19 November 2010

Vegetarian Thanksgivings by the NYTimes/ How to Prepare Fresh Chestnuts

Oh my Goodness Gracious, there must be a vegetarian deity after all!

Check out the luscious gluten-free, vegetarian, and/or vegan Thanksgiving recipes at the New York Times. The Well blog posts a new recipe by a different chef every day, and the food appears several levels tastier than the usual vegetarian Thanksgiving fare you can find online. Of particular interest to me are:

Brioche stuffing with chestnuts and figs
Chestnuts, Onions and Prunes (by Jewish cooking empress Joan Nathan!)
Roasted Vegetable Galette with Olives
vegan Chocolate-Pumpkin Bread Pudding
Baked Kataifi-Wrapped Goat Cheese (I think I ate kataifi today in a Lebanese restaurant?! If so, it's exactly like shredded wheat.)
Skillet Macaroni and Cheese with Broccoli and Mushrooms (really? for Thanksgiving?)
Celery Root and Chestnut Soup
Tunisian Winter Squash Salad with Coriander and Harissa (Nathan again)

Joan Nathan suggests a very easy way of preparing fresh chestnuts, one I've never heard of:
To prepare fresh chestnuts, freeze them for 24 hours. Pour boiling water over them and let sit for 5 minutes. Using a sharp knife, shell and skin them.

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