oven-roasted chestnuts
Hi Hounds!
I've been making chestnuts in my tiny NYC oven for the last two years with this method:
take unpeeled, dry (ie right from the store) chestnuts and cut an X in the flat side of them with a knife.
Stick them in a 450 preheated over for about 17-20 minutes (or until they seem done, which they usually are) let them cool enough to shuck and enjoy.
Does anyone have any other techniques/suggestions/recipes? I like the way mine have been coming out, albeit they are a little dry at times, but have great flavor.
thanks!
Jessica
Oct 28, 2004 11:13AM
When I have a do a ton and don't have time to roast them I just do them in the micro. Cut the x in the center and arrange the cut Chestnuts in microwave safe pan. Micro on 100% power for 2 1/2 minutes.
Obviously this is for chestnuts that you are going to add to a dish. I do this when making huge amounts of stuffing or when I need a chestnut puree for soup. While I still like to eat them "as is" when I micro them, it is so much better to roast them in the fireplace!
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I've followed Julia Child's suggestion: Make a slice in the outer casing. Boil briefly, peel and then roast in the oven.
I don't like the boiling and peeling step. They peel pretty easily when they are hot, but it isn't really enjoyable.
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I'd given up ripping my fingers open on chestnuts and decided to only buy them in jars until a post (last year?) giving Marcella Hazan's technique. It involves soaking them for about twenty minutes, making a horizontal cut across half the shell, and then roasting in the oven and cooled a bit in a towel. The slit opens during cooking, and they are easily popped open. I can't believe I had been making the stupid x in them for years.
Please do a search for this post which explains things properly.
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If you make a LARGE x the you get the same effect just magnified. The 4 tips curl up and out and the peels virtually slip off. I dind this eaier than just the one slit which often leaves skin attched to the nut.
The key is also peel them when still quite warm/hot. Once cooled they become even harder to peel.
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I havent had any other Roasted Chestnuts since my dad passed. He used a pan, shallow, which he punched small holes in, and put them in the broiler. Now Im missing them lol
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I make the 'X', place them 'X' side up, drizzle a little oil (vegetable or olive) and then roast. They come out very moist. I also sprinkle with salt before roasting.
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ok
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