Roasting – Chestnuts and Bell peppers

Chestnuts are popular during the Thanksgiving and holiday season and thus fresh chestnuts are available in the fall and continue to come all through winter. The best way to roast chestnuts is over the coals. But, that’s not possible in home. We can easily roast them in oven by following simple steps.

ROASTING
Wash chestnuts and soak them in hot water for 20 minutes. This will help to soften the shell and makes it easier to cut. Make a slash on the flat side of the chestnut. It does not make a difference even if you do on the other side but it is easier to cut on flatter side. Preheat the oven to 375 degrees F. Spread the chestnuts on a baking sheet lined with foil and roast them for 15 minutes. Turn them over after 10 minutes. After 15 minutes you will see the cut shell opening up.

This indicates that they are done. Remove from oven and cover with a wet towel. This will help them to steam a bit and causing the shell to separate more easily. After 10 minutes remove the towel and peel them when they are still warm. Use the chestnuts for pastas, salads, soups or just eat them as a snack.

HOW TO : ROAST PEPPERS

Roasting peppers removes the pepper’s skin and improve the flavor of the dish.

You can roast peppers on the grill, over gas flame or in the oven under broiler with similar results. Its not a good idea to roast whole pepper because its hard to separate the seeds and flesh once the peppers are roasted.

ROASTING
Cut the peppers in half length wise. Remove seeds and white pith. Preheat oven to 500 degrees F. Place peppers on a baking sheet with skin side up. Line it with foil for easy cleanup. Brush the peppers with oil( optional). Broil until the pepper skin has turned black and blistery. Remove from oven and wrap peppers lightly with the same foil. This will build up steam for removal of pepper skin. Let it rest for 10 minutes. Remove foil and peel off the skin carefully as the peppers will be little slippery. Use them in your favorite dish.