Potee Savoyard Food

POTEE SAVOYARD

Steps:

• Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.
• Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.
• Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.
• Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.

POTATOES SAVOYARD

Steps:

• Peel and slice potatoes, and cover with cold water until ready to use.
• In a lightly greased 6 to 8 cup baking dish, place two cups of potatoes on bottom, overlapping layers.
• Dot with half the butter; sprinkle with half the parsley, salt, Greek seasoning, pepper, and cheese.
• Place second layer of potatoes on top of first and repeat layer of butter, seasonings, and cheese.
• Pour boiling beef broth over the casserole.
• Bake uncovered in a preheated 400 degree Fahrenheit oven for 55 to 60 minutes, or until potatoes are fork tender, potato tops are browned, and broth is absorbed.

POTEE

Steps:

• In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown onion, cut sides down. In a 7- to 8-quart heavy kettle combine onion, smoked pork, water, bay leaf, peppercorns, thyme, and parsley sprigs and simmer, covered, 1 hour.
• Prick each sausage in several places to prevent skins from bursting when browning. In skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and brown sausages. Transfer sausages to paper towels to drain. Stir celery into soup and put cabbage leaves on top. Simmer soup, covered, 15 minutes.
• Lifting cabbage leaves, stir sausages, leeks, turnips, and carrots into soup and simmer, covered, until carrots are tender, about 10 minutes. Soup may be prepared up to this point 1 day ahead. Cool soup, uncovered, and chill, covered. Reheat soup before proceeding with recipe.
• Transfer smoked pork to a cutting board and slice.
• Arrange cabbage leaves in bottoms of 6 large soup bowls and stir chopped parsley and salt and pepper to taste into soup. Arrange vegetables, smoked pork, and sausages in bowls and ladle desired amount of broth over mixture.

CROUTE SAVOYARDE

Steps:

• Cut the baguette into long slices, spread with the garlic, drizzle with olive oil, and grill until crispy.
• Lay the slices in a baking dish and splash half of the white wine over them.
• Set the oven to 200C/gas 6. Melt the butter in a frying pan and gently fry the mushrooms, shallots and garlic.
• Add the remaining white wine and the cream, and heat the mixture through.
• Spread the Parma ham over the top of the bread and then spoon over the creamy mushrooms.
• Scatter with the grated cheese and then sprinkle the kirsch over the top. Bake for seven to eight minutes or until golden brown. Serve with a green salad.