Provencal Light - Softcover

Shulman, Martha R.

3.87

23 ratings by Goodreads

Softcover

ISBN 10: 0688174655 ISBN 13: 9780688174651

Publisher: William Morrow Cookbooks, 2000

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A healthy and delicious trove of recipes that capture the heart of Provence but not the fat

In Provencal Light, first published in hardcover in 1994, Martha Rose Shulman embraces the glorious essence of Provence as she introduces us to her favorite recipes, rich and redolent with flavor but lightened for today's lifestyles.

Provencal Light takes us on a fantastic culinary tour of the south of France. Nutrition-conscious home cooks can enjoy such culinary marvels as the ravioli of Nice, filled with chard and chicken or herbs with ricotta cheese; nourishing vegetable tortes; creamy Asparagus and Fresh Pea Risotto; Stuffed Summer Vegetables; Pan-Roasted Quail with Quinces and Figs; and luscious Pear and Apple Souffle. Plus there is a scrumptious selection of richly flavored vegetable gratins and ragouts; satisfying pastas and gnocchi; and heavenly, naturally sweet fruit tarts, clafoutis, and sorbets.

Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat content. Provencal Light lets you enjoy the marvelous cuisine of the south of France while adhering to a healthful, hearty diet. This is the perfect marriage of low-fat eating and good taste for everyone with a passion for food.

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About the Author:

Martha Rose Shulman is an award-winning author of nine cookbooks, including Mediterranean Light, Mexican Light, Provencal Light, The Vegetarian Feast, and Entertaining Light. She lives in Los Angeles, California.

Croutons with Garlic and Tomato
(Pain catalan or pain gradaille) Serves 4

The word gradaille comes from the Languedocien word gradalha, to rub with garlic, which in turn comes from the Languedocien word for garlic clove, gra d'alh. In Provence a thick piece of stale bread is rubbed generously with garlic, then drizzled with vinegar and quite a bit of olive oil. Instead of olive oil I've used the juice of a tomato, which makes this more like the Spanish or Catalonian version (which in its traditional form would also contain olive oil). In fact the tomato version of this dish is eaten all over the Mediterranean, so I don't know why the French call it "Catalonian bread." All you need is good, crusty bread, juicy tomatoes, and garlic.

8 thick slices of country bread, lightly toasted or slightly stale
1 to 2 garlic cloves, as needed, cut in half lengthwise
2 ripe tomatoes, cut in half

Rub the bread with the cut garlic, then with the cut half of a tomato, squeezing the tomato a bit so that its juice saturates the bread.

Advance Preparation: Eat these as soon as you prepare them.

Per Portion

Calories 170
Fat 2 G
Sodium 351 MG
Protein 6 G
Carbohydrate 33 G
Cholesterol 0

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Chicken in Onion, Wine, and Caper Sauce(Poulet en capilotade)

Capilotade, a lusty Provencal sauce containing lots of capers and onions, is wonderful with chicken. In this easy dish the sauce is made with white wine and chicken stock as opposed to the red wine and fish stock in the salt cod version on page 202. The dish makes a nice family dinner served with rice, wheatberries, pasta, or potatoes.

13-pound (1.35 kg) chicken, cut into pieces and skin removed
2 quarts (2 l) water or enough to cover the chicken a bouquet garni made with a bay leaf, a few fresh thyme sprigs, and a few parsley sprigs
4 black peppercorns
3 medium-size onions, one quartered, the rest chopped
2 medium-size carrots, peeled and coarsely chopped
6 garlic cloves, 4 peeled, 2 minced or put through a press
salt to taste
1 tablespoon tomato paste
1/2 cup (125 ml) dry white wine
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon unbleached white flour
1/4 cup (60 ml) drained capers, rinsed
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon crushed dried
freshly ground pepper to taste
3 tablespoons chopped parsley

Combine the chicken, water, bouquet garni, peppercorns, quartered onion, carrots, whole garlic cloves, and salt in a large soup pot or Dutch oven. Bring to a simmer and skim off any foam that rises. Reduce the heat, cover partially, and simmer until the chicken is cooked through--25 minutes for the white meat and 35 to 45 minutes for the dark meat. Remove the chicken and place in a bowl or serving dish. Strain the stock and reserve 1 1/2 cups (375 ml) for the sauce and the rest for another use.

Stir together the tomato paste, wine, and chicken stock in a bowl. Set aside. Heat the oil in a large heavy-bottomed skillet over medium-low heat and add the chopped onions. Cook, stirring, until they soften, about 5 minutes. Add the minced garlic and continue to cook, stirring, until the garlic begins to color, about 30 to 60 seconds. Stir in the vinegar and flour and stir together for about 1 minute, until the mixture is just beginning to brown.

Add the wine mixture to the onions along with the capers, thyme, rosemary, salt, and pepper. Cook, uncovered, for 5 to 10 minutes, stirring often, until the sauce thickens slightly.

Stir the chicken back into the mixture, heat through, sprinkle with parsley, and serve.

Advance Preparation: This can be made hours ahead of serving and can also be held overnight in the refrigerator. Reheat in a 350 F (180 C) oven for 10 to 15 minutes or stir over medium-low heat in a flameproof casserole to reheat.

Per Portion

Calories 240
Protein 25 G
Fat 8 G
Carbohydrate 13 G
Sodium 266 MG
Cholesterol 76 MG

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