ROASTED CHESTNUTS - A STREET FOOD IN EUROPE - HOLIDAY TREAT IN THE U.S.A.
Roasted chestnuts used to be quite popular in the U.S.A. when I was a child growing up just after the depression. They are still a "Street Treat" in most of Europe, where traditions seems to hold a little more importance. When I was visiting there, almost every street corne rin the city had a roasted chestnut cart selling small paper sacks of the snack.
"Roasting chestnuts o'er an open fire, Jack Frost nipping at your nose….". Lyrics from a Christmas carol that showed, that at one time the lowly chestnut held some importance in American life. At least during the Thanksgiving and Christmas holidays the grocery stores were filled with bins of fresh chestnuts. I would venture to say that a teenager today might not know what a chestnut was or has ever seen one. That is too bad, but tradition seems to be dying in the U.S.A. We are also losing a very tasty treat and some family oriented activity.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 8 - 10 servings
• 1½ to 2 pounds whole chestnuts in shell
• 1 teaspoon vegetable oil
• ¼ cup water
• Special equipment: a chestnut knife (optional); a large heavy skillet (preferably cast-iron) with a lid
DIRECTIONS:
1. Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell.
2. Toss chestnuts with oil in a bowl.
3. Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop,
covered, stirring every few minutes, for 15 minutes total.
4. Add water and continue to roast, covered, stirring occasionally, until water is evaporated and
chestnuts are tender, about 5 minutes more. Serve hot.
Roast Chestnuts In Your Home Oven:
1. When Roasting chestnuts, always start with fresh, blemish-free chestnuts.
2. Preheat your oven to 475ºF
.
3. Chestnuts must be prepared by slicing before cooking. Beware, unsliced chestnuts can explode
causing not only a safety hazard but a big mess to boot!
4. Using the tip of a sharp knife, carefully, cut a slit across the rounded side of your chestnut.
5. Place your chestnuts in a saucepan and cover with water for about 15 minutes. Remove and towel
dry.
6. After slicing, arrange your chestnuts in a single layer on a shallow pan, such as a cookie sheet.
Bake
at 475ºF, for approximately 20 to 25 minutes, until the outer shell and the inner brown skin peels
away from the nut easily.
7.
Serve roasted chestnuts while still warm for best taste.
How to Eat Roasted Chestnuts:
1. Be sure to peel away the outer shell and the inner brown skin before eating roasted chestnuts.
 COOKS NOTES**
1.Chestnuts are very high in starch. Most people will only eat a few at a sitting but there are a few people
who just can't stop once they get started.
2.To avoid stomach cramps, never eat raw chestnuts.
3.Remember to always store unused fresh, cooked, and/or roasted chestnuts in the refrigerator.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEOs BELOW MIGHT BE OF HELP.
 HOW TO ROAST CHESTNUTS IN THE OVEN
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