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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!

Easy Haitian Rice and Beans

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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 Easy Haitian Rice and Beans!

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl
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The Haitians definitely know how to make a simple and humble dish of rice and beans SPECTACULAR!

Haitian cuisine is a Creole cuisine and has a signature BOLD and SPICY flavor! You will experience these flavors in this yummy rice dish!

Why Make This Rice and Beans Recipe?

You will want to make this fantastic Haitian Rice and Beans recipe because:

  • Quite simply it is DELICIOUS!
  • It is super easy to make!
  • This recipe uses canned beans which means no soaking and cooking time needed for dry beans. You can have this on your table in about 45 minutes (including resting time)!
  • It's nutritious! Rice and beans are a staple food around the world and the beans provide protein and fiber, and can be a meal in itself.
  • This dish is very inexpensive to make and totally budget friendly!
  • You can enjoy one of the great dishes of Haiti!
  • It is the perfect accompaniment to meats such as chicken, especially Haitian Chicken!

So, let me tell you what ingredients you will need for this dish!

Ingredients Needed For Haitian Rice and Beans

Here's what you will need to make this superb rice dish:

Ingredients for Haitian Rice and Beans including rice, whole cloves, whole allspice, a box of Maggi chicken bouillon and a bouillon cube, sprigs of thyme, garlic, Scotch bonnets, half an onion, coconut milk, can of black beans and bottle of olive oil
  • Rice (long grained works perfectly!)
  • Black beans (canned) - you could also use canned pinto beans or red kidney beans
  • Onion
  • Garlic
  • Fresh thyme
  • Scotch bonnet peppers
  • Chicken bouillon cube (please use Maggi just as the Haitians do!)
  • Whole cloves and whole allspice
  • Coconut milk and water
  • Olive oil
  • Salt
  • Pepper

You may have most of these items on hand already! 😃

Now allow me to show you how EASY this is to make!

SUPER EASY INSTRUCTIONS

Honestly this couldn't be easier to make!

Start by placing your pot on a medium high heat and heat up some olive oil. Once the oil is hot, add minced onion and garlic and sauté for around 2 minutes.

Then add the remaining ingredients; rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.

Stock pot with diced onions and garlic
A stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings

Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired. That's it!

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

What To Serve With Haitian Rice and Beans

The PERFECT accompaniment to this dish is Poul Nan Sos (Chicken in Sauce), otherwise known as Haitian Chicken!

Haitian Chicken with Haitian rice and beans on a white plate

This pairing is a total match made in Heaven!

I do hope you will enjoy these rice and beans accompanied by some Poul Nan Sos soon!

Some Other Recipes You May Enjoy!

Belizean Garnaches

Several Belizean garnaches corn tortilla topped with refried beans, chicken, shredded cheese, and hot pepper onion sauce

Belizean Hot Pepper Onion Sauce

Belizean Hot Pepper Onion Sauce in a bowl and habaneros

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. 😊

Jwi manje ou! (Enjoy your food in Haitian Creole)

Grace

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Easy Haitian Rice and Beans Recipe

Grace
Haitian Rice and Beans is super delicious! This dish is made easy using canned black beans and is the perfect dish to accompany a plate of yummy Haitian Chicken!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 29 mins
Resting Time 10 mins
Total Time 44 mins
Course Side Dish
Cuisine Haitian
Servings 4 people
Calories 472 kcal

Equipment

  • 1 large pot with a cover

Ingredients
  

  • 1 cup rice long grain works just great for this
  • 15 oz black beans canned (don't drain)
  • ½ onion minced or diced
  • 6 cloves garlic minced
  • 3 sprigs thyme
  • 2 Scotch bonnet peppers can vary the amount according to the level of heat that you like
  • 1 chicken bouillon cube Haitians like to use Maggi as do I! (can sub 1 cup of chicken broth for the bouillon cube and water if you prefer)
  • 2 each whole cloves
  • 2 each whole allspice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon olive oil
  • ½ ts salt plus additional added to taste
  • ¼ ts pepper plus additional added to taste

Instructions
 

  • Place your pot on a medium high heat and heat the olive oil. Once the oil is hot, add the minced onion and garlic and sauté for around 2 minutes.
    Stock pot with diced onions and garlic
  • Then add rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.
    A stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings
  • Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired.
    Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Notes

