How I came to own a chestnut knife is not a very interesting story. Suffice it to say that I was reluctant to take it home. I am not a gadget girl. Don’t get me wrong, I have plenty of kitchen equipment, and even a fair number of gadgets, but I don’t really want any of them because 1) I hate clutter, 2) we have a small kitchen, 3) we don’t have that much storage space not claimed by books, and 4) s sharp knife and a heavy pot seem to deal with most cooking projects quite well. Yet this cunning little number has survived several kitchen clean-outs during which less-used items find themselves lined up on my counter to be culled.
Why do I keep it? First and most obviously, it is cute as the dickens. Equally important, however, is its unique ability to do its job extremely well. See the beak? It’s a sharp short knife blade perfect for cutting little x’s into the flat side of chestnuts, all the better to roast them after peeling. A job that used to require some awkward maneuvering of a paring knife and a lot of opportunity for injury, is now quick and flesh-cut-free.
So I cut the chestnuts, set them on some foil with a splash of water, and roasted them at 375 for 20 minutes. I then wrapped the whole package up in a kitchen towel, crunched the whole thing a few times to further open the shells, and let them sit – wrapped – for about 15 minutes. Then the horror of peeling them began. I always end up with shards of chestnut peel under my fingernails, embedded in there and requiring tweezers to get them out. But the sweet, meaty chestnut calls to me and I can’t resist. Even as my fingernails throb, even as it seems like about half of the nuts are moldy inside no matter where I buy them (what is up with that?), I will sit and peel chestnuts – to eat out of hand, to put in my stuffing, to make cream of chestnut soup with, to put on chocolate cakes and tarts. It’s chestnut season and I must indulge, nail beds be damned.
Plus, I need to justify the space in the knife drawer eaten up by the chestnut knife. It’s the time of year for that little bird to shine. Any and all chestnuts tips would be most appreciated.
claudine | 27-Nov-09 at 7:53 pm | Permalink
I love chestnuts too – I confess to buying the prepared canned French ones even though they’re expensive, the puree is great too esp. for a choc/chestnut cake mmmmm!
Cheryl | 28-Nov-09 at 5:27 pm | Permalink
I’ve never bought fresh chestnuts before, but I do have to say, I bought some walnuts at the farmers’ market last week and have had a great time bashing them with a meat cleaver and feeding myself the ‘meat.’
It’s too bad your chestnut knife doesn’t double as a chestnut peeler.
Molly Watson | 30-Nov-09 at 10:18 am | Permalink
I have been known to buy the vacuum-packed ones, which are very good.
Cheryl, you raise in interesting point – maybe it *is* also a chestnut peeler and I just haven’t figured it out? Anyone? Ideas?
rachel | 05-Dec-09 at 10:13 am | Permalink
I am about to embark on a marathon peeling session which you have just put into words beautifully. I will curse but it will be worth it.