BACON STUFFING WITH RADICCHIO AND CHESTNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time P1DT1h10m
Yield 6 to 8 minutes
Number Of Ingredients 13
Steps:
- Spread the ciabatta cubes out on baking sheets and leave at room temperature to dry out for 24 hours before making the stuffing.
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Heat the broth in a small saucepan over medium-low heat.
- Add the bacon to a large skillet and place over medium heat. Cook, stirring often, until almost browned and crispy, about 5 minutes. Stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the chestnuts, rosemary and radicchio.
- Place the bread cubes in a large bowl. Add the vegetable mixture to the bowl along with the olive oil and 1 cup of the Parmesan cheese. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened.
- Pour the mixture into the prepared dish and top with the remaining 1/2 cup Parmesan. Dot with the butter and cover with foil. Bake, covered, for 30 minutes. Uncover and cook until browned and crispy on top and warm all the way through, an additional 20 minutes.
CHESTNUT BISQUE
Make and share this Chestnut Bisque recipe from Food.com.
Provided by Molly53
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat.
- Add carrots, onion, and celery, and saute until soft, about 7 minutes.
- Add chestnuts and continue cooking 5 minutes, stirring occasionally.
- Add stock and bring to a boil.
- Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
- Simmer 15 minutes.
- Add tarragon and continue cooking 5 minutes.
- Puree the soup in a blender.
- Return to saucepan and reheat.
- Adjust seasonings as needed.
- Serve with a dollop of yogurt or sour cream, if desired.
Nutrition Facts : Calories 287.1, Fat 5.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 1302.3, Carbohydrate 56.5, Fiber 0.9, Sugar 4.3, Protein 3.4
CHESTNUT MOUSSE
Steps:
- In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet. Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time.
- Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
- Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.
CAULIFLOWER PUREE WITH CHESTNUTS
Over the years, I have noticed many Thanksgiving meals feature cauliflower as a side. This particular preparation feels perfectly festive for the holiday, and the turmeric adds some nice color to the white vegetable.
Provided by Food Network
Categories side-dish
Yield 6
Number Of Ingredients 18
Steps:
- Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
- Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste.
- Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
- Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper.
- Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
- Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain.
- Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts.
WARM CHESTNUT BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
- Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
- In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
- Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.
BACON-WRAPPED WATER CHESTNUTS
Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
- Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
- Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
- Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
- Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.
BOILED CHESTNUTS
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 1
Steps:
- In a large pot add enough water to cover the chestnuts and bring to a boil. Add the chestnuts and cook for approximately 45 minutes. Drain the chestnuts and peel off the outer shells.
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)
Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.
Provided by Prose
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm.
- Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels.
- Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary.
- Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.
Nutrition Facts : Calories 179.1, Fat 9.4, SaturatedFat 1.3, Sodium 25.3, Carbohydrate 24.9, Fiber 4.5, Sugar 5.3, Protein 2.5
More about "chestnut bisque with chanterelles and fresh chestnuts recipes"
14 BEST CHESTNUT RECIPES - THE SPRUCE EATS
From thespruceeats.com
20 BEST CHESTNUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED CHESTNUT BISQUE RECIPE ON FOOD52
From food52.com
CHESTNUT AND CHANTERELLE DRESSING WITH CHIVE BISCUITS : …
From cookingchanneltv.com
CHESTNUT AND MUSHROOM CASSEROLE (A FESTIVE DISH
From delscookingtwist.com
THE PARTY VEGAN'S CHESTNUT BISQUE RECIPE - THE DAILY MEAL
From thedailymeal.com
CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS
From cookingindex.com
CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS
From recipenet.org
CHESTNUT AND CHANTERELLE DRESSING WITH CHIVE BISCUITS
From williams-sonoma.com
CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS RECIPE
From cookeatshare.com
15+ CHESTNUT RECIPES, FROM STUFFING TO SOUFFLé
From allrecipes.com
CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS …
From tfrecipes.com
You'll also love