Comfort in a bowl. Nothing says comfort more than a big bowl of this. Not realizing how satisfying this dish was going to be, I prepped my ingredients and created my mise en place. As I was chopping the veggies, sauteing the onions and leeks, and simmering my homemade vegetable stock, I started to realize what a treat I was in for. Not just a treat from the vegetables soaked in a luscious broth. Top it with a poached egg(wasn’t so keen on it until I took my first bite), and you have, truly, the most satisfying meal. I cannot remember a meal I have enjoyed more than this one. The best part; it was a simple weekday lunch, for just moi!
Over the past several weeks, I have neglected my commitment to French Friday’s with Dorie. Between my work schedule, travel, and home life, making a specific french dish was not high on the priority list. When I saw this on the June schedule, I wasn’t super excited, but, I had made the internal commitment to myself that I would get back on the FFwD track and this was a great place to start.
This dish could not have come at a better time. Last weekend, after returning from Paris, my refrigerator was bare. A trip to the Hollywood Farmers Market cured that, thus my vegetable bin was overflowing. I had a bountiful of vegetables and herbs and this was just what I needed to create a little something from nothing. I was also able to create, from that one little trip, a BIG pot of vegetable stock, made from the greens of the leeks, the ends of the carrots, a half used onion and 3/4 of a garlic bulb along with some parsnips, celery stalks, parsley and dill(from the garden) all thrown into a pot, covered with water, and simmered for three hours. Thus, 4 quarts of vegetable stock(simply made with what most people throw away). Roasted veggies, beet salads, and grilled ratatouille were also on the dinner table this past week.
Next week on the list: Cola and Jam Spareribs. Is there such a thing as organic coca-cola made without corn syrup???
Warm Weather Pot-au-Feu
made from around my french table by Dorie Greenspan
note: I omitted the mushrooms, added a 1/2 of a shallot, and added 1/2 of a zucchini. the next day, I roasted a chicken breast, shredded it and gave the “soup” to the kids as an afterschool snack.