Cast Iron Pan Roasted Chestnuts On A Stovetop Food

ROASTED CHESTNUTS OVEN OR STOVE TOP

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• 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.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!

CAST IRON ROAST BEEF

Steps:

• Preheat the oven to 400 degrees F.
• Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
• Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
• Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
• Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
• Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
• Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

CAST IRON PAN-ROASTED CHESTNUTS ON A STOVETOP

Steps:

• Score your chestnuts. See pictures and instructions further up in article.
• Turn temperature on stove burner to medium heat (5 on our stove). Place all ingredients in pan with lid on.
• Cook covered for 10 minutes, shaking pan every minute, so nuts cook evenly and don't cook to much on one spot. The water also helps ensure even heating by steaming/boiling them and preventing them from drying out too much.
• At the end of the initial 10 minutes cooking with the lid on, the water will boil out/evaporate, and the inside of your pan will start getting a bit smoky. The nut shells will start to get a bit charred which creates the slight smoke, replicating the smoky flavor of an open fire! Shake the pan constantly at this point to keep things from getting too smoky or setting off your indoor fire alarms.
• Uncover pan. Stir nuts and/or shake pan constantly while uncovered on heating element for 2 minutes.
• Remove pan from heat, and place lid back on pan. Let nuts cool for 5 minutes with lid on. The nuts will continue to slowly cook as they cool down as long as the lid stays on. The lid also helps trap some of the moisture.
• After 5 minutes, remove lid and let the chestnuts cool down to eating temperature. You can even serve them in the cast iron skillet you cooked them in for a unique presentation.
• Another alternative is to let the nuts cool down, then remove them from their shells before serving. However, in our opinion that's not quite as authentic to the original roasted chestnuts of yore, which were served shells-on. Plus, serving the chestnuts shells-on makes for a more involved dining experience by forcing those eating them to slow down and talk, rather than wolfing them down.

STOVE-ROASTED CHESTNUTS

Steps:

• Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.

ROASTED CHESTNUTS

Steps:

• Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
• 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.
• Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.