{"id":1632,"date":"2012-02-06T15:31:53","date_gmt":"2012-02-06T13:31:53","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/toulouse\/?p=1632"},"modified":"2012-02-06T15:31:53","modified_gmt":"2012-02-06T13:31:53","slug":"the-garbure","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/toulouse\/2012\/02\/06\/the-garbure\/","title":{"rendered":"The Garbure"},"content":{"rendered":"

by Ellen Aldin<\/p>\n

During our trip in the Pyr\u00e9n\u00e9es mountains, we learnt how to cook the Garbure.<\/p>\n

Feeds 6 people
\nPreparation: 25 minutes
\nCook Time: 2 hours and 30 minutes<\/p>\n

Ingredients:
\n\u00be cup (.87) white Tarbes beans or similar
\n1 pound of potatoes
\n1 cabbage at around 1 pound
\n2 (2.175) cups or 1 pound of leeks
\n2 (2.175) cups or 1 pound of carrots
\n\u00bd pound of turnips
\n1 large onion
\n\u00bd pound of celery
\n4 garlic cloves
\nsalt and pepper
\n1 pig\u2019s foot (I think this is wrong?)
\n1 pork shank
\n6 duck pieces (wings or thighs)<\/p>\n

Preparation:
\n1.\u00a0\u00a0 \u00a0Let the beans soak overnight in warm water. Change the water at least 1 time before cooking.
\n2.\u00a0\u00a0 \u00a0Prepare the vegetables. Peel them (when necessary) and cut them.
\n3.\u00a0\u00a0 \u00a0In a large pot, boil about 1 gallon of water. Cook with the pig\u2019s foot and pork shank for 1 hour.
\n4.\u00a0\u00a0 \u00a0Add the bean, turnips, carrots, celery, and leeks. Let them cook for 1 hour on low heat.
\n5.\u00a0\u00a0 \u00a0Add the potatoes and cabbage. Add salt and pepper to taste. Let this cook for 30 minutes and taste to make sure the beans are done cooking.
\n6.\u00a0\u00a0 \u00a0Cook the duck and add it at the very end.<\/p>\n

Custom: After eating the plate of garbure, it is custom to \u201cchabrot\u201d on the plate that has a small amount of liquid left and is still warm. Dump your glass of red wine on the plate and drink the mixture.
\n\"\"<\/a>\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

by Ellen Aldin During our trip in the Pyr\u00e9n\u00e9es mountains, we learnt how to cook the Garbure. Feeds 6 people Preparation: 25 minutes Cook Time: 2 hours and 30 minutes Ingredients: \u00be cup (.87) white Tarbes beans or similar 1 pound of potatoes 1 cabbage at around 1 pound 2 (2.175) cups or 1 pound […]<\/p>\n","protected":false},"author":4845,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[30101],"tags":[],"class_list":["post-1632","post","type-post","status-publish","format-standard","hentry","category-2-la-une-in-english"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/posts\/1632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/users\/4845"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/comments?post=1632"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/posts\/1632\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/media?parent=1632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/categories?post=1632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/toulouse\/wp-json\/wp\/v2\/tags?post=1632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}