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Visualizzazione post con etichetta ingl. Mostra tutti i post

3 dic 2013

UN INNOVATIVO PREPARATO PER LA POLENTA DI CASTAGNE

E' stato presentato al MIT Climate CoLab Conference del. 7 ottobre 2013, un nuovo preparato a base di castagne per fare la polenta: si tratta di un pre-cotto che viene disidratato e poi messo in latta.
La polenta, tra parentesi senza glutine, è quindi pronta per essere usata in qualunque momento. 



Announced at the MIT Climate CoLab Conference on oct. 7th,2013; this video is about making your own Chestnut Polenta, a NEW product developed by Badgersett Research. 
It's pre-cooked. If you have a few chestnut trees; or more nuts than you can use quickly; you need to watch! 
This polenta is steamed, extruded in a "ricer", then dried; can be used like either corn meal or whole wheat flour, is gluten free, and will keep for a full year at room temperature. 
Work involved is about the same as canning tomatoes.

23 feb 2013

WHO INVENTED THE MARRONS GLACES ?


Who invented the marrons glacès?

In half of the ‘500 the ubiquitous “Nostradamous” wrote a quatrain, in which he speaks about "confire Limons petits et tout entiers oranges, Coings en headquarters, marrons charnus ..." candy small lemons and oranges, quinces into quarters, and big chestnuts”.



The earliest known record of arecipe for marron glacés was written in france at the end of 17th century in Louis XIV Versailles court.
In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing area), published his best-selling book Le parfaict confiturier.
In it he describes “la façon de faire marron pour tirer au sec” (“the way to make (a) chestnut (so as) to 'pull it dry'”); this may well be the first record of the recipe for marrons glacés. "Tirer au sec" means, in a confectionery context, "to remove (what's being candied) from the syrup". La Varenne's book was edited thirty times in seventy-five years.
Another early citation, still in French, is from 1674 author Le sieur Rolland (o le sieur Robert) in the book "L' art de bien traiter" (1674).



In 1880 the “maison” Noel Cruzilles in Paris, start the production of marrons in a small scale.
In 1882 in Privas, Ardèche, Clement Faugier, a local confectioner set up the first factory with the technology to produce marrons glacés industrially.
Few years later, a New York immigrant Corse-island born baker, mr. Raffetto, helped the nephew Andrè Corsiglia to open a small factory in Marseille (France) it was 1896.

Next step will be done by mr. Angelo Motta, an important tycoon in the italian food industry.
In 1954 he instruct a young graduate (mr. Giovanni Robba) to study how to industrialize the marrons glacés, giving him 200,000 Lit. for expenses.
In two years the mechanical peeling system and the alveolus system to candy was born, which are the very basis of today's process technologies of marrons glacès.
Motta became the world first producer, meanwhile new technologies these technologies are  adopted by French masters.

6 dic 2012

GLUTEN FREE CHESTNUTS BROWNIES


I found this gluten-free recipe on figjamandlimecordial.com

Chestnut Fudge Brownies

- 90g (6 tablespoons) unsalted butter
- 225g (8oz) 50 - 60% cacao semisweet chocolate (I used
Callebaut 54%)
- 150g (¾ cup) sugar
- 1 teaspoon vanilla extract
- 2 large (59g) eggs, at room temperature
- 40g (¼ cup) chestnut flour (sifted)
- 135g (1 cup) toasted and chopped nuts, OR 150g (1 cup) chocolate bits (Note: for the
all chocolate version, I used 100g Callebaut 44% bake stable sticks, broken up AND
50g Callebaut 70% callets)



1. Preheat oven to 175C/350F or 160C/320F with fan.
2. Measure out all your ingredients and have them ready to go.
Line a 20cm (8") baking pan with parchment paper.
3. In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until melted and smooth.
Remove from the heat and stir in the sugar and vanilla until combined.
4. Stir in the eggs one at a time.
Add the sifted chestnut flour all at once and stir vigorously until you can feel the batter "snap".
The batter starts out grainy and fairly loose.
As you beat it by hand, it will initially feel like nothing is happening, and then it will suddenly feel a bit stiffer - that's when you'll know a state change has occurred.
This might take one minute, or it might take several.
Stop occasionally to check how it's going.
Unlike true fudge, it's not a huge "snap", but the texture will definitely change noticeably - it will feel stiffer, look smoother, and pull away from the sides and bottom of the pan.
5. Gently stir in the inclusions.
6. Scrape the batter into the lined tin and smooth out the top.
Bake for 25 minutes until just firm.
Do not overbake.
Allow the brownies to cool completely before lifting them out of the pan and slicing.

