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1,000 Foods To Eat Project

How To Eat French Breakfast Radishes

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How to Eat French Breakfast Radishes!

Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.
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I was absolutely DELIGHTED to find French breakfast radishes at my local grocery store the other day. My eyes had been on the look out for these radishes ever since I read about them in the book 1,000 Foods To Eat Before You Die. I almost did a cartwheel when I saw them! 😅

1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Radis au Beurre, or red radishes with butter, is listed in the French section of the book and this is food #62 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried these delightful red radishes before, please be sure to seek them out! You may stumble upon them at your local farmers market or even at your grocery store.

What Are French Breakfast Radishes?

French breakfast radishes, with their beautiful pink colors, are one of the most delightful radish varieties. They are typically long and slender, with a white tip on the end of the radish that extends to a long taproot.

A display of French breakfast radishes in a grocery store with a sign showing that they are $1.99 per bundle.

A fresh radish will have a crisp texture, and they have a mild peppery flavor.  The radish greens are also edible.

SpecialityProduce.com has a wonderful article on the French Breakfast Radish which also includes the nutritional value, applications, and geography and history of the French radishes for your enjoyment.

This article explains that these radishes are named "French breakfast radishes" because the English upper class enjoyed them for breakfast during the Victorian era. They were designated "French" because they originated in France.

French breakfast radishes on a wooden cutting board, glass bowl with sea salt in the background, white dish with salt on the left, and top right a wooden handle of a cheese knife.

So, it seems despite the name, the French do not eat these radishes for breakfast. Rather, they are commonly enjoyed as a delicious snack in France.

How Do The French Eat This Classic French Snack?

So now I will describe what I think is the perfect way to enjoy these raw radishes, as the French do. This method is written about in the 1,000 Foods To Eat Before You Die book.

You will need the following ingredients:

  • French breakfast radishes (if you can't find these, by all means feel free to use the standard radishes that we typically find in our US grocery stores called Cherry Belle)
  • Butter - Ms. Sheraton's book recommends a creamy sweet butter. I used Président® Salted Butter bar. You can also select unsalted butter if you prefer.
  • Coarse or flaky sea salt.
Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

Begin by cutting off the leafy tops of the radishes, leaving just a small amount of the stem. Also cut off the tap root and wash and dry the radishes.

Use a knife (I used a cheese knife) and cut off some of the butter. Make a slice into the radish with your knife, leaving the butter behind. Honestly I wasn't able to do this perfectly cleanly but that's ok! Just dab whatever butter might be left on your knife into the cut in the radish.

Now sprinkle a little salt onto the butter. Close your eyes and take a bite. You'll truly be amazed at how incredible this combination is. It feels and tastes so decadent and if you're like me, you'll always eat raw radishes with butter and salt from now on!

Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

I do hope you will enjoy Radis au Beurre at the earliest opportunity!

🎥 Video

Watch me try French Breakfast Radishes for the first time!

FAQ

Can you eat French breakfast radish greens?

The radish greens are edible! Try sautéing them in a little olive oil with your favorite spices.

Why are they called French breakfast radishes?

An article from SpecialityProduce.com explains that these radishes are named "French breakfast radishes" because the English upper class enjoyed them for breakfast during the Victorian era. They were designated "French" because they originated in France.

Why do the French put butter on radishes?

First of all the combination is delicious! The butter is added to temper the slightly peppery bite of the radish, and along with salt is the perfect trio!

Some Other Foods You May Enjoy!

Here are some other foods of the world that you MUST try, as listed in the book 1,000 Foods To Eat Before You Die:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

French breakfast radishes on a wooden board one radish has butter and salt on i there is a white dish with butter to the left of the radishes and a glass dish with coarse salt at the top left.

French Breakfast Radishes With Butter

Grace
Also known as Radis au Beurre, French breakfast radishes with butter is a classic French snack! Best enjoyed with a great quality butter and some coarse sea salt you will love this indulgent way of eating radishes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 mins
Total Time 2 mins
Course Appetizer, Snack
Cuisine French

Ingredients
  

  • 1 bunch French breakfast radishes
  • creamy sweet butter can use salted or unsalted as you prefer; try to use the BEST quality butter that you can afford
  • coarse sea salt

Instructions
 

  • Begin by cutting off the leafy tops of the radishes, leaving just a small amount of the stem. Also cut off the tap root and wash and dry the radishes.
  • Use a knife (I used a cheese knife) and cut off some of the butter. Make a slice into the radish with your knife, leaving the butter behind. Honestly I wasn't able to do this perfectly cleanly but that's ok! Just dab whatever butter might be left on your knife into the cut in the radish.
  • Now sprinkle a little salt onto the butter. Close your eyes and take a bite. Bon appetit!
    Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

Notes

Use the best quality butter that you can afford for best results.  If you use a salted butter, you may want to hold back on the amount of coarse sea salt that you sprinkle on the radish.
If you can't find French breakfast radishes, any other radish would work!  
Bon appetit! 
Keyword French breakfast radishes, radishes
Tried this recipe?Let us know how it was!

How To Make Canadian Poutine!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Canadian Poutine!

Poutine consisting of fries covered with cheese curds and gravy in a white dish
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Crispy fries covered with rich delicious gravy and melted cheese curds? YES PLEASE! This is Canadian Poutine, and it is out of this world DELISH!

Why Make This Poutine Recipe?

Stop right here if you want to experience a mouthwatering Poutine! You'll want to make this recipe because:

  • I will show you how to make crispy fries for your Poutine!
  • We'll make a rich gravy that combines both chicken and beef broth that you'll want to SMOTHER your fries with!
  • This recipe is straightforward, easy, and DELISH!
  • Poutine is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Poutine is listed in the Canadian section and this is food #61 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Poutine before, please be sure to take the time to enjoy this MUST try food!

What Ingredients Will I Need?

