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By Root 290 0

allow the chestnut to “sink” into the dish towel and prevent it from rolling while you cut it.) Using a sharp knife, cut an X into one end of the chestnut to allow the steam to escape. (Otherwise, the chestnut will explode when roasted.) Repeat with the remaining chestnuts. But please be very careful doing this—it is very easy to cut yourself.

TO ROAST CHESTNUTS: Preheat the oven to 425 degrees F. Place the chestnuts with the cut facing up on a large baking sheet. Sprinkle the chestnuts with water. Roast for 20 to 30 minutes, or until the chestnuts are tender, golden brown in color, and the shells are beginning to open. Peel the nuts when they are cool enough to handle.

TO BOIL CHESTNUTS: Put the chestnuts, in which you have cut Xs, in a medium or large pot and cover with water. Bring to a boil and boil for 20 to 25 minutes, until tender. Drain, allow the chestnuts to cool, and peel.

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green tip

In July 2007, the U.S. Food and Drug Administration issued a warning for Americans to stop eating ginger imported from China. Officials said the ginger contained traces of aldicarb sulfoxide, a pesticide not approved for use on ginger. Side effects from this pesticide include blurred vision, headache, and nausea. When shopping for ginger, look for Hawaiian ginger, and need I say, shop for organic Hawaiian ginger, if possible.

ginger-orange pumpkin soup

SERVES 6 TO 8

Whenever I spend Christmas with my mom, she makes a pot of bright orange pumpkin soup with copious amounts of freshly grated ginger. I’ve cut back on the ginger to make it more kid friendly, but the flavors still remind me of my mom. She always uses red kuri squash (Japanese pumpkin) for this soup, but you can substitute a Hokkaido or kabocha squash, which also have a beautiful bright orange hue.

1

tablespoon canola oil

1

medium yellow or white onion, diced

2

garlic cloves, roughly chopped

1

medium red kuri squash (Japanese pumpkin), peeled, seeded, and cut into 1-inch cubes

4

cups Roasted Vegetable Stock (page 113)

1

teaspoon ground cardamom

3

teaspoons finely grated orange zest

3

tablespoons fresh orange juice

1

tablespoon fresh lemon juice

2

teaspoons finely grated ginger

Salt and freshly cracked black pepper to taste

Pumpkin oil for garnish (see Cook’s Note)

Toasted pumpkin seeds for garnish

1. Heat the oil in a large pot over medium heat. Add the onion and stir for 2 to 3 minutes, or until the onion is translucent. Add the garlic and stir for 1 minute. Add the squash and stock. Bring to a boil, lower the heat, and simmer, covered, for about 25 minutes, until the squash is fork-tender.

2. Transfer the soup to a blender. Working in batches, blend the soup until smooth and creamy. Return all of the pureed soup to the blender and add the cardamom, 2 teaspoons of the orange zest, the orange juice, lemon juice, ginger, and salt and pepper. Blend for another 30 seconds.

3. Ladle the soup into individual bowls and garnish each one with a drizzle of pumpkin oil, a pinch of pumpkin seeds, and a pinch of the remaining 1 teaspoon orange zest.

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COOK’S NOTE: Pumpkin oil, made from pumpkin seeds, is available in health food stores and many grocery stores. You can also find it online. Rapunzel makes a great one.

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creamy butternut squash and macadamia nut soup with roasted poblano chile cream

SERVES 6 TO 8

Many of my friends have tasted this soup, and they always ask if there is cream in it. My response is an unequivocal “no”; it’s the macadamia nuts that lend their richness. Unlike dairy, the fat in nuts is a healthful fat. Most nuts are 70 percent fat and 30 percent protein, but by soaking the nuts, you reverse the proportions. The nuts become 70 percent protein and 30 percent fat. Butternut squash, always a favorite during the winter months when it is still at peak flavor, takes center stage in this subtle soup. The Roasted Poblano Chile Cream adds a final touch of New Mexican flavor to this creamy soup. Plan on soaking the macadamia nuts for at least 6 hours.