15 set 2012

DOLLY PARTON AMA LE CASTAGNE

La più celebre  cantante folk country è un'appassionata di castagne e sta aiutando la American Chestnut Foundation nello sforzo di recuperare i castagneti americani praticamente scomparsi all'inizio del XX secolo.



Presto on-line un nuovo pezzo dedicato alle castagne, scritto in collaborazione con Bill Owen, dal titolo : "O chestnut tree" .

25 giu 2012

SCOPERTO UN ALBERO DI CASTAGNO AMERICANO NEL MAINE

Nel Maine, fra i monti Appalachi, è stato scoperto dal sig. Perker Veitch un castagno americano: un'essenza oramai rarissima, dopo la distruzione avvenuta nel XIX secolo.
Si tratta di un albero solitario, circondato da querce e faggi, con circa 60 anni di vita, senza segni apparenti di cancro o altre cicatrici. Nessun altro castagno nel raggio di un kilometro.

Large American chestnut tree discovered by Parker Veitch in the Maine mountains. Great discovery!

45 inch circumference at chest height, no cankers or wounds visible, around 60 years old, well drained mountain side, shaded by a large eastern hemlock - majority of surrounding woods is oak and beech , seeds are not viable - hundreds of husks on the ground, grew from a seed (oppose to a stump sprout), and closest chestnut tree is roughly 1/2 a mile away.







18 giu 2012

INTERNATIONAL CHESTNUT SYMPOSIUM, SHEPHERDSTOWN, WV (USA)

Fifth International Chestnut Symposium


September 4-8, 2012

National Conservation Training Center
Shepherdstown, WV (USA)

The National Conservation Training Center (NCTC)  will be the site of the 2012 Fifth International Chestnut Symposium. This world-class conference facility is located in Shepherdstown, WV, about 60 miles (~100 km) west of Washington, DC at the foothills of the Appalachian Mountains and in the heart of the American chestnut range. NCTC is designed as a campus with lodging, meals and meeting rooms that are conveniently located within walking distance of each other and ideal for scientific exchange and social interaction at a reasonable cost. The meeting will begin with dinner on Tuesday evening, September 4 and finish on Saturday, September 8 with a noon luncheon.
Oral and poster presentations are planned as are field trips to local tree fruit sites and historical venues. Activities are planned for spouses including a day trip to Washington, DC.

Quinto Simposio internazionale sulla Castagna

4-8 settembre 2012

National Conservation Training Center

Shepherdstown, WV (USA)

Si terrà fra il 4 e l'8 settembre 2012 il quinto "Simposio sulla Castagna" a Shepherdstown, WV, circa 100 Km. da Washington, DC: la cittadina si trova ai piedi degli Appalachi, le montage che sono il cuore dell'areale delle castagne americane.

Per ulteriori informazioni clikka QUI




13 giu 2012

JAMES JACKSON JARVES & CASTAGNACCIO


James Jackson Jarves (1818–1888) fu un importante scrittore, giornalista ed editore americano: ma soprattutto fu il primo grande collezionista di opere d'arte italiane del periodo rinascimentale.
E' divertente tuttavia notare come descriva il castagnaccio nel suo libro "Italian Rambles" del 1883: infatti, durante un soggiorno prolungato in una zona montagnosa della Toscana, al povero viaggiatore veniva offerto del castagnaccio come unico cibo. Così Jarves lo giudica "appiccicoso" e conclude dicendo che "solo le capacità di una capra lo possono rendere digeribile" .

