Tags
bacon rind, bay leaf, butter, cabbage, carrots, cayenne pepper, celery, fish sauce, garbure, garlic, leeks, Michael Ruhlman, onion, potatoes, red wine vinegar, Ruhlman's Twenty, salt, shallots, stew, tomato paste, Vegetable Garbure, vegetables, water
Your first question is what the heck is a vegetable garbure? Short answer: a ham and vegetable French peasantry stew. Long answer: a French stew I found in Ruhlman’s Twenty which enabled me to use up the bacon rind I’ve been saving in the freezer from the last time I made bacon. Doesn’t it always seem like the peasant dishes you find turn out to be intensely hearty and sustaining? This is what makes them really good for fall and winter. They’re typically dishes which use scraps and leftovers, are simmered for hours, and develop intense flavors. Vegetable garbure is one of those peasant dishes I’m adding to the rotation whenever I cure some bacon. Continue reading »
