There's nothing as evocative of Autumn as the smell of chestnuts roasting. The smoke, the crackling sounds, the heat of the paper bag they've been chucked into in your hands... It's just what one wants on a crisp Autumn day. When we were little, my sister, my cousins and i used to forage them on walks in the woods with our grandfather, and later that afternoon, he would roast them in the chimney. Or, we'd plead for some when we'd go watch the Christmas Windows at Le Printemps and Les Galeries Lafayette with our parents, and always ended up with the little bounty of delicious marrons chauds!
But there's something even more pleasing about lighting a fire in your garden in the chill night, and cooking Roasted Chestnuts as the moon glows overhead. It's still all there, the smoke, the crackling sounds, and even a bottle of last year's (home-brewed) Cider to make a feast, and perhaps a new tradition, of it! Happy Monday!
Ingredients (serves 2):
18 to 20 beautiful, large fresh chestnuts*
a chestnut pan (or you can hammer holes in an old frying pan, which is what my dad did years ago!)
*if you have picked them in the woods rather than bought them at the market, carefully remove the prickly burr (using gardening gloves!), and dust the chestnuts with a clean towel
Light a fire, in a fire pit, barbecue or chimney, if you have one. Preferably with wood, rather than coal.
Meanwhile, using a sharp knife, score a thin slit on each of the chestnuts.
When the fire is still up, but the wood is mostly red embers, place a grate over the fire pit.
Place prepared chestnuts in the pan with holes, and sit on the grate, over the fire.
Cook, shaking the pan often, to roast evenly, until the chestnuts are browned and charred, and their skin (peel) open up from the slit, about 20 to 25 minutes, or even a little more if they are big.
Serve Roasted Chestnuts hot, with a glass of chilled Cider!
This beautifully colourful and flavourful Turmeric and Cumin Roasted Cauliflower is a recipe from this month's The Simple Things. Thus, when I found a beautiful cauliflower at the market the other day, I knew I'd try it, and what a good idea it was! It is bright and fragrant, and roasting the cauliflower means it retains its nutty taste and a delightful bite. It is warming and filling -like a proper- but not too rich; perhaps just the kind of thing one needs after a morning spent treading through the snow --what a joy!-- to watch birds with one's new binoculars at the park, over a partially frozen pond! Happy Thursday!
Ingredients (serves 2):
a small, beautiful cauliflower
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 large garlic clove, minced
3 tablespoons olive oil
a few stalks fresh Cilantro
Trim off the cauliflower's leaves and stalk. (Keep them to make a fragrant Vegetable Broth.)
Bring a large pot of salted water to the boil, over a high flame.
Once boiling, plunge in the cauliflower so it is submerged. Cover with a lid, and cook, 5 minutes.
Turn of the heat and lift the cauliflower out of the water. Place a steaming basket over the hot water and place the cauliflower onto it. Allow to steam-dry, about 20 minutes.
Preheat the oven to 220°C/430°F.
In a small bowl, combine ground turmeric, ground cumin, fleur de sel, black pepper and minced garlic. Stir in olive oil until well-blended. Set aside.
Line a baking tray with baking paper, and sit the cauliflower in the middle of it. Generously brush with spice and oil mixture.
Place in the middle of the hot oven, and roast, at 220°C/430°F, 30 to 35 minutes until golden brown.
Finely chop Garden Cilantro.
Serve Turmeric and Cumin Roasted Cauliflower hot, sprinkled with Cilantro, and yoghurt, if you wish.