Best 4 How To Make Pottage Recipes
In the realm of hearty and comforting dishes, pottage stands tall as a culinary masterpiece with a rich history. Originating in humble kitchens, pottage has evolved into a diverse collection of stews, soups, and porridges, each carrying the unique flavors and traditions of its region. From the robust and flavorful Scotch broth, brimming with barley, vegetables, and succulent lamb, to the creamy indulgence of French pottage Parmentier, layered with tender leeks, potatoes, and a generous helping of cheese, the culinary journey of pottage knows no bounds.
In this comprehensive guide, we present a delectable selection of pottage recipes that showcase the versatility and global appeal of this timeless dish. Dive into the rustic charm of Italian Pasta e Fagioli, where pasta and beans dance harmoniously in a rich tomato broth, or embark on a taste adventure with the aromatic Moroccan harira, a hearty blend of lentils, vegetables, and fragrant spices. Delight in the simplicity of English pease pottage, a humble yet satisfying creation of peas, onions, and herbs, or indulge in the hearty goodness of American split pea soup, a comforting classic that warms the soul.
Whether you seek a quick and easy weeknight meal or a centerpiece for a special occasion, our pottage recipes offer a diverse range of flavors and textures to tantalize your taste buds. So gather your ingredients, prepare your cooking pot, and let's embark on a culinary journey that celebrates the timeless art of pottage.
MEDIEVAL POTTAGE STEW
This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .
Provided by Brand New Vegan
Categories Soup/Stew
Time 1h20m
Yield 12
Number Of Ingredients 19
Steps:
- Peel and chop all vegetables
- Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
- Saute for 10 minutes or until softened
- Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
- Add broth, seasoning, and wine and stir well
- Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
- Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
- Stir in vinegar, remove bay leaf, adjust seasonings, and serve
JOSHUA'S BARLEY POTTAGE
My son is interested in medieval and ancient Mediterranean dishes and he likes to experiment with different dishes. This is a Barley Pottage he came up with. It's different, but really good! He makes these often. You can use whatever type of broth in this recipe you like and this recipe can be used as a side dish or a main dish...
Provided by Amy H.
Categories Other Main Dishes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat the 2 Tbsp. olive oil over medium-high heat. Add onions and saute until softened. Add garlic and spices (except salt) in the last 30 seconds to 1 minute of cooking.
- 2. Add Barley and broth to the pot. Bring just to a boil. Turn down heat and simmer uncovered for 45 minutes or until the liquid is nearly cooked off.
- 3. Remove from heat. add salt to taste if needed. (you may not need added salt if your broth is already salted)
- 4. Add green onions, fresh parsley, and sauteed mushrooms and give a quick stir.
- 5. Spoon into a bowl and serve!
POTAGE FROM MEAT
Provided by Food Network
Time 45m
Yield about 10 cups
Number Of Ingredients 13
Steps:
- Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 30 minutes over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
- Original Recipe for Potage from Meat:
- Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes in rich juice, having first added bread crumbs. Add a little pepper and saffron.
- When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, and finely chopped mint with a little vinegar. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.
PEASE POTTAGE
The use of Pease ...being dry they serve to boil into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Savoury, or some other such hot herbs, to give it the better rellish, and is much used in Towne and Country in the Lent time, especially of the poorer sort of people. It is much used likewise at Sea for those of them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein. John Parkinson, Paradisi in Sole, Paradisus Terrestris (London, 1629) Facsimile reprint as A Garden of Pleasant Flowers. New York: Dover, 1976, p. 524 Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup.
Provided by Charlotte J
Categories Pork
Time 2h15m
Yield 4 Generously serves four hungry sailors
Number Of Ingredients 3
Steps:
- Place peas in a bowl and add water to cover by 3 inches.
- Leave overnight for cooking in the morning or soak all day to cook for dinner.
- Drain peas and discard water.
- Place peas and bacon in a large pot and add 8 cups fresh water.
- Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.
- Add water if necessary to keep from burning.
- Serve with pilot crackers (the modern equivalent of ship's biscuit) and beer for a true shipboard meal.
Nutrition Facts : Calories 180.2, Fat 12.9, SaturatedFat 4.3, Cholesterol 19.3, Sodium 252.2, Carbohydrate 9.6, Fiber 3.3, Sugar 3.6, Protein 6.5
Tips:
- Choose the right vegetables: The best vegetables for pottage are those that are hearty and flavorful, such as carrots, potatoes, onions, and leeks. You can also add other vegetables, such as peas, celery, and turnips, to your liking.
- Use a good quality stock: The stock is the base of your pottage, so it's important to use a good quality stock. You can use chicken stock, beef stock, or vegetable stock, depending on your preference.
- Season your pottage well: Pottage is a simple dish, but it can be very flavorful if you season it well. Use salt, pepper, and other herbs and spices to taste.
- Simmer your pottage for a long time: The longer you simmer your pottage, the more flavorful it will be. Simmer it for at least 30 minutes, or up to an hour, or even longer if you have the time.
- Serve your pottage with a side of bread or crackers: Pottage is a hearty and filling dish, but it can also be served with a side of bread or crackers to make it even more satisfying.
Conclusion:
Pottage is a simple and delicious dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a very economical meal. If you're looking for a hearty and flavorful dish that's easy to make, then pottage is the perfect choice for you.
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