Pan Roasted Chestnuts Food

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.

PAN-ROASTED CHESTNUTS

Steps:

• For a dozen or more guests-a typical Sunday gathering for us-I use my 14-inch skillet, to prepare 3 to 4 pounds of chestnuts. Use a smaller pan if you wish, but don't cook more chestnuts than will fit in the skillet in a single layer.
• With a sharp paring knife, cut a short slit-an inch or less-in the shell of each nut. (You can cut anywhere, but the flat side of the shell is easiest, or the chestnuts explode.) Put them all in the skillet, pour in 1/2 cup or so of water, cover the pan tightly, and set it over high heat.
• Let the water boil away, steaming the chestnuts until the shells have started to peel open at the slits, usually in 3 to 4 minutes. Check the pan before the water evaporates completely: if the shells are still closed tightly, add a bit more water and continue steaming until they begin to open.
• Turn down the heat to low, and let the chestnuts roast, still covered, in the dry pan, for about 15 minutes. But don't go away and get lost in after-dinner conversation! You must shake the covered pan every minute or two: hold down the cover, and give the skillet handle a few strong jerks to roll all the chestnuts around. This is essential for even cooking and to prevent burning. Continue to roast until the shells are toasted and the nut meat is tender-peel one to taste and check. Serve hot.

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!