Cartons of beef and chicken broth, 4 russet potatoes and cheese curds

The list of ingredients you will need is pretty short! They include:

  • Russet potatoes
  • Chicken Broth
  • Beef Broth
  • White cheese curds
  • Butter
  • Flour
  • Salt
  • Pepper
  • Vegetable oil (for deep fat frying)

You probably already have most of these items available, and may just be missing some white cheese curds!

So gather these ingredients together, and let's make some Poutine!

Easy Instructions!

It's easy to make this Canadian comfort food!

Soak Your Potatoes!

In order to achieve some nice crispy fries, you will want to soak your cut up Russet potatoes in cold water. Soaking helps to remove the starch so that you can achieve the crispiness you are after. You'll want to soak the fries for at least one hour. You could even soak them overnight if you like!

After soaking, drain and then pat the potato strips dry and try to remove as much moisture as you can. Set these aside and heat up your deep fat fryer to 300F.

strips of russet potato soaking in water in a blue bowl

White Cheese Curds!

30 minutes before starting to make your Poutine, take the cheese curds out of the fridge and allow them to come to room temperature. This helps them melt a bit easier. 😊

The Gravy!

I like to use a mixture of chicken and beef broth for the gravy. Simply start by making a roux. Melt some butter in a saucepan and then whisk in flour, stirring constantly for around 5 minutes until you achieve a nice light brown roux.

Then add the chicken and beef broths, a little at a time. Bring to the boil and then simmer for a few minutes until you get a nice gravy. Season to taste with salt and pepper, and keep it warm until you are ready to smother your fries with it!

flour and melted butter in a saucepan
Melted butter and flour in a saucepan
a roux with a blue whisk in a saucepan
Light brown roux made with butter and flour
gravy in a saucepan
Lovely rich gravy!

Crispy Fries

Now, let's talk crispy fries!

We have a 2 step frying process: first at 300F and then the second at 350F. The first frying softens the potatoes and prepares them to crisp up when they go back in at 350F!

french fries in a fryer
First frying at 300F
french fries in a fryer
Second frying at 350F

You'll want to fry for around 5 minutes each time, for a total of around 10 minutes of frying time. Drain on paper towels and then immediately transfer to a plate.

Assemble!

Poutine consisting of fries covered with cheese curds and gravy in a white dish

Lay your fries down on your plate. Top with the cheese curds. Then smother with HOT gravy! You want this to be really hot so that the cheese becomes melty!

That's it! Time to DIG IN!

Some Fun Ways To Enjoy Poutine!

There is a restaurant called La Banquise in Montreal, Canada which serves Poutine 31 different ways (at last count!). I took inspiration from their menu to serve my dish with guacamole, sour cream, and tomatoes one evening. Later I tried it with sautéed mushrooms, onions, and green bell peppers. Sorry about the pics here, but both were delicious!

Poutine with guacamole, sour cream, and tomatoes
Poutine with sour cream, guac, and tomatoes
Poutine with mushrooms, onions, and green bell peppers
Poutine with mushrooms, onions, and green bell peppers

Enjoy it the traditional way, or with toppings of your choice, it's all VERY GOOD!

By the way, check out Canada's McDonald's Poutine which is on their menu!

Do yourself a favor and have some delish Canadian Poutine ASAP!

Some Other Recipes You May Enjoy!

An Easy And Delicious Green Chile Burger Awaits!

Green Chili Burger With cheese

Absolutely MUST TRY Nashville HOT Chicken!

Nashville Hot Chicken on a slice of white bread with pickles on top pierced with a toothpick

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Poutine consisting of fries covered with cheese curds and gravy in a white dish

How To Make Canadian Poutine!

Grace
Crispy fries covered with rich delicious gray and melted cheese curds? YES PLEASE! This is Canadian Poutine, and it is out of this world DELISH!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Soaking potatoes 1 hr
Total Time 1 hr 35 mins
Course Main Course, Snack
Cuisine canadian
Servings 3 people
Calories 3422 kcal

Equipment

  • 1 Deep Fat Fryer
  • 1 Saucepan

Ingredients
  

  • 2.25 lbs russet potatoes choose large potatoes that are similar in size; cut into ¼"-½" fries (no need to peel)
  • 1 qt vegetable oil for deep fat frying
  • ½ lb white cheese curds can use another color if white is not available!

Gravy

  • 1 cup beef broth use unsalted or low salt if you can
  • 1 cup chicken broth use unsalted or low salt if you can
  • 4 tablespoon butter
  • ¼ cup flour
  • salt to taste
  • pepper to taste
  • cornstarch only needed if you feel you need to thicken the gravy; use according to package directions

Instructions
 

Soak The Potatoes

  • Begin by soaking your cut up Russet potatoes in cold water. You'll want to soak the fries for at least one hour. You could even soak them overnight if you like! After soaking, drain and then pat the potato strips dry and try to remove as much moisture as you can. Set these aside and heat up your deep fat fryer to 300F.
    strips of russet potato soaking in water in a blue bowl

Cheese Curds

  • 30 minutes before starting to make your Poutine, take the cheese curds out of the fridge and allow them to come to room temperature. This helps them melt a bit easier. 😊

Rich Delicious Gravy

  • Start by making a roux. Melt some butter in a saucepan and then whisk in flour, stirring constantly for around 5 minutes until you achieve a nice light brown roux.
    a roux with a blue whisk in a saucepan
  • Then add the chicken and beef broths, a little at a time. Bring to the boil and then simmer for a few minutes until you get a nice gravy. Season to taste with salt and pepper, and keep it warm until you are ready to smother your fries with it! (If you feel you need to thicken the gravy add a little cornstarch according to package directions.)
    gravy in a saucepan

Crispy Fries!

