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blight decimated most of the American chestnut trees in the U.S., one of the great autumn pastimes was collecting the nuts and transforming them into pan-fried bread, porridge, pickles, preserves or cream pie.","publishDate":1434748944,"status":"inherit","parent":97176,"modified":1434749014,"caption":"Before blight decimated most of the American chestnut trees in the U.S., one of the great autumn pastimes was collecting the nuts and transforming them into pan-fried bread, porridge, pickles, preserves or cream pie.","credit":"\u003ca href=\"https://en.wikipedia.org/?title=American_chestnut#/media/File:American_Chestnut.JPG\">Timothy Van Vliet/Wikipedia\u003c/a>","description":"Before blight decimated most of the American chestnut trees in the U.S., one of the great autumn pastimes was collecting the nuts and transforming them into pan-fried bread, porridge, pickles, preserves or cream 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_97176":{"type":"posts","id":"bayareabites_97176","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97176","score":null,"sort":[1434749762000]},"guestAuthors":[],"slug":"once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts","title":"Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts","publishDate":1434749762,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The American chestnut is poised to return — as a bionic, blight-resistant tree. Scientists hope to plant about 10,000 transgenic plantlets to pollinate trees in the \"wild.\"","status":"publish","parent":0,"modified":1434749762,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1179},"headData":{"title":"Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts | KQED","description":"The American chestnut is poised to return — as a bionic, blight-resistant tree. Scientists hope to plant about 10,000 transgenic plantlets to pollinate trees in the "wild."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97176 http://ww2.kqed.org/bayareabites/?p=97176","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/19/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts/","disqusTitle":"Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts","nprByline":"Jill Neimark, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413183808","nprApiLink":"http://api.npr.org/query?id=413183808&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/19/413183808/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts?ft=nprml&f=413183808","nprRetrievedStory":"1","nprPubDate":"Fri, 19 Jun 2015 11:01:00 -0400","nprStoryDate":"Fri, 19 Jun 2015 08:28:00 -0400","nprLastModifiedDate":"Fri, 19 Jun 2015 11:01:11 -0400","path":"/bayareabites/97176/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97176/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts","authors":["byline_bayareabites_97176"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14576","bayareabites_14577","bayareabites_1597","bayareabites_11952","bayareabites_2608","bayareabites_178","bayareabites_14575","bayareabites_8913"],"featImg":"bayareabites_97184","label":"bayareabites"},"bayareabites_75206":{"type":"posts","id":"bayareabites_75206","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75206","score":null,"sort":[1387754352000]},"guestAuthors":[],"slug":"an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto","title":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto","publishDate":1387754352,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436\"]\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420\"]\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.","status":"publish","parent":0,"modified":1567627342,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":920},"headData":{"title":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto | KQED","description":"This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75206 http://blogs.kqed.org/bayareabites/?p=75206","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/","disqusTitle":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto","path":"/bayareabites/75206/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75206/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1597","bayareabites_558","bayareabites_12821","bayareabites_16285","bayareabites_12828","bayareabites_12804","bayareabites_8987","bayareabites_439","bayareabites_9016","bayareabites_16284"],"featImg":"bayareabites_75414","label":"bayareabites_15122"},"bayareabites_73926":{"type":"posts","id":"bayareabites_73926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73926","score":null,"sort":[1385230125000]},"guestAuthors":[],"slug":"thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing","title":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing","publishDate":1385230125,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225\"]\u003c/p>\n\n","blocks":[],"excerpt":"Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.","status":"publish","parent":0,"modified":1571963407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":616},"headData":{"title":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing | KQED","description":"Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73926 http://blogs.kqed.org/bayareabites/?p=73926","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/","disqusTitle":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing","path":"/bayareabites/73926/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73926/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851"],"tags":["bayareabites_12690","bayareabites_1597","bayareabites_3059","bayareabites_1587","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74226","label":"bayareabites_15012"},"bayareabites_18564":{"type":"posts","id":"bayareabites_18564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18564","score":null,"sort":[1289932073000]},"guestAuthors":[],"slug":"gathering-roasting-and-cooking-with-chestnuts","title":"Gathering, Roasting and Cooking with Chestnuts","publishDate":1289932073,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"My trip to Italy