Chestnut Stuffing with Leeks & Apples

DSC_0302-1-710With Thanksgiving right around the corner and a festive selection of chestnuts in our produce aisle, we’re featuring a holiday recipe from our friend Katie, the Parsley Thief. Katie writes: When I was a kid, my grandmother would serve roasted chestnuts after dinner this time of year. They frequently capped off all of our special gatherings…especially Thanksgiving & Christmas. I think I was probably the only kid who actually liked them. My husband’s family has the same tradition & to this day I still love ’em. I made this stuffing for the first time last year. I chose this recipe because we were hosting Thanksgiving & one of our guests was a vegetarian [but, really I just liked the idea of having a stuffing with chestnuts in it!]. If you love chestnuts, you will love this recipe…if not, not so much. But, the other leading flavors…the leeks and tart apples make it worth a try. I halved the recipe here, but it can easily be doubled, if you’re serving a large crowd.

Chestnut Stuffing with Leeks & Apples

Adapted from Gourmet magazine, November 2008
Serves 4-6 {This recipe can easily be doubled for a big crowd}
Roasted chestnuts in a bottle are quite pricey. Although time consuming, you can save money by roasting your own. The bottled chestnuts can be found in most specialty grocery stores.
3 cups cubed white sandwich bread, crusts removed
4 tablespoons unsalted butter
2 cups sliced leeks {white & light green parts}
1 rib celery, chopped
1 teaspoon chopped thyme leaves
1 Granny Smith apple, peeled & diced
1/2 teaspoon kosher salt
freshly ground black pepper {to taste}
7-8 ounces bottled roasted chestnuts, coarsely chopped
1/2 cup heavy cream
1/4 cup minced fresh parsley
Preheat the oven to 350 degrees. Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.
Raise the oven temperature to 425 degrees. Melt the butter in a saucepan over medium heat. Add the leeks & celery. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender. Add in the thyme leaves, apple, salt & pepper. Cook, covered, for an additional 5 minutes.
Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, cream & parsley. Check for seasoning & add a bit more salt & pepper, as desired.
Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.
Click here for the printable recipe.
Here’s a step by step photo guide to this recipe from The Parsley Thief:
DSC_0164-1-341

Begin with 3 cups of cubed, white sandwich bread. Preheat the oven to 350 degrees & lay the bread out on a baking sheet. Toast for 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.

 

 

DSC_0028-1-341DSC_0129-1-341

Raise the oven temperature to 425 degrees. Melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Add 2 cups sliced leeks {white & light green parts} & 1 rib of celery {chopped}. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender.

 

 

DSC_0050-1-710

Add in 1 teaspoon of thyme leaves, 1 Granny Smith apple {peeled & chopped}, 1/2 teaspoon kosher salt & some freshly ground black pepper {to taste}. Cook, covered, for an additional 5 minutes.

 

 

 

 

DSC_0095-1-710

Next, you will need 7 ounces of roasted chestnuts {coarsely chopped}. The recipe calls for the bottled variety, which is what I used here. They can be a bit pricey. You can opt to roast your own instead, if desired.

 

 

 

DSC_0134-1-341DSC_0205-1-341

Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, 1/2 cup of heavy cream & a 1/4 cup of minced fresh parsley. Check for seasoning & add a bit more salt & pepper, as desired.

 

 

DSC_0233-1-710

Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.

 

 

 

DSC_0302-1-710

Serve right away, or reheat later. To reheat, cover the stuffing in foil & bake at 350 degrees until hot.

Heirloom Tomato Salad with Feta & Oregano Flowers

DSC_0243-1-710With the local tomatoes still in season, heirlooms from Millstone Farms and beefsteaks from Roden Farms, why not showcase this summer delicacy with another great Tomato Salad recipe. This one comes from our friend Katie, The Parsley Thief , and it’s a sure-fire healthy hit!
From the Parsley Thief’s post:
As I mentioned a few posts ago, we haven’t had much luck with our heirloom tomatoes this year, as I planted them in a location that’s not getting enough sun to ripen them. Well, since then, we got two ripe ones! In addition to that I got a big bowl of garden goodies from my mother…about a dozen big tomatoes, a few peppers & some of her delicious homegrown garlic. Then yesterday, a neighbor stopped by with a few of her tomatoes & a red bell pepper. So, I had a huge abundance & this is what I decided to make with some of them.
Growing up, my mother & my grandmother used to make summer salads with big chunks of tomatoes & cucumbers, or peppers, sprinkled with lots of garden oregano. It’s still, to this day, one of my most favorite salads.
Normally, I am not a huge green bell pepper fan. That is, unless they’re homegrown. Something about the thin-skinned garden variety tastes so much better to me than store bought. It’s not just me either…the Bozo’s have been eating them for the past week, sliced in their lunch boxes.
This recipe is my interpretation of my family’s classic. It’s flexible & if you don’t have green peppers from a garden, I recommend using red, yellow, or orange ones instead…or, you can substitute cucumbers also. Right now, my oregano plant has gone to flower. I love oregano flowers. Not just in an arrangement, because they are so sweet looking…but, because they have tons of flavor & look just as pretty on a plate as they do in a vase.
DSC_0081-1a-341
DSC_0146-1-710
DSC_0132-1a-710

