half and cook them in a vegetable steamer over
boiling water for 8 to 10 minutes. Most kernels should fall out of
the shells during cooking. Steamed or boiled nuts can be dipped in
melted butter and salted, if desired, or used in other recipes. Store
cooked chestnuts in tightly sealed jars in the refrigerator for a
month or two or in the freezer for up to a year. (MJM)
Recipe By : USDA Extension Service (Becky Myton)
From: "Sharon L. Nardo" <snardo@onramp.Date: Tue, 15 Oct 1996 08:30:54
~0400
Serves: 1
Chestnuts For The Holidays Recipe brought to you by Recipes To-Go