Summer Vegetable Pot Au Feu Recipes

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.

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:

• 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.

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).

Steps:

• Preheat the oven to 450 degrees. Cut the base of the pumpkin so that it will sit steadily. Cut off the top to create a lid and set aside. Scrape out the pulp and seeds. Spray the cavity with olive oil and rub it with the garlic. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a sheet for 20 minutes.
• Meanwhile, season the vegetable or chicken broth with salt and pepper and warm. Remove the pumpkin from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. Place a layer of chicken in the bottom of the pumpkin. Top with the steamed couscous.
• Combine all the vegetables, stir in the oregano and basil and divide the mixture evenly over the chicken. Ladle the broth into the pumpkin, replace the lid, rewrap with the foil and bake for 20 more minutes. Serve immediately.