The Food: Castagne (Chestnuts)

Chestnuts, as many may not know, come from the chestnut tree.  In 1904 the native American Chestnut Tree started to contract a lethal fungus.  By the 1950s, they were all wiped out. They have tried to breed the American Chestnut with a Chinese breed, but the results thus far have not been so good.  This is why they are so expensive, and you could easily buy a dozen and expect to throw a few out.  It sucks, but they are so good and a part of tradition.  Why they are a part of the tradition, that I am still not sure of, I guess it is up there with Italian Americans celebrating Thanksgiving with the traditional turkey, but not before having the preceeding course of pasta first, usually in the form of stuffed shells, manicotti or lasagna.  Again, all I remember is seeing them on the table after every holiday meal in the winter.

Buying Chestnuts: As with ANY fresh food item, don't be one of those people in a hurry who is in a hurry and uses the scooper to scoop a whole bunch of chestnuts to make a pound and come home to find that after they cook them, half or more of them are no good.  You will see most people taking the time to squeeze, smell and be sure they are getting a good one, and even then, you can still come across a bad one only after its been cooked.  Why do it? Why do anything?  Anyone who really loves food, makes sure that the color, texture and smell of the food they are cooking are right on key.  If you are in a hurry, buy them canned or packaged.  In this case, I don't think you will ever find canned roasted chestnuts. 

If you are doing these in the oven (yea, I know, Nat King Cole, chestnuts roasting on an open fire, but if you want them to come out right, consistent, and cut out a lot of guess work, use the oven), preheat the oven to 450F.  Wash the chestnuts.  Take a steak knive, or one that is sharp enough to pierce the shell, and make a cross or X in them, one horizontal line, one diagonal one.  Personally, I like to sink the knife till I feel it hit, or almost hit the other side.  I am not bashful about giving them a good slit, I find the cook faster and are easier to peel.  On a baking sheet, put down a piece of aluminum foil and place the chestnuts facing up where the cuts are.  Cook for 20 to 25 minutes.  When serving/eating, be sure to peel off the outer shell, as well as the thinner shell/lining covering the nut.  Always look for anything odd like fungus, it happens, but thats the tradition, trying to find a pearl in an oyster, or in this case, a good chestnut in its shell.

For those insisting on doing it the old old fashioned way, split the shell with an X and hold them over the hot coals of a fire (popcorn popper works well) for about 10 to 15 minutes.  If you do not pierce the shells with an X, you will have a real mess on your hands once they explode.

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