1 1/2 to 2 pounds whole chestnuts in shell
1 teaspoon vegetable oil
1/4 cup water
Special equipment: a chestnut knife (optional); a large heavy skillet (preferably cast-iron) with a lid
Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, 15 minutes.
Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.
Makes 8 to 10 servings.
Date: October 7, 2006