This is a fantastic side dish to accompany Delicious Haitian Chicken!  
Remember that the whole cloves and allspice are in the finished dish so watch out for those when eating your rice (some people aren't fans of eating these whole :-)).
You can leave the Scotch bonnet(s) whole while cooking and remove at the end (for less heat) OR you can slice them up and cook them sliced for more heat!  Vary the numbers of Scotch bonnets and/or method you use to deliver just the amount of heat that you like.  
Sub 1 cup of chicken broth for the water and chicken bouillon cube if preferred.
Enjoy! 

Nutrition

Calories: 472kcalCarbohydrates: 68gProtein: 15gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 547mgPotassium: 628mgFiber: 11gSugar: 1gVitamin A: 94IUVitamin C: 12mgCalcium: 77mgIron: 5mg
Keyword black beans and rice, rice and beans
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!

Indulgent Amarone Red Wine Risotto

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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 is a post about how to make an 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
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A risotto rich with butter and plenty of Parmigiano Reggiano is always indulgent. But a risotto prepared with Amarone wine? Now that's SUPER INDULGENT!

This risotto uses a VERY SPECIAL red wine as a key ingredient, and never fear! You won't use the whole bottle in the risotto so there will be Amarone left over that you can pair and drink with this superlative dish. 😊

...

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Unique and Scrumptious Icelandic Rye Bread Ice Cream!

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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 is a post about how to make Scrumptious Icelandic Rye Bread Ice Cream!

Rye bread ice cream in a glass
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You Have GOT To Try This Ice Cream!

Yes, you read that right. Rye bread ice cream. I was a skeptic, but skeptical no longer! This ice cream is TOTALLY delicious and super simple to make! It tastes a bit like Cinnamon Toast Crunch and is such a unique dessert!

Let me tell you some backstory about this amazing ice cream!

What Is Icelandic Rye Bread?

Icelandic Rye Bread, is also called Rúgbrauð. This bread is one of the foods traditionally eaten in Iceland. It is dark, quite dense, and sweet. It's absolutely delicious warmed and slathered with butter!

Iceland is a an amazing place! This North Atlantic island is home to several geysers. When baked in the ground near a geyser, the bread is called Hverabrauð, or hot spring bread.

I obviously don't have access to a geyser, so we baked our rye bread in our oven. It turned out absolutely fantastic using this recipe from MountainCravings.com called RÚGBRAUÐ ICELANDIC RYE BREAD.

Most of this bread my family enjoyed served with copious amounts of butter. Some of the bread I reserved to make rye bread crumble for Icelandic Rye Bread Ice Cream!

By the way, I urge you to try making your own Icelandic Rye Bread. However, for purposes of this recipe you can use store bought rye bread...no worries!

What Ingredients Do I Need For This Ice Cream?

You will need the following ingredients for this delectable dessert:

  • Rye bread (you can make your own or use store bought rye bread)
  • Brown Sugar
  • Butter
  • Cinnamon
  • Salt
  • Caraway seeds
  • Vanilla ice cream
Butter, rye bread crumbs, cinnamon, salt, and caraway seeds in a plastic container
Combined ingredients to make the Rye Bread Crumble

Gather these ingredients and let's make some rye bread crumble!

Super Easy Instructions!

It couldn't be easier to make this dessert! Start by preheating your oven to 350F.

Combine the crumble ingredients (crumbled rye, melted butter, salt, cinnamon, brown sugar, and caraway seeds) in a bowl and mix well. Place this on a baking sheet lined with parchment paper.

Bake this for around 10-15 minutes. Check it halfway through and toss it around a bit to ensure even heating/browning. When finished baking, you will have caramelized rye bread crumble!

rye bread crumble
Crumble prior to baking
rye bread crumble
Caramelized crumble after baking

While the crumble is baking, allow the vanilla ice cream to soften a bit. Once the crumble mixture has cooled, then stir it into the softened vanilla ice cream.

Rye bread ice cream in a plastic tub

Put this in the freezer for at least an hour prior to serving. This step is very hard because of the waiting! But it's totally worth it. 😃

Time To Scoop and Enjoy!

