Pot Au Feu Du Midi Recipes

Steps:

• In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
• Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
• To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
• Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

Steps:

• Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
• Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

Steps:

• Preheat the oven to 400 degrees F.
• Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
• Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
• Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
• To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables.

Steps:

• In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.
• With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.
• Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.
• Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon

Steps:

• Bring water to boil in large pot. Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming. Add beef and herbs and simmer 1 more hour.
• Remove bones and discard. Boil stock and add the turnip, carrots, leeks and potatoes. Pierce onions with cloves and add to pot. Skewer garlic clove with pick and add to pot. Add salt and pepper and let cook 10 minutes or until vegetables are tender. Add cabbage and coriander; cook 20 minutes. Serve immediately.