How to Roast Chestnuts in the Oven - Tips & Tricks | Club Foody

 

During the Holidays, I love playing Christmas carols while sipping a glass of eggnog by the fireplace with stockings hanging by the mantle. I’m “old school” and I love traditions! When it comes to food, I have to make certain dishes and sweet treats like Tourtière, Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon, Creton, Duxelles Bruschetta, Cognac Chicken Liver Pâté, Stuffed Dates with Gorgonzola, Panettone, Stollen, Gingerbread Cookies, Biscotti, Yule log, Fruitcake, and so on.
 
There’s a particular nut that I buy year after year so I can use it for soups, salads, pasta, rice, etc. and it’s chestnuts. Because they’re sold during late fall, it makes them a popular holiday treat. Unfortunately, many people have no clue How to Roast Chestnuts in the Oven!
 
These are not your typical nuts! Because of their high-water content, they’re very perishable so as soon as they are brought back from the store, they have to go in the refrigerator immediately until needed. I tend to use them up within a week after I purchase them just like a fruit! Why’s that? After being harvested, more than likely, they will be stored in the open air. As time goes by, they start losing their moisture and slowly dry out. When they finally hit the supermarket shelves, they’ve already been harvested for a while so that’s the reason they perish so fast.
 
Another factor to consider is to chose the right ones at the store. Look for chestnuts without cracks or mold on them. They also have to feel heavier than their actual size. If by accident, you picked some that have cracks or mold, just discard them.
 
They have a bitter flavor when raw so it’s important to know How to Roast Chestnuts in the Oven to enjoy their sweet and buttery taste. They’re similar to a cooked sweet potato. Another way to do it is on a gas stove top or open fire… just like the popular Christmas Song. After being roasted, they have to be used within 48 hours.
 
Prepping them is easy. Score the shells and soak the nuts in lukewarm water for 1 hour to rehydrate them. Later on, place them on a baking sheet and pop them in a 425ºF preheated oven for 20 minutes – some might take a little longer so leave them in for another 10 minutes or so. Transfer the hot roasted nuts in a clean dish towel, wrap them tightly and steam them for 15 minutes before removing the shells. I like to squeeze my towel gently to help crack the shells. Peel them and remove the inner skin exposing the beautiful yellow flesh… that’s all! It’s not complicated but slightly technical!
 
This season, learn How to Roast Chestnuts in the Oven so you can use them in soups, salads, stews, stuffings, pastas, polenta, and desserts. These little guys are not only delicious but are also a powerfood with vitamin C, fiber, potassium, manganese, low in calories, and a fair number of antioxidants. Don’t skip them this year and give them a try!
Bon Appétit!
 
Check out these other great tips & tricks…
– Pomegranate Molasses Dressing
– How to Reheat Mashed Potatoes
– How to Set a Table; Casual to Formal
– Leftover Gravy Solution
– Perfect Whipped Cream Every Time – How to
– Pearl Onions • Easiest Way to Peel
– Remove Tarnish from Silverware in 10 minutes
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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Brie en Croûte Recipe • A Festive Appetizer! | Club Foody

 

After two years living together, David made a comment – “since I met you, I’ve never had so much cheese in my entire life!”. Is it the fact that I’m French or simply because I’m addicted to cheese? The French part won’t help reduce my consumption but truly, I have serious “cheese issues”. I tried many times to break up with cheese but somehow, we always get back together… No wonder friends and family nicknamed me Minnie Mouse, lol!
 
Yes, David is not exaggerating, we do eat a lot of cheese. Cream cheese on a bagel in the morning or Pumpkin & Spice Cream Cheese Muffins, some cheese melted on a sandwich for lunch, a mid-afternoon snack with apple and cheese or Cranberry Cream Cheese Crisp, a lovely cheese sauce for a protein, etc. Desserts are not excluded; Creamy Cheesecake, Cannoli, Cream Cheese Carrot Cake, Tiramisu, and more.
 
