Porc braisé sauce Madère

For about 6 people.  A good vegetable dish to accompany this pork recipe is peas and carrots parisian style (below).

2 tenderloin pork roast
2 Tbsp of vegetable oil
3 Tbsp of butter
1 large onion
2 carrots
1 Tb of herbes de Provence
1/2 cup of Madeira wine
stock, about a cup (chicken or veal)

  • In a large skillet, brown the pork well on all sides.
  • Discard the oil.
  • Reduce the heat.
  • Put the roast back in the skillet with 3 Tbsp of butter.
  • Slightly brown one large onion, sliced, around the meat.
  • Add 2 carrots, thinly cut, and sprinkle the Herbes de Provence on top of it all.
  • Add 1/2 cup of Madeira wine and 1/2 cup of stock to the pan.
  • Cook gently , on top of the stove, for about 1/2 hour adding some stock as needed.

It was established as far back as 1919 that trichina are killed at a meat temperature of 131°F (137°F for official purposes).  In view of this fact there is no reason whatsoever for overcooking pork until it’s dry and lifeless. Pork develops its best flavor and texture when it is cooked to an interior temperature of 170 to 180°F and the center of the meat is slightly pink. This is particularly true for the tenderloin. Another clue: cook for about 1/2 hour per pound of unchilled meat. or until the juices run clear when pricked with a fork.

Peas and carrots parisian style

1 onion, coarsely chopped
olive oil
2 packages of frozen early peas
6 carrots, sliced and steamed (for 6 minutes)
garlic and parsley
a few lettuce leaves

  • Cook the onion in the olive oil until tender and slightly brown.
  • Add the carrots and peas, the lettuce and the garlic and parsley.
  • Correct seasonings and cook for 10 minutes.
  • Just before serving add a bit of butter.

A very simple dish of roasted potatoes

5 potatoes (peeled and cut in 2 inch chunks)
5 cloves of garlic, unpeeled

  • Oil a large roasting pan and spread the potatoes at the bottom without crowding.
  • Cook until golden brown at 400°F.

Bouillabaisse de poulet

To serve 6.

It was just a matter of time before someone had the good idea to use the flavors of all the ingredients in a bouillabaisse and replace the fish with chicken. So here goes the mixture of onions, garlic, tomatoes, fennel and saffron. To make it into a real casserole, the vegetable of choice here is the fennel bulbs.

4 large tomatoes, peeled, cored, seeded and chopped
2 large onions, sliced
4 garlic cloves, chopped
4 large fennel bulbs with feathery leaves attached, chopped
3 Tbsp of olive oil
1/3 cup of licorice-flavored aperitif such as Ricard or Pernod
1 generous pinch of saffron
2 sprigs of fresh thyme or 2 tsp of dry thyme
4 imported bay leaves
salt and pepper
6 chicken legs with the skin removed
1 lb of boiling potatoes peeled and quartered
2 cups of chicken broth (preferably homemade) 

  • The day before you plan to serve the dish, combine the tomatoes, onions, garlic, fennel, olive oil, aperitif, saffron, herbs and seasonings in a large covered casserole.
  • Stir to blend.
  • Add the chicken legs and stir to coat the chicken.
  • Cover and refrigerate for at least 8 hours.
  • At least 1 hour before cooking the casserole, remove it from the refrigerator.
  • Stew the chicken in its marinade, partially covered to avoid boiling over medium heat for about half an hour.
  • Add the potatoes and chicken stock and simmer for an additional 45 minutes or until the potatoes are tender.
  • Taste for seasoning.
  • Serve in warm shallow soup bowls.

Pot au feu

Provides a good beef stock that can be reduced and then frozen or reduced even further and clarified to become a glace de viande (meat glaze).

