Chicken pot-au-feu boasts an intensely flavored broth almost sweet with the essence of chicken. |
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Soups, rabbit dishes, and dishes such as pot-au-feu, coq au vin, and blanquettes are often requested by pickers nostalgic for an era when long, slow cooking was the norm. |
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I love marrying it with asparagus, but also with blueberries, poaching it in a pot-au-feu, pairing it with meat or fish, Rossini style. |
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You can also use it for your marinades or to bring an original touch to a pot-au-feu. |
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Was it possible she had her cooks rustle up some Scotch broth which, in turn, influenced the French chefs who came up with pot-au-feu? |
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And Chef Joe Romano's delicate duck pot-au-feu is but one bell-ringer among many. |
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The legendary peasant woman kept a pot-au-feu or bouillon pot on her hearth and, myth has it, threw into it whatever she had around to stew for the day's meal. |
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Here, he shows us how to rustle up chicken liver parfait with a spicy coating, French stew pot-au-feu and a ham hock terrine as he explores the world of preserved meats. |
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