Roasting Chestnuts--a step by step guide

Ok, another entry about chestnuts. I just can't really get over them. I think it has something to do with the fact that I have sung about roasting chestnuts every year of my life at Christmas time ("chestnuts roasting on an open fire...") and I've never actually gotten to do it. I didn't roast the chestnuts on an open fire, but doing it on the stove is good enough for me.

First, one must obtain the chestnuts. Like I've said before, that's easy here...I got a whole box of organic chestnuts in the regular grocery store for 3 euro. I thought it was amazing. Forget 15 dollar jars of Williams-Sonoma vacuum packed chestnuts.

Next, you have to cut through the leathery skin of the chestnut with a sharp knife so that the chestnut doesn't explode while it's cooking. Below the outer skin of the chestnut, there's a sort of hairy membrane you've got to cut through as well, or else it'll stick to the chestnut when you try to peel it after cooking. Making the cuts in the chestnuts is very tedious. I was really afraid I'd cut myself since the nuts are so small and smooth and slippery. To be safe, it's better to sit the chestnut in a clean kitchen towel so it doesn't move around as much and cut it that way.

Finally, you get to put the cut chestnuts in the pan. I dry toasted them over medium/medium-high heat. It's ok if the skins get a little burnt...the skin has to get really hot because ultimately that's what cooks the chestnut inside.

When the chestnuts get hot the skins will start to open up, much like mussels or clams! They usually need to cook for about 15 minutes, even after the skins have opened. I estimate they need about 20-25 minutes total cooking time. After letting the nuts cool for a few minutes, try to peel them while they're still hot (the peel comes off easier). Cut or pull the chestnut in half to make sure there are no worms inside. In my package of 40 or so chestnuts, I found about 4 that had a worm. These have to be thrown away, unless you like eating worms.

Enjoy while still warm! Roasted chestnuts are starchy and have a texture similar to potatoes, but with a really different flavor. The cooked chestnuts can also be used in recipes (as you will soon see). They can replace potatoes in almost any recipe, and are excellent in stuffings, with meats, and in desserts.