By Victoria Hart Glavin of Tiny New York Kitchen
Whether you’re making a chestnut sauce or using chestnuts for a dressing, it’s important to use fresh chestnuts. Ignore those jarred ones and roast your own. It’s not hard to do and the payoff is worth it.
1-Pound Fresh Chestnuts (About 40)
2 Teaspoons Kosher Salt
Preheat oven to 375 degrees. Line baking sheet with parchment paper. Set aside.
Score chestnuts on both sides, cutting through length of shells on both sides with the point of a sharp knife. This will make peeling chestnuts much easier.
Arrange half of the chestnuts on prepared baking sheet. Sprinkle with 1-teaspoon kosher salt. Place in oven for 25 minutes. Chestnuts will pop open slightly when slit.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.