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Food Blogosphere
by Jennifer on November 10, 2007
Weekend Herb Blogging was a cinch this weekend! As soon as I saw this mound of glossy, plump chestnuts at the market last weekend, I knew they would be the perfect, star ingredient.
We don't have an open fire to roast them over, but an oven can work just as well.
Kalyn, the founder of Weekend Herb Blogging, has delegated this week's hosting duties to The Expatriate Chef at The Expatriate's Kitchen.
Chestnuts are low in fat, cholesterol free and gluten free. The high quality proteins in chestnuts are easily assimilated into the human body, making them an excellent dietary staple. And a guilt free treat!
A simple roasting in our oven for about a half an hour yielded a nice snack of steaming, sweet Roasted Chestnuts.
Pre-heat the oven to 425 degrees F.
Wash and dry the chestnuts.
With a sharp knife, carefully cut an X into the rounded side of the chestnut. This keeps them from exploding in the oven.
Place on a baking sheet or in a roasting pan and roast them until the skins are curling back and pulling away from the X cut, about 20-25 minutes depending upon the size of the chestnuts. The interior nut should be soft.
Remove from the oven and wrap all the nuts in a dishcloth, crush them lightly, they should crackle, and allow them to steam, wrapped up for about 10 minutes.
Peel off the skins and enjoy!
We don't have an open fire to roast them over, but an oven can work just as well.
Kalyn, the founder of Weekend Herb Blogging, has delegated this week's hosting duties to The Expatriate Chef at The Expatriate's Kitchen.
Chestnuts are low in fat, cholesterol free and gluten free. The high quality proteins in chestnuts are easily assimilated into the human body, making them an excellent dietary staple. And a guilt free treat!
A simple roasting in our oven for about a half an hour yielded a nice snack of steaming, sweet Roasted Chestnuts.
Pre-heat the oven to 425 degrees F.
Wash and dry the chestnuts.
With a sharp knife, carefully cut an X into the rounded side of the chestnut. This keeps them from exploding in the oven.
Place on a baking sheet or in a roasting pan and roast them until the skins are curling back and pulling away from the X cut, about 20-25 minutes depending upon the size of the chestnuts. The interior nut should be soft.
Remove from the oven and wrap all the nuts in a dishcloth, crush them lightly, they should crackle, and allow them to steam, wrapped up for about 10 minutes.
Peel off the skins and enjoy!
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/101101
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Vote for WHB #108 - Chestnuts Roasting In An Electric Oven... (come on, sing along with me!):
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Rating: 8.00 out of 2 vote(s) cast.
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Response from:
Kalyn
(11/10/07 8:40am)
I'm very excited to see this because I commented recently on another blog that I've never had chestnuts, and the lovely Simona of Briciole is going to send me some. I can't wait to try them!
Response from:
Katie
(11/10/07 12:34pm)
I love chestnuts - and gathered a big basketfull a while back. I've been roasting them in the oven for years. Never heard of the wrap and steam bit, though. Does it make them easier to peel?
Response from:
Jennifer
(11/11/07 3:17am)
Kalyn,
They have a sweet, unique, delicious flavor. I think you'll love them!
They have a sweet, unique, delicious flavor. I think you'll love them!
Response from:
Jennifer
(11/11/07 3:22am)
Katie, Yes, the steaming part is supposed to make them easier to peel. It isn't necessary, though.
Response from:
gay
(11/12/07 2:30am)
Chestnuts = Christmas!
Response from:
Jennifer
(11/12/07 2:45am)
Gay,
They do, don't they!
They do, don't they!
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