  • Fry the dried strips of potatoes at 300F for around 5 minutes. Try not to overcrowd and fry in batches if necessary. Drain on paper towels and then increase the heat to 350F.
    french fries in a fryer
  • Fry the fries at 350F for another 5 minutes, or until they are a nice golden brown. Drain on paper towels and then immediately transfer to a plate
    french fries in a fryer

Assemble Your Poutine!

  • Lay your fries down on your plate. Top with the cheese curds. Then smother with HOT gravy! You want this to be really hot so that the cheese becomes melty! Enjoy!
    Poutine consisting of fries covered with cheese curds and gravy in a white dish

Notes

If you can't find white cheese curds (or cheese curds), you could sub mozzarella.  Just pull some apart to make some "mozzarella curds"
In a pinch you could use frozen french fries and ready made gravy.  It's all good! 
Be sure the gravy is really hot when pouring over your fries and curds so the cheese will get nice and melty!
Enjoy! 

Nutrition

Calories: 3422kcalCarbohydrates: 71gProtein: 31gFat: 341gSaturated Fat: 62gPolyunsaturated Fat: 181gMonounsaturated Fat: 72gTrans Fat: 2gCholesterol: 83mgSodium: 695mgPotassium: 1684mgFiber: 5gSugar: 3gVitamin A: 36IUVitamin C: 19mgCalcium: 612mgIron: 4mg
Keyword cheese curds, comfort food, french fries, poutine
Tried this recipe?Let us know how it was!

Easy Guacamole With Sour Cream And Tomatillos!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy Guacamole With Sour Cream and Tomatillos!

Guacamole in a molcajete with a pestle garnished with cilantro
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Most people are familiar with the delicious Mexican dip called guacamole! Traditionally it consists of avocado, lime juice, onion, chilies, cilantro, salt and pepper. This version is SO DELICIOUS!

Here I want to share with you another version which is equally yummy! Guacamole with sour cream and tomatillos!

Why You Need To Try This!

I truly believe you need to make this variation on the traditional guacamole because:

  • It's easy and delicious!
  • Sour cream is always welcome!
  • The taste is so very tangy and creamy!
  • This version includes roasted tomatillo and serrano which add an extra layer of depth to this dip!
  • It's so fun to try a new variation on the customary guac we are used to!
  • You will enjoy this version which is inspired by the guac made in the Zacatecas region of Mexico, as mentioned in the book, 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Guacamole was food #12 on my quest to prepare and eat each of the foods listed in the book. Ms. Sheraton describes a guacamole which is made with tomatillos and sour cream in the North-Central Zacatecas region of Mexico. It was exciting to me to read about this variation on the traditional guacamole, so I knew I had to try it!

Ingredients You Will Need To Make This Guacamole

avocado, onion, sour cream in a glass bowl, cilantro, serrano pepper, lime, and tomatillo

You will need the following ingredients to make this delicious "avocado sauce," which is what the word "guacamole" actually means!

  • Avocado - recommendation is to use Hass, which is THE BEST type to use for guacamole!
  • Sour Cream
  • Tomatillos
  • Olive oil
  • Lime
  • Cilantro
  • Onion
  • Serrano pepper
  • Salt and pepper to taste

The combination of these ingredients is just heavenly! So once you have gathered all your ingredients let's make this guac!

Here Are The Easy Instructions!

This delicious Mexican dip is super easy to make! Start by roasting seasoned and sliced tomatillo and serrano pepper until softened.

Slices of tomatillo and sliced serrano pepper
Seasoned and sliced tomatillo and serrano
Roasted slices of tomatillo and serrano pepper
Tomatillo and serrano after roasting

Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado, and mash away!

Avocados, tomatillos, and serranos in a molcajete
Avocado and roasted tomatillo and serrano in a molcajete
Guacamole in a molcajete with a pestle
Mashed avocado, tomatillo, and serrano

The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.

guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle

Combine and your Zacatecas style Guacamole With Sour Cream with Tomatillos is ready to enjoy!

What To Eat With This Mexican Creamy Dip!

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!

I do hope you will try this soon!

Guacamole in a molcajete with a pestle and garnished with cilantro

Some Other Mexican Recipes You May Enjoy!

Easy and Supremely Delicious Spicy Guacamole

Guacamole in a molcajete with a pestle and cilantro as garnish

Chalupas Poblanas

Chalupas Poblanas

Join Me On A Fun Food Journey!

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Guacamole in a molcajete with a pestle garnished with cilantro

Easy Guacamole With Sour Cream And Tomatillos!

Grace
This variation on the traditional guacamole is so very delicious and MUST be tried!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Cooling time 10 mins
Total Time 35 mins
Course accompaniment, sauces
Cuisine Mexican
Servings 3 people
Calories 171 kcal

Equipment

  • molcajete nice to use one if you have it! But optional of course 😊

Ingredients
  

  • 1 large avocado use Hass if you can; sub 2 small/mini avocados for one large
  • ¼ cup sour cream
  • 1-2 tomatillos sliced or cut up into small pieces
  • 1 serrano pepper cut into small pieces
  • ½ lime juice from ½ of a lime
  • 2 tablespoon cilantro torn into small pieces or chopped; can stir it all in or reserve some for garnish
  • ¼ cup onion minced
  • salt to taste
  • pepper to taste
  • 1 ts olive oil

Instructions
 

  • Preheat your oven to 400F. Add sliced/cut up tomatillos and serrano to an ovenproof baking pan. Drizzle the olive oil and add a pinch of both salt and pepper. Roast in your oven for around 15 minutes or until the tomatillos and serrano have softened. Remove from your oven and allow to cool (should take around 10 minutes).
    Roasted slices of tomatillo and serrano pepper
  • Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado(s), and mash away!
    Guacamole in a molcajete with a pestle
  • The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.
    guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle
  • Stir to combine well and your Zacatecas style Guac with Sour Cream and Tomatillos is ready to enjoy!
    Guacamole in a molcajete with a pestle garnished with cilantro

Notes

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!
 

