This week's recipe is Warm Weather Vegetable Pot-au-Feu. For those of you who aren't familiar with pot-au-feu, it's a hearty cold weather feast of meats and winter vegetables simmered for hours. Literally, it means pot in the fire. Warm, lovely comfort food. Something lovely simmering on the stove when you stumble upon that sweet French farmhouse.
The warm weather version was equally delicious, quick and easy to make and has all the charm of it's winter version. I really like leeks and was looking forward to preparing them. Gary found great produce which made the mise en place extra fun. He even found "slender carrots" as specified in the recipe. Here's a picture of the the vegetables ready for the pot.
This recipe goes so quickly! Only a short boil/simmer and the meal was ready. Our friend, Grant, taught Gary how to poach perfect eggs during a vacation to New Zealand. Since then, Gary's been the official egg poacher of the house. No need for cups, or special pans. Just a little vinegar into simmering water. I really wanted to try poaching the eggs myself to see how good my observations had been. The eggs went really well. I spooned the pot au feu into the bowls, and the eggs were ready.
We were both very surprised at how delicious this recipe was. It looks so simple, but the flavors are so good. Dorie did a great job with the timing and directions. Each vegetable was perfectly cooked, including the spinach. I used vegetable broth, and didn't use any lemongrass. The dish is light yet hearty, and SO good. The egg stirred into the broth adds body and nice flavor. I think I'll add some chopped chives to the top next time.
For some reason, I can't get the finished photo of the recipe to rotate. Here's the dish, steaming hot, poached egg and all! One more update before I close. The wheat is up! It's been a month. It's about 10 inches high, and looking healthly and strong. I'll include a picture next week.