My Classic Liver Pate, deeply enriched with butter, cream and cognac, makes a divine and satisfying appetizer or hors d’oeuvre. For those that don’t want such richness, I came up with a lightened version achieve with the same luxurious effect.
Read Morerecipes: roasted chestnuts + chestnut puree for thanksgiving and…
A rich chestnut puree, fragrant with bay leaf and fennel seed, is a wonderful alternative to mashed potatoes in the traditional Thanksgiving feast. But roasting enough chestnuts to make a puree for ten or twelve is laborious work. Instead I often use bottled vacuum-packed chestnuts (available in gourmet shops and many supermarkets), or frozen peeled…
Read More