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A little less than a happy high
komos
komos
It's about chestnuts
In my wanderings this weekend, I came into the possession of about one pound of fresh chestnuts. My question now for you is what direction I should take for this unexpected bounty.

Poll #364709 It's about chestnuts

I should use my chestnuts for:

Soupe aux Marrons (Chestnut Soup)
0(0.0%)
Faisan Braisé au Chou Rouge et aux Châtaignes (Pheasant with Red Cabbage and Chestnuts)
7(38.9%)
Steamed Chestnuts with Braised Guinea Fowl
5(27.8%)
Gâteau aux Châtaignes (Chestnut Pudding)
6(33.3%)

If you have a better idea, write it here:

4 comments or Leave a comment
Comments
From: pipibluestockin Date: October 11th, 2004 10:01 pm (UTC) (Link)
You would not happen to have a method or technique for roasting chestnuts that you would care to share?

Chestnuts only really became available (in Australia) about 10 years ago and the season is so small that we all tend to forget the method that worked last season.
komos From: komos Date: October 12th, 2004 06:24 am (UTC) (Link)
I've had them, but I haven't done it myself. I did find this in the Italian cuisine section of about.com:

Preheat your oven to 425 F (210 C). Take your chestnuts and make a cut across the round side of each to keep them from exploding, and arrange them either on a rack or on a cookie sheet. Roast them until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, but at least 15-20 minutes. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.

Open a bottle of vino Novello (or Beaujolais Nouveau), open the towel, pour yourself a glass, peel the skin off the first chestnut, and enjoy.


If you have access to open flame, the same site had this to offer.
From: pipibluestockin Date: October 12th, 2004 07:02 am (UTC) (Link)
Ah hah! Thank you very much.

We always forget the wrap and crackle stage of the process.

Kind of important because more than about 5 minutes after they come out of the oven the skins loose their fresh roasted brittle state (and get steamed from the inside).

The steaming makes the skins next to impossible to remove and result in burnt fingers.

Thanks for the site - have bookmarked it. Cheers.
komos From: komos Date: October 12th, 2004 07:07 am (UTC) (Link)
I do what I can. ^_^
4 comments or Leave a comment