Le caldarroste

That's Italian for chestnut. Yes, it is officially chestnut season. I look forward to this part of the Fall season every year. You will begin to see some local and imported chestnuts available at your local market. I've been informed that the abnormally cool Spring and Summer in the Pacific Northwest had delayed domestic harvest a few weeks. So, walk don't run.

Did you know there are many recipes that can call for chestnut flour as a substitution for wheat flour? Chestnut flour is also gluten free. I'll have to post Chestnut Flour Pancakes recipe + a Chestnut Cheesecake recipe. Meanwhile, roast some chesnuts.

Rome, roasted Chestnut vendor

Roasted Chestnuts Recipe - Chef George Hirsch

Preheat the oven to 425 degrees.

Clean chestnuts and dry. Use a sharp paring knife to cut a small X into flat pointed tip end of each chestnut, or prick chestnuts with a sharp church key (can opener) fork to allow steam to escape, preventing them from exploding.

 Place chestnuts in a shallow roasting pan. Roast in oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are enjoyed at their best when warm.

Tip: Roasting time is variable depending on freshness. Choose firm heavy, not hollow when buying.

Molinillo

No, this is not a party noisemaker. It's a molinillo; the original ancient Mexican chocolate beverage frothing whisk tool. It's a great gift for the chocolate lover in your life. It also made my Good Stuff picks.

Old Fashioned Hot Chocolate | Makes one serving

1 Tablespoon good Dutch cocoa powder
1 1/2 Tablespoons sugar
7 ounces milk

Mix the cocoa and sugar in a cup. Add a small amount of the milk and mix until smooth. Pour the rest of the milk into a saucepan and heat over a low fire until it starts to boil. Whip with molinillo or an egg whisk until foamy. Add the boiled milk to the cocoa mixture in the cup and stir well. Serve immediately.

Tip: top with marshmallow or fresh whipped cream.

Meal Monday

Getting your oatmeal is a wee bit easier these days. The term Meal Monday originated in old-school Scotland to allow university students to return to their families farms and collect more oats for food. Today, it's as easy as a trip to the market and then the thirty minutes for it to cook. I'd say well worth the time and effort to make a good-for-you breakfast, starting a chilly any-morning off on the right foot. Oatmeal, not just limited to Mondays.

I recently found a great spot in the Little Italy neighborhood of NYC for a outstanding bowl of steel-cut oatmeal topped with raisins, flax seeds and honey —The Bluebird Sky cafe on Baxter Street. Good Stuff!

Mush

My Italian grandfather, who was a great maker of polenta called it "mush",  as it was commonly eaten during Roman times. It seemed as though he stood at the stove for hours stirring and stirring until it was just the right consistency. No fancy sauces were put on this delicacy; it was just pored out hot onto a wooden board and you raced to dig right in before it disappeared. Later in life, Grandpa loosened from his traditional roots. He added red meat sauces and other salted meats; such as bacon or pancetta, and even anchovy to dress the polenta. He passed his pot on to me, so I ran with it and continue the family tradition today.

Polenta is made with ground yellow or white cornmeal and is often cooked in a huge copper pot, known as paiolo, for even heating. Traditionally polenta is a slowly cooked dish; it can take an hour or longer, and constant stirring is a must. Polenta has a smooth, creamy texture because of the gelatinization of the starch in the grain. The time, dedication and arm-stirring labor of traditional preparation methods has sparked the way for many shortcuts today. There is now instant polenta available from Italy that allows for quick cooking—kind-a-like instant grits, or there's fully cooked polenta in a tube that requires only slicing and reheating. I suggest reheating by grilling, roasting, sautéing or baking, then top with your own creative sauce. It may not be Grandpa’s, but if in a pinch, try it with my favorite recipe; grilled topped with a sauce of creamy gorgonzola and crispy pancetta. 

for more Good Stuff picks...

Dosas

This light, crispy savory sour-dough thin rice and lentil based crêpe, filled with unlimited types of fillings is a staple food and native to India. My favorite - 'masala deluxe' (spiced indian potatoes, spinach, roasted tomatoes & jack cheese) with grilled chicken! Most think of dosas as being a vegetarian or healthy food. They can be. There are many different ways to make the batter, especially gluten free. There are also now instant batters available in specialty markets to make dosas quick and easy to prepare. Dosas are usually served with a variety of chutneys; like peanut, curry, tomato and mango. I recently enjoyed dosas with a few friends at the Hampton Chutney Co. in Amagansett, NY. Yes, they are as good as they look!

My Tomato Chutney Recipe