Begin with 2 pounds of ripe assorted heirloom tomatoes & 1 large bell pepper {I used 2 small ones instead}. Cut the tomatoes into medium sized uneven chunks. I sliced some of them & cut some into chunks. Seed the pepper & cut into bite sized pieces.
Place the tomatoes into a large colander & sprinkle them with a few pinches of kosher salt. Give them a gentle stir & then another pinch, or two, of salt. Let them sit for 15 minutes.
Next, you will need some garlic, fresh oregano, 1 1/2 ounces of feta cheese & some oregano flowers {if you can manage to find some}.
Mince one clove of garlic. Add it to a small bowl, along with 1 tablespoon of minced oregano & 1 tablespoon of white balsamic vinegar. Whisk to combine. Slowly add in 2 tablespoons of extra virgin olive oil, while whisking, to form an emulsion.
Cut the feta into small pieces.
DSC_0176-1-341DSC_0171-1-341
DSC_0243-1-710

Gently combine the peppers & tomatoes. Arrange them on a serving platter & sprinkle with the diced feta. Drizzle the dressing over the salad, garnish with the oregano flowers & serve.

Heirloom Tomato Salad with Feta & Oregano Flowers

Serves 4
Oregano plants begin flowering in late summer. If you grow oregano, or can manage to find some oregano flowers, they are packed with flavor & look beautiful sprinkled on top of this salad. White balsamic vinegar is milder than traditional balsamic & will not effect the color of the salad, as the traditional would. If you cannot find it, you can substitute some white wine vinegar.
Salting the tomatoes before arranging the salad helps draw out some excess moisture & really intensifies their fresh tomato flavor.

2 pounds assorted ripe heirloom tomatoes
1 large bell pepper {any color}, seeded & cut into chunks
kosher salt
1 clove garlic, minced
1 tablespoon minced fresh oregano
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
1 1/2 ounces feta, cut into small bits, or crumbled
oregano flowers, for garnish
Begin my slicing the tomatoes into medium sized, uneven chunks. I like to vary the shapes, large dicing some of them & slicing others. Place them into a large colander & sprinkle them with a few pinches of kosher salt. Give them a gentle stir & then another pinch, or two, of salt. Let them sit for 15 minutes.
In a small bowl, combine the garlic, minced oregano & vinegar. Whisk to combine. Slowly add the olive oil, while whisking, to form an emulsion.
Gently combine the peppers & tomatoes. Arrange them on a serving platter & sprinkle with the diced feta. Drizzle the dressing over the salad, garnish with the oregano flowers & serve.
Click here for the printable recipe.

Pesto Pasta Salad with Grilled Chicken by The Parsley Thief

katie_pestopastasalad“As promised, more from Cooks Illustrated ’30 Minute Meals’ mag. How could I resist making this meal? It’s perfect in every way. It’s has all of your typical dinner food groups, all in one bowl. It can be served warm, room temperature, or cold. It tastes delicious the day of, or days after. It’s simple, nutritious & quick. Then, the sugar on top…everyone in my family will eat it!  If you’ve never served pesto to your kids & you’re not sure how they will like it…this is a great start. As, this particular recipe for pesto is pretty mild. It contains more nuts than typical versions & less garlic. Not like the pesto I am used to, but so good!” Katie, The Parsley Thief
Begin by cooking 1 pound of Campanelle pasta in a large pot of salted water. I love using Campanelle, or bell flower shaped pasta…especially, for pasta salads, as it’s such a pretty shape & holds dressings, or sauces very well. But, you can use whatever pasta you have on hand. Cook the pasta about 1 minute less than al dente. The pasta will absorb the dressing & swell. So, it’s best to under-cook it. Drain & rinse under cold water. Set aside for now.

For the pesto dressing, grate a 1/2 cup of Parmesan cheese & toast a 1/2 cup of pignolis {pine nuts}. I put them in the toaster oven, at 350 degrees, for about 5-7 minutes, or until golden brown. Watch out, because they have a high oil content & will burn very quickly.

Next, measure a {packed} 1/2 cup of fresh basil leaves. Add all of these ingredients to the bowl of a food processor, along with the juice of 1 lemon & 1 coarsely chopped garlic clove. Blend until smooth. Then, with the motor running, slowly add 2/3 cups of extra-virgin olive oil & process until incorporated.


