Pot En Pot

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Servings: 1 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Fatty beef; up to 3 lb 1 Onion; up to 2 onions, Salted water -chopped, Potatoes; sliced or cut in -salt & pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Pot En Pot

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 567.5

Description

This International dessert features Fatty beef; up to 3 lb 1 Onion; up to 2 onions, Salted water -chopped, Potatoes; sliced or cut in -salt & pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. large pieces Summer savory; to tastePOUTINES (DUMPLINGS1 c Flour 1 tb Baking powder 1/2 ts -Salt 1/2 c -Cold water "Although pot-en-pot contains the same ingredients as fricot, the method of preparation is significantly different.
  2. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used.
  3. In Cheticamp and on the Magadalen Islands, pot-en-pot is called Etouffrage." Poultines Blanches: In a bowl,
  4. mix flour with salt and baking powder.
  5. Gradually add cold water to the dough as one would when making biscuits.
  6. Roll the dough fairly thin, cut into 1 1/2 inch squares and place in fricot or other dish.
  7. Cut the meats into pieces.
  8. Place the pieces in a large pot with the salted water and bring to a boil.
  9. Simmer until the meat is tender.
  10. Remove the meat from the pot, reserving the stock.
  11. In the bottom of a second large pot,
  12. place a
  13. layer of potatoes, a
  14. layer of meat, a
  15. layer of chopped onion
  16. Season with salt, pepper and summer savory and continue adding until there are no ingredients left.
  17. Add the stock from the simmered meat and just enough water to
  18. cover three quarters of the ingredients.
  19. Cover and simmer for 45 minutes or until the potatoes are tender.
  20. Add Poutines Blanches (dumplings) 7 minutes before it is ready to be served,
  21. cover for the remaining 7 minutes.
  22. VARIATIONS: To vary the taste, other spices such as cumin or coriander may be added to the pot-en-pot.
  23. The meat may be sauteed before being simmered to improve it's flavour.
  24. Handkerchief dumplings (included with Fricot a la Belette may be layered in with the ingredients at the beginning of the

Nutrition Facts

Servings 1

Amount Per Serving
Calories 567.5kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 13.6g68%
Cholesterol 177.1mg60%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 59.0g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, boiling, chopped, cut, dessert, fatty, international, onion, onions, pepper, pot, potatoes, salt, salted, sautéing, simmering, sliced, title, water
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