to-roast-fresh-chestnuts-104231.json

{
    "directions": [
        "Preheat oven to 350\u00b0F.",
        "Make a large X with a chestnut knife or sharp paring knife on flat side of each chestnut through the shell but not the meat. Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Blanch chestnuts in boiling water 2 minutes and drain. Rub in a kitchen towel to remove skins."
    ],
    "ingredients": [
        "Special equipment: a chestnut knife and protective gloves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Nut",
        "Roast",
        "Thanksgiving",
        "Fall",
        "Chestnut",
        "Gourmet"
    ],
    "title": "To Roast Fresh Chestnuts",
    "url": "http://www.epicurious.com/recipes/food/views/to-roast-fresh-chestnuts-104231"
}