 |
|
|
|
Wolfgang Puck's Braised ChestnutsFrom Wolfgang Puck 1997 Ingredients Directions 1. Heat heavy saucepan. 2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree. Yield: 6 servings
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
|
|
|
 More Recipes from Wolfgang Puck  Trattoria del LupoPotato Spinach SoupSachertorteApple TartCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeChinois Classic Chicken SaladApricot or Peach MelbaPoached Provencal SalmonChino Chopped Vegetable Salad with ShrimpWienerschnitzel with Warm Potato SaladBraised Veal with Red Wine SauceViennese Beef GoulashAsian Beef SaladMeat Loaf with Mushroom SauceRoasted Chicken Breast with Wild Mushroom Risotto and French Black TrufflesObaChine Pad ThaiBrown Veal Stock
|
|||
|
| |||||||||||
|
NOTE: This site is not GMA or ABC!
Copyright ©2008, WCHS-TV8 |
