Le Backeoffe Recipes

BAECKEOFFE

Baeckeoffe image

This recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly food newsletter called 'Simple Cooking'. Visit them online at Outlaw Cook

Provided by Team 118Group

Number Of Ingredients 23

Ingredients

1 pound boneless stewing pork
1 pound shoulder of lamb
1 pound stewing beef
2 pig's feet, split in half (optional, see 'helpful hints' below)
For Marinade:
1 tablespoon salt
1 spring fresh, or 1 teaspoon dry thyme
2 bay leaves
2 to 3 cloves garlic, minced
1 to 2 springs fresh celery leaves, chopped
several sprigs fresh flat-leaf parsley, chopped
½ bottle dry white wine (preferably an Alsatian Riesling)
For Casserole:
to grease baking pan, butter or lard
3 pounds waxy potatoes, peeled and sliced
2 onions, chopped
2 leeks, trimmed and sliced
4 carrots, peeled and cut into bite-sized pieces
For Luting (Sealing) Paste:
½ tablespoon black peppercorns
1 scant cup flour
5 tablespoons water
1 tablespoon cooking oil

Steps:

The day before:Cut the meat into bite-sized pieces and put them in large nonreactive container with the pig's feet.Toss with the salt, pepper, herbs, garlic, celery leaves, and parsley. Moisten with the wine. Cover and refrigerate overnight.Assembling and cooking: Preheat oven to 400 degrees F. Select a large ovenproof casserole with a lid. Grease the bottom and sides with the butter lard. Lay the pig's feet on the bottom and cover with half the potatoes, onions, leeks, and carrots. Remove the meat from the marinade and add, covering it with the remaining vegetables, ending with the potatoes. Strain the marinade through a sieve and pour the liquid over the contents of the pot. If necessary, add some extra wine or water to bring the liquid barely to the top of the vegetables.Work the sealing paste ingredients into a dough and roll this out into a rope long enough to wrap around the casserole. Press it firmly against the join between the lid and the casserole. Put the sealed pot intro the oven and cook for 1 hour. At this point, reduce the heat to 350 degrees F and continue cooking for 1 1/2 hours more.For the most dramatic presentation, bring the casserole to the table, set it on a trivet, and break away the seal with the edge of a table knife. Otherwise, of course, this can be done in the kitchen and servings of the baeckeoffe brought to the table in shallow bowls. Serve with green salad, a loaf of crusty bread, and some of the same white wine used for making the marinade.

LE WAF, THE ARTISAN WAFFLE

Le Waf, The Artisan Waffle image

Provided by Food Network

Categories main-dish

Time 2h

Yield 12 waffles

Number Of Ingredients 9

Ingredients

30 grams fresh yeast
200 milliliters milk or water, at room temperature
500 grams all-purpose flour, plus more for dusting
2 eggs, at room temperature
300 grams butter, at room temperature
40 grams white or brown sugar (see Cook's Note)
5 grams salt
350 grams pearl sugar (see Cook's Note)
Serving suggestions: gelato, fresh fruit or whipped cream

Steps:

Dilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes.
Add the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough.
Divide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes.
Preheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F).
Cook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron).
Serve plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container.

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Baeckeoffe / Laundry Day Stew of Beef, Pork, and Lamb image

Provided by Hubert Keller

Categories Soup/Stew Christmas Winter Christmas Eve Mandoline

Yield Serves 10

Number Of Ingredients 15

Ingredients

2 medium yellow onions, finely chopped
2 small leeks, white and pale green parts, finely chopped
1 large carrot, peeled and finely chopped
2 or 3 cloves garlic, very finely chopped
2 bay leaves
1 teaspoon whole juniper berries
1 1/2 teaspoons finely chopped fresh thyme
3 tablespoons finely chopped fresh flatleaf parsley
3 cups (one 750-milliliter bottle) dry white wine, such as an Alsatian pinot gris, plus more, if needed, for the pot
1 pound boneless beef chuck roast, cut into 1¼-inch chunks
1 pound boneless pork butt, trimmed and cut into 1¼-inch chunks
1 pound boneless lamb shoulder, trimmed and cut into 1¼ inch cubes
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 pounds Russet potatoes, peeled

Steps:

In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

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