Rinse & trim 1 whole boneless, skinless chicken breast. Then slice them down the middle, so that you have 4 thin pieces of chicken. Drizzle them with 1 tablespoon of extra-virgin olive oil & season generously with salt & freshly ground pepper. Grill for about 3-5 minutes per side {depending on how thin they are}, or until they are cooked through. Transfer to a cutting board & cut into thin slices.

Transfer the pasta to a large bowl. Halve 1 pint of cherry tomatoes & throw them in, along with 2 ounces of baby arugula. Add a splash of the dressing, just to loosen up the pasta & toss to combine.

Add in the sliced chicken, pour on just enough dressing to moisten the salad to your liking, toss & serve.

Pesto Pasta Salad with Grilled Chicken

Adapted from Cooks Illustrated, “30 Minute Suppers”, Summer 2010
Serves 4
Note: I love using Barilla’s Campanelle pasta for pasta salads, as it’s a pretty shape & holds dressings very well. But, any pasta can be substituted for it…Penne, Fusilli, Farfalle, etc.
1/2 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1 clove garlic, coarsely chopped
1/2 cup {packed} fresh basil leaves
juice of 1 lemon
2/3 cups + 1 tablespoon extra-virgin olive oil
1 whole boneless, skinless chicken breast
salt & pepper, to taste
1 pound Campanelle pasta
1 pint cherry tomatoes, halved
2 ounces baby arugula
Bring a large pot of salted water to a boil. Cook the pasta, according to the package instructions, until 1 minute less than al dente. Drain & rinse under cold water.
Meanwhile, combine the pine nuts, Parmesan cheese, garlic, basil & lemon juice in the bowl of a food processor. Blend until smooth. With the motor running, slowly add the 2/3 cups olive oil & process until incorporated.
Rinse & trim the chicken breast. Then slice them down the middle, so that you have 4 thin pieces of chicken. Drizzle them with the remaining tablespoon of olive oil & season generously with salt & freshly ground pepper. Grill for about 3-5 minutes per side {depending on how thin they are}, or until they are cooked through. Transfer to a cutting board & cut into thin slices.
Combine the pasta, tomatoes, arugula & sliced chicken in a large bowl. Add a bit of the dressing at a time & toss, until the salad is well coated with the pesto. You may not need all of it {If making ahead of time, or you end up with some leftovers, save the dressing to re-hydrate the salad later on}.
Check the salad for seasoning & serve.
Click here for the printable recipe.

Featured Recipe – Sour Cream Coffee Cake

CoffeeCake-Step41Sour Cream Coffee Cake with Walnuts & Cinnamon
This recipe comes from our guest contributor Katherine Vitucci at The Parsley Thief. Its a traditional sour cream coffee cake with a bit more of Katherine’s favorite part…the walnut cinnamon swirl. The quantities will make one large cake, but can the batter can also be divided among smaller disposable ‘bake & give’ pans to give as gifts – just reduce the baking time depending on the size of the pans you’re using. We don’t know anyone who wouldn’t be thrilled to receive one! Enjoy Katherine’s article on this recipe here. Need other ‘back & give’ ideas? Click here
INGREDIENTS
Cake:
3 cup         flour
1 tbsp        baking powder
2 tsp          baking soda
1 cup         unsalted butter, softened
2 cup         sugar
2 tsp          vanilla extract
4                large eggs
1                pint sour cream
Walnut Cinnamon Swirl:
1 1/4 cup walnuts, chopped
¾ cup        sugar
1 tbsp        ground cinnamon
STEP 1 Preheat the oven to 350°. Grease the tube pan with butter and coat all sides with flour, tapping out any excess. Set aside. Add the flour, baking powder and baking soda to a mixing bowl and whisk to combine. Set aside.
STEP 2 Combine the walnut cinnamon swirl ingredients together in a small bowl and set aside.
STEP 3 Cream the butter and sugar in an electric mixer, fitted with a paddle attachment, until light and fluffy. Add the vanilla and eggs and beat to combine, scraping down the sides of the bowl as needed. Add the sour cream, followed by the flour mixture and beat until just combined. Do not over mix.
STEP 4 The batter for this coffee cake will be a bit on the thick side, making it difficult to ‘pour’ into the prepared pan. Instead, scoop a third of the batter out of the mixing bowl in large scoops and place into the bottom of the tube pan. Use a spatula to smooth the batter out into an even layer. Sprinkle a third of the cinnamon walnut mixture over the top and using a butter knife, press the swirl mixture down into the batter in a few spots. Continue with another two layers of batter and swirl mixture, ending with the cinnamon walnut layer on top.
STEP 5 Bake for 75-90 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs attached. Let the coffee cake cool for about an hour before releasing from the pan. Slice and enjoy!
CoffeeCake-Step21 CoffeeCake-Step31