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.
Servings: 6 servings
La Potee Auvergnate Recipe brought to you by Recipe Ideas
Categories: Stew
The History of Recipes
Recipes as an idea can be tracked far back into antiquity, in truth as far as ancient Egypt, and possibly even further than that. In practice though, sadly, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he informs us how the cooks of his times used many aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and dill. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as coriander, basil and rosemary. These new spices and herbs prompted a surge in recipe publications, many of which still exist in private collections. Over the next few centuries, the upper-class families of the West tried to serve the best banquets, and as a result chefs and their recipes were highly sought after. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, cookery publications were increasing in popularity due to increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this La Potee Auvergnate recipe.
