2 garlic sausages
6 oz bacon, in one piece
2 medium onions, thinly sliced
24 garlic cloves, peeled
1 calf's foot, split (opt.)
1 lb pork stew meat
1/2 cup dry great northern beans
5 cup low-sodium chicken broth =or=- wate, r
1 small sprig rosemary
1 sprig thyme
4 bay leaves
1 pepper, to taste
2 medium potatoes
1 tsp salt, or as desired
12 oz smoked pork chops
1 small head green cabbage cut into strips
Directions
PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and
onions. Place over medium heat on top of the stove and cook 10
minutes. Remove the sausages, and set them aside. Pour off excess
fat. Return the pot to the stove, add garlic, calf's foot and pork
stew meat, cover and cook another 10 minutes. Add beans and enough
broth to barely cover. Add rosemary, thyme, bay leaves and pepper.
Cover, bring to a boil and place the pot in the oven. Turn oven to
350F and cook for 1 hour. Check from time to time and add water if
the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and
quarter the potatoes. When the beans are soft, add salt, smoked pork,
sausages, cabbage and potatoes. Replace the cover and replace the pot
in the oven for another 35 minutes. When it's time to put dinner on
the table, fish the bay leaves out of the pot and serve the potee in
the dish in which you cooked it.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
La Potee Auvergnate (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Stew
The History of Recipes
It is quite possible to trace the history of recipes back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Closer to modern times, we have a couple of books published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is served today, but instead accounts of the types of meals served to the rich and powerful of that period. By the arrival of the 1900s, cooking publications are starting to become popular as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this La Potee Auvergnate (Prodigy) recipe.
