Roasted Chestnuts

in recipes. For eating out of hand or sautéing, grilling or roasting is better. You must peel chestnuts when they’re hot, so there’s a certain amount of “ooh” and “aah” as your tender fingers come in contact with the just-cooked chestnuts (use a thin towel to protect them as much as you can). They need not be sizzling hot for the skins to slip off, but as you’ll see, the hotter the better. If they start to cool, and the skins start to stick a bit, reheat and start again.

1 pound chestnuts, flat side cut

To boil:
• Put in a pot with lightly salted water to cover and bring to a boil. Turn off the heat after 3 or 4 minutes.
• Remove a few chestnuts from the water at a time and use a sharp knife to cut off the outer and inner skins. Purée, mash, or use in other recipes.
  To grill or roast:
  • Heat a charcoal or gas grill to mediumhigh heat or turn the oven to 450°F. Put the chestnuts directly on the grill or on a sheet of aluminum foil with holes poked in it or on a baking sheet.
  • Grill (preferably with the cover down) or roast, turning occasionally, until you can remove the shells easily, after about 15 minutes. Eat warm out of hand, sauté in olive oil or butter
• MAKES: 1 pound (4 to 6 servings)
• TIME: About 30 minutes