Text 6034, 95 rader
Skriven 2008-04-24 12:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pleasant things 200
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 ML> You will note that FXcuisine is, shall we say, not shy
 ML> about his attainments (which are considerable) -
 DS> It's a great blog.  Sometimes the recipes are beyond my
 DS> abilities, so I enjoy it as "food porn."

Come on - it may be beyond your time constraints or equipment
batterie, but as nothing I've seen there is beyond my ability,
it shouldn't be beyond yours, either.

Papet vaudois [pah-pay vaw-doah]
cat: side
servings: 10

1 kg / 2lbs leeks
500 gr / 1 lb potatoes
2 dl / 0.5 cup white wine
50 gr / 2 tbsp butter
Salt and pepper
Vinegar to the taste
1 boutefas or Jesus sausage

Trim the leeks and dicard damaged leaves. Slice then
lengthwise and wash carefully to remove the dirt stuck
within the leaves.

Papet purists only use leek green. If your heart is pure,
discard the white part or save it for another use. Leek
green has more taste and stands up better to the sausage's
strong smokey taste.

Slice the green part in 2 cm / 0.8" segments.

Melt the butter in a large pot and add the leek. Let the
leek sweat over medium high heat, turning frequently. The
idea is to soften the leek and let its water evaporate. It
will take about 30 minutes.

Meanwhile, start peeling the potatoes; then dice them
coarsely, and finally let the potatoes join the leeks.

Pour in the white wine (I'm using Valaisian white wine
rather than Vaudois, but don't leak this!).

Let the wine bubble until there is no alcohol left. You'll
know it when it stops smelling like alcohol. Toss the leeks
and potatoes, reduce the heat to low and cover. Leave to
simmer for 60 minutes, turning from time to time.

The potatoes should be mushy. Crush them to a pulp. Proper
papet is not made from crunchy vegetables in clear juice; it
is more like a very thick soup. The fine people of Vaud use
the word papet pejoratively for something that ought to be
hard but is not. Snow that has been rained upon, ice cream
or chocolate left in the sun ... you get the picture.

I will now leak the final secret to a really successful
papet. Take the pot off the fire and add an extra piece of
butter. Drizzle on top a little of your best white wine
vinegar. The acidity helps restore interest in an otherwise
rather bland leek and potato dish. Even if, like myself, you
don't care for vinegar, do this and taste the difference.

Bring the boutefas out of the pot and tell him his hour has
come.

Place it on a carving board.

At last the boutefas reveals its mystery. At 40% pig fat and
15 grams of salt per kilogram of meat, it is no poster boy
for any diet. But as any vaudois will tell you, It is not
the boutefas that makes you fat. It is what you eat with it.

Place a slice of of boutefas on top the papet and serve.

Delicious! The bland but deliciously buttery leeks and
potatoes contrast sharply with the sausage's pungent smokey
porkiness. This is Swiss slow comfort food and a very
popular family dish in the canton of Vaud (North coast of
Lake Geneva).

If you are a cowboy who lives in a chalet with no
electricity and could use some extra calories to keep you
alive through the night, then you can cook the boutefas
directly on the papet to let some of its fat mix with the
vegetables. Otherwise, this traditional way is just not
recommended as you risk overcooking the vegetables, and
there is plenty of fat to go on anyway. If you buy one of
these sausages while visiting Switzerland I think you can
safely bring it home to cook it later, it is designed to
keep for weeks.

fxcuisine.com
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