got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the Chronicle had mentioned that you could collect chestnuts somewhere in San Mateo County. Upon my return I took a quick trip down to \u003cstrong>Skyline Chestnuts\u003c/strong> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!","status":"publish","parent":0,"modified":1571964019,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":826},"headData":{"title":"Gathering, Roasting and Cooking with Chestnuts | KQED","description":"My trip to Italy got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the Chronicle had mentioned that you could collect chestnuts somewhere in San Mateo County. Upon my return I took a quick trip down to Skyline Chestnuts and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18564 http://blogs.kqed.org/bayareabites/?p=18564","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/16/gathering-roasting-and-cooking-with-chestnuts/","disqusTitle":"Gathering, Roasting and Cooking with Chestnuts","path":"/bayareabites/18564/gathering-roasting-and-cooking-with-chestnuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18564/gathering-roasting-and-cooking-with-chestnuts","authors":["5123"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_1763"],"tags":["bayareabites_1597","bayareabites_558","bayareabites_8509","bayareabites_530","bayareabites_2962"],"label":"bayareabites"},"bayareabites_18567":{"type":"posts","id":"bayareabites_18567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18567","score":null,"sort":[1289750434000]},"guestAuthors":[],"slug":"chestnut-soup-for-the-holidays","title":"Chestnut Soup for the Holidays","publishDate":1289750434,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n","blocks":[],"excerpt":"The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ","status":"publish","parent":0,"modified":1449093897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1018},"headData":{"title":"Chestnut Soup for the Holidays | KQED","description":"The autumn harvest is here, brilliant with salads laced with pomegranates and red Starkrimson pears, poached quinces, shredded Brussels sprouts sauteed with pancetta. And chestnuts, lovely, shiny brown chestnuts, here roasted and pureed into a rich and elegant soup, perfect for starting any holiday meal. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18567 http://blogs.kqed.org/bayareabites/?p=18567","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/","disqusTitle":"Chestnut Soup for the Holidays","path":"/bayareabites/18567/chestnut-soup-for-the-holidays","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/soup.jpg\" alt=\"soup\" title=\"soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18671\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it: I'm fickle. Sure, I've been swearing my undying pumpkin love these last few weeks. But sometimes, you reach perfection, and then you can let go and move on. \u003c/p>\n\u003cp>Walking down 18th Street with a little time to kill last week, I found myself--hey, how did that happen?--strolling right past \u003ca href=\"http://biritecreamery.com\">Bi-Rite Creamery\u003c/a> and its adorable soft-serve sidekick. Which just happened to be serving \u003cem>pumpkin\u003c/em> soft-serve.\u003c/p>\n\u003cp>Well, OMG, as the kids say. Utter heaven, even better than the regular pumpkin ice cream at Scoops in Fairfax and Mitchell's in the Mission, my previous two standard-bearers for frozen pumpkin joy. Monday is their designated pumpkin day. Don't miss it!\u003c/p>\n\u003cp>So now, onto the other joys of autumn. Pomegranates! Red Starkrimson pears! Poached quinces! Shredded Brussels sprouts sauteed with pancetta! And chestnuts, lovely, shiny brown chestnuts.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts.jpg\" alt=\"chestnuts\" title=\"chestnuts\" width=\"300\" height=\"567\" class=\"alignleft size-full wp-image-18670\">\u003c/a>Chestnuts, like quinces, take some dedication. These are not easy-munching foods. Quinces, cement-hard and astringently tannic in their raw state, need a long slow simmer in a nicely sugared bath to reveal their true mellow deliciousness. Chestnuts are rock-like and double-wrapped, with a glossy shell outside and a clingy, monkey-furred layer inside. You cannot eat them as is; they must be boiled or roasted to release the shell and soften the nut into delectable, sweet crumbly pastiness. And once cooked, you've got to work fast; getting the nut clear is only possible while it's still warm. You will shred the tops of your thumbs and end up with bits of chestnut meat caked under your nails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, by all means, spend the extra dough and buy them already peeled and jarred or vacuum packed at your favorite gourmet store. Me? Well, I'll be roasting and peeling, because can't resist the seasonal beauty of the nuts in their raw and shiny state, found at this time of year at both farmers' markets and in the supermarket. Also, because it just doesn't feel like the holidays without a sacrifice made to the demanding chestnut gods. \u003c/p>\n\u003cp>And while Thanksgiving at my house demands chestnuts in the stuffing, I do sometimes regret burying all that work in a panful of bready mush.\u003c/p>\n\u003cp>Last year, housesitting in a gorgeous Victorian complete with formal dining room, I decided to throw an elegant sit-down dinner for 12 for New Year's Eve, a party with complete with champagne and crab hors d'oeuvres in the living room to start, and popovers and chestnut soup as the first course. The inspiration was the Viennese-inspired, velvety-rich chestnut soup served at New York City's Cafe Sabarsky. \u003ca href=\"http://www.wallse.com\">Kurt Gutenbrunner\u003c/a>, the chef at Sabarsky (as well as at its sister restaurants, the elegant Wallse and the bier-und-wurst Blau Gans), takes his soup to an elaborate extreme, making a woodsy mushroom-stock base, dropping in a surprise depth charge of brandy-soaked prunes, and topping the whole with a frothy cloud of steamed milk seasoned with nutmeg and dried porcinis smashed to powder. \u003c/p>\n\u003cp>But you know, with a multi-course meal, something (or your sanity) has got to give, and so I created a stripped-down version, minus the prunes and porcini, that still managed to capture the essence of a late autumn tramp through the woods. \u003c/p>\n\u003cp>You can make it several days ahead of time and heat up at the last minute (always useful when entertaining). It's intriguing without being weird, and elegant without being overly rich or madly expensive to make. \u003c/p>\n\u003cp>In weight and presentation, it's similar to a lobster bisque, but without the whole squirming-crustacean-dying-at-your-hands issue, which, frankly, is just too much to deal with when you're running out at the last minute for more butter, trying to find the guest towels and wondering whether you need to iron the napkins.