Brussels Sprouts Braised with Chestnuts
Here's a very classic combination. It's a bit of work peeling the chestnuts, but they can be done well in advance.
Unfortunately the chestnuts are highly unlikely to be local. Once, they could well have been. Chestnut trees were one of the most significant forest trees in eastern North America, and a major food source for the First Nations tribes throughout the area. They were reputed to be the best-tasting chestnut in existance. However, in the early 1900's, the trees were attacked by chestnut blight and within a few years the American chestnut was practically extinct.
I'm hoping to buy a few American chestnut seedlings in the spring, but don't look for any recipes made with my own chestnuts for about 10 years yet - assuming they even survive.
4 servings
1 hour 30 minutes - 1 hour prep time, 20 to 25 minutes final cooking
Bake the Chestnuts:
300 grams (2/3 pound) chestnuts
Preheat the oven to 400°F. Meanwhile, cut an "x" on the flat side of each chestnut and place them on a baking tray.
Bake for 20 minutes, until the cut edges of the chestnuts begin to curl. Do NOT overbake them. Twenty minutes will do it. Remove them from the oven and let cool enought to handle, about another 20 to 30 minutes. Be prepared to lose a few chestnuts to moldiness or an absolute refusal to peel.
This can - I would almost say must - be done in advance, up to 24 hours ahead. Cover and keep cool and dry until wanted.
Finish the Dish:
500 grams (generous 1 pound) Brussels sprouts
2 tablespoons butter
about 1 1/2 cups water
2 teaspoons sugar
2 tablespoons balsamic vinegar
Wash and trim the Brussels sprouts. Cut an "x" or a cross-cut in the bottom of each sprout, depending on size, so that they will cook through to the middle.
Heat the butter in a heavy skillet until bubbling. Add the chestnuts and the Brussels sprouts, along with enough water to cover the bottom of the pan by about 1/2". Cover and cook, stirring regularly, until the water evaporates, about 12 to 15 minutes, over medium-high heat. Add a little more water if the sprouts don't seem to be cooked enough at that point, and again cook until the water evaporates.
As the water disappears and the chestnuts and sprouts are cooking in the butter, start stirring and shaking them about. Sprinkle the sugar over, then the balsamic vinegar, and continue stirring and shaking until they are glazed and browned in spots. Serve promptly.
Unfortunately the chestnuts are highly unlikely to be local. Once, they could well have been. Chestnut trees were one of the most significant forest trees in eastern North America, and a major food source for the First Nations tribes throughout the area. They were reputed to be the best-tasting chestnut in existance. However, in the early 1900's, the trees were attacked by chestnut blight and within a few years the American chestnut was practically extinct.
I'm hoping to buy a few American chestnut seedlings in the spring, but don't look for any recipes made with my own chestnuts for about 10 years yet - assuming they even survive.
4 servings
1 hour 30 minutes - 1 hour prep time, 20 to 25 minutes final cooking
Bake the Chestnuts:300 grams (2/3 pound) chestnuts
Preheat the oven to 400°F. Meanwhile, cut an "x" on the flat side of each chestnut and place them on a baking tray.
Bake for 20 minutes, until the cut edges of the chestnuts begin to curl. Do NOT overbake them. Twenty minutes will do it. Remove them from the oven and let cool enought to handle, about another 20 to 30 minutes. Be prepared to lose a few chestnuts to moldiness or an absolute refusal to peel.
This can - I would almost say must - be done in advance, up to 24 hours ahead. Cover and keep cool and dry until wanted.
Finish the Dish:
500 grams (generous 1 pound) Brussels sprouts
2 tablespoons butter
about 1 1/2 cups water
2 teaspoons sugar
2 tablespoons balsamic vinegar
Wash and trim the Brussels sprouts. Cut an "x" or a cross-cut in the bottom of each sprout, depending on size, so that they will cook through to the middle.
Heat the butter in a heavy skillet until bubbling. Add the chestnuts and the Brussels sprouts, along with enough water to cover the bottom of the pan by about 1/2". Cover and cook, stirring regularly, until the water evaporates, about 12 to 15 minutes, over medium-high heat. Add a little more water if the sprouts don't seem to be cooked enough at that point, and again cook until the water evaporates.
As the water disappears and the chestnuts and sprouts are cooking in the butter, start stirring and shaking them about. Sprinkle the sugar over, then the balsamic vinegar, and continue stirring and shaking until they are glazed and browned in spots. Serve promptly.
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