Tag Archive for Physics

It’s Not Rocket Science…Adam Creates A Recipe!

Who would have guessed that my Physicist Husband, whose daily routine involves solving complex differential equations and conducting space propulsion research at the NASA-Space Flight Center, would develop a yummy recipe?  Surprise! Surprise!  Hubby Adam morphed into Martha Stewart today and created a delicious culinary creation!

It all started when I roasted chestnuts that my friend, Sun Ok Williams, gave me.  Here is the Roasted Chestnut recipe I accessed at About.com today:

Roasted Chestnuts Recipe

Ingredients:

1/2 lb chestnuts

Preheat oven to 425 F.

Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin.

Place chestnuts on a shallow baking pan and place in the oven to roast for about 30 to 40 minutes, depending on size of nuts.  Shake pan several times to rotate chestnuts so they will cook evenly.

Peel roasted chestnuts as soon as they are cool enough to handle.  Once they cool completely, they are difficult to peel.  However, they may be reheated briefly to aid in peeling.

Yield:  1/2 pound roasted chestnuts

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FRESHLY ROASTED CHESTNUTS

I completed roasting my chestnuts and had no idea what to do with them.  Adam came to the rescue…here is the recipe he developed.  When he created this recipe he incorporated award-winning BELLECHEVRE CHEESE made in Alabama.  I was at the Bellechevre store in Elkmont, AL a couple of weeks ago and had a “spare” tube of cheese in the refrigerator.

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AWARD-WINNING BELLECHEVRE CHEESE

 

LES CHATAIGNES, CERISE ET CHEVRE (French) or Chestnuts, Cherries, and Chevre Cheese (English) by Adam Martin, PHD

1 to 1 1/2 cups peeled and chopped roasted chestnuts

1 to 1 1/2 cups dried cherries

11 oz chevre cheese

Honey to taste.

Place all ingredients in a large bowl and mix them together with clean hands.

Form into golf-ball sized balls.

Dunk into honey.  Enjoy!

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LES CHATAIGNES, CERISE ET CHEVRE

Adam wanted to give a French-sounding name to his recipe.  We accessed the website traditionalfrenchfood.com and learned this fun bit of chestnut trivia:  “Just as we say ‘man can live on bread and water’ the people of Cevennes France are said to be able to ‘live on chestnuts and water’.  Also the chestnut tree is known as ‘larbre a pain”…i.e, the bread tree, because it was neccesary to make their bread from chestnut flour.”

I hope y’all enjoy Adam’s recipe as much as I did.  Bon Appetit!