The Provençal Cookbook by Guy Gedda & Marie-Pierre Moine Plus Veal Chops with Pine Nuts Recipe

With comprehensive wine encyclopedias and clear, easy-to-follow cookbooks – the selection in the DK Canada Food & Drink Boutique of DK’s illustrated epicurean titles will be sure to please your favourite foodie! All the books in the boutique are specially priced for a limited time at 30% off!

I was sent a selection of cookbooks from the Food & Drink Boutique which will be taking me on a short tour of the world.  The first book I’ve decided to share with you is The Provencal Cookbook by Guy Gedda & Marie-Pierre Moine.

This unique cookbook lets you create the spirit of Provence in your own home, and includes over 100 authentic Provencal recipes, all based on local ingredients and techniques. Guy Gedda, the author, is a chef-teacher of Provencal cooking at the Chateau de Berne cooking school in the Var region of Provence. Since he retired from his restaurant in Bormes-les-Mimosas, he spends his time as an informal ambassador to the region.

Co-author Marie-Pierre Moine has 20 years experience as a food writer. Her works have been featured in various magazines and books. She won the Prix Gourmand Award 2004 for her book, La Cuisine des Brasseries.

I was immediately impressed by all the photos included in this cookbook.  The first thing that draws me to a cookbook is the photography and it is not lacking in this case.

The first two chapters of the book, the Essentials of the Provençal Kitchen and The Techniques of the Provençal Chef detail the basic essential ingredients such as olive oil and tomatoes, the necessary equipment such as a good cast iron pan (I wish!) and also demonstrates basic cooking technique such as making a bouquet garni with step-by-step photos.

The next seven chapters are full of mouth watering recipes covering everything from appetizers to desserts and everything in between.  I appreciated that the recipes are all so approachable.  These are recipes aimed at the home cook and there is nothing in this cookbook that will leave you scratching your head, no matter how unfamiliar French cooking may be to you.

I tested out the recipe for Veal Chops with Pine nuts (See below!) and was satisfied completely with the detailed and clear instructions and the ingredient amounts.  Just spot on!I also appreciated that the ingredients were laid out in the correct order and the short description of the recipe at the top.  I cooked this for my sister and we both really enjoyed our dinner.  The only changes I would make would be to double the amount of mushrooms (I love mushrooms, the amount in the recipe is perfect for normal people.) as well as the amount of sauce as I love a little sauce to cover my rice as well and the recipe really only makes enough to lightly cover the chops.

I can’t wait to try out more recipes, I already have quite a few bookmarked to try, and I would recommend this cookbook to anyone interested in trying their hand at French cooking.  It’s beyond delicious!

Veal Chops with Pine Nuts Recipe

from The Provençal Cookbook by Guy Gedda & Marie-Pierre Moine

Pine nuts give this old-fashioned dish a distinctive Provençal accent.  Plumped up with port and cream during cooking, they are delicious with the tender veal chops and contrast nicely with the mushrooms.

Ingredients:

1/2 lb (225g) button mushrooms
2 tbsp soft unsalted butter
4 large veal chops
Fine Sea Salt and Freshly Ground Pepper to taste
1/3 cup tawny port
1/3 cup pine nuts
1/2 cup light cream or half and half
Flat-leaf parsley leaves to garnish

Directions:

Wipe the mushrooms clean with damp paper towels, then slice them thinly

Place a large frying pan over medium-high heat, and melt the butter.  Season the chops with salt and pepper, then cook in the hot butter for 10 minutes, turning once, until golden brown.  Lift the chops onto a plate.

Drain off any excess cooking fat, then put the chops back in the pan.  Add the port and cook over medium heat, scraping up any browned bits from the pan, until bubbling.

Pour in 1/2 cup water.  Increase the heat a little and stir until simmering again.  Stir in he mushrooms, then the pine nuts and cream.

Reduce the heat to medium and cook, stirring occasionally, for 5 minutes or until the sauce thickens.  Reduce the heat to low, partially cover the pan, and cook 10 minutes longer.  Adjust the seasonings.

Place the chops and mushrooms on a warmed serving platter and drizzle the sauce all over.  Scatter parsley leaves over the top and serve at once.

Continue to Content

Yield: 4

Veal Chops with Pine Nuts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Pine nuts give this old-fashioned dish a distinctive Provençal accent. Plumped up with port and cream during cooking, they are delicious with the tender veal chops and contrast nicely with the mushrooms.

Print

Ingredients

• 1/2 lb button mushrooms, 225g
• 2 tbsp soft unsalted butter
• 4 large veal chops
• Fine Sea Salt and Freshly Ground Pepper to taste
• 1/3 cup tawny port
• 1/3 cup pine nuts
• 1/2 cup light cream or half and half
• Flat-leaf parsley leaves to garnish

Instructions

1. Wipe the mushrooms clean with damp paper towels, then slice them thinly
2. Place a large frying pan over medium-high heat, and melt the butter. Season the chops with salt and pepper, then cook in the hot butter for 10 minutes, turning once, until golden brown. Lift the chops onto a plate.
3. Drain off any excess cooking fat, then put the chops back in the pan. Add the port and cook over medium heat, scraping up any browned bits from the pan, until bubbling.
4. Pour in 1/2 cup water. Increase the heat a little and stir until simmering again. Stir in he mushrooms, then the pine nuts and cream.
5. Reduce the heat to medium and cook, stirring occasionally, for 5 minutes or until the sauce thickens. Reduce the heat to low, partially cover the pan, and cook 10 minutes longer. Adjust the seasonings.
6. Place the chops and mushrooms on a warmed serving platter and drizzle the sauce all over. Scatter parsley leaves over the top and serve at once.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Disclosure: I received the above mentioned product in order to facilitate this review.   All thoughts and opinions are honest and my own.

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!