MORE THAN JUST A HOLIDAY SONG: CHESTNUTS ROASTING ON AN OPEN FIRE

November 17, 2014 · Edible DC

by Giacomo Abruzzi, special to Edible DC

Chestnut season is here! These make a great and healthy addition to your dessert or snack menu around the holidays, and, of course, are perfect in stuffing for a Thanksgiving turkey.

Fresh chestnuts can be found this time of year in farmers markets and area grocery stores, and they are fairly easy to prepare. Once you roast and peel them, you can munch on them whole (I like to sprinkle a little sea salt on them), or chop or purée them for many different recipes.

First, on the rounder side of the chestnut, slice through that hard brown skin down one side; try not to cut too deeply into the meat of the nut. In my family we usually cut an “X”; I don’t know why we do it that way, that just what my grandparents did.

Once you have your chestnuts prepped you have two choices:
Put them under the coals of your fireplace or fire pit for 10 minutes
Roast them in the broiler, turning them occasionally for 15 minutes or until the shell starts to char and peel.

That’s it. Let them cool, peel back the skin and enjoy!

Pro tip 1: Try using a slightly dull paring knife or steak knife. Anything sharper can slice through the chestnut and cut yourself. Either way, be careful!

Pro tip 2: Placing a towel under the chestnuts as you cut through the skin can help keep them from slipping.

Pro tip 3: Putting the hot chestnuts in a paper bag or covering them with a towel so they steam as they cool will make them even easier to peel.

PRE-THANKSGIVING TURKEY WITH RED LENTILS

November 7, 2014 · Edible DC

An autumn meal that’s hearty, healthy, packed with vitamins, protein, and fiber

by Giacomo Abrusci, special to Edible DC: @giacDC on Twitter

We’re heading into turkey season, so I picked up Ayrshire Farms frozen turkey wings from theArcadia Mobile Market the other day and made something so simple — and delicious. First, I partially defrosted my turkey wings in a warm water bath then threw them in a stock pot with some chopped carrots, celery, ginger, onions, a habanero pepper, some dried oregano from my garden, and salt. I filled the pot with water then left it to simmer over medium heat for two or three hours while I was doing chores, drinking wine, and checking my Facebook. When the meat was falling off the bone, I strained out the broth, skimmed off any fat, removed the bones and skin and returned the liquid and meat to the stock pot. Reducing the heat to low, I then added a cup and a half of red lentils — add some more water* if the stock is getting low — and let that simmer for about twenty minutes, stirring occasionally, until the lentils are tender. A little garnish and that’s it — fabulous for a blustery fall day!

* Editor’s note: we love this recipe and had some conversation about it over the Edible DC water cooler — our publisher Susan would add some white wine with the lentils, to add a bright punch of acidity, while our editor Kristen would add some red wine, for a warm earthy note. Either way, it’s all delicious!