Even in San Francisco, for a week or two in December, you can find roasted chestnut vendors at Union Square.
You can try to find time to make your way downtown during a busy holiday just to buy a little expensive paper bag of chestnuts that aren’t even organic, anyway.
Or – really – you can roast your own organic chestnuts – the whole reason for this recipe because we sell organic chestnuts!! – and your kitchen will truly smell delicious.
More like a starch than a nut, the roasted chestnuts are a perfect sweet & savory snack.
The key is create enough hot steam so that the chestnuts peel easily.
So here’s the deal.
Ingredients:
1 pound chestnuts
1/2 cup water
Instructions:
1. Heat the oven to 475 deg F.
2. Using a sharp knife, cut an “X” about 1 inch long through the shell on the round side of each chestnut. (Not the side that was attached to the tree!)
Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they just meet. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
3. Pour the water – with a measuring cup or another cup with a spout – into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25-30 minutes more. Peel when cool enough to handle.
Total cooking time: 30-40 minutes, depending upon oven.
Mmm!