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French peasant supper: pork, cabbage, and lentils.

The French favor cabbage with pork in country foods. In Alsace, choucroute garnie combines cabbage and sauerkraut with an assortment of smoked pork and sausages. In Provence, a less well-known variation replaces the sauerkraut with lentils simmered in a cinnamon-spiced sauce with tomato.

Through this whole-meal dish is indeed peasant fare, it makes an attractive presentation for casual entertaining. With a sturdy bread and a robust red wine, a green salad and a favorite dessert, this menu will satisfy six to eight vigorous appetities.

Look for coteghino sausage in markets or delicatessens specializing in Italian foods; as an alternative, you can use mild or hotly seasoned Italian sausage. Provence Boiled Dinner 1 coteghino sausage (1 to 1-1/4 lb.) or 1 to 1-1/4 pounds Italian sausages 2 pounds ham hocks, cracked About 3-1/2 quarts water 1 large onion, sliced 1 stalk celery, cut into chunks 1 large carrot, cut into chunks 3 chicken bouillon cubes 12 whole black peppers 1 bay leaf Cinnamon-spiced lentils (directions follow) 1 smoked pork loin (about 4-1/2 lb.) or 8 smoked pork chops, each cut at least 1/2 inch thick 1 medium-size head (about 3 lb.) Savoy cabbage

Remove casing from coteghino sausage, if necessary. (If using Italian sausages, cook them later, as directed.) In a 6- to 8-quart pan, combine coteghino sausage with the ham hocks, 3 quarts of the water, onion, celery, carrot, bouillon cubes, peppers, and bay leaf. Bring to boiling over high heat. Reduce heat, cover, and simmer gently until ham hocks are very tender when pierced, about 1-1/2 hours.

Lift out ham hocks and sausage and put in a rimmed pan (at least 10 by 15 in.). Cover tightly and keep warm in a 200[deg.] oven for as long as 2 hours.

Ladle out 1 quart of the cooking broth and use to cook lentils (at right). At the same time, add whole pork loin or chops to the pan (along with Italian sausages, if used); if necessary, pour in more water so meat is almost covered. Bring to boiling over high heat. Reduce heat, cover, and simmer gently until hot through, about 25 minutes. Lift meat out and transfer to pan with ham hocks; cover tightly.

Core cabbage and cut into 6 to 8 wedges. Bring about 1/2 inch of the cooking broth to boiling in a 12- to 14-inch frying pan over medium heat; addd cabbages wedges. Cover and simmer until cabbage is tender when pierced, about 10 minutes.

With a slottd spoon, remove hot meats from pan and arrange on a large platter or board. Lift cabbage from liquid, drain, and set alongside meats on platter. Place the lentils in a bowl alongside. If desired, pour cooking broth through a strainer and discard the vegetables. Serve broth in mugs to sip before or along with the meal. Makes 6 to 8 servings.--Judith Gaulke, Atherton, Calif.

Cinnamon-spiced lentils. In a 10- to 12-inch frying pan over medium heat, cook 1 medium-size onion, chopped; 2 medium-size carrots, shredded; and 2 large cloves garlic, minced or pressed, in 3 tablespoons butter or margarine until onion is limp, about 10 minutes; stir often.

Meanwhile, sort through and rinse 1 cup (6 oz.) lentils. Add to the frying pan along with the 1 quart reserved cooking broth, 1 can (6 oz.) tomato paste, 1/4 teaspoon ground cinnamon, and 1/2 cup water. Cover and simmer over medium to medium-low heat until lentils mash readily, about 40 minutes. Season to taste with salt and pepper. Spoon into a serving bowl.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1984
Words:596
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