The Foodie-file: Roasting Chestnuts
One of my favourite things about winter is roasting chestnuts. They make me think of being at my parents home when, after the dishes had been cleaned up from dinner, my mom would pop them into the oven and we would crack and eat them while watching the hockey game trying not to burn our fingers. They need to be eaten with a glass of red wine or a really cold slightly bitter beer – my favourite!
If it’s your first time buying chestnuts, make sure you are buying fresh ones. Look for a place that is turning them over, they go moldy and it is very disappointing to go to the time and trouble of roasting them only to have to throw the majority of them out. They should feel heavy in your hand and should be plumb and not shrivelled, and not seem hollow at all. Fresh chestnuts vary quite a bit in price, it is not always advisable to buy the cheapest. They are a bit of work to open them so it is worthwhile buying the larger ones.
Make sure you make a slash in them with a knife before you roast them; don’t skip this step, I’ve seen them explode in an oven and they make an awful mess. Roast in a preheated 375 degree oven for about 20- 30 minutes, crack one open and see if it is done – the shell shouldn’t be too difficult to take off and the meat should be tender and sweet. Don’t forget to stir them 3 or 4 times while they are roasting.
One last thing – don’t eat too many, you will get a tummy ache!
Many of our readers have been looking for chestnut products for their holiday baking, I am going to be posting again this week about baking with chestnuts and will have some resources for you.
Now go roast some chestnuts – you will not be disappointed!
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I`ll never forget my 18 yr. old sons enthusiasim for cooking. He had been working in a high end resturant. Started as dishwasher worked his up to cook. His meals and the presentation were delightful. This one evening he was to roast chestnuts for the family. He didn`t have a recipe so he started by soaking them in water to retain the moisture. After carefully placing them on a baking sheet he poped them in the oven to roast.
After a time, we who were all sitting in the kitchen heard a loud explosion. My son Jeff the chef went to investagate the oven, upon opening the oven door and commencing to remove a pan, they started exploding and launching all over the kitchen. It was the funniest thing ever as we were all running for cover, I`ll never forget it!. I guess by soaking them they had sucked up extra moisture, whitch added to their explosive qualities.
Empirical proof to not skip the slashing step!