Recipe of the Month
October: Chestnuts
According to mythic legend, Mount Olympus, home of the gods, was said to have produced an abundance of chestnut trees. Today, this sweet, versatile nut is used in a variety of desserts, pastas or as a savory main-dish accompaniment.
Buying: Select firm, plump nuts without blemishes on the shell.
Storing: Unshelled nuts should be stored in a cool, dry place. Refrigerate shelled nuts in a covered container.
Preparing: Because of their versatility, chestnuts can be enjoyed in a variety of ways including roasted, boiled, pureed, preserved and candied. Dried chestnuts, as well as chestnut flour (dried nuts that have been ground to a powder), are often found in ethnic markets.
Wild Mushrooms with Chestnut and Brussels Sprouts
Serves 4
Ingredients:
¼ cup olive oil
3 tablespoons unsalted butter
3 tablespoons finely diced shallots
Kosher salt
½ pound wild mushrooms (such a Oyster or Chanterelles), cleaned, trimmed, larger ones halved or quartered so all pieces are a uniform size
Black pepper in a mill
Splash freshly squeezed lemon juice
2-inch piece celery, sliced
4 sprigs thyme
¾ cup white chicken stock, or low-sodium, store-bought chicken broth
1 cup fresh chestnuts (about 6 ounces), peeled or defrosted, frozen chestnuts
1 cup water
2 tablespoons pancetta, cut into small dice
12 Brussels sprouts, sliced thinly on a mandoline or with a very sharp, thin-bladed knife
Method:
POUR 3 tablespoons of olive oil and 1 tablespoon butter into a 12-inch sauté pan and heat it over medium-low heat. Add the shallots and pinch of salt and sauté until softened but not browned, 2-3 minutes. Add the mushrooms and sauté until the mushrooms release their juices, 10-12 minutes. Season with salt and 5 grinds of pepper, or to taste, sprinkle with lemon juice, mix, and set aside.
PUT the celery, thyme, stock, chestnuts, remaining 2 tablespoons butter, and water in a heavy-bottomed, 2-quart saucepan and bring to a boil over medium heat. Lower the heat, cover, and simmer for 15 minutes. Remove the chestnuts from the pot with a slotted spoon and set aside, covered to keep warm. Reserve the liquid.
PUT the pancetta in the same 12-inch pan and heat it over medium-high heat until it gives off enough fat to coat the bottom of the pan. Add the Brussels sprouts slices and cook until lightly browned, approximately 2 minutes, shaking the pan. Add the mushrooms and the chestnuts and toss to warm through. Season with the salt and about 4 grinds of pepper, or to taste. Transfer to a bowl and serve.