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All About Chestnuts

Source of Recipe

by Ginger, from Annette Gooch


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6993.2

Anyone who remembers the fun of roasting chestnuts at a bonfire or on the hearth, peeling away the glossy brown shells to get at the warmth and sweetness of the crumbly kernels inside, looks forward to early winter, when chestnuts start appearing in the markets. Chestnuts also are prized for holiday desserts, poultry stuffings, and vegetable dishes.

Less nostalgic but more convenient for roasting a quantity of chestnuts is baking them in a lidded dish in the oven. It's also safer: Chestnuts have been known to explode during roasting, a result of the moist kernels swelling and bursting their shells. To minimize the risk of explosion, carve an X into the rounded side of each shell clear through to the inner skin. Toss a couple of dozen whole chestnuts with a few drops of oil and a tablespoon or two of water in a heavy baking dish, then cover and bake them
for about half an hour in a 425 degree oven. The chestnuts are done when they're tender enough to squeeze and easy to peel.

SUCCESS TIPS:
Choose heavy, shiny chestnuts that completely fill out their shells; air pockets indicate dried-out kernels. Buy a few extra in case some are unusable. Store fresh chestnuts for up to two weeks in a plastic bag in the refrigerator. Canned chestnut puree or candied chestnuts, once opened, will keep in a covered container in the refrigerator for up to three months.

To cook chestnuts for adding to vegetables or stuffings, cut an X through shell and inner skin on rounded side of each chestnut. Place in a saucepan, cover with water, and boil until tender (about 15 minutes); drain. Remove shells and skins while chestnuts are hot; they resist peeling when cool.

Braised chestnuts complement the naturally nutty flavor of a winter vegetable that's similar in size and shape: brussels sprouts.

CHESTNUT STUFFING:
http://recipecircus.com/recipes/Magnolias/A_SIDE_DISH/Chestnut_Stuffing.html