it's still officially winter; it snowed just this week in my portland garden. and although i took these photos in the Christmas season and it's now Lent and daffodils are budding up, the forget-me-nots, snowdrops, primroses, and Lenten roses are all blooming in my garden, it seemed best to post these chestnut roasting photos now instead of waiting for next Christmas!
raw chestnuts! ready to roast like they do on the streets of new york or rome and sell in rolled up newspaper cones! or like they do in lebanon, where my parents came from!
make an X in the top with a sharp knife. this is how my dad cut the raw chestnuts to roast over a fire or under the gas broiler so they'd cook inside and be easy to peel.
now they're ready to put in the broiler of my gas stove for just a few minutes until they turn golden brown and split open.
you know they're done when the X's curl and open up.
let them cool enough to peel and eat while they're still warm and you're in for an amazing texture and nutty flavor—chestnuts roasted over an open fire.