...and this makes 30!

What a month this has been. This post is the conclusion to the challenge from NaBloWriMo, of posting everyday for an entire month, what an accomplishment. As you can tell by my previous posting archive, my average has been about one post per week. Posting every day is a raise of the bar to say the least. My intent at the beginning of the month was to step up to the plate and try to improve my writing, content and photography. I’m not sure if I accomplished that, I have a very long way to go. But it has helped me organize my time better, but sadly not my desk. It is still piled high with files, magazines, cookbooks, etc.

I thought it also might be apropos to take this opportunity to say good-bye to a treasured presence in the food world, Gourmet magazine. After nearly 70 years of fine eating and literary prose, Gourmet magazine is ceasing publication. Conde Nast, the parent company, blamed the tough economic climate as the reason for closing the publication.

For those of us in the food world, the closure is a bit like waking up to find the end of an era. This magazine was unique in its rich content; not only was Gourmet a cooking magazine, it also explored the culture and increasingly the politics of food. The editor-in-chief of Gourmet Ruth Reichl is starting another chapter in her life and I wish her well.

So in tribute to Gourmet, I decided to make a little something from the last issue, spiced nuts.  A handful of these sweet-savory golden pecans and walnuts is just the nibble you need while you prepare for all of those holiday activities…or perhaps as you pull out and thumb through your past issues of Gourmet and get inspired once more.

Enjoy!

Shannon

Sweet and Savory Spiced Nuts
From Gourmet magazine November 2009

3 Tbsp. sugar

1 tsp. paprika

1 tsp. ground cinnamon

½ tsp. ground cumin

Pinch of ground cloves

1 large egg white

2 cups walnut halves (8oz.)

2 cups pecan halves (8oz.)

Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
Whisk together sugar, spices, and ¾ tsp. salt in a small bowl.
Whisk egg white in medium bowl until frothy, and then stir in nuts. Add spice mixture and toss to coat.

Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, and then cool completely.

Nuts keep in an airtight container at room temperature 1 week.

Makes 4 cups

it's that time

photo by Hannah Davidson

When I see chestnuts in the market, I know that it is definitely fall and the holidays are fast approaching. These lovely rich leathery brown beauties are the quintessential holiday treat. They conjure up an image of a roaring log fire on a cold frosty day and have been immortalized in a holiday song.

But admit it, most of you: You've never eaten a freshly roasted chestnut.

These meaty, slightly sweet nuts are wonderful in sweet or savory dishes. Chestnuts are a natural for poultry stuffing. They also can be made into cream of chestnut soup, chestnut bread or chestnut pasta; Roasted, boiled, braised or pureed with meat stock; or stir-fried. Chefs prefer to team them with Brussels sprouts, cabbage, mushrooms, onions, carrots or sweet potatoes.

Gourmets enjoy sweet confections such as maroons glaces (chestnuts that have been preserved in a sweet syrup), chestnut puree, chestnut cream, quiches, chestnut torte and chestnut ice cream. Of course, they can be roasted in a fireplace popcorn basket or special chestnut roaster.

When buying fresh chestnuts for roasting, choose those that are firm and heavy for their size, with smooth, glossy shells. Chestnuts are highly perishable. To keep them fresh, store them in a ventilated plastic bag in the crisper of your refrigerator or freeze them for later use.

The easiest way to roast chestnuts is to roast them in an oven. Rinse the chestnuts, then lay them on a towel and pat dry.

Using a strong, sharp paring knife to cut an “X” in the flat size of the chestnut shells. This prevents them from bursting, allows the steam to escape and makes peeling easier.

Place the prepared chestnuts in a single layer on a shallow baking pan. Roast at 375° for about 20 minutes. The sliced part of the shells will curl back.

Remove the chestnuts from the oven and place them in a towel-lined bowl. Wrap the towel over top to cover and keep them tightly covered for 5-10 minutes before removing the shells. Remove the shells while still hot, but cool enough to handle.

Starting at the slit, pull the shell away from the nutmeat. The inside skin will peel away from the chestnut along with the outer shell. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked.

The best way to serve these is while they are still warm, either plain or dipped in melted butter with a sprinkling of salt or even cinnamon sugar would be yummy.

Enjoy!

Shannon