fresh chestnuts

sure there’s the “roasting over an open fire” way. but what about in a soup?

a super-rich gratin?

or chestnuts poached in red wine, a recipe that i saw in one of my cookbooks recently.

would you believe i’ve stared at this bowl of chestnuts since the weekend and haven’t cracked one because i can’t decide how i want to eat them? even though deep down i know i have to have my fix of roasted chestnuts first before trying them any other way. i guess i just made my decision. i’m roasting these, wine-poaching the next batch i buy, and that gratin seems perfect for a holiday feast.