Nutrition

Calories: 171kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 12mgPotassium: 418mgFiber: 5gSugar: 2gVitamin A: 273IUVitamin C: 13mgCalcium: 35mgIron: 1mg
Keyword avocado, dip, guacamole
Tried this recipe?Let us know how it was!

Italian Braised Lamb In Egg And Lemon Sauce

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Italian Braised Lamb In Egg And Lemon Sauce!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl
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This Italian lamb dish is absolutely amazing. Tender and succulent lamb in a zingy and zesty lemon and egg sauce is a favorite of Romans during Easter. I believe it will become an Easter favorite for you too!

Why You Should Make This Braised Lamb Dish

This exquisite lamb dish MUST be experienced, at Easter or anytime of the year you crave some tender lamb! You will want to make this dish because:

  • It's absolutely delicious! Cooked until tender, the lamb is served with a fantastic lemon and egg sauce that is silky smooth
  • Lamb and egg are symbolic of the Crucifixion and Resurrection (respectively), so this dish is perfect for celebrating Easter
  • For such a sumptuous dish, it's actually very easy to make!
  • Braised Lamb In Egg And Lemon Sauce aka Abbacchio Brodettato, is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Abbacchio Brodettato is listed in the Italian section and this is food #60 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Italian Braised Lamb In Egg And Lemon Sauce before, please be sure to take the time to enjoy this MUST try food!

What Does Abbacchio Brodettato Mean?

Abbacchio refers to a "freshly slaughtered suckling lamb" (sourced from LaCucinaItaliana.com). Furthermore, the lamb should be less than 11 pounds and the color of its meat should be pale pink.

Brodettato means "in a little broth" and the verb "brodettare" means "to thicken a dish with egg yolk and lemon juice."

So this dish is aptly named! Now, it is very difficult to obtain meat from a young lamb where I am, therefore I will be using lamb stew meat in this recipe.

Ingredients You Will Need For This Dish

There are two phases to making this dish. The first phase involves braising the lamb until it is nice and tender. The ingredients you will need for this phase are:

lamb stew meat, prosciutto, garlic, onion, a bottle of chardonnay, flour in a glass bowl, chicken broth in a glass bowl
  • Lamb stew meat
  • Olive oil
  • Chicken broth
  • Garlic
  • Onion
  • Flour
  • Dry white wine
  • Prosciutto
  • Salt and pepper

The second phase involves adding the lemon and egg sauce, which is done at the end of the cooking time. Ingredients needed for this phase are:

bottle of marjoram, Italian parsley, a whole lemon, an egg yolk in a glass bowl, and pepper on a white dish
  • Egg yolk
  • Zest and juice from ½ lemon
  • Marjoram (I couldn't find fresh marjoram so used ground dry marjoram)
  • Pepper
  • Italian parsley (as a garnish)

Now let's get ready to prepare a MOST succulent and tender lamb!

Instructions To Make This Braised Lamb Dish

Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add a little flour to the meat.

Next, sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.

Lamb stew meat seasoned with salt and pepper in a glass bowl
Seasoned and floured lamb stew meat
Minced onion and garlic and prosciutto in a cast iron pan
Sauté minced onion, garlic, and prosciutto

Then increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates.

It's time to then add the chicken broth and reduce the heat to a simmer. Cover the pan and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.

Please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!

Lamb stew meat with prosciutto and onion
Brown lamb on all sides
Lamb stew meat with prosciutto and onion with wine
Add wine and stir until it evaporates

Now get ready for the second phase which is a little tricky but not too bad! A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.

Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background

When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat.

Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon. 🥚🍋

Egg and lemon sauce from a white bowl being added to braised lamb
Add the egg and lemon sauce on low heat or off the heat
Italian Braised Lamb In Egg And Lemon Sauce with a blue spoon
Admire your beautiful creation!

Enjoy This Italian Braised Lamb At Easter Or Any Day!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

This tender and delicious lamb with the zingy zesty taste is PERFECT for Easter or for any day!

It would be lovely to serve this with some Italian focaccia bread, to mop up any of the extra sauce that remains.

Enjoy it at Easter as many Romans do, or treat yourself anytime you crave a stupendous and flavorful lamb dish!

Some Other Recipes You May Enjoy!

Indulgent Amarone Red Wine Risotto

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies

Linguine Alle Vongole

Linguine With Clam Sauce with salad in the background

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Italian Braised Lamb In Egg And Lemon Sauce garnished with a slice of lemon and Italian parsley in a gold rimmed bowl.

Italian Braised Lamb In Egg And Lemon Sauce

Grace
Tender and succulent lamb in a zingy and zesty lemon and egg sauce is perfect for Easter or any day you are craving a stupendous and flavorful lamb dish!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 605 kcal

Equipment

  • 1 Large covered skillet

Ingredients
  

Braised Lamb

  • 1 lb lamb stew meat cut into cubes or bite sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 small onion minced
  • ½ cup dry white wine
  • ½ cup chicken broth (low salt) may need more if the mixture becomes too dry
  • ½ tablespoon flour
  • 2 oz chopped prosciutto
  • ¼ ts salt
  • ¼ ts pepper

Egg and Lemon Sauce

  • 1 egg yolk
  • ½ lemon juice juice from ½ a lemon
  • ½ lemon zest zest from ½ a lemon
  • ¼ ts marjoram use fresh if you can find it but if not use ground dry marjoram
  • ¼ ts pepper

Garnish

  • 2 sprigs Italian parsley chopped

Instructions
 

  • Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add the flour to the meat and stir to coat the lamb.
    Lamb stew meat seasoned with salt and pepper in a glass bowl
  • Add olive oil to your skillet set on a medium high heat. Sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
    Minced onion and garlic and prosciutto in a cast iron pan
  • Increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates. Then add the chicken broth and reduce the heat to a simmer. Cover the skillet and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
    Lamb stew meat with prosciutto and onion with wine
  • A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
    Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background
  • When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat. Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
    Egg and lemon sauce from a white bowl being added to braised lamb
  • Garnish with some Italian parsley, and enjoy your succulent Abbacchio Brodettato!
    Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Notes

If you are sensitive to salt, adjust the amount of salt down and use unsalted chicken broth.  The prosciutto adds salt so using salted broth may make the dish too salty.
You may add extra broth or water to the lamb as it is braising if you feel the mixture is too dry.  However please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!
The trickiest part is adding the egg and lemon sauce.  Please be sure to do this when the lamb is on a low heat, or take it off the heat.  Adding it to hot lamb may make the egg scramble. We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
This dish is PERFECT for Easter! 

