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from the kitchen of Sharmagne Leland-St John
1 dozen chestnuts
Make an X in the pointed end of the chestnut with
a chestnut knife or paring knife. Peel back the hulls
and discard into your compost bin. Scald the nuts
to remove the inner skin. Put a little butter in a
heavy iron skillet over a medium flame. Add the nuts
and toss for a few minutes until soft
Add a sprinkle of salt and a suspicion of cayenne.
These should be served after the cheese course.
Hence the age-old expression, "From soup to nuts!"