Chestnut Fritters I've never tasted roasted chestnuts. There is some speculation that chestnut fritters were popular during colonial times in the US, because chestnuts were abundant. Looks like a lot of trouble. Wish someone else would cook it and let me taste it. Main ingredients. (See link above for more details) 1.5 pounds roasted chestnuts 1/4 pound butter 4 shallots, chopped, sautéed (mild onions) 2 pounds lean raw bacon, finely chopped Spices 16 slices lean raw bacon (for wraps)
@Nancy Hart @Beth Gallagher Sure, I can do that. When I was a kid in Indiana we would pick up chestnuts from the yard and roast them in the fireplace. Recently I've heated with a wood stove and learned a trick to roast chestnuts in it. Get a veggie can and drill a bunch of 3/8" holes in the sides. Then put chestnuts in it, cover it with foil so they don't pop out, clear out a space in the stove so the can is not sitting right on the fire (but is surrounded by the heat), and wait for them to *pop*. Results are mixed. Regarding this recipe: there's chopped bacon in the filling, then it's wrapped in bacon, then it's sauteed in butter before it's baked. Sounds like a real winner!!! (The 5 Spice Powder sure sounds interesting.) ps: Look at line 9 of the recipe: "Transfer the oysters to a baking sheet. Bake for 5 to 10 minutes." Friggin' PBS, of all places.
Yeah, I saw that and had to look it up. I found an obscure definition of oyster: A special delicacy I think they must be referring to the little bundles, after wrapping in bacon. Or else it's a misprint.
I found this definition: "taciturn: dour, stern, and silent in expression and manner" Shove 'em in the oven. THAT'LL make them open up!!! Arrogant jerks...
Pear-Pecan Sausage Quiche Pears are blah as far as taste (imo), and there's only one, so I'd probably just leave it out. 1/2 pound bulk Italian sausage 1/3 cup sweet onion, chopped 1 medium pear, sliced into wedges 1/3 cup chopped pecans 3 large eggs 1 ½ cups half-and-half 1/2 teaspoon salt 1 teaspoon fresh thyme, chopped 1/8 teaspoon ground nutmeg 1 cup cheddar cheese And no garlic. Fry sausage and onion until meat is no longer pink. Drain. Put sausage in the crust. Arrange pear wedges on top. Sprinkle with pecans. In a large bowl, whisk eggs, cream, salt, thyme and nutmeg. Stir in cheese. Pour over sausage and pears. Bake in pre-heated oven for 45 minutes or until knife inserted in center comes out clean. This is the picture that really got my attention. Forget all the other stuff.
That was my thought, too. I'd definitely leave out the pecans and the pears. A quiche should be a savory dish in my world.