Nutrition

Calories: 605kcalCarbohydrates: 11gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 263mgSodium: 654mgPotassium: 901mgFiber: 1gSugar: 3gVitamin A: 234IUVitamin C: 11mgCalcium: 67mgIron: 5mg
Keyword braised, Easter dish, egg and lemon sauce, Lamb
Tried this recipe?Let us know how it was!

Bright and Beautiful Moroccan Orange Salad

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Bright and Beautiful Moroccan Orange Salad!

orange segments topped with shallots, parsley, olives and dressing on a white plate
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Moroccan Citrus Salad Is The BOMB!

If you want an INCREDIBLE citrus salad, look no further. Moroccans have nailed it! Here I am thrilled to share with you a recipe for a fantastic orange salad which you will want to make because:

  • This salad is BURSTING with flavor!
  • It's BEAUTIFUL!
  • Moroccan orange salad is super easy to make
  • You will enjoy a delicious taste of North Africa! Morocco, located in North Africa, is home to one of the most exciting cuisines in the world!
  • It's one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT PROJECT

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Orange Salads, listed in the North African section of the book, are beautiful dishes in Moroccan cuisine. This is food #59 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried a Moroccan Orange Salad before, please be sure to take the time to enjoy this MUST try food!

Ingredients Needed For This Salad

Olive oil, cumin, parsley, red chilies, lemon, blood oranges, and olives on a wooden board

You will need the following ingredients for this salad:

  • Oranges - you can use any oranges that you like. I opted for blood oranges as they were in season. Mix and match different oranges for maximum effect!
  • Olive oil - use a good quality olive oil for the dressing
  • Cumin seeds - will include in the dressing as well as scattering some on top of the salad
  • Parsley - can use Italian or curly parsley
  • Lemon - juiced for the dressing
  • Shallot (can sub red onion)
  • Chilies - I used red Thai birds eye chilies; you can sub red pepper flakes
  • Olives - pitted olives (can use green or black, or a mixture of both)

While gathering these colorful ingredients, just think of how colorful the salad will be once assembled!

Easy Instructions!

It's super simple to make this salad! We'll start by making the dressing. Combine olive oil, lemon juice, minced chilies, and some of the cumin seeds in a small bowl or salad dressing shaker. Whisk or shake (depending on the container you use), and then set this aside for around an hour to let the flavors infuse a bit.

olive oil dressing including chilies and cumin seeds in a glass bowl

Prepare the oranges by slicing them into disks as pictured below. Cut the pith and the rind off the edges of the oranges. Cut the shallot (or red onion) into rings, and mince the parsley.

Assemble your salad by laying the orange slices on a plate. Top with olives, shallots, parsley, cumin seeds, and a generous amount of dressing.

orange segments topped with shallots, parsley, olives and dressing on a white plate

Be sure to admire your beautiful creation prior to enjoying it at the table. 😍

What To Serve With Moroccan Orange Salad

Moroccan orange salad, moroccan chicken tagine, couscous and Vina Casablanca wine in a bottle and a glass

We enjoyed our orange salad with a delicious Moroccan Chicken Tagine by OnceUponAChef, couscous, and a glass of Vina Casablanca Chardonnay. I chose the Vina Casablanca purely because of the name and it ended up being a great pairing! 😃

Please enjoy this beautiful and delicious Moroccan Orange Salad soon!

Some Other Recipes You May Enjoy!

Sunny and Delicious Senegalese Chicken Yassa

Chicken yassa served with rice with a lemon wedge and garnished with green onions on a white plate

Delicious Sicilian Fennel and Blood Orange Salad

Fennel and Blood Orange Salad
#46 Sicilian Fennel and Blood Orange Salad

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

orange segments topped with shallots, parsley, olives and dressing on a white plate

Bright and Beautiful Moroccan Orange Salad!

Grace
Delight both your eyes and your palate with this beautiful Moroccan Orange Salad!
Print Recipe Pin Recipe
Prep Time 20 mins
Time to allow flavors in the dressing to infuse 1 hr
Total Time 1 hr 20 mins
Course accompaniment, Appetizer, Salad, Side Dish
Cuisine african, Moroccan
Servings 2 people
Calories 358 kcal

Ingredients
  

  • 2 oranges slice into disks (about ¼") and cut the pith and the rind off
  • 1 oz olives pitted; can use black or green olives
  • 1 small shallot peeled and cut into rings; can sub ¼ small red onion peeled and cut into rings
  • 1 tablespoon parsley minced; can use Italian or curly parsley

Dressing

  • 4 tablespoon olive oil
  • 1 ts cumin seeds split; ⅔ will go in the dressing and ⅓ sprinkled on top
  • 1 lemon juiced
  • 2 birds eye chilies minced (deseed if you like it less spicy or leave out completely); can sub ¼ ts red chili flakes

Instructions
 

  • To make the dressing, combine olive oil, lemon juice, minced chilies, and some of the cumin seeds in a small bowl or salad dressing shaker. Whisk or shake (depending on the container you use), and then set this aside for around an hour to let the flavors infuse a bit.
    olive oil dressing including chilies and cumin seeds in a glass bowl
  • Assemble your salad by laying the orange slices on a plate. Top with olives, shallots, parsley, cumin seeds, and a generous amount of dressing.
    orange segments topped with shallots, parsley, olives and dressing on a white plate

Notes

This dish is absolutely wonderful paired with the Classic Morrocan Chicken Tagine and couscous!
Opt for colorful blood oranges if you can get them.  Cara cara oranges are also nice, and it's lovely to mix and match different colored oranges for maximum effect.
Ideally leave the dressing for around an hour to allow the flavors to infuse.  However, you can use it right away if needed. 
You most likely will have extra dressing left over which would go great with a leafy green salad.
Enjoy this beautiful taste of Morocco!

