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Friday, November 29, 2013

Chestnuts Roasting In Your Corningware, French Bisque Nipping at Your Nose

Corny title, I know.  Especially since it's Thanksgiving, but I can't help it.  Every time I roast chestnuts in the oven, that song pops into my head.  So, grab some Chestnuts and sing along.....

Honestly, I usually do a lot more than this on a 1/2 sheet or full sheet baking pan, but Corningware works just as well and I only need a small amount for the recipe I am making.  Besides, it gives me a chance to use the 1 piece of French Bisque that I have.  :-)

Roasting Chestnuts

12-15 Chestnuts
a sharp Knife
425F degree oven
Corningware F-4-B French White (Bisque or Bleu) Roaster or a P-35-B Broil and Bake Tray

Preheat the oven to 425F degrees, then take a sharp knife and cut an 'X' on the flat side of the Chestnut.

Place them all, evenly spaced, in am F-4-B French White Roaster (or P-35-B)

Bake for 10-15 minutes, or until the 'X' you cut peels back and the Chestnuts smell kind of like toast.

Place the hot Chestnuts in a towel....

And give them a good whack on the counter.

This should loosen the shell and pericarpus enough to peel them. (chestnuts have a sort of "double" shell)

Peel them you must must must while they are hot, cause once they cool, the pericarpus begins to adhere to the Chestnut again.

There you have it..... Roasted and peeled Chestnuts.  Not my best peeling job, but I was in a hurry.  I had a lot of other things on my plate to get done.  In the grand scheme of things, it's OK this time.  These Chestnuts are destined for chopping anyway, because they are going into my next dish....  Cauliflower Au Gratin (in French White II)

Where is your Corningware??

1 comment:

  1. I made quiche tonight based very loosely on your recipe. My husband loved it. Also my pumpkin pie crusts were much flakier this year because of your tips and Corning Ware pie plates found in a thrift store. Love your blog!!


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