Wood Fired Chestnut Pancakes Necci

fx

Mon, 21 Mar 2016 14:53:04 GMT

Thanks, great tip!

Amit chawdhary

Sun, 20 Mar 2016 20:14:07 GMT

Hi I am glad and very thankful to you for a comeback , I have an tip for seasoning the pan and make it non stick which I learned during my training time when I was in college.
Take one egg with the shell and slice one red onion medium size including the outer skin heat the pan and spread the slice onions on the pan and break 1 egg with shell and spread evenly let it burn untill the onions and eggs turns black.
Remove it after some time and wash it with running water
Your pan is ready to use now.

fx

Sat, 19 Mar 2016 18:38:21 GMT

Thanks a lot for your kind words Bill!

Bill Hanscombe

Sat, 19 Mar 2016 08:04:18 GMT

Dear FX

It"s wonderful to have you back!

like so many of your followers, I have missed you blogs, and I am greatly inspired by them.

But wishes

WLH

fx

Wed, 16 Mar 2016 18:39:57 GMT

Thanks a lot! Hope all is well!

Ruth

Wed, 16 Mar 2016 15:28:33 GMT

What a pleasure to have you back, FX. Thanks for doing the work and come up with beautiful pictures and an interesting story. Love it! Thank you from Australia.

fx

Wed, 16 Mar 2016 12:04:40 GMT

Yes this is one of the few really seriously good recipes I have tested based on chestnuts, I think you will be pleased with the results!

fx

Wed, 16 Mar 2016 10:43:30 GMT

James this is very nice to hear! Well I can already deny the numerous reports about my adbuction by aliens or by North Korean special forces! Taking pictures and publishing articles such as those here take a really long time, this is not done offhand at the diner with an iphone, so at some point I wanted to do other things too... but I never stopped cooking and researching unusual food so there is plenty to show and tell...

James

Tue, 15 Mar 2016 21:37:26 GMT

Finally! You"ve inspired me many times over the years (not only to cook some things in your post, but also to visit some of the places) and I am glad you"re back, so I can formally say thank you! No idea where you went but you could start a post where we commentators can post our theories . . . just an idea!

JasonBB

Tue, 15 Mar 2016 00:24:11 GMT

Thank you for coming back. I always enjoyed your posts and the beautiful photos. I have been seeing recipes for a few different things that contain chestnut flour for many years and these beautiful photos have inspired me to hunt some down in my city (Portland, OR) Thanks again and happy cooking.

fx

Mon, 14 Mar 2016 20:45:56 GMT

Yes, it is not always easy to find but no doubt that Romanians eat chestnuts too!

Brindusa

Sun, 13 Mar 2016 21:02:02 GMT

Chestnuts flour? I didn"t know that this type of flour really exists. And I found it here too! Thanks.

fx

Sun, 13 Mar 2016 16:26:04 GMT

Ah resurrection almost! Very glad that it brought you a ray of sun with your morning tea...

Mads

Sun, 13 Mar 2016 12:07:02 GMT

I sit one morning with my te, and suddenly the are two post showing in my rss feed that i must use three seconds to understand where come from. And now you are back!!
It was such a big loss when you stopped.
Welcome welcome welcome, and thank you!

fx

Sun, 13 Mar 2016 10:22:39 GMT

Thanks a lot Erika!

Erika

Sat, 12 Mar 2016 22:28:56 GMT

I am *extremely* happy to see you posting again! Keep the posts coming!

fx

Sat, 12 Mar 2016 21:22:54 GMT

Burt, drool no more and start cooking!

fx

Sat, 12 Mar 2016 21:22:33 GMT

Thanks again Cynthia

fx

Sat, 12 Mar 2016 21:20:31 GMT

Well nearly so! The necci required a rather long search to get those ferri, which I found in Lucca, and then the chestnut flour, not so adventurous but still!

fx

Sat, 12 Mar 2016 21:16:15 GMT

Gracias Daniel

fx

Sat, 12 Mar 2016 21:13:38 GMT

Thanks Ivan!

ivan

Sat, 12 Mar 2016 20:41:45 GMT

Welcome back. Great to see your bright writing style, and great photos!

Daniel

Sat, 12 Mar 2016 07:03:14 GMT

Querido Francois,
Que bueno verte de vuelta y poder disfrutar de tus tan especiales aportes, tu mundo magico, estetico y sabroso.
Desde las colinas de Judea te deseo prolificidad culinaria

Patrick

Sat, 12 Mar 2016 00:25:33 GMT

Welcome back! your photos are as beautiful and your article is as precise and dryly funny as ever I heard that you had climbed a mountain to find a bunch of herbs, carrying only a small knife and 20kg of photography gear and had not been heard from since.