Nutrition

Calories: 358kcalCarbohydrates: 24gProtein: 2gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 226mgPotassium: 390mgFiber: 6gSugar: 15gVitamin A: 573IUVitamin C: 109mgCalcium: 87mgIron: 1mg
Keyword citrus salad, orange salad, oranges, salad
Tried this recipe?Let us know how it was!

How To Make Delicious Danish Red Cabbage!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will learn how to make Delicious Danish Red Cabbage!

Danish red cabbage in a gold rimmed bowl
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You Will Want To Make This Jewel of a Dish!

Danish Red Cabbage is a jewel of a dish! This wonderful side dish is:

  • Absolutely an explosion of tangy and sweet flavors!
  • Beautiful to behold
  • A perfect way to enjoy red cabbage
  • Easy to make with just a few ingredients needed
  • Great as an accompaniment to your favorite roasts
  • Wonderful to add to roast pork or roast sandwiches

I promise you will love this delicious red cabbage, prepared the Danish way!

Danish red cabbage in a gold rimmed bowl

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. This is how I was introduced to Danish Red Cabbage, also known as Rødkål. Rødkål is food #58 in my Project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die by Mimi Sheraton

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Rødkål, or Danish Red Cabbage before, please be sure to take the time to enjoy this MUST try food!

What Ingredients Will I Need To Make Danish Red Cabbage?

sliced red cabbage in a white bowl, red wine vinegar, brown sugar, an apple, stick of butter, goose fat, and red currant jam

You will only need 8 ingredients to make this braised red cabbage dish. The ingredients are:

  • Red cabbage
  • Red wine vinegar (can sub regular vinegar)
  • Water
  • Brown sugar
  • Salt
  • Butter
  • An apple
  • Red Currant Jam or Red Currant Jelly
  • Goose, duck, or bacon fat (optional ingredients but oh so good!)

The red currant jelly is included to give the cabbage a bit of a gloss. I found Red Currant Jam and decided to use that instead. The results were spectacular! Feel free to use either one.

Goose, duck, or bacon fat are optional ingredients. However if you have one of these on hand I highly recommend adding it! The fat helps to impart a richness to the dish and yes, it's a bit decadent!

Now allow me to show you the easy method to make this delicious red cabbage dish!

Instructions For This Braised Cabbage Dish

Honestly, it couldn't be easier to make this dish. The hardest thing is slicing the cabbage!

Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan for around 15 minutes. It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.

Sliced red cabbage and red wine vinegar in a pot with blue tongs on the side

While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter.

diced apple sautéing in a pan with butter

After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage.

Sliced red cabbage, diced applies, and brown sugar in a pot

Bring this to the boil, and then simmer covered for 45 minutes. After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.

sliced red cabbage and apples in a pot with red currant jam

Your jewel of a dish is now ready to serve!

How To Serve Danish Red Cabbage!

Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.

We enjoyed ours with some Scandinavian meatballs and mashed potatoes.

Danish red cabbage served with mashed potatoes and meatballs, with salad and fruit in the background

This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!

Be sure to try Rødkål, or Danish Red Cabbage, one of the 1,000 Foods To Eat Before You Die!

Some Other Foods You May Enjoy!

Enjoy A Rich and Delicious Roasted Goose!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background
#56 Roasted Goose With Sage and Onion Stuffing

Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Danish red cabbage in a white bowl with a gold rim

Delicious Danish Red Cabbage!

Grace
Danish Red Cabbage is a jewel of a dish! It's an explosion of tangy and sweet flavors and is a perfect accompaniment to your favorite roasts!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Cabbage Soaking Time 15 mins
Total Time 1 hr 25 mins
Course accompaniment, Side Dish
Cuisine Danish, European
Servings 6 people
Calories 83 kcal

Equipment

  • 1 Large covered pan

Ingredients
  

  • 1 lb red cabbage sliced thinly
  • ¾ cup red wine vinegar can sub regular vinegar
  • ¼ cup brown sugar
  • ½ ts salt
  • ¼ cup water
  • 2 tablespoon butter
  • 1 apple diced (do not have to peel)
  • ¼ cup red currant jam or jelly
  • 2 tablespoon goose, duck, or bacon fat purely optional but imparts a great richness to this dish!

Instructions
 

  • Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan (that has a cover) for around 15 minutes. (You will use this pan to cook the cabbage.) It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.
    Sliced red cabbage and red wine vinegar in a pot with blue tongs on the side
  • While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter (in a separate pan) on a medium heat.
    diced apple sautéing in a pan with butter
  • After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage. Bring this to the boil, and then simmer covered for 45 minutes.
    Sliced red cabbage, diced applies, and brown sugar in a pot
  • After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer uncovered for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.
    sliced red cabbage and apples in a pot with red currant jam
  • Your jewel of a dish is now ready to serve!
    Danish red cabbage served with mashed potatoes and meatballs, with salad and fruit in the background

Notes

You can use either red currant jam or jelly.
The animal fat is purely optional, but highly recommended!
Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.
This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!
 

Nutrition

Calories: 83kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 225mgPotassium: 247mgFiber: 2gSugar: 15gVitamin A: 868IUVitamin C: 45mgCalcium: 51mgIron: 1mg
Keyword cabbage, red cabbage, side dish, vegetable side dish
Tried this recipe?Let us know how it was!

