It was only about 13 years ago that I first tried roasted chestnuts. It
was on a cold winter afternoon while strolling past all of the decorative
lights and stores on Robson Street in Vancouver, BC. We came across a street
vendor selling these heated little goodies and decided to give them a try. They
were incredible. A comforting buttery nut with a flavour uniquely their own,
still encased in their shell but scored to ease the task of peeling. I couldn’t
have found anything better at the time. Grasping a warm paper sack of roasted
chestnuts while the crisp winter air surrounded us was reminiscent of a classic
Christmas story.
As a child,
I always came across chestnuts scattered on the ground amidst the fallen autumn
leaves, and never thought twice about them. Now I have a completely different
outlook. I purchase
chestnuts fresh from the local supermarket when they’re in
season, on a regular basis. When selecting them, choose ones that feel heavy
and dense for their size and have a shiny outer brown shell that does not
collapse when pushed upon. They will keep at room temperature in a cool dark
area for about a week, and for approximately one month in the refrigerator in a
plastic bag. Alternatively, they can also be frozen for up to six months.
Purchasing them from a reputable supplier is recommended if you are unfamiliar
with chestnuts, as there is a wild variety named “horse chestnuts” that are
inedible.
Preparing
them for roasting is a bit tedious but well worth the effort. While your oven
is preheating to 425 degrees, score the brown shell with a sharp knife. Place
the flat side of the chestnut down on a cutting board and cut an “x” shape
carefully on the rounded side facing upwards. I find that a fine-toothed
serrated knife works best. Keeping the shell on while cooking is important for
holding in their warmth upon serving. Seal them with a few tablespoons of water
in aluminum foil and roast for approximately 50 minutes. Be careful of the
escaping hot steam when unwrapping them and serve immediately. Alternatively,
place approximately eight of the scored chestnuts in a bowl and microwave for
approximately one to one and a half minutes. The shelling process afterwards is
not only made easier by cooking them, but also adds to the nostalgic amusement
of eating this wonderful treat.
Chestnuts
are not similar to others in the nut family, as they are more perishable and
their fat content is significantly less. With only 2 or 3 grams of fat per
100g, chestnuts weigh in far less than other nuts that may contain upwards of
30 to 70 grams of fat per 100g. Chestnuts also have approximately one third of
the calories of other nuts and are a much greater source of dietary fiber. One
of the downsides to chestnuts however, is that their starchier content
contributes to a much higher carbohydrate count compared to other nuts.
The
chestnut tree is actually related to the oak tree and can live to be up to 500
years. They usually measure approximately 50 feet in height but can grow to be
over 100 feet tall. Chestnut wood, like oak, is much sought after for furniture
building for its fine grains and hard composition.
Make this
wonderfully historic treat part of your holiday season this year, and you may
catch yourself humming “chestnuts roasting on an open fire…”.
Until next time... Happy Cooking!
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