Ingredients
Chestnut
General Description: The chestnut (Castanea sativa) is a large, starchy nut inside a shiny, tough, brown shell. “Chestnut” is a name originally and primarily given to the European cultivated chestnut, Castanea sativa, but also to various Asian varieties now found in Asian markets, mostly Castanea mollissima. The once magnificent American chestnut trees were mostly wiped out by chestnut blight early in the 20th century. For both Native Americans and Europeans, chestnuts were an important food source.
The richly flavored cultivated chestnut called marrone or marron produces only a single, large nut inside each case. AAA is the highest grade, but it is rarely found in the retail market. Castagne, or châtaignes, come from the wild chestnut tree and have several small nuts to each case. Asian chestnuts have relatively thin skin and are sweeter and less starchy. Chestnuts contain more starch and less oil than most other nuts.
Season: Chestnuts are in season from October through March, peaking in December.
Purchase: Choose the biggest, freshest chestnuts from a market that sells them in quantity. If possible, cut open several chestnuts to check for plump, meaty, light tan chestnuts because it is difficult to judge unopened chestnuts by their outer appearance.
Avoid: Inside their shells, chestnuts tend to form greenish mold between the convoluted folds between the nut and its outer skin. They can also have hard, darkened areas that are inedible. Chestnuts with these qualities should be discarded.
Storage: Store chestnuts in the refrigerator for up to 1 week.
Preparation: Carefully make a crisscross cut on the domed side of each chestnut with a sharp paring knife.- Roast at 400°F for 20 minutes, boil, or deep-fry.
- Cool slightly and break away the shell. Remove the brown inner skin. It’s easiest when the chestnuts are warm, so work with a few at a time, keeping the rest in the pot or oven. Work with heat-resistant gloves to make this task easier.
- Roast cut chestnuts over the embers of a fire by placing them in a popcorn popper or special perforated steel chestnut roasting pan and shaking over the fire for about 15 minutes, or until all sides of the chestnuts are darkened.
Serving Suggestions: Boil chestnuts in chicken stock, then purée into a soup. Stir chestnuts into risotto near the end of cooking along with browned sweet sausage bits. Add chestnuts to poultry stuffing. Layer chocolate cake with chestnut butter-cream (made by cooking chestnuts in milk with sugar and vanilla until tender, then whipping).
Flavor Affinities: Brussels sprouts, butter, chicken, chocolate, Marsala, onion, pork, rum, sweet sausage, turkey, vanilla.
from Quirk Books: www.quirkbooks.com