How To Pick and Roast Chestnuts

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find some information about how to roast chestnuts!

chestnuts in a gold rimmed bowl with greenery behind it

Ah chestnuts. These festive nuts have such an irresistible flavor! They are the perfect seasonal treat! And you don't have to roast them over an open fire, you can roast them in your oven!

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What Are Chestnuts?

From Wikipedia: "The chestnuts are the deciduous trees and shrubs in the genus Castanea, in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce."

I will discuss them from a culinary perspective in this post. These delicious nuts have a buttery, sweet, and meaty flavor. Their taste is unlike any other nut and completely distinctive!

They are available seasonally from around the fall through early winter. I believe part of the reason they are so prized is their seasonality and relatively short time frame of availability. So be sure to enjoy some while they are in season!

How To Pick Chestnuts At The Store

When in season, it's my belief that it is best for you to pick chestnuts at the store individually and not already bagged.

a display of Italian chestnuts
a bag of Italian chestnuts

You should select chestnuts that feel heavy for their size, and do not rattle around in their shells. If they rattle around then they are too old.

Try to pick chestnuts that have a smooth and shiny surface, without any apparent mold.

Please allow me to say there is nothing wrong with chestnuts that have already been bagged. However, selecting your own gives you more control that the nuts you select are good choices for roasting and enjoying.

Don't Wait To Enjoy Your Chestnuts!

Once you have chosen some prize chestnuts for roasting, it's best to not wait too long to use them. Unfortunately they tend to spoil rather quickly. Therefore, try to roast them as soon as you can. If you aren't able to do so in the few days after bringing them home, then you can store them in the fridge to prolong freshness.

Once I made the mistake of leaving my bagged chestnuts out too long. When I roasted them they were moldy and not edible. Please don't make the same mistake as I did. 😐

moldy chestnuts
Moldy chestnuts 😕

Simple Steps To Roasting Chestnuts in Your Oven

Now it's time to pop your chestnuts in your oven! It's pretty simple...the main thing to remember is to make a small incision into them prior to roasting. If this is not done, they will explode!

  1. Preheat your oven to around 375F to 400F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
Hand holding a chestnut with a cross incision with more chestnuts in the background

2. Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn.

They are ready when the cut part pops up nicely!

roasted chestnuts on parchment paper

3. Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.

Roasted chestnuts in a gold rimmed bowl

Enjoy the beautiful, seasonal, and delicious treat which is the Roasted Chestnut!

What Country Produces The Most Chestnuts?

China dominates the chestnut market! AtlasBig.com states that China produces more than 75% of the world's chestnuts! They state that China produces around 1.8 million tonnes production per year. Spain comes in at a very distant second with 188,930 tonnes yearly production! Incredible!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. The Chestnut is food #57 in my Project! It was most enjoyable roasting these festive nuts at home in my oven for the first time. It certainly won't be the last!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried chestnuts before, please be sure to take the time to enjoy this MUST try food!

Some Other Foods You May Enjoy!

Cape Gooseberry - 1,000 Foods To Eat Project!

Cape Gooseberry in a glass bowl with a few scattered around
#39 Cape Gooseberry

Yuzu - 1,000 Foods to Eat Project

Yuzu in a plastic container
#31 Yuzu

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

roasted chestnuts in a gold rimmed bowl

How To Roast Chestnuts

Grace
Roasting chestnuts in your oven is super duper easy! Select some prime chestnuts for roasting, then pop them in your oven and enjoy one of the most delicious seasonal treats!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Snack, treat
Cuisine Italian
Servings 6 people
Calories 148 kcal

Equipment

  • Oven
  • rimmed baking tray

Ingredients
  

  • 1 pound chesnuts

Instructions
 

  • Preheat your oven to around 375F to 400F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
    Hand holding a chestnut with a cross incision with more chestnuts in the background
  • Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn. They are ready when the cut part pops up nicely!
    roasted chestnuts on parchment paper
  • Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.
    Roasted chestnuts in a gold rimmed bowl

Notes

The time you will need to roast the chestnuts will vary depending upon your oven and the size of the chestnuts.
Smaller chestnuts require less roasting time than larger chestnuts.
Be sure to remove the papery skin that lies between the nut and the shell prior to eating.  The best way to remove this is when they are hot.  Use a kitchen towel to protect your hands.
Enjoy this seasonal treat! 

Nutrition

Calories: 148kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 366mgVitamin A: 20IUVitamin C: 30mgCalcium: 14mgIron: 1mg
Keyword chestnuts, nuts, roasted nuts
Tried this recipe?Let us know how it was!

Enjoy A Rich And Delicious Roasted Goose!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to roast a goose so that you may enjoy its rich and delicious flavor!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Turkey is now the favored roast for holiday celebrations. However, please don't dismiss roasted goose for the holidays or days that aren't holidays! This showstopper is much easier to make than you might think!

Please read on to find out how to make an easy and delicious roasted goose, which will be an absolutely rewarding experience!

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Why Try Roasted Goose?

  • The flavor is so rich! It has a stronger taste than chicken or turkey, kind of gamey and more like beef
  • The skin will turn golden and crispy which is both beautiful and tasty!
  • You will be rewarded with "liguid gold". The goose is a very fatty bird so you will get lots of goose fat which you can use to make the most AMAZING roast potatoes!
  • The giblets can be used to make an INCREDIBLE giblet gravy!
  • The carcass can be used to make a very delicious stock

Roasted Goose With Sage and Onion Stuffing is also one of the 1,000 Foods To Eat Before You Die!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Roast Goose With Sage and Onion Stuffing is food #56 in my Project! Roasting goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So let's get ready to make a Roasted Goose! 😃

What Ingredients and Equipment Will I Need To Roast a Goose?