James Jackson Jarves 

James Jackson Jarves (1818–1888) was an American newspaper editor, and art critic who is remembered above all as the first American art collector to buy Italian primitives and Old Masters.
In his book on "Italian Rambles," reviewed in the journal "The Literary World" in 1883, Jarves complains about a sojourn in a mountain region where chestnut cake, made by flour, was often the only available food: it was the "castagnaccio". Describing the cake as "clammy" in nature, Jarves concluded that "only the habits of a goat could render it digestible."

30 mag 2012

A SUNDAY MORNING... IN MARRADI (FIRENZE)


Sunday Morning by Wallace Stevens
I

Complacencies of the peignoir, and late
Coffee and oranges in a sunny chair,
And the green freedom of a cockatoo
Upon a rug mingle to dissipate
The holy hush of ancient sacrifice.
She dreams a little, and she feels the dark
Encroachment of that old catastrophe,
As a calm darkness among water-lights.
The pungent oranges and bright, green wings
Seem things in some procession of the dead,
Winding across wide water, without sound.
The day is like wide water, without sound,
Stilled for the passing of her dreaming feet
Over the seas, to silent Palestine,
Dominion of the blood and sepulchre.

II
Why should she give her bounty to the dead?
What is divinity if it can come
Only in silent shadows and in dreams?
Shall she not find in comforts of the sun,
In pungent fruit and bright, green wings, or else
In any balm or beauty of the earth,
Things to be cherished like the thought of heaven?
Divinity must live within herself:
Passions of rain, or moods in falling snow;
Grievings in loneliness, or unsubdued
Elations when the forest blooms; gusty
Emotions on wet roads on autumn nights;
All pleasures and all pains, remembering
The bough of summer and the winter branch.
These are the measures destined for her soul.

III
Jove in the clouds had his inhuman birth.
No mother suckled him, no sweet land gave
Large-mannered motions to his mythy mind.
He moved among us, as a muttering king,
Magnificent, would move among his hinds,
Until our blood, commingling, virginal,
With heaven, brought such requital to desire
The very hinds discerned it, in a star.
Shall our blood fail? Or shall it come to be
The blood of paradise? And shall the earth
Seem all of paradise that we shall know?
The sky will be much friendlier then than now,
A part of labor and a part of pain,
And next in glory to enduring love,
Not this dividing and indifferent blue.

IV
She says, ``I am content when wakened birds,
Before they fly, test the reality
Of misty fields, by their sweet questionings;
But when the birds are gone, and their warm fields
Return no more, where, then, is paradise?''
There is not any haunt of prophecy,
Nor any old chimera of the grave,
Neither the golden underground, nor isle
Melodious, where spirits gat them home,
Nor visionary south, nor cloudy palm
Remote on heaven's hill, that has endured
As April's green endures; or will endure
Like her remembrance of awakened birds,
Or her desire for June and evenings, tipped
By the consummation of the swallow's wings.

V
She says, ``But in contentment I still feel
The need of some imperishable bliss.''
Death is the mother of beauty; hence from her,
Alone, shall come fulfilment to our dreams
And our desires. Although she strews the leaves
Of sure obliteration on our paths,
The path sick sorrow took, the many paths
Where triumph rang its brassy phrase, or love
Whispered a little out of tenderness,
She makes the willow shiver in the sun
For maidens who were wont to sit and gaze
Upon the grass, relinquished to their feet.
She causes boys to pile new plums and pears
On disregarded plate. The maidens taste
And stray impassioned in the littering leaves.