8 short ribs shank  (meat bone in)
1 large onion sliced
1 small onion pricked with 2 cloves
8 carrots
2 leeks
2 celery stalks
2 cloves of garlic
bouquet garni (bay leaf, parsley, thyme)
12 small potatoes

  • Brown the sliced onion in one tablespoon of olive oil.
  • Add the meat then the water to cover.
  • Bring to a boil over high heat and cook for 5 minutes, skimming off the scum.
  • Add bouquet garni, garlic, and onion with cloves.
  • Simmer covered for 2 hours.
  • Add water if necessary.
  • Put a minimum of salt.
  • Add carrots, leeks, and celery stalks and cook for another hour.

To serve:

  • Strain the broth and reserve the meat and vegetables.
  • Keep warm.
  • Reduce the broth by boiling it quickly.
  • Then add salt and pepper as needed.
  • In the meantime, cut thin slices of the meat and arrange on a serving platter surrounded by the vegetables.

How to use the broth:

  • Serve the broth in a bowl with toasted French bread covered with grated cheese.
  • Make glace de viande:
    • First the stock (about 1 quart) must be perfectly degreased to be clarified.
    • This clarification process is accomplished by beating egg whites into cold stock, heating it to just below the simmer for 15 minutes.
    • Strain the liquid very gently.
    • Reduce to a syrup that becomes hard jelly when cold.
    • 1 quart of stock will reduce to 1/2 cup.

It can keep for weeks under refrigeration or can be frozen.

Daube d’agneau provençale

This is a very simple and inexpensive stew which is better done at least a day ahead.

2 Tbsp of olive oil
2 onions, sliced
3 lb of lamb shoulder cut in large pieces
10 carrots, sliced
4 potatoes, sliced
1 can of italian tomatoes
1 cup of white wine
1 Tbsp of Herbes de Provence
salt and pepper
garlic and parsley
green olives (optional)
2  10 ounce packages of mushrooms

  • In a large covered casserole heat the oil and sweat the onions.
  • In the meantime, brown the pieces of meat in a large skillet.
  • Add the meat to the casserole and deglaze the skillet with the white wine.
  • Add the resulting liquid to the casserole as well. Sprinkle the Herbes de Provence on the meat.
  • Add the carrots, potatoes, herbs, garlic and parsley.
  • Cover with the tomatoes.
  • Cook for 1 hour without stirring.
  • In the meantime, cook the mushrooms.
  • Season and reserve.
  • After 1 hour of cooking, add the mushrooms (and the green olives).
  • Cook for another 20 minutes or until all the vegetables are tender.

Country style potato pie

Makes a lovely lunch with a tossed green salad.  Serves 6 to 8.

Pâte brisée 
12 oz of bacon, cooked and sliced
2 small onions sliced very thin (about 1 cup)
1/2 cup of parsley, chopped
2 lb of russet potatoes
salt and pepper
1 egg yolk & 1 Tbsp of water
1/2 cup of heavy cream

  • Cut the pastry in two with one piece slightly bigger than the other. Roll the bigger piece to a 12 x 14″ rectangle. Refrigerate. Roll the other piece to a 10 x 12 rectangle. Refrigerate.
  • Peel the potatoes just before baking. Cut into thin slices to get about 4 cups. Do not wash the potatoes after slicing.
  • In a large mixing bowl, toss together the potatoes, the onions, the bacon, the parsley, salt and pepper. Add 1/4 cup of the cream.
  • On a large baking sheet, set the large rectangle of pastry and fill it with the mixture, leaving 1″ border. Cover with the small rectangle. Fold up the edges of the bottom piece of pastry over the top piece.
  • Preheat oven 400°F
  • Brush the pastry with an egg glaze (egg yolk & water)
  • Draw decorative lines with a fork on top of the pastry and tighten the edges. Cut deeper holes at regular intervals to let the steam escape.
  • Bake for 45 minutes. Check with a knife to make sure the potatoes are tender. Sometime during the baking, dribble the rest of the cream into the pie through the small holes.
  • Serve warm.