Here's what you will need to make a roasted goose:

  • Oven for roasting
  • Large roasting tray - the goose can be a rather large bird (mine was 10 pounds)
  • Something to prick the skin of the goose with - I used the sharp end of my meat thermometer; you could also use a clean needle; the skin is pricked so that the fat can run through (you will get a LOT of goose fat!)
  • Goose for roasting
  • Baster - baste the goose every so often with the liquid gold (goose fat)
  • Salt and pepper
  • Ingredients to stuff the goose (optional) - I stuffed mine with a lemon, onion, garlic, sage, and thyme

The goose I used was from Whetstone Valley. Here are pictures of the front and back of the packaged goose, which was frozen when I bought it.

  • Goose from Whetstone Valley
  • Back of Whetstone Valley Goose With Cooking Directions

As you can see, it's a rather expensive bird! However, please be assured that you will get so much out of it!

Here's How To Make A Roasted Goose

I tweaked the directions on the back of the Whetstone Valley Goose package. If you follow these directions, you should get a roasted goose with a golden and crispy skin, with gloriously rich and tender meat.

  1. Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy. Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight.
  • Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • goose whose skin has been salted

2. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.

3. Prepare your stuffing (if using). I halved my lemon and onion.

halved lemon and onion, thyme and sage, and some cloves of garlic on a wooden board

4. Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.

goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer

5. Stuff the goose with your stuffing of choice.

closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion

6. Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any). 😊

goose on a rack in a roasting tray with golden skin and lots of fat underneath

Here you can see the skin getting nice and golden brown, and if you look underneath you can see pools of liquid gold (goose fat)! Be sure to save this goose fat for roasting potatoes and other vegetables!

7. Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes.

Allow the goose to cool for 15-20 minutes, and then carve and enjoy!

Roasted goose with bay leaf, thyme and sage on a white plate

What To Serve With Roasted Goose

The absolute perfect accompaniment to Roasted Goose is a divine giblet gravy and Sage and Onion Stuffing.

Roasted Goose With sage and onion stuffing on a white plate with a glass of wine and a poinsettia in the background

This is a dish that is PERFECT for the holidays, or any day that you want to celebrate!

The Goose In Charles Dickens's "A Christmas Carol"

To conclude, I would like to share with you a scene from Charles Dickens's "A Christmas Carol." It's such a delight to see the Cratchit family enjoying their goose for Christmas dinner. From "A Christmas Carol": "There never was such a goose...Its tenderness and flavor, size and cheapness were the themes of universal admiration." 

I hope that we may all enjoy a Roasted Goose dinner with such joy and gusto as the Cratchits. 😊

Some Other Recipes You May Enjoy!

Incredibly Delicious Brussels Sprouts

Pan Fried Brussels Sprouts

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Easy and Delicious Roasted Goose

Grace
Roasted Goose makes for a very special holiday meal! Much easier to make than you think and so rewarding!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Thawing time 2 d
Total Time 2 d 2 hrs 50 mins
Course Main Course
Cuisine American, English
Servings 6 people

Equipment

Ingredients
  

  • 1 10 lb goose
  • salt
  • pepper
  • 1 each lemon for stuffing (halved)
  • 1 each onion for stuffing (halved)
  • 1 head garlic for stuffing
  • small handfull sage leaves for stuffing
  • few sprigs thyme for stuffing

Instructions
 

  • Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy.
    Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.
    goose whose skin has been salted
  • Prepare your stuffing (if using). I halved my lemon and onion.
    halved lemon, halved onion, head of garlic, sage, and thyme on a wooden board
  • Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.
    goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer
  • Stuff the goose with your stuffing of choice.
    closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion
  • Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any).
    goose on a rack in a roasting tray with golden skin and lots of fat underneath
  • Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes. Allow the goose to cool for 15-20 minutes, and then carve and enjoy!
    Roasted goose with bay leaf, thyme and sage on a white plate

Notes

Be sure to save the goose fat for roasting potatoes and vegetables!  Goose fat is the GOLD STANDARD for roasting potatoes!
Be generous when you salt the skin and cavity before allowing it to sit in your fridge overnight.  The salt will help to crisp up the skin.
Save the neck and giblets to make a divine giblet gravy!
You can use the carcass to make a wonderful goose broth!
Lowering the temp from 325F to 275F helps to keep the meat from drying out too much.  
Enjoy Roasted Goose With Sage and Onion Dressing for the PERFECT holiday meal! 
Keyword christmas dinner, goose, holiday dinner, roast, roasted goose
Tried this recipe?Let us know how it was!

Hearty and Comforting Cholent aka Sabbath Stew

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make the hearty and comforting stew called Cholent.

Cholent in a brown bowl
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Cholent AKA Sabbath Stew

Dictionary.com defines Cholent (noun in Jewish cooking) as: "a stewed or baked dish, especially of meat and beans, served on the Sabbath but cooked the day before or overnight over a slow fire." Cholent was developed over time to comply with Jewish laws that prohibited cooking on the Sabbath. So it is usually prepared on Friday, cooked overnight, and then eaten on the Jewish Sabbath (Saturday).

I have read that the name most likely comes from a combination of "chaud" from the French meaning "hot" and "lent" meaning slow.

This is a traditional dish steeped in history, and absolutely comforting and hearty. It is also one of the 1,000 Foods To Eat Before You Die!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Incredibly Easy and Delicious Mussels With Black Bean Sauce!

Mussels With Black Bean Sauce garnished with green onions and dried Asian chilies, with a spoon holding some of the mussels

Get Ready To Enjoy Mussels With Black Bean Sauce - An Absolute Flavor Sensation!

Mussels with Black Bean Sauce is an absolute FLAVOR BOMB! The briny and salty taste of the sea combined with the rich delicious taste of the Black Bean Sauce is just incredible! This dish is also one of the 1,000 Foods To Eat Before You Die! Allow me to explain!

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