POTATO, TURNIP, AND SPINACH BAECKEOFFE
This is a vegetarian entree from Cooking Light Magazine. Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I used two separate pans at the same time so that I could get the carmelizing of the onions while reducing down the mushrooms.
Provided by Cheri in Healdsburg
Categories One Dish Meal
Time 1h45m
Yield 1 1 1/4 cup, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
- Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach.
- Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon.
- Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.
Nutrition Facts : Calories 361.4, Fat 15.2, SaturatedFat 9, Cholesterol 48.2, Sodium 448.4, Carbohydrate 37.8, Fiber 5.7, Sugar 11.6, Protein 12.3
BAECKEOFFE (MEAT AND POTATOES CASSEROLE)
Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.
Provided by Member 610488
Categories < 30 Mins
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
- Preheat oven to 375°F.
- Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
- Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
- Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.
Nutrition Facts : Calories 1739.1, Fat 91.3, SaturatedFat 35.6, Cholesterol 342, Sodium 357.7, Carbohydrate 104.2, Fiber 9.4, Sugar 9.3, Protein 102.1
SPINACH TWICE BAKED POTATOES
I developed this recipe to lure my kids into eating spinach. It worked! Spinach in almost any form is one of their favorite veggies. Big "kids" enjoy these rich, filling potatoes as well, and I often make them for dinner parties. I haven't tried freezing them, but I imagine you could make a batch and stick them in the freezer to keep for another day.
Provided by Geema
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
- Cut each potato in half, lengthwise, and scoop out into large bowl.
- Place the potato shells on a baking sheet.
- Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
- Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
- Fold in the spinach and 1/2 the cheddar cheese.
- Fill potato shells with this mixture.
- Top with remaining cheddar cheese.
- These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
- Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.
Nutrition Facts : Calories 351.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 67.7, Sodium 358.1, Carbohydrate 23.8, Fiber 3.2, Sugar 1.7, Protein 13.9
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- Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
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