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June 2011

Warm Weather Pot au Feu

Pot au Feu literally means "pot on the fire".  Essentially it is beef stew, a traditionally stick-to-your-ribs on-a-cold-winter's-day dish.

I made a warm weather version of Pot au Feu for dinner last night using a recipe from Around My French Table by Dorie Greenspan.

This warm weather version uses beautiful spring vegetables, chopped herbs, and is finished with an egg.  Oh, so French!

IMG_2432 I had some vegetables in the fridge already so I just picked up some shiitake mushrooms and new potatoes to add to the mix.  The recipe gives the option to use a strip of lemon zest and lemongrass.  I decided to just use the zest.

IMG_2433 IMG_2435 More vegetables ready for the "pot".

IMG_2436 First the garlic, onions, and leeks are lightly sauteed.

IMG_2439 Then the carrots and potatoes are added with a strip of the lemon zest.  The vegetables simmer in some chicken stock until just tender.

IMG_2440 Then the mushrooms, trimmed and peeled asparagus stalks and spinach are added.

While the vegetables are simmering, the recipe calls for the eggs to be prepared.  Greenspan gives the choice of poaching or soft-boiling the eggs and then serving one atop the finished dish.  The yolk then gives an added richness to the light broth.

I'd never experimented with soft-boiled eggs so I chose to try that option.  Peeling them was the challenge.

IMG_2441 Two out of four isn't bad, right?

IMG_2446 The finished product.  Just perfect!  I couldn't have been happier.

This is a wonderful dish to welcome Spring, a light supper with ingredients straight from the farmer's market.