Garbure, huh? Yes, this week’s French Fridays with Dorie recipe (garbure, p 86) is a hearty old stew with a ham hock, cabbage and a whole host of other veggies including white beans, turnips, carrots and potatoes. There’s also a duck leg and some garlic sausage. Pure comfort food and perfect for this ridiculous winter. I know, I complain a lot about the winter every year but this year it’s completely unreal. Yesterday it was -27˚C with wind chill. Just not ok…
I have to say, I found this a little epic. I made it on a holiday Monday, after we’d entertained the night before and to be truthful, making a giant pot of meaty stew/ soup wasn’t exactly what I felt like doing that day But you know, the things you do for Dorie, right? I did follow the recipe pretty much to a “T” (shocker, right?) and I even made the whole recipe, because minifying this would have been foolish.
It’s a pretty simple recipe, but takes 2-3 hours before it’s ready. It will make your house smell amazing, guaranteed. I cut my veggies pretty big and though the potatoes and carrots held their shape, the leeks and onions went to mush. Perhaps they were meant to – in fact, by the second and third day, these cooked down veggies made the broth lovely and thick and even more flavourful so I guess that makes sense – but on the day I made this, I was kind of disappointed in the mushy texture of many of the veggies. I also thought that it could have used more beans. But apart from those two small criticisms, we really enjoyed this. It made a LOT (serves 10) and we gave a large portion to our neighbour who pronounced it “excellent” and enjoyed the leftovers for many days after. It’s been the perfect meal for this silly winter!
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