Quennsway Escort Pinky

Sunday, February 6, 2011

Quennsway Escort Pinky

Baeckeoffe

This summer I was
in Alsace, a week to travel the length and breadth of the surrounding region, where he ate too well, the legacy of three pounds accumulated, fortunately be eliminated, they have been testing. I talked extensively on the post Mini

Kugelhopf Southerners, however, where I focused on desserts, which by the way, I did not even try.

also speaks of a flat in the same post, tried in a restaurant in Colmar, which we liked very much, especially with Philip and we tried to eat it too Wissenbourg, but to 20:30 the restaurant's kitchen was already closed, and then we had to fall back on another. Bad luck would have it, arrived in Strasbourg, which in reality there has done a wonderful impression, we wanted you to eat that dish again coveted. We enter a very typical restaurant, a few tables, all filled, some couples, some East German and a grumpy woman brings a family to serve at the tables, with another , then it is understood to be his sister, the which were directed his screams and curses, in the kitchen.

order both of the same plate, baeckeoffe typical stew of meat and potatoes marinated in wine and baked, in Colmar had taken only Philip, getting to the table a large casserole Oval (typical for cooking this dish) negligible at a great price and had been enthusiastic. In Strasbourg, the reaction was not the same, we took a portion similar to that eaten in Colmar, a small problem, however, this time was for 2!

Oh well, in a week of wandering there may also be a disappointment, but I'm at the end there remained flat on my back.

Ingredients for 8 people:

500 g of beef brisket, boneless

500 g of boneless pork shoulder

500 g boneless lamb shoulder

1 , 5 kg of potatoes

For the marinade:

250 g of onions

2 leeks

1 carrot

2 cloves garlic

a bunch of flavors

½ gallons of Riesling or Sylvaner

clove powder

salt and pepper

Prepare a marinade by mixing wine, whites of leeks, some onions, carrot slices, herbs and spices. Cut the meat into pieces and let them marinate 24 hours in a cool place.

Peel and slice the potatoes, cover the bottom of a bowl, add salt and pepper.

Cut remaining onions into thin slices and arrange over the first layer, add salt and pepper.

Arrange the meat over the onions, salt and pepper.

separated from their liquid flavorings, drizzle the three layers with the liquid from the marinade, the remaining white wine and a bit 'of water until the level reaches the middle of the bowl. Add flavors of the marinade, season with salt and pepper.

Prepare the dough with flour and water and use it to pay off the lid of the bowl.

Bake in preheated oven at 210 °

and cook 3 hours to a minimum (Baeckeoffe will be better if the cooking time is prolonged).

Although it was a busy day in terms of culinary (and sweet bread they had some problem of rising and I had to throw them), the baeckeoffe loved it, all we did an encore and Nick Philip and even then that the triple Goduria soaked bread directly into the pot, true Christ? Did and, we finally ate a piece in 4 to 8, fortunately they have advanced a little, I put in a casserole, just right for making pictures. :-P