If you have any questions, concerns or suggestions with respect to the November recipes or any of the ingredients used in the recipes, please feel free to post them here: free to post them here:
If you plan on roasting your own chestnuts as I did, for the Chestnut and Sage soup, a pound of chestnuts yields only seven - to seven and a half ounces of nut meat! I ended up having to make only half the recipe. Thank goodness I was not making this for more than the two of us. It too was a tasty dish. Happy Thanksgiving to all who celebrate!
Cathleen, as we have a chestnut tree in our garden, I am painfully aware of the fact that fresh chestnuts have a very small yield once baked, cooked or roasted - thank you for being so kind to point that out! I am making the soup today (with our own chestnuts) and cannot wait to taste it.
I prepared the Chicory, pears and salty-sweet roasted almonds (page 118) yesterday with local chicory and pears - a delightful, fresh, easy to assemble appetizer/salad - perfect if you enjoy the combination of sweet and salty, crunchy and soft.
Yesterday, we enjoyed the Couscous salad with herbs and walnuts (page 89) - this is one healthy, hearty November salad - I had to use large pearl barley, as I cannot find large couscous for the life of me in stores around here. Lots of parsley (for those parsley lovers), crunch from the walnuts, tangy dressing with lemon and sweet crunchiness from the fennel and the celery - certainly a recipe that you could prepare now or in the coming months - a late fall/winter recipe for sure.
The Patatas Bravas are out of this world! Delish...
ReplyDeleteCathleen, thanks for letting us know...
DeleteIf you plan on roasting your own chestnuts as I did, for the Chestnut and Sage soup, a pound of chestnuts yields only seven - to seven and a half ounces of nut meat! I ended up having to make only half the recipe. Thank goodness I was not making this for more than the two of us. It too was a tasty dish. Happy Thanksgiving to all who celebrate!
ReplyDeleteCathleen, as we have a chestnut tree in our garden, I am painfully aware of the fact that fresh chestnuts have a very small yield once baked, cooked or roasted - thank you for being so kind to point that out! I am making the soup today (with our own chestnuts) and cannot wait to taste it.
DeleteI prepared the Chicory, pears and salty-sweet roasted almonds (page 118) yesterday with local chicory and pears - a delightful, fresh, easy to assemble appetizer/salad - perfect if you enjoy the combination of sweet and salty, crunchy and soft.
ReplyDeleteYesterday, we enjoyed the Couscous salad with herbs and walnuts (page 89) - this is one healthy, hearty November salad - I had to use large pearl barley, as I cannot find large couscous for the life of me in stores around here. Lots of parsley (for those parsley lovers), crunch from the walnuts, tangy dressing with lemon and sweet crunchiness from the fennel and the celery - certainly a recipe that you could prepare now or in the coming months - a late fall/winter recipe for sure.
ReplyDelete