The other morning we went out for a l-o-n-g walk. It was one of those cool crisp mornings where there is not a cloud in the sky and the spectacular colors of fall were everywhere. We walked down a street and I noticed a ton of nuts smushed all over the street. When I looked closely I realized the nuts were chestnuts. I had never seen an actual chestnut tree and had no idea the nut is encased in a thick pokey (sharp!) skin-like covering. We both like chestnuts so I filled the pocket of my hoodie and we continued on to one of Abi's favorite coffee houses. Once there, I asked for a paper bag and on the way back filled the bag with chestnuts. I was eager to get home and take on the task of roasting chestnuts, not on an open fire of course, but in my convection oven. I could even hear Johnny Mathis singing in my head.
|Fresh off of the tree!|
|Use a serrated knife to make a cut through the shell of the nut, but not all of the way through.|
|Add a good splash of salt to the water and bring the water just to a simmer|
|Just to a simmer|
|Drain, and put on sheet pan and bake at 425 degrees for 15 minutes|
|Take out of the oven and cover with a clean kitchen towel for 15 minutes, acts as a steamer|
|Let cool, peel and enjoy!|