WILD BOAR DAUBE FEAST (PART FOUR) – MORE COOKING & DEVOURING

When I decided to dive into this challenge with the same naive pluck as Alyce, the heroine in Opposites Attack, I thought what was the worst that could happen? It would be awful, we’d order pizza and drinks lots of French wine. In the end it’s about the company. Fortunately, pizza was never delivered.

You’ve followed all the steps outlined in PARTS ONE, TWO and THREE. Not so hard was it? (I assure you it took me longer to write these four blogs than I spent in the kitchen making the daube). It will take even less time if you’re making this for a much smaller group. This version is for 12-14 people.

First, you need to make rosemary roasted red potatoes that you will then mash. Ultimately, a few spoonfuls will be put in each serving bowl with the daube ladled on top. You could leave out the mashing part but even Alyce thinks it’s better this way. What’s one more bowl and utensil to clean at this point? You can also use polenta instead of potatoes.

(FYI: “Alyce” is the no-nonsense, hurry-up, cut-corners American in my novel Opposites Attack. “Jean-Luc” is the fussy French novelist/gourmet who loves to waste time in the kitchen so he doesn’t have to write. )

 

 

 

 

 

 

 

3 lbs. of small red potatoes

Extra virgin olive oil (preferably French)

Kosher salt

Fresh rosemary

And later, garnish for daube: chopped parsley that you’ll sprinkle over each serving

For the potatoes, preheat oven to 400 degrees (204 Celsius). Wash the potatoes in cold water. Cut each one into quarters. Place in a shallow roasting pan (aluminum is fine). Drizzle olive oil over the potatoes. Toss some kosher salt over them. I pour some into my palm and sprinkle the salt with my other hand like pixie dust until it looks like enough. Toss whatever’s left into the sink or over your left shoulder to “blind the devil.” If you need a precise measurement, try 1 tablespoon. Avoid over-salting. You can always add more when you mash.

Rinse the rosemary and snip the leaves from the stems. Fresh is definitely better than dried but if you only have dried, toss 1 tablespoon over the potatoes. Stir it all together so it’s well mixed. Put foil over the pan and pop in the oven. Normally these are done in 30-40 minutes for a smaller amount. Allow at least 75 for these but check after 45. Every oven is different and it depends on how thickly you’ve piled them on top of each other. The taller the pile the longer it will take. You’ll know they’re done when you can easily put a fork in them.

After you put the potatoes in the oven, take the daube that you cooked yesterday out of the refrigerator to warm up to room temp. Remove any fat on the surface then give it a good stir. You can re-use the parchment paper or toss it. I didn’t use it the second day.

While the potatoes are cooking, spruce up the house and table with lavender. See this post about that (there’s a link to some great recipes with lavender, too). Sunflowers are also a great accent. I also added some French dolls but you’d have to know about Mama Jo’s House of Dolls to get that reference. Give yourself permission to splurge on a Provence tablecloth. I’m partial to the coated cotton that needs no ironing. There are lots of places on the net catering to Francophiles. French Connections is one that has received raves from friends. 

When the potatoes are done, remove them and turn the oven down to 250 degrees (121 Celsius) for the daube.

Cool potatoes. Put in a big bowl and mash. Add some milk or cream if you like, or a little yogurt. In the winter add some Dijon mustard for extra zing. Salt and pepper to taste but keep in mind they’ll be underneath the daube that’s been cooking with salted fatback and bacon.

Put the Dutch oven back into the oven and let it cook at 250 for 90 minutes. Stir again and test. Remove fatback, bacon and spice bundle/bouquet garni.

The first piece I tested was on the dry side and I thought “Uh oh.” But the second one was wonderfully juicy. I may have missed flouring the first piece when I browned it (should have used the Jean-Luc plastic bag method mentioned in PART THREE). I didn’t hit another dry piece and none of the 20+ guests who ate this said it was dry. Phew.

By the time everyone sat down, consumption of the wonderful goodies guests had brought had begun: French wine, cheese, crackers, bread, appetizers and a delicious homemade pâté. All I served with the boar/potatoes was fresh warm rosemary bread and a multigrain boule, the truffle butter from Dartagnon.com (white and black) where I also bought the wild boat stew meat, regular butter, and a salad niçoise that a guest made. Guests provided dessert as well. A great time was had by all! Not one empty bowl. In keeping with the foreign land/foreign food theme, on night #2 (that was about half the size of #1) I posed these questions to each guest: Where have you traveled that you would like to visit again, and where would you like to go that you’ve never visited?  Now I pose them to vous. And if you prepare this dish or another wild boar one, let me know how it goes. These animals are causing a lot of property damage and are being overlooked as a meat source in the United States.

PART ONE – PROCURING

PART TWO – MARINATING

PART THREE – COOKING ROUND ONE

 

 

 

 

 

Thank you Cindy Levine for your help. And thank you, Alyce, for providing the inspiration for this dinner. Read Opposites Attack to get the full story.

For a very funny report on feast #2, check out this post by guest/blogger June Gardens. Click HERE.