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Serves: 10
Prep. time: 1 hours and 15 minutes
Cook time: 4 hours and 30 minutes
The word ‘Baeckeoffe’, in the Alsatian dialect, simply means ‘baker’s oven’. Baeckeoffe is a dish that was traditional eaten by city-dwellers, on Sundays. Since bakeries were few and far between in the countryside. Most rural dwellers would bake their bread in batches, once every two or three weeks. Meat was a rarity in poorer households, more often than not they were obliged to exist on a diet of potatoes with quark cheese during the week, and eggs with béchamel on Sundays. There is still some uncertainty about the origin of the dish, but there are those who believe it could actually be Strasbourg. On Saturdays, thence, in Strasbourg, or elsewhere in well-to-do households, the mistress of the house would prepare the Baeckeoffe. It would be left to marinate overnight, and then the next day, before going to church, it would be given to the baker (to make use of the warmth from the cooling ovens after he had finished baking his bread) to bake. The three types of meat used to make this hearty dish represent Alsace's religious traditions: beef for the Catholics, pork for the Protestants and lamb for the Jews
Cut all three types of meat into 5 cm cubes. Peel, wash and slice the carrots into 6 mm rounds. Peel, wash and slice the white part of the leek into 6 mm rounds. Reserve the green part. Wash the celery stalk and slice thinly, reserve the leaves. Mix all of the meat in a large bowl with the sliced carrots, celery and leek. Season lightly with salt and pepper, and add the peppercorns. Pour over the wine. Make a bouquet garni with a strip of the green part of leek, celery leaves, parsley, thyme and bay leaves. Place it in the centre of the mixture. Cover and refrigerate overnight.
Peel, wash and, using a mandoline, slice the potatoes into 6 mm slices.Grease a Baeckeoffe dish (or oven-proof casserole dish) with the goose fat. Starting with the potatoes, layer 1/3 of the potatoes in the bottom of the dish. Then using a slotted spoon, add 1/2 the meat and vegetable mixture, without the marinade.
Peel and thinly slice the onions, layer half of them over the meat mixture and season with salt and pepper. Add another layer of potatoes, a layer of the remaining meat and then the onions.
Season with salt and pepper. Add the pig's trotter and pieces of ventrèche.
Finish with a layer of the remaining potatoes.Strain the marinade through a sieve and pour it into the Baeckeoffe.
Recuperate the peppercorns and bay leaves and place them on top. Seal the lid of the cooking dish on by placing pastry dough around the rim of your casserole.
Use 300 g of flour, 1 egg, 1 pinch of salt and 130 ml of water to make the dough.
Bake in a convector oven for 1 1/2 hours at 180°C, then reduce the heat to 120°C and cook for a further 3 hours.
Serves: 4
Prep. time: 45 minutes
Cook time: 50 minutes
Clean the peppers, cut them into mirepoix. Peel and chop the onion. In a frying pan, fry your onion and peppers with a little olive oil, add pepper. Leave to cool. Crush the Roquefort cheese and mix it with the peppers and onion. Place this preparation in cling film and make a sausage that you put in the fridge for 1 hour. Clean your filet mignon by cutting off the excess fat and then open it lengthwise. In the centre, place the Roquefort filling. On a wooden plank, place 13 slices of bacon on top of each other and the last 2 slices at the ends. Roll up the filet mignon and place it in the middle of the bacon slices. Fold both ends over the top. Wrap the bacon on both sides around the filet mignon, then tie it up, starting by putting a thread lengthwise and then around the filet mignon every 3 cm or so. Brush the roast with olive oil and sprinkle a little Espelette chilli pepper on top. Place in a hot oven at 180°C for 45 minutes, turning it halfway through cooking. Watch the cooking which can be different from one oven to another. Serve with a little chopped parsley on top.
Serves: 4
Prep. time: 45 minutes
Cook time: 40 minutes
Start by preheating the oven to 180°C. Place the diced squash in an ovenproof dish in a single layer, baste with the honey and 1 tbsp of olive oil. Season lightly with salt and pepper.
Bake in the preheated oven until tender, about 20 min, turning every now and again.
Meanwhile, peel and thinly slice the shallot. Heat 1 tbsp of olive oil in a frying pan over medium heat, add the shallot and sweat until translucent. Once the squash is cooked, remove from the oven and stir in the shallot and chopped parsley. Set aside to cool.