Rye bread ice cream in a glass

It's time to enjoy your incredible treat! This Icelandic Rye Bread ice cream is absolutely perfect on its own! However, you could also serve it as they do at Cafe Loki in Reykjavik...with cream and rhubarb syrup!

You can also reserve some of the crumble to sprinkle on top of your ice cream if you like!

You'll be absolutely delighted with this amazing and unique dessert!

Some Other Icelandic Recipes You May Enjoy!

A Wonderful Icelandic Recipe For Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl with a spoon and bread in the background

DELISH Icelandic Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

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! Skál!

Grace

Rye bread ice cream in a martini glass

Scrumptious Icelandic Rye Bread Ice Cream!

Grace
You have GOT to try this unique and scrumptious dessert from Iceland! Rye Bread Ice Cream is out of this world DELISH!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Freezing time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine icelandic
Servings 4 servings
Calories 218 kcal

Ingredients
  

  • 4 oz rye bread crumble it up with your fingers until you have very small crumbs
  • 3 tablespoon brown sugar
  • 2 tablespoon butter melted
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon caraway seeds
  • 1.5-2 cups vanilla ice cream

Instructions
 

  • Start by preheating your oven to 350F. Combine the crumble ingredients (crumbled rye, melted butter, salt, cinnamon, brown sugar, and caraway seeds) in a bowl and mix well. Place this on a baking sheet lined with parchment paper.
    rye bread crumble
  • Bake this for around 10-15 minutes. Check it halfway through and toss it around a bit to ensure even heating/browning. When finished baking, you will have caramelized rye bread crumble!
    rye bread crumble
  • While the crumble is baking, allow the vanilla ice cream to soften a bit. Once the crumble mixture has cooled, then stir it into the softened vanilla ice cream.
    Rye bread ice cream in a plastic tub
  • Put this in the freezer for at least an hour prior to serving. Then it's ready to scoop and enjoy!
    Rye bread ice cream in a glass with some rye bread in the background

Notes

This Icelandic Rye Bread ice cream is absolutely perfect on its own! However, you could also serve it as they do at Cafe Loki in Reykjavik...with cream and rhubarb syrup!
You can also reserve some of the crumble to sprinkle on top of your ice cream if you like!
Enjoy this taste of Iceland! 

Nutrition

Calories: 218kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 512mgPotassium: 177mgFiber: 2gSugar: 21gVitamin A: 226IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Keyword ice cream, rye bread, rye bread ice cream
Tried this recipe?Let us know how it was!

An Easy And Delicious Green Chile Burger Awaits!

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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 is a post about an Easy And Delicious Green Chile Burger with cheese waiting just for you!

Green Chili Cheeseburger
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A Mouthwatering Recipe For One Of The Best Burgers Ever!

It's my humble opinion that one of the BEST burgers ever is a simple Green Chile burger. Here, I am excited to share with you a super easy, no frills recipe for a mouthwatering burger which also includes lots of cheese! This recipe is:

  • Absolutely delicious! A juicy burger topped with melty cheese is a winner every time!
  • Not overly spicy! I absolutely love spicy food, but here I am using the mild poblano pepper which gives just enough delicate heat to satisfy most of us.
  • A bit sweet! The roasted onions included in this recipe provide a lovely sweet flavor as a balance against the roasted poblanos.
  • Easy! Roasting the onions and poblanos is easy and mostly hands off, and pan frying the burgers works a treat!
  • Inspired by the great Green Chile Burger of New Mexico!

So if you can envision a mouthwatering Green Chile Burger with cheese in your near future (hopefully from this recipe!) then please read on!

...

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Foods From The United States!

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I totally thought it would be fun to cook up a dish representative of all the 50 states in the US! This is a work in progress, however I'm super happy to share these recipes for now!

Alaskan Salmon, Cream Cheese, and Capers Bagel
Alaskan Salmon, Cream Cheese, and Capers Bagel
Colorado Green Chili
Colorado Green Chili
New England Clam Chowder
New Hampshire Inspired New England Clam Chowder
Cobb Salad on a white plate
Californian Cobb Salad
Texas Chili with sliced jalapenos, sour cream, cilantro, and cheese with a Tabasco bottle and salad in the background served with rice
Texas Chili
Toasted Ravioli on a white dish with marinara sauce on the side
Missouri Toasted Ravioli

Foods Representing The Great States Of The US!

