https://l9000.net/index.php?action=history&feed=atom&title=Baeckeoffe 2026-05-19T07:23:09Z Revision history for this page on the wiki MediaWiki 1.45.3 https://l9000.net/index.php?title=Baeckeoffe&diff=282&oldid=prev 2020-12-06T09:42:02Z

<p></p> <p><b>New page</b></p><div>A dish from Alsace. According to the legend, it was put in the baker&#039;s still warm oven before going to mass, then picked up in time for lunch. Hence the name.<br /> ===Family recipe (original)===<br /> For 4 servings:<br /> *Enameled or stainless steel oval Dutch oven or tureen (no bare cast iron, doesn&#039;t work out with wine)<br /> *750 ml Riesling from Alsace<br /> *1 kg medium-starch potatoes<br /> *2-4 onions depending on size<br /> *4 bone-on pork chops<br /> *1l chicken boullion made with bouillon cubes<br /> *2 tbsp butter<br /> *2 garlic cloves<br /> *dried marjoram<br /> *black pepper<br /> <br /> Pre-heat oven to 240°C. Peel potatoes and onions and slice in 5 mm thick slices. In an enameled or stainless steel Dutch oven, stack potatoe and onion slices about 5 cm high. Season with salt and pepper on each layer.<br /> Put in pork chops, salt+pepper and continue stacking until you run out of slices. The final layer should be only potatoe slices.<br /> Pour over Riesling and fill up with bouillon, but stop 2-3 cm before reaching the top layer.<br /> Cover with lid and put in oven. Lower temperature to 160°C and leave it for 2 hours. Check if the potatoes are almost done, if not leave it a little longer.<br /> Once ready, slice garlic cloves in pieces or slices and put on top. Sprinkle some dried marjoram over.<br /> Spread some butter flakes, this will give the top layer some nice crunch and butter taste.<br /> Without the lid, leave it for another 20 minutes, until it has a nice gold-brown color.<br /> <br /> [[Category:Cooking and Food]]<br /> [[Category:Recipe]]</div>

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