In the meantime, make a long incision down the centre of the tenderloin. Fill it with the cooled squash mixture. Press closed and place the rosemary sprigs lengthways over the stuffing. Secure the tenderloin neatly with kitchen string. Heat a dash of olive oil and a knob of butter in a frying pan, add the meat to the pan and sear on all sides.
The tenderloin should be nicely browned.
Place in a roasting tray and then in the oven to cook for 20 min. When cooked, remove the meat from the oven and cut it into slices.
Serve without delay with mashed parsnip and squash (I shall post the recipe for the mash on my website tomorrow).
Serves: 3
Prep. time: 30 minutes
Cook time: 40 minutes
For the chicory, remove any tired or withered outer leaves.
Dissolve the chicken stock cube in a medium saucepan of boiling, salted water with the lemon juice. Plunge the chicory into the pot, then allow to simmer for 20 min. Drain in a colander or on a wire rack and allow to cool.
Preheat the oven to 210°C. Meanwhile, make the cheese sauce. In a small saucepan, heat the cream, add the Gorgonzola cheese and season with pepper. Keep stirring until the cheese has melted. Remove from the heat. Cut the chicory heads in half lengthways and remove the central core, which are fibrous and bitter.
To assemble the gratin, wrap each cooked chicory half in a slice of ham. Arrange the chicory halves in an oven-proof gratin dish. Coat with cheese sauce, dust with Espelette pepper and bake in a preheated oven for 15–20 min, or until golden.
Just before serving, I like to garnish the plates with a sprinkling of chopped tarragon.
Serves: 6
Prep. time: 15 minutes
Cook time: 6 minutes
Quick and really delicious
Butter a baking dish. Cut the slices of ham in half. Mix the crème fraîche with the parmesan and grated emmental cheese.
Butter 6 slices of bread. Place half a slice of ham on each slice and add a slice of emmental cheese. Repeat the operation by adding half a slice of ham and a slice of emmental cheese. Close the Croque-Monsieur with the remaining 6 slices of bread.
Turn on the oven on the grill function. Place the Croque-Monsieur in the dish. Cover them with the cheese cream. Bake for 5 to 6 minutes: the top should be golden brown.
Et voilà !!! Serve with a green salad.
Serves: 6
Prep. time: 1 hours and 15 minutes
Cook time: 4 hours
Crispy on the outside, tender on the inside; a new Alsatian recipe for pigs’ trotters from the book “Savoury specialities from Alsace, flavours of the past and today”, published by ID.
Start by placing the pigs’ trotters in a large saucepan with the water. Bring to the boil and skim. Add the wine, stock cube, thyme, bay leaf, coarsely chopped carrot, crushed garlic and half an onion coarsely chopped. Season with salt and pepper.Bring back to a boil, reduce the heat, cover with a lid and allow to simmer gently for 2 1/2 hours. Drain the trotters, reserving the stock for another recipe (split pea soup; tomorrow’s recipe), and allow to cool. Remove the cartilage and bone from the trotters and store the meat in the refrigerator in a closed container for 12 hours.Peel and thinly slice the second half of the onion. In a brazier, sweat the sliced onion in the goose fat. When the onion is soft and translucent, add the choucroute and the juniper berries. Combine the ingredients and cook a further few minutes. Moisten with the Riesling wine. Cover with a lid and allow to cook gently for 1 hour.Remove from the heat. Leave to cool and store in the refrigerator for 12 hours.
Peel and thinly slice the shallot. Chop the pork belly and trotter meat into small pieces. Fry the shallot in 1 tbsp of olive oil. Then add the chopped pork belly and cook a further 5 min, stirring continually. Add the chopped trotter meat, the choucroute and cook 5 min more while stirring. Remove from the heat and allow to cool.Once the mix has cooled, divide it into 12 even portions. Shape each portion into a cylinder, secure tightly with the caul fat. Then roll up carefully in a sheet of filo pastry. Repeat the operation for the other portions. Place the cylinders on a non-stick or greased baking tray. Bake in the oven at 180°C for 20 min, or until golden brown. Serve with a watercress salad on the side.
