Potee Recipes

POTEE SAVOYARD

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

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 LORRAINE

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.