Transcript Document
GARBURE « La garbure », composes of vegetables and meat, is a traditionnal soup and was born in the Bearn. This popular soup was the base of the farming’s food, and changed according to seasons, harvests and families. It served as a resistant meal. Moroever, the first week-end of September, there is the "garburade" at Oloron-Sainte-Marie : it is a competition of the best garbure. The preparation lasts 30 minutes, and the cooking time is 1 hour. Peel two potatoes, one turnip, three carrots and one onion. Wash ¼ of cabbage’s leafs and one leek . Cut potatoes in 2 and the turnip and the onion in 4. Cut carrots, leek and cabbage’s leafs in mor sel Brown carrots, turnip and oni on with oil in a pot duri ng 10 minutes. Don’t forget to mix time to time. Add cabbages and leek , mi x, and add again water with salt and pepper, mix still. Increase heat, and cook for 45 minutes. Check water’s level (more water than vegetables) . Add potatoes and Espelette pepper. Cover the pot. Separatel y, co ok the 2 confi ts in a saucepan (20 minutes) and add duck fat 20 minutes later. And then, you mix up ever ything. Ingredients: • 2 duck confits • 2 large potatoes • 1 turnip • 3 carrots • 1 leek • ¼ cabbage • 1 onion with clove • salt and pepper • 2 or 3 pinches of Espelette pepper • oil POULE AU POT– CHICKEN IN A POT Poule au Pot used to be a typical dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. The broth is served as a soup to start the meal. The chicken and vegetables are then served as the main course along with the stuffing, which cooks up like a large dumpling and is sliced into rounds. King Henry IV (1553-1610) said that every Frenchman should eat Poule au pot on Sunday. Ingredients : Whole chicken, giblets reserved 2 1/2 to 3 pounds Breadcrumbs -- 3 cups Minced garlic, -- 2 cloves Minced parsley,-- 1 tablespoon Nutmeg – pinch Salt and pepper -- to season Beaten eggs -2 Milk -- 1/4 to 1/2 cup Water -- 3 quarts Fresh or dried thyme, -- 1 sprig or 1 teaspoon King Henry IV and the Chicken in a Pot Peppercorns -- 6 to 8 Bay leaf – 1 chopped Onions,– 2 Peeled and chopped carrots -2 Stalks and chopped Celery -- 2 Method: Rinse and dry the chicken, then salt and pepper the insides. In a bowl, mix together the breadcrumbs, garlic, parsley, nutmeg, salt, pepper and eggs, add milk Fill the chicken with the stuffing and tie its legs together with string to close it. In a pot, add the chicken and its giblets, water, parsley, thyme, peppercorns and bay leaf and bring to a boil. Reduce heat to low and simmer for one hour. Add the onions, carrots, celery, salt and pepper and simmer for another 30 to 35 minutes. Remove the chicken from the broth and set aside to cool for a bit. Cut into serving portions and arrange on a warm platter. Remove the stuffing and slice it. Arrange the stuffing neatly on the platter. Strain the vegetables from the broth and arrange them on the platter with the chicken and stuffing. Cover loosely with foil and keep warm in a low oven. THE BASK CHICKEN Origin: The Basquaise or piperade, from Soule (eastern part of the French Basque Country) was originally a dish of vegetables and bread. It gradually became an accompaniment rather used especially for tuna, on the Basque coast, or chicken, more inland. How to cook a Basque chicken? Enjoy !