During the Holidays or any other special occasion, I find it important to serve an appetizer. If we host a soirée, hors d’oeuvres are a must! Either way, I have a ton of “cheese” recipes as you probably guessed like Saganaki Opa, Coquilles St Jacques, Baked Goat Cheese with Almonds, Clam Casino Spread, Duxelles Bruschetta, Sausalito Smoked Salmon Dip, Stuffed Dates with Gorgonzola, and so on. Another one that I like to serve is my Brie en Croûte!
 
They are many reasons why I like to make it. It’s quick and easy, it’s so delicious plus it’s versatile because it can be served for any occasion. From one event to another, I change my fillings. Another big plus about this recipe is it’s a crowd pleaser… it’s always a hit among my guests!
 
Brie en Croûte is originally from France and the first time I had it was over at my aunt Huguette’s. She was hosting a dinner during Easter and served it as an appetizer along with other dishes. As a cheese addict, I was all over it. When dinner came, I was stuffed to the gills but very happy for this new addition to my folder.
 
I like to use double cream for my Brie en Croûte. From there, I cut it in half and spread some of my Fig Balsamic Jam… it gives a nice nuance to it especially during the Holidays. For Easter, I use raspberry or strawberry jam. Another important component to make this recipe simply incredible is the filling. In the video, I use cranberries along with pistachios. The thing is use what you like according to the event.
 
From there, the wheel is wrapped nicely just like a gift in puff pastry! It’s up to you to decorate the top the way you want to fit the occasion. I never made it for just the two of us because it’s too much but when hosting a dinner or party, this is absolutely perfect…
 
The big “wow” factor of this appetizer is when the first person slices into it! The creamy cheesy lava flows out and then it takes no time for the Brie en Croûte to be devoured! This is a great recipe to add to your folder…
Bon Appétit!
 
Check out these other incredible “cheese” appetizer recipes…
– Spanakopita
– Crab Rangoon
– Grilled Jalapeño Poppers
– Sardine Cups
– Pepper Jack Cheese Sticks
– Six Layer Chip Dip
– Beer Cheese Dip
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/brie-en-croute/

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Crispy Ginger Beef Recipe • A Calgary Favorite! | Club Foody

 

When people start a new relationship, curiosity takes over and each wants to discover more about their partner… it’s totally normal behavior. The first thing is to see how much they have in common which I think is important. I don’t agree with the saying that “opposites attract” – as a foody, I can’t imagine being with a vegetarian or vegan… I love my meat too much! Next is to find out about their views, personal goals, achievements and so on and if there’s a capability of building a future as a couple.
 
When I met David on Lavalife® – not kidding you!-, we spent hours on the phone talking. I think it was the perfect way to discover and learn about each other without being distracted physically. We realized how much we had in common – till this day, we’re still amazed about it – and with over 3 000 km apart, we fell in love… awww! When I moved in with him on the west coast, most preliminaries of knowing about one another was done. Next was to figure out more similarities on things like food of course!
 
The first couple of years David and I were together, we were sharing and tasting our favorite dishes – it was a delicious way to know more about us. As much as I introduced him to many of mine, he did the same with his like Sombrero Pizza, Salmon, Beef Rouladen, Hawaiian Chicken Curry, Fettuccine alle Vongole • Clam Fettuccine, Schnitzel, etc. including this featured one… Crispy Ginger Beef!
 
This is OMG! It’s insanely tasty plus so quick and easy to make! He replicated this dish from a popular Chinese restaurant in Calgary called Singapore Sam’s! I’ve never been there but I’m sure his take on it is better than theirs. I also like the fact that it’s cost effective considering the fact that it’s beef! The recipe uses flank but skirt steak is another great alternative.
 
When we make Crispy Ginger Beef, we use what’s left in the crisper; if we don’t have green peppers, we simply add more carrots and red peppers. As the title mentions, there’s ginger and lots of it! When it comes to red pepper flakes, we add a little because the ginger also gives some heat plus we also want to taste the rest of the ingredients. Suit yourself and increase or decrease the amount to your liking.
 