VI
Is there no change of death in paradise?
Does ripe fruit never fall? Or do the boughs
Hang always heavy in that perfect sky,
Unchanging, yet so like our perishing earth,
With rivers like our own that seek for seas
They never find, the same receding shores
That never touch with inarticulate pang?
Why set the pear upon those river-banks
Or spice the shores with odors of the plum?
Alas, that they should wear our colors there,
The silken weavings of our afternoons,
And pick the strings of our insipid lutes!
Death is the mother of beauty, mystical,
Within whose burning bosom we devise
Our earthly mothers waiting, sleeplessly.
VII

Supple and turbulent, a ring of men
Shall chant in orgy on a summer morn
Their boisterous devotion to the sun,
Not as a god, but as a god might be,
Naked among them, like a savage source.
Their chant shall be a chant of paradise,
Out of their blood, returning to the sky;
And in their chant shall enter, voice by voice,
The windy lake wherein their lord delights,
The trees, like serafin, and echoing hills,
That choir among themselves long afterward.
They shall know well the heavenly fellowship
Of men that perish and of summer morn.
And whence they came and whither they shall go
The dew upon their feet shall manifest.
VIII

She hears, upon that water without sound,
A voice that cries, ``The tomb in Palestine
Is not the porch of spirits lingering.
It is the grave of Jesus, where he lay.''
We live in an old chaos of the sun,
Or an old dependency of day and night,
Or island solitude, unsponsored, free,
Of that wide water, inescapable.
Deer walk upon our mountains, and quail
Whistle about us their spontaneous cries;
Sweet berries ripen in the wilderness;
And, in the isolation of the sky,
At evening, casual flocks of pigeons make
Ambiguous undulations as they sink,
Downward to darkness, on extended win


25 apr 2012

AMERICAN CHESTNUT SUMMIT

American Chestnut Summit


October 20-21, 2012

Crowne Plaza Tennis and Golf Resort
Asheville, NC

The 2012 American Chestnut Summit will bring together scientists, private landowners, conservationists, outdoor enthusiasts and industry professionals to share the current state of knowledge of the American chestnut and inspire reintroduction of this species to eastern forests. The Summit will provide a unique opportunity to enhance awareness of the importance of American chestnut restoration, explore partnerships, exchange information and discuss this exciting project with a wide audience.

American Chestnut Summit


20-21 Ottobre 2012

Crowne Plaza Tennis and Golf Resort
Asheville, NC, (USA)

L'iscrizione al summit chiuderà il 1° maggio 2012.
Per maggiori informazioni, clikka QUI












23 apr 2012

CHESTNUT GROUP: LA PITTURA PER AIUTARE IL TERRITORIO

The CHESTNUT GROUP è un associazione non-profit di artisti paesaggisti che si dedicano alla conservazione dei paesaggi che stanno scomparendo nel Tennessee centrale.
Una parte dei ricavi ottenuti dalla vendita delle loro opere, ispirate dalla bellezza di questa regione, servono ad aiutare a preservare il fragile ambiente della regione stessa.
Quindi non direttamente collegati con le castagne...ma troppo simpatici per non citarli !!
Per maggiori informazioni, clikka QUI



The CHESTNUT GROUP is a nonprofit alliance of landscape artists and friends dedicated to the conservation & preservation of vanishing landscapes in Middle Tennessee. A portion of funds earned from the sale of artwork, inspired by the region’s scenic richness, is made available to organizations that share a common vision: To preserve fragile local environments and historic properties – from threatened habitats and farmland to protected natural areas.
For more info, just clik HERE


22 feb 2012

UN RICETTA PER FARSI LA BIRRA ALLE CASTAGNE

Chestnuts bier: a new way to use the chestnuts

Ingredients
1. steel pot of 25 lit
2. Large fine mesh grain bag
3. Small hop bags
4. Lallemand’s brewing yeasts – All their yeasts are certified GF
5. Fining agent
6. 6.5 and 6 gal carboys
7. Amylase and pectinase
8. 5 pounds dry roasted chestnut
9. 5 pounds corn sugar

Heat 5 gallons of water to about 160-170 degrees and add bag with chips to pot.
Add pectinase and amylase per manufacture’s directions.
Chestnuts are really a fruit and the pectinase will create a much clearer end product by dissolving suspended pectins.
Add water needed to fill brewing pot.
Allow to soak 12-24 hours [24 is better] to obtain maximum enzyme action.
During soak, raise and lower grain bag a couple times an hour when possible to get maximum sugar extraction. At the end of the soak you should have a brix of 4-5%.

