Jack's Kitchen

This is a really good one! Keep it in mind for a few months time when the chestnuts start to fall .

 Ingredients list:

1 quart of chestnuts.
2 quarts of water, divided.
1 teaspoon of salt, divided.
1 teaspoon of sugar.
Zest of one lemon.
2 can of consomme, undiluted.
1 teaspoon of butter.
1 tablespoon of flour.
Pinch of cayenne pepper.
1 cup of parsley, chopped.

Method:

Boil the chestnuts for about 20 minutes in 1 quart of water, salted with ½ teaspoon of salt. Drain, peel off the skin, the finely chop.

Place the chestnuts in 1 quart water with the remaining salt, sugar and lemon zest. Cook for 30 minutes, then run through a sieve.

Add the consomme blended with butter, flour, cayenne pepper and parsley.

Simmer for 20 minutes. Strain, then serve piping hot.

Source: Chestnut Recipes.

List of ingredients:

1 French baguette, in quarter-inch thick slices.
Olive oil.
4 oz of goat cheese.
Cracked black pepper.

Method:

Brush the sliced baguette with olive oil.

Toast in a 350F oven until crisp and golden.

Remove from the oven and let cool.

Spread a thin layer of cheese on each crouton.

Dust the cheese with cracked black pepper.

Place the croutons under a broiler to brown the cheese slightly before serving.

Source: Croutons Recipe.