Take your taste buds on a tour of the US by cooking up these great dishes! Each dish was chosen due to a connection with the state it represents.

Try one or try all!

Alabama Inspired Fried Green Tomatillos

Alaskan Salmon and Cream Cheese Bagel

Arizona - How To Make Navajo Taco with Indian Fry Bread!

Arkansas Fried Pickles

Californian Inspired Cobb Salad

Easy and Delicious Colorado Green Chili

Easy and Delicious Connecticut Steamed Cheeseburgers

Delaware Chicken and Slippery Dumplings

Florida Cuban Sandwich

Louisiana - New Orleans Style Red Beans and Rice

Mississippi - How To Make Mississippi Hot Tamales

Missouri - The One The Only Toasted Ravioli!

New Hampshire Inspired New England Clam Chowder

New Mexico Green Chile Burger

New York Style Hot Dogs

Tennessee - Absolutely MUST Try Nashville Hot Chicken!

DELICIOUS Texas Chili Made Easy Using CASI Terlingua TX Chili Recipe Mix!

Utah Inspired Potato Tots - Tatchos

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

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!

A Wonderful Icelandic Recipe For Icelandic Fish 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. Here you will discover an awesome Icelandic Recipe for Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl
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This Fish Stew From Iceland Is One Of The Best Icelandic Recipes!

The fish stew pictured above is not just any fish stew. This is Icelandic fish stew (with a bit of a twist). Now, Icelanders know a thing about fish. Fish is one of the main foods that sustains Icelanders.

You'll absolutely want to make this dish for the following reasons:

  • First off, it's simply delicious!
  • It's super easy to make with only a few ingredients needed
  • Hearty and comforting, this stew is perfect for warming up on a cold day
  • It's rich and creamy with the addition of some Emmentaler cheese as well as cream
  • Perfect for lovers of fish, especially cod or haddock!
  • You'd like to try an awesome Icelandic recipe!

What Is Icelandic Fish Stew Called In Iceland?

Icelanders call this stew Plokkfiskur. Plokkfiskur actually means "plucked fish" and it is a very traditional dish in this magnificent North Atlantic island.

It is also called "Icelandic Fish Pie," and some versions I have seen are much more dense and casserole-like.

Whatever the name, this dish is significant to the people of Iceland. From grapevine.is: "at its essence, Plokkfiskur is about making the most of straightforward ingredients and providing something hearty and nourishing for hard-working people. Simple and satisfying, many would argue that Plokkfiskur is the best way to enjoy the catch of the day."

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

A Modern Take On Plokkfiskur

There are many versions of Plokkfiskur, however they pretty much all contain fish, onions, and potatoes.

I offer a modern take on Icelandic fish stew. In addition to the basics, I add some curry powder for a bit of a kick. And instead of milk, I include cream and some Emmentaler cheese for extra richness. 🧀

What Ingredients Are Needed To Make This Icelandic Recipe?

The ingredients you will need to make Plokkfiskur are:

  • Cod (or haddock)
  • Onions
  • Baby potatoes (I used a colorful medley for extra appeal)
  • Chicken or fish stock
  • Cream
  • Butter
  • Curry powder (I highly suggest S&B Curry Powder)
  • Emmentaler cheese
  • Salt (to taste)
  • Pepper (to taste)
  • Green onions - as a garnish
baby potatoes, cod on a white plate, emmentaler cheese, onion, S&B curry powder, chicken broth, and heavy whipping cream

Now all you need is about 30-40 minutes to get this hearty fish stew on the table to enjoy!

Easy Instructions!

Making Icelandic fish stew is SUPER EASY! Here we go!

Begin by placing your cod or haddock in a large skillet that has a cover. Add water to cover the fish, some salt, then bring to the boil and simmer on medium for around 10 minutes. When finished the fish will be nice and flaky.

a piece of cod in a skillet
Cod ready to boil
flaky cod in water in a skillet
Cooked and flaky cod

While the fish is cooking, in a separate pot sauté diced onions in butter until softened. Then you will add the stock and potatoes. Bring this to the boil, and then simmer until the potatoes are fork tender (around 20 minutes).

fish stew broth with baby potatoes and a blue spoon
Add broth and potatoes to the diced onions
fish stew broth in a pot with a fork holding a fork tender baby potato in the foreground
Cook until the potatoes are fork tender

Try to ensure that the potatoes are fairly uniform in size. If you are using baby potatoes, then you may need to cut any larger ones in half so that they are about the same size.