As you know, 99% of my recipes have the exact ingredient amounts but there are some that are a little vague like this one. I’m not as specific as usual when it comes to the veggies. The most important thing to remember is to have a similar volume of vegetables and cut them to about the same size. I normally go for a handful of carrot strips and then match the other veggies to roughly the same.
 
As I mentioned, this is a quick meal to make as long as your “mise en place” is ready which means the veggies, ginger and garlic are cut, minced and pressed. When the oil for frying the meat is warming up, I slice my flank then make my batter. While the strips are soaking in it, I make my sauce. At this point, I’m ready to fry.
 
When frying the beef strips, I bring my oil to 375ºF instead of 350ºF and here’s the reason why… As soon as food is immersed in the hot oil, the temperature drops drastically so by increasing it a little higher, you can get closer to the ideal level of frying which is 350ºF.
 
Crispy Ginger Beef is a perfect weeknight recipe because from start to finish, you can enjoy it within 30 minutes. I like to serve it over a bed of white rice then garnish with sesame seeds and green onions. If there’s any leftovers, it can be frozen in an airtight container after it’s completely cooled off. When ready to eat, place the container in the fridge to thaw out then transfer to a skillet. Sprinkle on a couple tablespoons of beef broth or water, cover and reheat on medium for 5 to 7 minutes.
Bon Appétit!
 
Here are several more incredible Chinese inspired recipes for you to enjoy…
– Cashew Chicken
– Hot & Sour Soup
– General Tso’s Chicken
– Egg Rolls
– Moo Shu Pork Tortillas
– Mongolian Beef
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/crispy-ginger-beef/

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Shaved Brussels Sprouts Salad Recipe | Club Foody

 

I love my salads! I have no problem eating some every day. It’s so healthy for us as it helps our body function better. It doesn’t have to be boring like a simple green salad although there’s nothing wrong with it when pouring some delicious homemade vinaigrette or dressing on. I have over 70 salad recipes (not all of them are posted yet) therefore I have a vast variety to choose from.
 
Salads are good throughout the year but it seems that I categorize my selections into seasons. When spring gets here, I like to make my Asian Chicken, Spring Pea Salad, Waldorf, Crab Louie, Bacon Wedge, Julienne, etc. During the summer, the list is very long; Niçoise, Moroccan Potato Salad, Strawberry, Greek, Classic Pasta Salad, Asparagus Summer Salad, and so on. Fall is another story. I go for a Mixed Tomato Salad, Salade Lyonnaise, or Cucumber and when winter finally gets here, I love my Beluga Black Lentil Salad, Butternut Squash, Winter Citrus, Spinach Salad with Goat Cheese Pears & Pecans, or Roasted Sweet Potato Salad just to name a few.
 
I also have some that I like serving during the Holidays like Seafood Salad, Hearts of Palm Salad, Ghanaian, Pear Pomegranate Blue Cheese Salad, Romaine Wedge, Quinoa Beet Salad, and others including this one… Shaved Brussels Sprouts Salad!
 
I love this salad! It’s so healthy and with a few ingredients, it gives the right tone for the season. It’s a great recipe when you’re entertaining a large group of people. Like most salads, this recipe doesn’t take a lot of time to put together! After toasting the walnuts, the rest takes maybe 15 minutes.
 
We all try to save time and to make this Shaved Brussels Sprouts Salad recipe faster, owning a food processor will definitely help expedite the process. With the slicing disc on, it takes about a minute at the most to shave 1 pound of these little cabbages… now that’s fast! Besides that, there’s very little to do; core and cube an apple, chop a little bit of onion and grate some cheese… voilà, done! If you don’t own this appliance, I highly suggest you put it on your Santa’s list…
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To go back to the onions, I like using white onions because it gives a nice sharpness to the salad but shallots or red onions can also be substituted. If you find it’s too much, soak a few slices of onion in ice water for half an hour to reduce the sharpness, that should do it! Royal Gala apple is the chosen one for this recipe as it’s very sweet. If you can’t find it, substitute Red Delicious.
 
