[Unit Project 2] Foods that make me feel winter

 Pot-au-feu is a French home-style dish. Pot-au-feu is made by combining "po" for pot and "fou" for fire, meaning a pot over a fire. Chunks of meat or sausage and vegetables such as carrots, potatoes, leeks, and broccoli are cut into large pieces and simmered for a long time in a pot. Pot-au-feu is said to have originated in medieval France, when nobles and peasants of the time stewed ingredients they had on hand in a pot. In medieval France, the food culture differed between the nobility and peasants. However, pot-au-feu was a dish loved by both classes. In addition, with the industrial revolution and urbanization of the 19th century, it became more difficult to cook the time-consuming dish at home. However, it remained popular in urban areas because it could be easily prepared at home using simple ingredients and procedures. This universal appeal is one of the reasons why pot-au-feu has remained popular throughout history.

I loved pot-au-feu because it simmered for a long time, and one could taste the flavor of the vegetables and the ingredients. And because it is simple to make, I used to make it from time to time. My mother used to make it for me in the winter. When I eat her pot-au-feu, I feel that winter has come. The pot-au-feu my mother made warmed my body and soul.

Tools

・One pot that can make pot-au-feu.

・One knife and cutting bord.

・One ladle.

・Soup bowl .

・Cooking chopsticks.　

・Spoon.

 

Ingredient

・Vegetables (2 poteto, a little bit broccoli, 1/2 carrot, 1/3 cabbage, one onion)

・Sausage : seven (Number of you want to eat)

・Chiken stock powder: 2 bag (9g)

・a little bit salt

・Water :800ml

 

 

Procedures

1. You peel poteto and carrot and onion. (Potatoes should also be sprouted.) Then, you cut the poteto quadrant, the broccoli bite-size, the carrot into rough slices, the cabbege 6cm square, the onion into six equal wedges.

 

2. Put water and chiken stock powder in the pot. Then, put them in the pot in this order. The cabbege, the poteto, the carrot, the onion. Put the pot on the fire.

 

3.When the pot's soup comes to a boil, simmer for 15 minutes.

 

4. Add broccoli and sausage to that pan and cook for another 5 minutes. Add a little salt to taste.

 

 

Serve in a bowl and you're done!

 

This is only a Japanese-style pot-au-feu. French pot-au-feu is made by stewing several kinds of beef. The ingredients and soup are then eaten separately. Since the seasoning is simple, you may add mustard or other spices and seasonings to change the taste. If you get tired of the flavor, you can also use the leftover pot-au-feu as curry. Pot-au-feu has a good vegetable broth, so it must be very tasty when made into curry. Other pot-au-feu is stewed with tomatoes and red wine. The addition of red wine at the end probably comes from the authentic French "chabrol" way of eating.