Serves: 4
Prep. time: 40 minutes
Cook time: 30 minutes
To begin, cut the pork into small chunks. Heat a dash of olive oil in a frying pan, add the meat and cook until brown on all sides. Season lightly with salt and pepper. Set aside. Peel and finely chop the shallots. Peel and crush the garlic; make sure to remove the germ! Sweat the shallots in 2 tbsp of olive oil for a few minutes or until translucent. Trim the mushrooms, wipe clean with a damp paper tower or a pastry brush,. Cut into evenly sized pieces, then add them to the frying pan with the shallots. Cook the mushrooms over high heat to evaporate the liquid quickly. Deglaze the pan with the ale and reduce by one-half. Stir in the cream and cook for a further few minutes. Add the garlic, parsley and Maggi seasoning. Stir in the sautéed pork (set aside earlier) with the mushrooms. Preheat a convector oven to 210°C. To assemble the pies, divide the preparation between four deep oven-proof plates or bowls. Cut out 4 circles of puff pastry slightly larger than the pies, then place them on top of the bowls. Crimp the edges to seal, trimming off any excess pastry if necessary with a knife. Brush over with egg yolk beaten with a little water to glaze. Decorate and make a small hole in the centre of each pie. Bake the plate pies in the oven for 20–25 min or until the pastry is golden brown. Serve immediately.
Serves: 4
Prep. time: 45 minutes
Cook time: 1 hours and 45 minutes
This is a Catalan recipe inspired by the website "Balade en Pays Catalan".
Clean the pork cheeks by removing the excess fat, then brown them in a casserole dish with a little olive oil. Set them aside. Deglaze the juices with white wine.
Peel and chop the onions and sweat them in the juice.
Place the pork cheeks back in the pan and spice them on both sides with a little turmeric and cumin. Season with salt and pepper.
Cover with white wine and water. (2/3 wine - 1/3 water).
Peel and degerm the garlic and crush it under the broad blade of a large knife.
Peel the ginger and cut it into thin strips.
Add the garlic, ginger and lemons cut in half lengthways.
Simmer for 1.5 hours. More if necessary, the cheek should be tender. But not too much... ½ hour before the end of cooking, add the olives cut in half.
Serve with a little chopped parsley on top.
I ate these pork cheeks with basmati rice cooked in water containing turmeric, which gives this nice yellow colour.
Serves: 4
Prep. time: 20 minutes
Cook time: 25 minutes
There's a little bit of Italy in this recipe...
Preheat the oven to 180°C.
Peel the onions and cut them into rings. Slice the mozzarella into strips. Slit the fillet along its entire length without going all the way to the end so that all the slices remain attached to their base. Place a slice of mozzarella, a slice of Coppa and a sage leaf in each incision.
Spread the onions in the bottom of an ovenproof dish, place the fillet on top, sprinkle with white wine, pepper, do not add salt.
Bake for 20 minutes, sprinkling the meat regularly with its cooking juices. Then, place on the grill for 5 minutes to brown it a little.
Serve with a Gorgonzola melting purée and Parma breadcrumbs.
Serves: 4
Prep. time: 20 minutes
Cook time: 20 minutes
A delicate and very tasty meat with this Moutarde de Meaux sauce...
Degrease your filet mignon and cut it into medallions about 4 cm thick.
Peel and finely chop the shallots and sweat them in a cast iron casserole dish with a little olive oil. Season with salt and pepper. Add the meat and sear it on all sides. Dissolve the veal stock in the beer and deglaze with this preparation. Add the mustard, reduce the heat to minimum, cover and simmer for 15 minutes.
Add the crème fraîche and leave to reduce for 5 minutes, stirring regularly. At the end of cooking, sprinkle with chopped parsley.
You can serve this dish with aromatic rice or basmati rice. Bon appétit !
Serves: 4
Prep. time: 30 minutes
Cook time: 20 minutes
A deliciously fragrant dish that we enjoyed with homemade French fries…
Begin by preparing the meat.
Slice the pork into thin strips. Peel and crush the garlic with the heel of your hand. Peel and cut the ginger into fine julienne.
Place the sugar in a saucepan with 2 drops of lemon juice. Heat over medium heat to obtain a light caramel. Heat the sesame oil in a wok and stir-fry the pork strips over high heat for 3 min. Add the ginger and garlic and cook for 1 or 2 min more.
Pour in the caramel, add the Nuoc mam sauce and the spring onions.
Stir-fry 5–8 to coat the meat in caramel.
Cut the chives into bâtonnets (5 cm lengths) and add to the wok off the heat.
Transfer the contents of the wok to a container, cover and keep warm while you
If you do not have a deep fat fryer, clean the wok, pour in the peanut oil and heat the oil to 130°C (use a digital probe to check the temperature).
Meanwhile, peel and chip the potatoes lengthways into wedges. Rinse under plenty of cold water, drain and dry with an absorbent cloth.
