My father uses the microwave. Working with about 5 chestnuts at a time, he slits each chestnut almost all the way around its circumference, leaving the shell connected in one spot (there is a black dot on the chestnut that he uses as the hinge). Then he lays the nuts on a plate and microwaves them on high power for 40 seconds. The shells pop open like clams. He wets his fingers in cold water and pulls off the shells before the chestnuts cool. Repeat until all the chestnuts are peeled. The fresh ones really are better than the jarred, and he says it takes him only 15 minutes to do a pound.
Crisp potatoes and rings of red onions are tossed hot off the grill with tender kernels of corn, cherry tomatoes, and spicy Jalapeño-Lime Vinaigrette. We use Rosefirs and Russian Bananas here—fingerling potatoes grown for us at Green Gulch Farm—but any variety of potato will do. For added smoky flavor, we throw the jalapenos for the vinaigrette right on the grill. If you don't have time to light up an outdoor grill, just roast the potatoes and grill the onions and jalapeños on a stovetop grill instead.
Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot.
The Three Opportunities: You can dictate the character of your soup by how you decide to start cooking it.
These generous sized wedges of red onion roast with wine, tomatoes, olive oil and herbs to become almost a meal unto themselves. I always make enough for leftovers because the onions are such a good lunch the next day with bread and cheese.
Eaten blindfolded, the mushrooms taste like chicken.
What a surprise it was to taste tomatoes this sugary, a vivid reminder that they are in fact berries, not vegetables.
A perfect summer combination making a light salad from fresh melon and tarragon.
You will adore this easy-to-make, light and fragrant pilaf - as long as you follow the instructions very carefully (it's a recipe of precision).
You can use just one of the vegetables or any combination