Chestnuts

How to Roast Chestnuts

To Roast Chestnuts:

Preheat your oven to 425 degrees F.

Wipe the chestnuts off with a damp towel and set them on a cutting board, flat side down.

With a small, sharp knife cut an X in each chestnut. (There are special chestnut-X-cutting knives that you can buy – see comments below. I would only recommend buying one of these knives if you roast a TON of chestnuts.) The X allows the steam to escape while they are cooking. (Do not omit this step, otherwise the chestnuts could explode in the oven!) This will also make peeling a lot easier.

For safety sake, you may feel more comfortable cushioning the chestnut on a (clean) dish towel to cut the X.

Put the chestnuts in a baking pan with the X facing up.

It will take 20-30 minutes to roast the chestnuts. When cooked, the shells will burst open, and the chestnut will be golden brown. The tricky part is actually knowing when they are done. If you over-cook OR under-cook them, they will get hard and the inner skin will be very difficult to remove.

Now comes the hard part: peeling them! You need to peel them while they are still warm. Let them cool just enough so that you can touch them, then start peeling. Be very careful not to burn your fingers!

Be sure to buy extra, because once they are open you may well discover that some have actually turned bad and are not edible.

This task is not as easy as David makes it look. My thumb is killing me!

So now comes the test: comparing the fresh chestnuts to the ones from the jar. There are four things to consider:

1. Appearance
2. Taste and Texture
3. Price
4. Convenience

1. Appearance
First let me say that the chestnuts I bought from Whole Foods did not end up looking at all like the magnificent ones from the street vendor. (Of course the 7 or 8 chestnuts from the street vendor that actually end up in your brown bag don’t look like the ones they have on display either!)

The ones from the jar have a preserved look about them.

2. Taste and Texture
They both tasted delicious but the ones from the jar actually had a moister texture. 

3. Price
The 17 fresh chestnuts from Whole foods cost $4.67

I ended up with 12 usable ones. (Yes there are only 11 in the above photo because I ate one!) Two I could not get peeled, two disintegrated when I tried to peel them and one was rotten.

The 7.4 ounce jar cost $8.99. 100% were usable.

4. Convenience
When I was a kid, whenever my mom would bake, we would always have to shell the walnuts. (Way back then!) It was significantly cheaper to buy unshelled walnuts. It is a very labor intensive activity. Today, having to shell your own nuts sounds like it is on par with having to go milk the cow to get fresh milk! Peeling your own chestnuts is not an easy task!

Conclusion:

All in all, my first preference is to buy them off the street vendor in NYC. ONLY as a special treat, is it worth the effort to roast the chestnuts yourself. The look, the taste and the aroma is wonderful.

BUT, for use in a recipe, I would probably skip roasting them myself and just buy the jar!

Boiling Then Broiling the Chestnuts

Anthony P. said “As a former NY’er I will let you on a little secret on why the street vendors have the best looking and the best tasting chestnuts that are VERY plump and juicy. The secret is to cut the X on the chestnuts, then BOIL them (in unsalted water) for about 15-20 min. Drain and let them cool. That’s it you’re done!

If you like you can broil them for a few min to give them the “roasted look” like the vendors do.

If you try this method, the proof is in the pudding. You will notice that the boiled chestnuts look IDENTICAL the picture of the vendors chestnuts shown above. Also, using this method you will find that ALL the chestnuts are edible – except if molded internally.

And another bonus, the skin peels so easily!”

Thanks Anthony for sharing the secret!

Here is Jim’s method:

“I would say for about 2 dozen large chestnuts, I would use about 2 – 3 tablespoons of salt in a large pot to soak for at least 60 minutes. I do cut them before I soak them. I drain and dry them out on a dish towel. Then spread them on a cookie sheet flat side down. (You can also sprinkle with Sea Salt at this point) Roast in a preheated 425 degree oven at the lowest rack position for 20 – 30 minutes. I turn them over after 10 minutes and then check at 20 mins. to see if any are done. You can tell the chestnuts are done when the shell peels back and the inside gets golden brown. And as Kathy said do not overcook the chestnuts.”

Apple and Pear Crisp

Ingredients

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
•  

For the topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Tangy Avocado-Orange Salad

Tangy Avocado-Orange Salad

yield: Makes 4 servings active time: 15 minutes total time: 15 Minutes

For a richer version, add a little olive oil.

• 2 oranges
• 1/2 small head of red leaf lettuce, chopped
• 1 small avocado, halved, pitted, peeled, diced
• 2 tablespoons white balsamic vinegar

Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments. Add lettuce, avocado, and vinegar to bowl; toss gently. Season with salt and pepper; divide among 4 plates.

Chestnut and Celery Soup

Chestnut and Celery Soup

yield: Makes about 9 cups, serving 6 to 8

• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 2 tablespoons unsalted butter
• 2 cups thinly sliced celery
• 2 carrots, slice thin
• 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
• 1 large boiling potato (about 1/2 pound)
• 3 cups chicken broth
• sour cream as an accompaniment

In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. 

Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. 

In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 2 tablespoons unsalted butter
• 2 cups thinly sliced celery
• 2 carrots, slice thin
• 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
• 1 large boiling potato (about 1/2 pound)
• 3 cups chicken broth
• sour cream as an accompaniment

Read More http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_chestnuts/recipes/food/views/Chestnut-and-Celery-Soup-13410#ixzz2DcoMx32X

yield: Makes about 9 cups, serving 6 to 8

Read More http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_chestnuts/recipes/food/views/Chestnut-and-Celery-Soup-13410#ixzz2DcoGTFp5

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ

Chestnut and Celery Soup Gourmet | November 1990

Yield: Makes about 9 cups, serving 6 to 8 1 cup finely chopped onion 2 garlic cloves, minced 1 bay leaf 1/2 teaspoon dried thyme, crumbled 2 tablespoons unsalted butter 2 cups thinly sliced celery 2 carrots, slice thin 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned 1 large boiling potato (about 1/2 pound) 3 cups chicken broth sour cream as an accompaniment In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ

Chestnut and Celery Soup Gourmet | November 1990

Yield: Makes about 9 cups, serving 6 to 8 1 cup finely chopped onion 2 garlic cloves, minced 1 bay leaf 1/2 teaspoon dried thyme, crumbled 2 tablespoons unsalted butter 2 cups thinly sliced celery 2 carrots, slice thin 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned 1 large boiling potato (about 1/2 pound) 3 cups chicken broth sour cream as an accompaniment In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