Fry the chips in the hot oil for 5 min until they just begin to turn a light golden brown.
Remove the chips from the fat, drain on absorbent paper and leave to cool 5 min.
Heat the oil to 180°C and fry the chips until they are golden brown.
Drain on absorbent paper and sprinkle with salt.
Serve immediately with the caramelised pork.
Serves: 4 to 6
Prep. time: 45 minutes
Cook time: 1 hours and 30 minutes
To begin, peel the garlic cloves and remove the germs. Crush half of the garlic and set it aside. Cut the remaining cloves in two. Make an incision down the middle of the pork shoulder, then place the slithers of garlic inside. Close over the meat and tie securely with kitchen twine so that it holds its shape during cooking.
Preheat the oven to 160°C. Place the pork shoulder in a roasting tray greased with olive oil. Spread soften butter over the meat. Roast in the oven for 1 1/2 hours.
Meanwhile, prepare the red cabbage. Finely shred the head of red cabbage. Rinse with cold water and drain. Heat a dash of olive oil in a heavy-based saucepan, add the onion and sweat for about 5 min until soft. Season with salt and pepper. Add the red cabbage, continue to sweat for a further few minutes, stirring from time to time.
Pour in the red wine and vinegar, then add the nutmeg.
Continue to cook, stirring regularly, for about 12 minutes. Remove the pork shoulder from the oven, wrap it in tin foil and set aside to rest. Transfer the cabbage and its cooking liquid to the roasting tray. Combine with the meat juices and bake in the oven at 170°C for 45 min.
Stir at regular intervals to ensure even cooking. 20 mins before the end of cooking, place the meat back in the oven with the cabbage and baste regularly.
Serves: 6
Prep. time: 30 minutes
Cook time: 30 minutes
The Lorraine quiche is a savoury tart whose dough is covered with a mixture of eggs and crème fraîche as well as bacon. It is a traditional recipe from Lorraine but has been widely distributed throughout France and beyond. It is most often eaten hot as a starter, aperitif or lunch.
In a bowl, put the flour, salt and butter cut into strips. Slide the flour and butter with your fingertips, pressing lightly to obtain a grainy mixture. Add the beaten egg to gather the flour-butter mixture and obtain a nice ball. Press with the palm of your hand on the dough ball several times to obtain a homogeneous dough.
Place in the fridge for at least 20 minutes before use. At the end of this time, spread it on your pie plate.
In a bowl, mix the eggs with the crème fraîche, bacon, emmental cheese and pepper. Pour this preparation on your dough and bake in a hot oven at 180°C for 30 minutes.
Serve it with a green salad. Personally, I prefer to eat it cold.
Serves: 4
Prep. time: 30 minutes
Cook time: 60 minutes
Peel and chop the shallots.
Roast the spices in a small pan over low heat for 5 minutes.
Cut the filet mignon into large pieces and brown them on all sides in a casserole dish over high heat, stirring.
Remove the pieces of meat. Fry the shallots, without cleaning the pan, until they become translucent. Add the curry paste, the spices roasted by breaking the cardamom capsules with a pestle, and the minced lemongrass. Continue cooking for 2 minutes while stirring.
Pour in the coconut milk, add the meat, a little water so that it covers just above the meat. Bring to the boil, reduce the heat and simmer for 15 minutes.
Peel and cut the sweet potatoes into regular pieces. Wash them and add them to the pot.
Pour in the nuoc-mam, stir, cover and continue cooking for 30 minutes. 5 minutes before the end of the cooking time, add the corn flour diluted in 1/2 glass of water. Finish cooking while stirring and let it thicken.
Serve with brown rice and sprinkle with roasted peanuts and chopped chives.
Serves: 6
Prep. time: 40 minutes
Cook time: 50 minutes
Remove the largest leaves from the cabbage and cook 12 leaves in boiling salted water for 10 minutes. Drain them, dry them on kitchen roll, remove the edges if they are too thick.
Keep the rest of the cabbage for another recipe.
Cook your rice in a large volume of water for 10 minutes.
Peel and chop the onions and garlic.
Mix the meat with the onions, garlic, rice, parsley, spices, salt and pepper.
Stuff each cabbage leaf with the mixture and form a small packet by folding over the bottom leaves.
Place the cabbage bundles in an ovenproof dish and brush with olive oil.
Brush the stuffed cabbages with olive oil.
Add the stock mixed with the tomato paste and bake for 40 minutes in a conventional oven at 180°C.
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