Being raised in Paris, one thing that I loved and miss the most about winter, are roasting chestnuts on an open fire from street vendors. The smell awakens your senses and your want to have some. There is nothing more wonderful that to be holding this perfectly shaped cone of paper containing those preciously shaped brown morsels of love at each bite. You do not care how cold it is and that your gloves have to come off.
Obviously I love chestnuts, but not only roasted, also steamed, puree and marrons glacee.
Obviously we do not have this here in Arizona, therefore when the Holiday season arrives upon us, I make it a point to shop as early as possible for them at our favorite store. They only one iIcan found are roasted by Clement Faugier. I am in heaven as I always buy extra jars just for me to nibble on.
Farm-Style Pork with Chestnuts is one of the recipes that always graces our table in the winter months. Chestnuts, pork tenderloin and wine all cooked together to gives us this delicious dish. Served alongside mashed potatoes and we are all in food heaven.
TIP: Veal stock can be replaced with sodium-free chicken stock. Use a bottom heavy pan, I strongly recommendLe Creuset cast enamel. Cooks evenly and the sauces are always perfect.
Farm-Style Pork With Chestnuts
Amount Per Serving
Calories 219Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin C 7.4mg9%
Vitamin A 1645IU33%
* Percent Daily Values are based on a 2000 calorie diet.