Potee Food

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POTEE SAVOYARD



Potee Savoyard image

Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder, ham hocks, and sausages with butternut squash, leeks, and potatoes. Pair it with cheesy toasts and a sip of crisp dry cider for a deliciously French meal.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 large onion, halved lengthwise (root end and skin left intact)
6 pork sausages, preferably fennel or sweet Italian (1 1/4 pounds)
2 slices bone-in pork shoulder, fat cap intact (1 pound); or 1 pound boneless pork shoulder (do not trim excess fat), cut into large pieces
Kosher salt and freshly ground pepper
1 large, meaty smoked ham hock (or 2 smaller hocks)
6 parsley sprigs, plus more leaves for serving (optional)
4 thyme sprigs
1 bay leaf
1 pound small golden potatoes (golf-ball size), peeled
4 carrots (8 ounces), peeled and diagonally cut into 2-inch pieces (1 1/2 cups)
3 celery stalks (6 ounces), strings removed, diagonally cut into 2-inch pieces (1 1/2 cups)
12 ounces pumpkin or butternut squash, peeled and cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 small head Savoy cabbage (12 ounces), core removed, quartered lengthwise
2 leeks, white and pale-green parts only, cut into 3/4-inch rings, thoroughly washed and drained (1 1/4 cups)
Alpine Cheese Toasts, for serving

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.

POTEE



Potee image

Yield Serves 6

Number Of Ingredients 14

1 1/2 tablespoons vegetable oil
1 onion with skin, halved
3 pounds boneless smoked pork such as ham or pork butt
5 quarts cold water
1 bay leaf
1/2 teaspoon whole black peppercorns
1 fresh thyme sprig or 1/2 teaspoon dried thyme
3 fresh parsley sprigs plus 1/2 cup finely chopped leaves
6 fresh pork sausage links (not breakfast links)
3 celery ribs, cut crosswise into 3 sections and each section cut lengthwise into 3 sticks
6 Savoy cabbage leaves, halved along center rib, discarding rib
4 leeks, white and pale green parts cut crosswise 1/4 inch thick, washed well, and drained
6 white turnips, trimmed and cut into 1/2-inch wedges
6 carrots, halved and cut lengthwise into 1/2-inch-wide sticks

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.

POTEE SAVOYARD



Potee Savoyard image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 20

2 pounds bacon
1 pig foot
1 whole ham hock
1 cured pig neck
1 whole savoy cabbage, quartered, cored, and each section quartered again
1/2 white cabbage, quartered, and then each quarter halved
White vinegar
2 teaspoons crushed white peppercorns
1 tablespoon juniper berries
1 teaspoon cumin
2 bay leaves
2 cloves
6 small cabbage-stuffed sausages
6 Strasbourg sausages
5 small turnips, peeled and quartered
3 carrots, halved and then cut lengthwise into quarters
3 cloves garlic, halved, germs removed
1 onion, thinly sliced
1 extra-large or 3 regular pork sausages
Bread, for dipping

Steps:

  • Bring a large pot of salted water to a boil. Immerse the bacon, pig foot, ham hock and pig neck and boil for about 1 hour. Wash all the cabbages, add a touch of vinegar, and then drain. Combine the peppercorns, juniper berries, cumin, bay leaves and cloves in a cheesecloth and tie string around the top to make a bouquet garni.
  • After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes.
  • To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in.

POTEE LORRAINE



Potee Lorraine image

Yield Serves 6

Number Of Ingredients 14

6 bacon slices, chopped
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 medium onions, chopped
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can beef broth
1 cup dry white wine
2 bay leaves
1 1 1/2-pound cabbage
3 large carrots, peeled
2 turnips, peeled
2 russet potatoes, peeled
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1/4 teaspoon ground cloves
1 pound green beans, trimmed, cut into 1 1/2-inch pieces

Steps:

  • Cook bacon in heavy 8-quart Dutch oven over high heat until fat is rendered, about 4 minutes. Using slotted spoon, transfer bacon to medium bowl. Pour off all but 2 tablespoons fat from pot and reserve. Heat fat in pot over high heat. Working in batches, add pork, sprinkle with salt and pepper and brown lightly on all sides. Transfer each batch to bowl with bacon. Add onions to pot. Reduce heat to medium; cook until tender, about 8 minutes. Return pork and bacon to pot. Add broth, wine and bay leaves. Cover; simmer 1 hour.
  • Cut cabbage, carrots, turnips and potatoes into 3/4- to 1-inch pieces. Heat reserved bacon fat in heavy large skillet over medium-high heat. Add cabbage and cook until wilted, stirring often, about 5 minutes. Add carrots, turnips and potatoes and stir 5 minutes. Add vegetables to pork. Cover and simmer until pork is tender, about 45 minutes.
  • Add cannellini to stew. Simmer uncovered until stew thickens, stirring occasionally, about 15 minutes. Add cloves. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.) Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and mix into stew. Ladle into shallow bowls and serve.

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