The Culinary Connoisseur
In a Nutshell
26
Nov
Nov
Chestnuts have had an important role in sustaining people
for centuries. In mountainous areas where grains did not grow well, chestnuts
were dried and milled for flour to make bread. In the Mediterranean, in fact,
there were regions where chestnuts supplied the only flour for bread.
for centuries. In mountainous areas where grains did not grow well, chestnuts
were dried and milled for flour to make bread. In the Mediterranean, in fact,
there were regions where chestnuts supplied the only flour for bread.
The chestnuts we buy nowadays at local fruit stores and
supermarkets are mostly imported from Japan. At one time there was a large
chestnut crop in the United States but most trees were destroyed over a hundred
years ago by disease.
supermarkets are mostly imported from Japan. At one time there was a large
chestnut crop in the United States but most trees were destroyed over a hundred
years ago by disease.
In the last few years there has been a movement by
farmers and scientists to reestablish chestnut trees as a viable crop. They
have been working with those few trees that survived and grafting them to
cuttings from the disease resistant Japanese trees.
farmers and scientists to reestablish chestnut trees as a viable crop. They
have been working with those few trees that survived and grafting them to
cuttings from the disease resistant Japanese trees.
It is a popular misconception that chestnuts contain more
fat than other nuts. In actuality, they are only 1% fat compared to other nuts
that can be as high as 50% fat. That is why chestnuts are more perishable than
other nuts. They should be stored in the refrigerator and will usually last
about a week to ten days. The fat in chestnuts is mostly unsaturated, and
chestnuts have no cholesterol. They are also the only nut to provide vitamin C,
A and calcium.
fat than other nuts. In actuality, they are only 1% fat compared to other nuts
that can be as high as 50% fat. That is why chestnuts are more perishable than
other nuts. They should be stored in the refrigerator and will usually last
about a week to ten days. The fat in chestnuts is mostly unsaturated, and
chestnuts have no cholesterol. They are also the only nut to provide vitamin C,
A and calcium.
Chestnuts can be eaten raw but you’ll enjoy them a lot
more if you roast or boil them. Before roasting, cut a shallow “x” on the flat
side of each nut. Why the flat side? No special reason; it is easier to cut
that side than the rounded side. You can make the cut with a short-bladed
paring knife but it’s easier to use a specially designed chestnut cutter. Spread
the nuts in a single layer on a sheet pan and bake for 20 minutes in an oven
preheated to 400 degrees.
more if you roast or boil them. Before roasting, cut a shallow “x” on the flat
side of each nut. Why the flat side? No special reason; it is easier to cut
that side than the rounded side. You can make the cut with a short-bladed
paring knife but it’s easier to use a specially designed chestnut cutter. Spread
the nuts in a single layer on a sheet pan and bake for 20 minutes in an oven
preheated to 400 degrees.
Remove from the oven and allow to cool for a few minutes.
The cut shell will have curled back. Squeeze the nut gently between your thumb
and index finger and the shell should crack open easily. Remove both the hard
shell and soft inner skin before eating.
The cut shell will have curled back. Squeeze the nut gently between your thumb
and index finger and the shell should crack open easily. Remove both the hard
shell and soft inner skin before eating.
Some people prefer boiling chestnuts. This method is also
preferable if you will be mashing or pureeing the chestnuts for use in a recipe.
Place whole chestnuts in a pot with enough water to cover them. Bring water to
a boil and continue to boil 6-7 minutes. Turn off heat and allow to cool a few
minutes.
preferable if you will be mashing or pureeing the chestnuts for use in a recipe.
Place whole chestnuts in a pot with enough water to cover them. Bring water to
a boil and continue to boil 6-7 minutes. Turn off heat and allow to cool a few
minutes.
Remove 3 or 4 nuts at a time and peel with a sharp knife.
Chestnuts are sometimes referred to as “brain food” not
only for their healthful properties but also because their unusual shape is
similar to that of the human brain. Go ahead and check it out for yourself!
only for their healthful properties but also because their unusual shape is
similar to that of the human brain. Go ahead and check it out for yourself!
You can use
fresh chestnuts and roast them at home or take a shortcut and buy a few
packages of prepared chestnuts.
fresh chestnuts and roast them at home or take a shortcut and buy a few
packages of prepared chestnuts.
canola oil for
soup and toppings
soup and toppings
1 medium
onion, chopped
onion, chopped
1 stalk
celery, chopped
celery, chopped
1 medium
carrot, chopped
carrot, chopped
1 clove
garlic, chopped
garlic, chopped
Kosher salt
4 cups chicken
broth
broth
1 bay leaf
15 ounces
roasted chestnuts
roasted chestnuts
1/2 cup soy
milk
milk
For
the toppings:
the toppings:
2 cups cubed
rustic bread, crusts removed
rustic bread, crusts removed
Heat 2
tablespoons oil in a large saucepan, over medium heat. Add the onion, celery,
carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8
minutes. Add the chicken broth and 2 cups water. Bring to a boil, then reduce the
heat to medium low and simmer 5 minutes. Chop the chestnuts; add to the pan and
simmer until the chestnuts and vegetables are tender, about 10 more minutes.
tablespoons oil in a large saucepan, over medium heat. Add the onion, celery,
carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8
minutes. Add the chicken broth and 2 cups water. Bring to a boil, then reduce the
heat to medium low and simmer 5 minutes. Chop the chestnuts; add to the pan and
simmer until the chestnuts and vegetables are tender, about 10 more minutes.
Puree the soup
in a blender until smooth. Add the soy milk and salt to taste. Keep warm.
in a blender until smooth. Add the soy milk and salt to taste. Keep warm.
For the
croutons, heat oil in a skillet over medium heat. Add the bread and cook,
stirring, until golden, about 5 minutes until browned. Transfer to a bowl.
croutons, heat oil in a skillet over medium heat. Add the bread and cook,
stirring, until golden, about 5 minutes until browned. Transfer to a bowl.