So, um, do YOU know how to peel a chestnut easily? I suckity suck suck at it. I think I still have a chunk of shell wedged under my left thumb nail. *sigh*
I’ve googled, Kitchn’d, wikipedia’d, asked friends and strangers. I’ve boiled, roasted and microwaved them – and I still can’t figure out how to peel the little suckers easily! arrrrrrgggghhhhh.
So. For dinner tonight, I’d PLANNED on making Roasted Persimmons in a Chestnut Cream Sauce over Linguine, but the persimmons ended up being V.I.L.E. and I needed to fish every last freakin’ one outta the sauce. Like I need something else to complain about tonight.
So I had 2 lbs of unshelled chestnuts. I scored them, microwaved and peeled them (mostly). I melted some butter in a pan, added flour to make a roux, threw in the chestnuts and tossed them to coat in butter mix. I added more butter, then threw in the persimmons. I added in 3/4 cup of whole milk, tasted the mix and gagged on the persimmons. Then I spent 10 minutes fishing the stupid fruit out of the sauce. Then I added in some blue cheese to add a little tang to the sweet chestnuts. I ended up using 3 oz, but added one at a time and tasted after it’d melted in. The sauce was a little thin, so I took some sauce out, thickened it with a Tablespoon of flour and added it back into the sauce. Worked like a charm. I boiled a box of linguine, drained and then added back in 1/3 cup of the pasta water to help it not stick. I heaped the sauce on top of the pasta and along with a bag o’ salad – We Had Dinner! Voila!
Linguine with Chestnuts in Cream Sauce by me
2 lb. Chestnuts, shelled and cut into bite sized pieces
3 Tablespoons of Butter, divided
2 Tablespoons of Flour, divided
(DO NOT BOTHER ADDING IN ROASTED PERSIMMONS HERE. IT MIGHT MAKE YOU CRY).
3/4 cup Milk
3 oz. Blue Cheese, divided
Salt and Pepper to taste
1 lb. Linguine **I used Barilla in a box
1- Peel and pre-cook the chestnuts in whatever manner you see fit.
2- Bring a large pot of well-salted water to a boil. Add pasta when it does.
3- In a large skillet over med-low heat, melt 1 Tablespoon butter and then mix in 1 Tablespoon flour to create a roux. Cook until the roux is sorta golden-y colored. Add in the chestnuts and other 2 Tablespoons of butter. As it melts toss to coat the chestnuts in the buttery goodness. When warmed up, add in the milk. When that’s warmed, add in the blue cheese 1 ounce at a time. Stir in to melt. Taste and see if you like it’s sweet nuttiness. Continue adding blue cheese until you do a little happy dance in the kitchen and all the children look at you funny.
4- Drain pasta, top with chestnut cream sauce and serve any willing parties.
Unfortunately, midway through bite 2, our 7 year old told us that it wasn’t that she didn’t like the meal…but the sauce, was, well, she preferred plain pasta from now on please.
J spent most of dinner time double dipping his baby carrots in his ranch dip sauce while R reorganized her pasta on her tray. *sigh*
Luckily, both C and I enjoyed dinner. A Lot.