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Old 12-03-2007, 06:29 PM   #11
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Quote:
Originally Posted by elaine l View Post
Do you need to add oil or anything to roast chestnuts?
I don't add anything either...other than the X.

I do eat them with salt, however. Ever try that??
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Old 12-04-2007, 10:02 AM   #12
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Always salt mine Vera,
glad you started this thread, I love chestnuts and have some to make when I get back home today, from dialysis.
kadesma
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Old 12-04-2007, 05:33 PM   #13
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I recently found a recipe for chestnut soup. It's supposed to have a truffle floating on top, but a decent substitution would be a drop or two of truffle oil. This being the season to spend with wild abandon...I got the oil, so I can continue to spend with wild abandon on everyone else.

I also make a mean chestnut ravioli that, when cooked, is topped with crushed ameretti cookies.

Vive le chestnut!
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Old 12-04-2007, 06:02 PM   #14
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I can't wait to try roasting chestnuts. Salt...yes. Sounds wonderful.

As for the rest of the recipes, I saw a jar of chestnuts recently in a store. What are those used for? They sort of looked a little slimy.
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Old 12-04-2007, 07:45 PM   #15
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Peeled chestnuts are helpful, especially when you need a few cupfuls. Generally, they taste fine and can easily be substituted for fresh roasted.

Try warming them in a slow oven, and serving them over greens with sauteed apple slices and goat cheese........
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Old 12-04-2007, 10:18 PM   #16
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When I first went to live in Italy, I was working at a Kiosk at the Umbrail/Stelvio Pass area, right by the Swiss border control. My sister arrived with a heap of chestnuts and I couldn't wait to try them having only ever eaten tinned ones and using the flour.
So, into the oven they went. We were outside when there was a tremendous sound coming from the kitchen..like gunshots.
The Swiss guards came running over, guns drawn!!!
It was the chestnuts. I had not cut them.
The altitude probably didn't help either.

True story and I blush still.

ETA: We wont talk about the state of the oven!
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Old 12-08-2007, 06:04 PM   #17
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Pealing

Kind of difficult to peal each of them while hot as they are not as good when cold. How do you peal them?
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Old 12-08-2007, 07:40 PM   #18
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Thanks to Vera, I HAD to try some roasted chestnuts from a pushcart in NYC this week, when I visited the city for the first time. They were just as she said - warm, easy to peel, with a very slightly smoky flavor. GREAT! I did get 10 for my three bucks, though.

My pushcart guy had them cut deeply, into the flesh, horizontally across one side of each chestnut. I wouldn't be surprised if they had been boiled first, because the meat was very moist.

I loved them, and I LOVED my New York City experience!

Lee
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Old 12-09-2007, 09:40 AM   #19
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I did a bit of web searching the other day regarding chestnuts. Ever since the pushcart experience, I'd been jonesing for another batch.

This time, I roasted them at 425 instead of my usual 350. After the half hour, (and I believe 25 minutes would have been enough), I wrapped them in a clean towel, squeezed them, and then let them sit in the towel for 5 minutes. The after baking squeezing and subsequent steaming was the perfect touch. The skins came right off, no problems. Delicious. Between the two of us, I think we ate 25....
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