Let’s talk about cheese. We always buy a big brick of Grana Padano when we go shopping. I like to use it often. As you probably know, its best substitute is Parmigiano-Reggiano cheese. Now Brussels Sprouts have a mild taste so there’s nothing wrong with using other kinds like Blue Cheese, Gruyère, Asiago, etc.
 
Pomegranate seeds are a must for this delicious salad. They give a nice taste to it. When this fruit hits the shelves in late October or the beginning of November, you bet I buy some! Prepping this fruit without turning your kitchen into a murder scene is easy and to find out how, click on this link… Seed a Pomegranate without the Mess
 
Quick and easy to make, this Shaved Brussels Sprouts Salad is a festive recipe to serve anytime but more so during the Holidays! With a tasty combination of ingredients, this healthy recipe is a great one to pair with my Pomegranate Molasses Dressing… mmm, yum!
Bon Appétit!
 
Check out these other delicious Holidays recipes…
– Clams Casino
– Holiday Punch
– Russian Deviled Eggs • Oeufs à la Russe
– Shrimp Martini with Robuchon Mashed Potatoes
– Holiday Fruitcake
– Crown Roast of Pork
– Duxelles Bruschetta
and for even more holiday recipes, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/shaved-brussels-sprouts-salad/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Pomegranate Molasses Dressing Recipe | Club Foody

 

I must confess… I’m addicted to condiments! I have so many condiments in my kitchen; from sauces to vinegars, oils, syrups, relishes, jellies, chutneys, jams and so on. When it comes to vinaigrettes and dressings, the list goes on as well with Greek Salad Dressing, Roasted Red Pepper Parmesan Vinaigrette, Creamy Avocado Dressing, Italian Vinaigrette, etc.
 
I’m totally a snob when it comes to a sauce for my salad! I refuse to buy the commercial ones and prefer to make it from scratch for a few reasons… I know the ingredients are fresh, I make the amount I need and I can enjoy diversity without crowding my refrigerator.
 
Yes, diversity is my big plus! I like to change dressings and vinaigrettes all the time. During Thanksgiving and the Holidays, I have a few that I reserve just for these times and it’s my Champagne Vinaigrette, Blood Orange Dressing, Apple Cider Vinaigrette and this one… Pomegranate Molasses Dressing! This featured recipe is so Holiday-ish! It’s sweet with a light tone of spice in the background. It marries so well with my Shaved Brussels Sprouts Salad! It’s also a lovely one to add to a green salad. Like any other dressing, this is quite easy to make.
 
For the base of my recipe, I like to use grapeseed oil instead of olive oil because it’s flavorless and doesn’t take over the final taste. I add 3 generous tablespoons of molasses – I want to taste it! There’s a small pressed garlic that goes in along with hot paprika – not a lot -, plus salt and pepper… simple and yet so flavorful!
 
To make this tasty Pomegranate Molasses Dressing, you obviously need to make the condiment first. Although not really popular in our Western countries, this Pomegranate Molasses is such an incredible ingredient. I’ve been using it in so many dishes like African Lamb Tagine, Middle East Muhammara, North African Chicken Thighs, Mediterranean Leg of Lamb, and so on. I use it in the making of other vinaigrettes and dressings as well when I serve my Beluga Black Lentil Salad and Winter Citrus Salad!
 
This Holiday, surprise your guests by serving this Pomegranate Molasses Dressing along with your favorite salads! It’s deliciously different and a nice change from the regular day-to-day dressing everyone uses…
Bon Appétit!
 
Here are more tasty dressing/vinaigrette recipes for your salad…
– Catalina Dressing
– Italian Vinaigrette
– Thousand Island Dressing
– Zippy Ranch Dressing
– Mandarin Orange Vinaigrette with Sesame
– Russian Dressing
– Raspberry Vinaigrette
– Blue Cheese Dressing
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pomegranate-molasses-dressing/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube