Chestnuts Onions And Prunes Marrons Aux Oignons Et Quetsches Recipes

CHESTNUTS, ONIONS AND PRUNES (MARRONS AUX OIGNONS ET QUETSCHES)

Steps:

• Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
• Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
• Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.

KASHA VARNISHKES WITH CONFIT OF GIZZARDS

Steps:

• Heat oven to 225 degrees. Clean the gizzards, then cut them into 1/2-inch dice. Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover. Bring to a simmer, cover the pot, and then transfer it to the oven's center rack. Bake, covered, for 2 to 3 hours, until tender and chewy but not browned. The gizzard confit can be left to cool and then refrigerated in its fat until serving.
• Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth. Bring the remaining broth to a boil. Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts. Pour the hot broth into the skillet. Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
• In a sauté pan, heat 2 tablespoons of the duck fat over medium-high heat. Add the onions and the mushrooms and sauté, stirring occasionally, until the onions are golden, about 5 minutes. Add the gizzards and cook until warmed through. Season with salt and pepper. Mix with the kasha and cooked noodles and sprinkle with the parsley.