Tuesday, November 25, 2008

Holiday Checklist II

Roasted Chestnuts (sorry, no open fire involved that's another holiday)

It's a very simple, straightforward process. Some of the best chestnuts I've had were from a street vendor in Athens who cooked them on the top of a cut out 55 gal drum. Of course I was in the grip of a Raki run and probably would have eaten toenails with glee.

Use a very sharp knife to cut an "X" into the flat part of the shell.

Place the chestnuts with the cut side up on a foil lined (don't know why but the reflective nature of the foil enhances the finished texture)

cookie sheet. Bake at 400° for 20 minutes. Cool on a rack.

Peeled and diced these greatly enhance the wonderfulness of a dressing. Once it is fireplace season they roast up beautifully in a fireplace popcorn popper.