Saturday, November 3, 2012


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!

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