How To Use Pot-au-feu In A Sentence
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Similarly, it has been decreed that concierges watch television interminably while their rather large cats doze, and that the entrance to the building must smell of pot-au-feu, cabbage soup, or a country-style cassoulet.
Excerpt: The Elegance of the Hedgehog by Muriel Barbery
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And while there, 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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Eric Shin a platter of Korean tacos from Kogi, Los Angeles At Joule in Seattle, Rachel Yang's pot-au-feu with sweet soy broth is a play on kalbi jjim, a Korean dish of stewed short ribs.
The New Hot Cuisine: Korean
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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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Chicken pot-au-feu ($21 for two, $11 for a half-order) boasts an intensely flavored broth almost sweet with the essence of chicken.
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Jonathan Player for The Wall Street Journal The idea with pot-au-feu, the French version of a New England boiled dinner, is to cook beef and vegetables so as to produce a refined broth, tender pieces of beef and vegetables that haven't been cooked to death in the process.
Snaring the Elusive Thermomix
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The simplest consommé of all, in France, is the broth from pot-au-feu.
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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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In New York, he was manager of the Four Seasons, tried to rescue the classic German restaurant Luchow's, then restored Café des Artistes to one of the most distinctive eateries in the city, famed as much for its restored Howard Chandler Christy murals of wood nymphs as for its schnitzel, pot-au-feu and chocolate desserts.
Gastronomic Guru Restyled Food Scene
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No one will be the wiser, and any dinner with pot-au-feu center stage will bring down the house.
The Pi
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It was during college — at Henri IV, my favorite Harvard Square restaurant back then — that I first experienced authentic pot-au-feu, a delicious far cry from the boiled dinners of my childhood.
The Pi
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Other main courses include roast duck and chicken pot-au-feu.
Times, Sunday Times
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Although pot-au-feu, the national dish of France, has been called "the foundation of empires," it's essentially just a soup that requires a knife and fork.
The Pi
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When it came time to tackle pot-au-feu, the results went far beyond my expectations, even better than I'd remembered from Henri IV.
The Pi
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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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The popular Japanese food blogger Majin, whose Web site (majin. myhome.cx/pot-au-feu/pot-au-feu. html) features histories and critiques of some 1,720 Tokyo restaurants including dozens of tonkatsuya, says his ideal tonkatsu is a cut of sirloin (wet-aged from a pig "raised without stress") cooked in vegetable oil -- not sesame -- at a low temperature of 140 degrees Celsius for about 20 minutes.
Tonkatsu
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I leave these marvels to fictional characters as they are not necessary; even the most basic pot-au-feu is both the epitome of simplicity at its finest and a deeply satisfying comfort food.
The Pi
