How about trying something classically French for this year’s Seder, or for any meal during Chol HaMoed, a Pot on the Fire or as the French call it “Pot-au-Feu”
Chef Raymond Blanc calls this dish “the quintessence of French cuisine”
Although this dish is thought to have been made since the 11th century, the first time we see it mentioned is in 1673, so relatively new!
The method of cooking all food together for extended period of time gave what was called a “pot pourri” in French and was taken by the English in the early 17th century. In 1829 the Etymologic dictionary of the French language wrote. “Pot Pourri the name our fathers gave to the Pot-au-Feu
The Vietnamese dish Pho, based on a phonetic spelling of the dish, is inspired by French cuisine in former French Indochina.
Come and try Pot-au-Feu, paired with beautiful French kosher wines on our wonderful Normandy Cruise. Conversely, try Pho on our Mekong Cruise. Better still, join us on both.
Pot-au-Feu Recipe
Ingredients:
- 12 Celery Ribs, cut into 3” pieces
- 6 Medium Carrots, cut in half and then in 3”
- 4 Flat leaf parsley sprigs
- 4 Thyme sprigs
- 2 Bay leaves
- 1 Teaspoon whole black peppercorns
- 6 Medium Parsnips, quartered
- 1 1/2 lbs. small potatoes
- 2 Medium onions quartered
- 4 Garlic cloves chopped
- 40 oz Beef Broth
- 4 lb Stewing steak
- 1 Jar of Kosher for Pesach white horseradish
Method
- If using a slow cooker place all the ingredients (except the horseradish). Cook on a low setting for at least 10 hours. Transfer to a serving dish and remove the herbs. The horseradish should be served separately according to taste.
- If cooking on gas or electric. Place all the ingredients in a large pot, cover and bring to the boil. The place in the oven at 390 for at least 21/2 hours. When cooked follow the same procedure as above.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
