Cooking Classics: Garbure

Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabamaCooking Classics

The Technique

Garbure

Garbure is a traditional French stew consisting of beans, potatoes, cabbage, crumbled bread & a smattering of cheese. Although many classic variations are prepared with duck confit, a bit of ham & a ham bone provides a rich, satisfying flavor. Be certain to splurge on topping servings with shredded comté cheese & homemade Pain de Campagne bread crumbs for an absolutely ideal winter meal. My tutorials & advice will guide you effortlessly. Learn how to make Garbure in your very own kitchen.

How To Make Classic Garbure By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabama

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makes 6 to 8 servings

1 cup dried cannellini beans
13 cups water, divided
1 Tbsp olive oil
3 carrots, sliced
1 medium onion, diced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cup diced ham
4 garlic cloves, pressed
1 cup chicken broth
1 ham hock or ham bone
3 sprigs fresh thyme
1/2 tsp crushed red pepper flakes
2 cups chopped cabbage
1 medium potato, diced
1 loaf Pain de Campagne, sliced
Garnishes: Comté, fresh thyme leaves & freshly ground pepper

Combine the cannellini beans & 3 cups water. Cover & let stand at room temperature overnight. Sauté the carrots & the onions in hot oil in a Dutch oven over Medium heat 6 minutes. Sprinkle with the salt & the black pepper. Add the ham & cook an additional 2 minutes or until lightly browned. Stir in the garlic & cook 30 seconds or until fragrant. Add the chicken broth, stirring the bottom of the pot well. Next, add the ham bone, the cannellini beans, the thyme, the red pepper flakes & the remaining 10 cups water. Bring the mixture a boil & simmer, stirring occasionally 1 hour. 

Remove the ham bone. Add the cabbage & the potatoes. Bring to a boil over Medium heat. Simmer, stirring occasionally, 15 to 20 minutes or until the potatoes are tender. Pulse several slices of the Pain de Campagne in the food processor until finely ground. Ladle the Garbure into bowls & sprinkle with the bread crumbs. Garnish, if desired. Serve with the remaining sliced Pain de Campagne.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Garbure

 Although I prefer to use dried cannellini beans for this recipe, canned will work if you are looking to streamline a bit. Be certain to rinse & drain them before adding them to the soup as directed. 

Garbure By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

How To Make Classic Garbure By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabamaNo. 1

Combine the cannellini beans & 3 cups water. Cover & let stand at room temperature overnight. Sauté the carrots & the onions in hot oil in a Dutch oven over Medium heat 6 minutes. Sprinkle with the salt & the black pepper. Add the ham & cook an additional 2 minutes or until lightly browned. Stir in the garlic & cook 30 seconds or until fragrant. 

How To Make Classic Garbure By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabamaNo. 2
 

Add the chicken broth, stirring the bottom of the pot well. Next, add the ham bone, the cannellini beans, the thyme, the red pepper flakes & the remaining 10 cups water. 

How To Make Classic Garbure By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabamaNo. 3
 

Bring the mixture a boil & simmer, stirring occasionally 1 hour. Remove the ham bone. 

How To Make Classic Garbure By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes Comte By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Cheese cooking baking tutorials modern southern socials rebeccagordon publisher tv cooking personality southern hostess birmingham alabamaNo. 4

Add the cabbage & the potatoes. Bring to a boil over Medium heat. Simmer, stirring occasionally, 15 to 20 minutes or until the potatoes are tender. Pulse several slices of the Pain de Campagne in the food processor until finely ground. Ladle the Garbure into bowls & sprinkle with the bread crumbs. Garnish, if desired. Serve with the remaining sliced Pain de Campagne

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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