Chestnuts from our local market were roasted on an open fire right on my stove in a fancy roasting pan purchased in our little town.
Wash the chestnuts in cold water first. Cut an X shape on the flatter end (so it doesn't explode when cooked) but not piercing the skin, then roast on low flame for about 15- 20 minutes. Shake them frequently and put a lid on the pan since chestnuts open up dramatically and with force. Doesn't it look like they've just opened their hearts?
Drop into a bowl when they're all opened and nicely roasted. Squeeze the chestnut before peeling and it will peel easier. Sprinkle with a little salt or cinnamon and eat while warm. Wine is a wonderful accompaniment.
I'm sorry that a blog can't contain smells because roasting chestnuts have a gorgeous, abundant, open- fire scent that made my mouth water before I ate one. European chestnuts are larger, sweeter and easier to peel than American chestnuts.
But it's the taste that is most remarkable. Chestnuts, freshly roasted, have a smooth, substantial texture. I knew I was eating a tree gift with in its essential treeness intact. Their taste hints at cinnamon (before adding it) but nutty and sweet with a full on, ample chestnut taste of their own that kept me popping them.
It seems like such a bounteous gift from the tall ones, an extravagant sharing of tree substance with us two-leggeds. Have we lavished this kind of plentiful love back on them? Or offered gratitude for this all- inclusive nourishment? These sweet chestnuts are part of me. My strength redolent with this tree gift.
Hi marry,this post is really yummy.
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I spent 2 weeks in Paris in November 1969 -- so long ago -- and always enjoyed eating the chestnuts that were roasted by sidewalk vendors. Your post takes me back to that time. Nostalgia!
ReplyDeleteI never really liked chestnuts, but your enthusiastic post gives me a whole new perspective on them. If I ever get back to Europe in the fall, I'll try them again. If not, I can imagine them, thanks to your post. Mmm.
ReplyDeleteI had my first roasted chestnut in New York last December. Purchased from a street vendor who was roasting them in his cart, it was lovely and evocative of the season! Your wonderful post made me want to try chestnuts again!
ReplyDeleteSometimes they are really good, and I've had some in just the right setting that tasted like you describe. Thanks for reminding me.
ReplyDeleteI have never eaten a chestnut. I've always wondered what they are like. Is there anyway you can send the smell and flavor to us via the internet? :) I guess that isn't possible, so eat some more for us! Enjoy.
ReplyDeleteSunny, Yummy it is!
ReplyDeleteGigi, We have the vendors here in Italy as well but we've taken to roasting them right on our stove- super easy and amazingly delicious.
Nancy, I can't tell you how very scrumptious these are. Maybe the different variety of chestnut. And this is my introduction to them!
Kathy, I don't know why I haven't had them up to now but I'm making up for lost time!
DJan, My friends say you have to start with healthy beautiful chestnuts to get outstanding flavor.
Sally, Alas, the description will have to suffice. Now there's an app that needs developing! That said, when I walk in and they're roasting, I feel really lucky to live here.
I discovered roasted chestnuts on the streets of New York. (Just writing about it, I can smell them.) I've never cooked the on the stove,but I used to roast theming fireplace. Yum!
ReplyDeletewaiting for you on my blog
ReplyDeletePatti, We have no fire place, so the stove it is.
ReplyDeleteSunny, I checked it out and appreciated learning more about your homeland. It's one of the benefits of blogging that you can be in communication with people from all over the world. Thanks.
ReplyDeleteI've never had a roasted chestnut...but bet I would love them....
ReplyDeleteOoooh yum. Okay, I do like one (or a select few) thing(s) about winter. This is one.
ReplyDeleteOne of my favorite smells ever! It is always Christmas when you smell them. And wine as an accompaniment? I'll be right there.
ReplyDeleteNanny, My first too and I'm smitten.
ReplyDeleteMiss Ash, Maybe you're right. One of the few…
Lauren, Exceptionally good with a nice red. Do come.
How wonderful. I wish I had had your instructions, and that pan, before I burnt some chestnuts and stunk up the whole hotel when we picked up chestnuts from the ground across from the Grand Palais in Paris! Until we lived in Istanbul, I had never enjoyed the fragrance of roasting chestnuts on a street corner in winter. Now, I'm with you, it is one of the great pleasures. I must find some sweet chestnuts and roast them, near a glass of red. Thank you!
ReplyDeleteLast year at Christmas, my dad—who's been working on his bucket list—decided to finally accomplish "roast chestnuts over an open fire." So he did...and I think he did something wrong because they were absolutely horrible. But, he did it, and that was what mattered to him. And I have the photos of him smiling and roasting away.
ReplyDeleteI love how you are so grateful for this tree-gift. Mindfullness makes everything special, don't you think? I think I can smell them from here....
ReplyDeleteRuth, You lived in Istanbul? What was that like? And, yes, chestnuts with a nice red. Ahh.
ReplyDeleteLisa, Choosing healthy, beautiful browns to begin with and then roasting long enough to have the skin peel off easily matters. But, good for him.
Nancy, I thought that was the high point of it all and I agree about the mindfulness making it special.