Main Dishes
Kuepper’s Chestnut and Cranberry Pesto
6 oz CGI freeze-dried Chestnut “Slices” & 1 1/2 cup boiling water (rehydrated to ~12 oz)or 1 cup water & 12 oz of fresh or
6 oz CGI freeze-dried Chestnut “Slices” & 1 1/2 cup boiling water (rehydrated to ~12 oz)or 1 cup water & 12 oz of fresh or
1 pound fresh chestnuts milk 1/2 pound fresh ricotta cheese 2 ounces grated pecorino Romano cheese salt and pepper fresh sage flat parsley Chinese egg
Scallops: 20 jumbo sea scallops (dry) 1/4 cup clarified butter salt and pepper to taste Chestnut Butter Sauce: 1/4 cup chestnut purée 1/2 cup white
1/3 cup CGI chestnut flour 1/3 cup white flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 7/8 cup 2% milk 1/8
1 and 1/2 c. chestnut flour, sifted and a dash of salt 1 Tbsp. brown sugar 1 1/4 c. organic milk 1 tsp. vanilla extract
1 pound frozen CGI chestnuts (thawed) or fresh, or 6-8 oz rehydrated CGI chestnut “Slices” 4 cups fresh bread crumbs 2 Tablespoons chopped fresh parsley
1 lobster carcass, broken up 4 tablespoons butter, blackened 1/4 cup shallots, sliced 1 apple, peeled and diced 1 stalk lemongrass, cut into 2″ chunks
Serve with roasted or braised meats. 20 chestnuts, peeled and left whole 1 cup smoked bacon, lardon (1″x1/4″x1/4″) 20 pearl onions, peeled 20 turnips, tourneed
1 cup chestnuts, chopped 1/4 cup turnips, diced 1/4 cup celery, diced 1/4 cup mushrooms, diced 1 shallot, diced 1 clove garlic, crushed 2–3 tablespoons
2/3 Cup ‘Sarros pancake flour’ (see below) 1 T sugar 1/4 tsp. salt 1/2 t baking powder 1/4 t baking soda 7/8 C milk –