Lastly, it's time to add the fish and the wonderful seasonings and creamy ingredients!

flaky cod added to fish stew in a pot
Add the cooked fish and break it up in the broth
icelandic fish stew containing cod, baby potatoes, cream, pepper, and curry powder with a blue cooking utensil
Add seasonings, cream, and cheese!

Stir to combine, and get ready to feast on this DELISH fish stew!

What To Serve With Icelandic Fish Stew

I recommend recommend serving this hearty fish stew with bread and a lovely salad to go along with it.

Lovely served with baguettes to mop up the soup!

This is a delightful fish stew which your whole family will love! Don't forget to garnish with some green onions. 😀

Some Other Icelandic Recipes You May Enjoy!

DELISH Icelandic Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

Icelandic Rye Bread Ice Cream

Rye bread ice cream in a glass with some rye bread in the background
#40 Cawl Cennin

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. 😀

Skál!

Grace

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

The Great Icelandic Fish Stew!

Grace
This hearty stew is beloved by Icelanders! Here is a modern take on this traditional dish which is creamy, cheesy, and absolutely scrumptious!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine European, icelandic
Servings 4 people
Calories 405 kcal

Equipment

  • Large covered skillet to cook the fish
  • large pot to cook the stew

Ingredients
  

  • 1 lb cod can also use haddock
  • 1 onion large
  • 1 lb baby potatoes I used a colorful medley! Try to keep the potatoes a uniform size, so you may need to cut some of the larger ones down. Can also use russet potatoes (peeled and cut into smallish pieces)
  • 3.5 cups chicken or fish stock may add additional ½ cup to make 4 cups if you prefer more broth
  • ½ cup heavy cream can use milk if you prefer
  • 3 tablespoon butter
  • 1 ts curry powder S&B is a great one to use!
  • 1 cup Emmentaler cheese grated
  • salt to taste and also to cook the fish wish
  • pepper to taste
  • green onions sliced as a nice garnish!

Instructions
 

  • Begin by placing your cod or haddock in a large skillet that has a cover. Add water to cover the fish, and around ½ ts salt, then bring to the boil and simmer on medium (covered) for around 10 minutes. When finished the fish will be nice and flaky. Drain the water from the fish.
    flaky cod in water in a skillet
  • While the fish is cooking, in a separate pot melt the butter on medium high heat. Add the diced onions and sauté around 5 minutes until softened.
    diced onion and butter in a pot
  • Then you will add the stock and potatoes. Bring this to the boil, and then simmer (uncovered) until the potatoes are fork tender (around 20 minutes).
    fish stew broth in a pot with a fork holding a fork tender baby potato in the foreground
  • Next add the cooked fish to the pot and stir to break it up a bit.
    flaky cod added to fish stew in a pot
  • Lastly, it's time to add the cream, grated Emmentaler, and curry powder. Stir to combine, then add salt and pepper to taste!
    icelandic fish stew containing cod, baby potatoes, cream, pepper, and curry powder with a blue cooking utensil
  • Enjoy this delicious and hearty stew with some nice crusty bread!
    icelandic fish stew with fish on a spoon and baguettes and salad in the background

Notes

The nutrition information does not include salt that is added to taste and also assumes using unsalted broth.  
Feel free to substitute Jarlsberg for the Emmentaler if you wish.  You could lighten this up by subbing milk instead of cream.
If curry tastes are not your thing, by all means you can leave this out and just season with salt and pepper to taste.
Skál!

Nutrition

Calories: 405kcalCarbohydrates: 25gProtein: 31gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 116mgSodium: 144mgPotassium: 1052mgFiber: 3gSugar: 3gVitamin A: 733IUVitamin C: 26mgCalcium: 286mgIron: 2mg
Keyword cod, Fish, fish stew, icelandic stew, seafood
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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!