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Chestnut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6, as a first course\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n25-30 fresh whole chestnuts, or 1 cup peeled chestnuts\u003cbr>\n3 tbsp butter, divided\u003cbr>\n2 shallots, peeled and diced\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n1 parsnip, peeled and diced\u003cbr>\nSalt and pepper, to taste\u003cbr>\n1 tbsp maple syrup\u003cbr>\n1 branch thyme, a bay leaf, and 4 or 5 sprigs of parsley, tied together\u003cbr>\n4 or 5 sprigs of parsley, minced\u003cbr>\n1/2 cup dry sherry or Madeira\u003cbr>\n3 cups chicken broth\u003cbr>\n½ cup heavy cream or half-and-half\u003cbr>\n3 tbsp crème fraiche\u003cbr>\nFreshly grated nutmeg\u003cbr>\n4 or 5 crimini mushroom caps, sliced, or 6 whole black trumpet mushrooms, halved lengthwise\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To prepare whole chestnuts, cut a shallow \"x\" in the rounded side of each chestnut with a sharp knife. Roast at 325F until the meat is tender and the skin dries out and curls back. Peel chestnuts while still warm, otherwise skin will stick to the nut. Discard any discolored or wormy nuts. \u003c/p>\n\u003cp>2. Melt 2 tbsp butter in a saucepan. Saute shallots, carrot, and parsnip, stirring, until tender but not browned, approximately 5 minutes. \u003c/p>\n\u003cp>3, Add chestnuts. Sprinkle in a few pinches of salt and maple syrup, and cook, stirring, until chestnuts are golden-spotted and lightly caramelized, 2 to 3 minutes. Add sherry, and cook, stirring, over low heat for another 2 to 3 minutes. \u003c/p>\n\u003cp>4. Add herbs and chicken broth, and simmer gently for 20-25 minutes, partially covered. Remove herb bundle. \u003c/p>\n\u003cp>5. Let cool for a few minutes, add cream, then puree in a blender. Taste for seasoning, adding more salt, pepper, or sherry as needed. For extra smoothness, crank through the fine disc of a food mill or pass through a fine-mesh strainer. \u003c/p>\n\u003cp>6. Melt remaining tablespoon of butter over medium-low heat. Add mushrooms and cook until lightly browned on one side. Using a spatula, turn mushrooms over and brown remaining side. Remove from heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Return soup to the pan and warm gently. To serve, top with a spoonful of crème fraiche and a few slices of mushroom. Grate a little fresh nutmeg over crème fraiche. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18567/chestnut-soup-for-the-holidays","authors":["5038"],"series":["bayareabites_15124"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1597","bayareabites_558","bayareabites_8508","bayareabites_3202","bayareabites_1686","bayareabites_439","bayareabites_530"],"featImg":"bayareabites_18671","label":"bayareabites_15124"},"bayareabites_1671":{"type":"posts","id":"bayareabites_1671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1671","score":null,"sort":[1227291477000]},"guestAuthors":[],"slug":"ca-report-butchery-101-pick-your-own-chestnuts","title":"Butchery 101 & Pick Your Own Chestnuts","publishDate":1227291477,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/ca-report-logo.gif\" alt=\"the california report logo\">\u003c/a>\u003c/p>\n\u003cp>Fri, November 21, 2008\u003cbr>\n\u003cstrong>The California Report\u003c/strong>\u003cbr>\nHost: Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Butchery 101\u003c/strong>\u003cbr>\nThanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \u003c/p>\n\u003cp>Reporters:\u003cbr>\n• Lisa Morehouse\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pick Your Own Chestnuts\u003c/strong>\u003cbr>\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \r\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \r\n","status":"publish","parent":0,"modified":1227550509,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":133},"headData":{"title":"Butchery 101 & Pick Your Own Chestnuts | KQED","description":"Thanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \r\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1671 http://blogs.kqed.org/bayareabites/2008/11/21/ca-report-butchery-101-pick-your-own-chestnuts/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/21/ca-report-butchery-101-pick-your-own-chestnuts/","disqusTitle":"Butchery 101 & Pick Your Own Chestnuts","path":"/bayareabites/1671/ca-report-butchery-101-pick-your-own-chestnuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/ca-report-logo.gif\" alt=\"the california report logo\">\u003c/a>\u003c/p>\n\u003cp>Fri, November 21, 2008\u003cbr>\n\u003cstrong>The California Report\u003c/strong>\u003cbr>\nHost: Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Butchery 101\u003c/strong>\u003cbr>\nThanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \u003c/p>\n\u003cp>Reporters:\u003cbr>\n• Lisa Morehouse\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pick Your Own Chestnuts\u003c/strong>\u003cbr>\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1671/ca-report-butchery-101-pick-your-own-chestnuts","authors":["5014"],"categories":["bayareabites_1763","bayareabites_45","bayareabites_34"],"tags":["bayareabites_1596","bayareabites_1597","bayareabites_530"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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