Umm… so I kinda went crazy today and bought $30 of organic chestnuts. My brain is obviously fried. I guess the next step is a google search for chestnut tips and recipes. I remember always loving the roasted chestnuts for sale at Japantown in San Francisco, but I have never actually roasted a chestnut.

Tips and recipes welcome.

7 thoughts on “Umm…

  1. Yummie!

    Make x’s with a knife on one side, prevents exploding 🙂
    Take an old frying pan.
    Put them in, put lid on, sometimes they still jump out even with x’s.
    I think about 10 minutes on medium heath.
    Sometimes you hear them pop, but not always.
    Tastes sweet and nutty, but is kinda dry.
    Some people put them in tin foil and place them in a fire or on coals.

    In a stew.
    I have cooked them in my brussels sprouts.
    Depending on how long the veggies need to cook…you can first boil the chestnuts in lightly salted water or broth cube.
    I just put them in with the sprouts, add some butter et voila.
    Tastes sweet, I like yum!

    In desserts!

    I made puree once, a lot of work but my cake was good!
    I think I boiled a few skin and all, but it wasn’t easy peeling them.
    So then I peeled them first and cooked them peeled.
    I don’t remember how I pureed them.
    But I put it in the filling of a chocolate cake, didn’t really taste the chestnuts, pitty, but it was nice and creamy of texture.

    Glazed chestnuts.
    I know it’s expensive to buy them.
    Never tried them.

    I look forward to see what you’ll make or bake 🙂

  2. For the Japanese version you remember…
    Make a cut in the shell, but it doesn’t have to be an X just long enough to allow steam to escape. About half the width is fine. Place sliced chestnuts in saucepan with enough water to cover and a healthy dose of salt and bring to a simmer. Drain and place in oven proof pan. Roast 425 degrees for 10 to 15 minutes. Remove from pan and place a damp cloth over the top to steam for a few minutes to make the shell more pliable.

  3. Really excited for you on your new home, congratulations!

    red cabbage with chestnuts and apples (a French recipe: chou rouge aux marrons et pommes)

    You will need a large oven proof dish:

    1.slice 1 large white onion in thin half moons; slice 1 large (about 5 lbs) red cabbage likewise (leaving out the core).
    2.Heat about 2 tbsp olive oil/butter/duck fat in dish and sweat onion and 2 chopped garlic cloves on moderate heat.
    3.When soft but not browned stir in cabbage and the following seasonnings: a pinch of salt, 3 whole cloves, 1 cinnamon stick, 1 tbsp brown sugar (or maple syrup or honey), and 1 tbsp cider or wine vinegar (helps the cabbage keep its colour).
    4. Stir really well and cook on stove top another 30 minutes.
    5. Add 1/4 lb of peeled cooked chestnuts, 2 peeled and chopped apple and (of course) about a glass of white wine (or stock).
    6. Place the dish, covered, in a 300F oven and cook about 1 hr.

    This is ideal with roasted fowl, and even improves in flavour as leftovers.

    Got this from Sarah Woodward’s The Food of France: A Regional Celebration, which I highly recommend.

    Best regards,


  4. You are getting lots of good suggestions so I thought I’d add mine to the mix.
    We have 2 chestnut trees on our property and for us the hardest part is getting them before the locals; squirls, chipmunks, turkeys, deer, bear, and anything else that ,moves up here in NE PA. First we collect them carefully so we don’t hurt out hands, they have a VERY prickly shell. Then we get that shell off down to the leathery brown shell we are so used to. Then I cut them in half one by one and put them into my metal spaghetti colander hanging over a pot of boiling water so that they steam. I do just a few nuts at a time since they cool off quickly and they pop out of their leather and inner shell best while very warm. You may want to use a towel to protect your hands when popping them out of the shell. Note; I do this daily during harvest since chestnuts loose a lot of moisture very quickly. 24 hours can make a big difference in how easily the shell lets loose.
    Our annual is about 20 pounds shelled per year. I put them up in the freezer and use them through out the year. Have fun learning. I learned from my 93 year old Dad and reading on the internet. Enjoy!

Leave a Reply :: may be held for moderation

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s