Cynthia

Fri, 11 Mar 2016 22:56:04 GMT

Francois! My friend, it is so wonderful to see you back online. You were missed. Looking forward to more of your excellent work and adventures.

Burt

Fri, 11 Mar 2016 22:35:44 GMT

Welcome back! Very happy to see you blogging again. I"m looking forward to drooling over your postings.

fx

Fri, 11 Mar 2016 21:24:14 GMT

These are vicariousi then!

fx

Fri, 11 Mar 2016 21:23:42 GMT

Good luck Adrian, and thanks for your comment!

fx

Fri, 11 Mar 2016 21:21:49 GMT

Thanks!

fx

Fri, 11 Mar 2016 21:19:21 GMT

Ah this is fun to hear! Glad that the conversation now has a resolution. I"d rather not know about the more sinister theories (kidnapped by North Korea, on hunger strike, etc....)!

fx

Fri, 11 Mar 2016 21:12:11 GMT

Glad you like them!

fx

Fri, 11 Mar 2016 21:11:57 GMT

Muchas gracias! Es como se dice en Ingl�s, "Praise from Caesar", un complimento de Cesar. Un saludo a tu tambien!

fx

Fri, 11 Mar 2016 21:10:58 GMT

You can make chestnut flour by drying the chestnut whole, peeling the brown skin, then put in a small tabletop flour mill, I do that regularly

fx

Fri, 11 Mar 2016 21:06:12 GMT

Merci Fran�ois! I see that you are playfully teasing me, comparing this to a "bouillabaisse", both excellent dishes no doubt. Socca is not less than 10mm thick I think, and cooked in an open dish, whereas this is 3mm and cooked between 2 steel plates. But you are right they are both made with 100% gluten free flours. I am interested in the way you serve it, do you put the goat cheese in a siphon or just whip it with cream?

fx

Fri, 11 Mar 2016 20:58:44 GMT

Wipe the tears and start cooking! Thanks!

fx

Fri, 11 Mar 2016 20:56:57 GMT

Thanks!

fx

Fri, 11 Mar 2016 20:54:11 GMT

Thanks Sganarelle, I am still trying to improve the lighting though!

buzz

Fri, 11 Mar 2016 20:54:09 GMT

so glad to see you post! in our house we a "i wonder what happened to fxcuicisne" conversation a few times a year!

fx

Fri, 11 Mar 2016 20:49:19 GMT

Thanks, I am sometimes cooking Canadian recipes from the Pied de Cochon actually!

fx

Fri, 11 Mar 2016 20:48:42 GMT

Thank you David!

fx

Fri, 11 Mar 2016 20:48:15 GMT

Thanks, there a over 250 articles now so you can dig in the old articles using the keywords for more FXcuisine while I prepare new articles!

fx

Fri, 11 Mar 2016 20:40:49 GMT

Thanks and glad my articles brought a ray of sunshine in your day!

fx

Fri, 11 Mar 2016 20:40:01 GMT

Well why not, a small TV appearance is scheduled soon, we"ll see where this leads! Not sure about how to go about a book but would love that too. Thanks for your kind words!

fx

Fri, 11 Mar 2016 20:26:20 GMT

Well thanks Catherine!

Catherine

Fri, 11 Mar 2016 19:44:30 GMT

FX, how great to see you back! I hope this will be a long-term return!

David

Fri, 11 Mar 2016 16:14:31 GMT

Very happy you"re back and publishing fascinating articles again! If FX Cuisine was a half hour format TV show, it would have a big following (hint). A book or e-book of your food adventures would also be fun and make a great gift for foodies. I know I sound like a capitalist pig but learning about the culture of food is so much more interesting than just watching someone cook. You do it well. Glad you"re back!

Nikki

Fri, 11 Mar 2016 16:07:20 GMT

Your timing is wonderful, Francois, it is great to see you back! Now that I have more idle time, it"s a chance to be able to follow you again and try your recipes. I missed doing that, especially since you"re one of the few bloggers I like to follow. Sending lots of hugs to you!

Calliope

Fri, 11 Mar 2016 15:58:23 GMT

Welcome back dear FX. It feels as nothing has changed: the superb photographs and the extraordinary tools and recipes. Thank you for giving me back the pleasure of reading your blog.

David

Fri, 11 Mar 2016 15:39:12 GMT

I missed you so much! :-) Welcome back!

Ian

Fri, 11 Mar 2016 15:37:11 GMT

Welcome back! lovely to see you posting again, I enjoy everything you share with us and look forward to reading many more.

Greetings from Canada :)