Cooking with Chestnuts: Recipes from Barrelhouse Flat's Chef Erik
December 22, 2012 (WLS) -- You know "The Christmas Song" about "Chestnuts roasting on an open fire" but they don't have to just be roasted - you can use them in a lot of dishes!
Chef Erik with Barrelhouse Flat (http://barrelhouseflat.com/) came into our ABC7 studio kitchen to walk us through a few recipes.
Chef Erik's Recipes
Peel and Eat Chestnuts
1 Pound fresh chestnuts
¼ Cup melted butter
2 Sprigs of each of thyme, rosemary and marjoram
1 tsp. of Salt
1/8 tsp. of red chili flakes
1/8 tsp. of whole fennel seeds
Preheat oven to 425 degrees
Place chestnuts flat side down on a work surface, using a sharp paring knife carefully score an X on the rounded side of the chestnut
Soak the chestnuts for two minutes in hot water
Drain and dry the chestnuts
In a mixing bowl toss the chestnuts with the remaining ingredients, working carefully to make sure that they are well coated in the mixture
Taking a baking tray and place a large piece of foil on it, arrange the chestnuts in a single layer, fold up the edges of the foil, leaving a small opening in the top
Roast the chestnuts until the peels begin to curl up and the chestnuts are cooked through, roughly 45 minutes
Transfer the chestnuts to a serving platter, making sure to save all the spices and herbs they cooked with, toss and season with salt. Serve Hot
Shaved Brussels sprouts, bacon and candied chestnuts
2 Cups finely sliced Brussels Sprouts
1 Tablespoon small dice of raw bacon
? teaspoon of red chili flakes
Zest of one lemon
½ teaspoon of lemon juice
2 tablespoons candied chestnuts (Recipe to follow)
Salt to taste
In a thick bottomed sauté pan over medium heat slowly render the bacon until it has given up most of its fat and is quite crisp, remove and reserve the bacon, leave the fat in the pan.
Add your chili flakes, raise the heat slightly and add the sliced Brussels sprouts, sauté until they start to wilt, about two minutes.
Add the lemon zest and lemon juice, add the candied chestnuts, season to taste with salt.
Transfer to a bowl
1/2 cup of peeled chestnuts roughly chopped.
1 cup sugar
1 cup water
Oil to fry
Combine the sugar and water; bring to a boil to create a simple syrup.
Add the chestnuts to the syrup and simmer gently until just cooked through
Drain the chestnuts from the syrup and lay on a rack for 20 minutes.
Heat oil in a heavy bottomed pan to 350, in small batches fry the chestnuts until golden brown.
Lay the chestnuts on paper towels and sprinkle with salt.
Salad of Apples, Belgian Endive and Bleu Cheese with Chestnut Vinaigrette
1 Granny smith apple
1 Belgian endive separated into leaves, rinsed clean and dried
2 oz of crumbled bleu cheese
2 Tablespoons apple cider vinegar
½ teaspoon Dijon mustard
? cup olive oil
Two tablespoons of cooked chestnuts finely minced.
Salt to taste
Combine the cider vinegar, mustard, and a pinch of salt, whisk to combine.
Slowly drizzle in the olive oil while continuing to whisk the mixture, add the chestnuts and season to taste. Set aside.
Thinly slice the granny smith apple, place in a bowl along with the Belgian endive.
Toss the apple and endive with the chestnut vinaigrette, season with salt.
Arrange on a plate and crumble the bleu cheese over the top.
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