Pot Au Feu Of Spring Vegetables With Chive Popovers Recipes

POT-AU-FEU OF SPRING VEGETABLES WITH CHIVE POPOVERS

Steps:

• To make the popovers, grease an eight-cup muffin tin with 1 tablespoon of butter. Put the egg, yogurt, milk, melted butter, flour, salt and pepper in a mixing bowl. Mix until combined. Fill each tin 1/4 full and sprinkle with 1 tablespoon minced chives. Add more batter until each cup is half full.
• Put the muffin tin in a cold oven and set the heat to 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees. Continue to bake until the popovers are lightly golden, about 15 to 20 more minutes. Take popovers out of tins immediately. Cool on a rack.
• To make the pot-au-feu, put the lemon slices in a skillet, add salt, sugar and water. Simmer until tender, about 15 minutes. Set aside to cool. Mince when cool. Put the minced lemon in a food processor or blender, add the roasted garlic and olive oil and puree until smooth. Season with salt and pepper. Set aside.
• Meanwhile, pour the chicken broth in a large pot and bring to a simmer over medium-high heat. Add the potatoes, leeks and cranberry beans. Lower the heat and simmer gently for 10 minutes. Add the carrots and simmer gently until tender, about an additional 10 minutes. Add the fava beans and simmer for 1 minute more. Using a slotted spoon, take all of the vegetables out of the pot. Set aside.
• Bring the broth to a boil. Lower heat and simmer until it reduces to 4 cups, about 10 to 15 minutes. Wreath the inside of 4 bowls with spinach and add the vegetables. Set aside. Remove saucepan from heat and whisk in the pureed lemon and garlic. Strain through a sieve lined with cheesecloth. Season with salt and pepper. Ladle broth into bowls and garnish with parsley. Serve with popovers.

POT AU FEU

Steps:

• Place the beef and veal in a large pot. Add the water and bring to a boil. Allow to cook at a lively simmer about 10 minutes, skimming the surface thoroughly during this time.
• Lower heat and add onions, leeks, celery, carrots, garlic, bay leaves, peppercorns and parsley. Cook at a low simmer for two hours.
• After two hours the meats should be fairly tender. Add the chicken, sausage and turnips. Skim the surface for a few minutes after these ingredients have been added, then cook an hour longer.
• When the ingredients have finished cooking, strain the contents of the pot by ladling them into a colander suspended over a large bowl. Wash the cooking pot, then pour the broth from the bowl through a very fine strainer back into it. Season the broth to taste with salt and pepper.
• Remove the meats from the colander and set aside. Discard the leeks, parsley and bay leaves. Peel and quarter the onions. Cut the carrots and celery pieces into large chunks. Quarter the turnips.
• Arrange the onions, carrots, celery and turnips on a heat-retaining platter and cover with foil. If you are not planning to serve the pot au feu the same day, place all the meats on another platter, cover with foil and refrigerate overnight. Refrigerate the platter of vegetables overnight. Refrigerate the broth overnight. Remove the ingredients from the refrigerator at least two hours before serving.
• To serve, cut chunks of the veal off the bone, remove the skin from the chicken and cut the meat from the bones in large sections. Cut the sausage in chunks. Trim all visible fat from the brisket and slice it thin. Arrange the slices on the platter with the other cut meats. Put the pieces of veal bone on the platter. Cover with foil. Place the meat platter and the vegetable platter in a preheated 200 degree oven to warm for an hour.
• Skim as much fat as possible from broth and reheat gently. Serve broth, with a little chopped flat-leaf parsley on top, in bowls. Pass the platters of meat and vegetables alongside, so guests can help themselves.
• Serve the boiled potatoes and green sauce alongside and have little dishes of mustard, horseradish, cornichons and coarse sea salt on the table as well.

VEGETABLE POT AU FEU

Steps:

• In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
• Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
• Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
• Bring to a boil over medium heat.
• Reduce the heat to low, cover and simmer for 20 minutes.
• Add the celery hearts, re-cover, and simmer for another 20 minutes.
• Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
• Remove the vegetables and arrange on a platter, (reserve broth for another use).
• Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).

POT-AU-FEU

Steps:

• For brine:
• Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.
• For bouquet garni, meats, and vegetables:
• Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
• Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.
• Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
• Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.
• For sauces and garnishes:
• Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.
• Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.
• Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

CHIVE POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Whisk chives into batter. Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

SUMMER VEGETABLE POT AU FEU

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add potatoes; simmer 7 minutes. Add squash; cook until just tender, about 5 minutes. Add peas and lima beans, and cook 2 minutes.
• Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among four shallow bowls, and serve.