Remove the chip bag and allow to drain as much as possible back into pot. You will lose 3-4 quarts of fluid aborbed into chips.
Add 5 pounds corn sugar and add water to bring volume back. The brix should be 11-12%

Bring wort to boil.
Hops are up to brewer but I like Centinnials and Cascades.
Add 2 ounces of hop in bag and boil for 30 minutes. Turn off heat and add 2 ounces of steeping hops for about 30 minutes or so. Chill wort as fast as possible with water coil cooler.

Transfer to 6.5 gal carboy along with yeast and airlock.

When fermentation is over, rack off into 2nd carboy along with fining agent. Airlock and allow settling to occur. Cold crashing really works well.

After clarification re-rack and add maltodextrin and heading powder. These will give the beer texture and “good mouth feel”.

You are now ready to bottle or keg. Use standard procedures for bottle carbonation.

REMEMBER, THIS IS NOT A COMPLETE GUIDE TO BREWING. IT IS A RECIPE. STANDARD, GOOD BREWING PRACTICES MUST BE USED.

2 feb 2012

CHESTNUTS CHEESECAKE: A RECIPE

A creamy chestnut cheesecake that is perfect for any special occasion.



Ingredients
2 cups Graham cracker crumbs
4 tablespoons (1/2 stick) butter, room temperature
1 tablespoon chestnut puree
1 tablespoon sugar
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
3 eggs
3 egg yolks
3/4 cups sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract
2 tablespoons rum
1 cup chestnut puree
1/3 cup water
1/4 cup rum
1 tablespoon chestnut puree
1/4 cup sugar
1 tablespoon butter
Chestnut Cheesecake

Make 6 servings

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hours 15 minutes

Directions
1.Process the Graham cracker crumbs, butter, chestnut puree and sugar in a food processor until it form small crumbs.
2.Press the crumbs into the bottom of a 9 inch spring form pan and place it in the fridge.
3.Beat the cream cheese and sugar until smooth.
4.Beat in the eggs and egg yolks one at a time until incorporated.
5.Add the sour cream, lime juice, vanilla extract and rum and beat until smooth.



6.Fold in the chestnut puree. (You can go for smooth or streaky.)
7.Double wrap the bottom of the spring-from pan with foil, place it in an oven safe pan and pour recently boiled water into the into the pan so that it goes one inch up the foil wrapping.
8.Bake in a preheated 350F oven until there is just a small wobble in the middle when shaken, about an hour.
9.Let cool, remove the foil, cover in plastic and place in the fridge over night.
10.Place the water, rum, chestnut puree, sugar and butter in a small sauce pan, simmer for 10 minutes and let cool a bit before drizzling over the cheese cake.

3 dic 2011

CHESTNUTS CHICKEN: AN EASY RECIPE

From the nice blog "RICETTE DI CUCINA FACILISSIME" I got this easy recipe to prepare a chicken with chestnuts



INGREDIENTS:
1,2 kg of chicken legs
500 g of peeled chestnuts
1 potato
1 small onion
1 carrot
1 celery
250 ml of milk
butter
salt and pepper


Boil chestnuts in water, then peel them or purchase already-peeled chestnuts.

Clean the chicken legs, wash them and put them in a pan with the milk and 250 ml of water, add salt, cover the pan and cook for 40 minutes over low heat, stirring occasionally.
In the meantime, peel the onion and potato, scrape the carrot and clean the celery: cut everything into small pieces and place in pot with the chicken, add the chestnuts and pepper and let cook for 30 minutes.

Remove the chicken from the pan: drain well and place on a serving dish, then drain the vegetables and chestnuts.
Melt a knob of butter in a pan, add the vegetables and chestnuts and cook for a few minutes.
Place the vegetables and chestnuts as side in the dish with chicken and serve.

The original italian recipe is HERE.

30 nov 2011

VIDEO: CHESTNUTS TRAIN AT MARRADI (TOSCANA-ITALY)

Every october, an old (1920) train, fully restored, is used to reach Marradi (Florence) for the Chestnut Sunday.
It drove thru Cesena, Forlì and Faenza or thru Firenze.