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La Belle Cuisine
Baeckoffe of Pork
Cooking at Home with
a Four-Star Chef
By Jean-Georges Vongerichten and Mark Bittman
1998, Broadway Books, a division of Bantam Doubleday Dell Publishing Group, Inc.
"Baeckoffe is Alsatian for
baker's oven. On Sunday morning,
would prepare this simple stew and drop it off
the baker's before church.
By lunchtime, it was done.
is truly unattended cooking.
Feel free to
or beef for the pork. And feel free, too, to make this a
in advance; like many stews, it is better the second day."
1 1/2 pounds potatoes, peeled and sliced thin
1 pound boneless pork, preferably
from the shoulder
1 medium carrot, cut into chunks
1 leek, trimmed of hard green parts,
cut in half, and well washed
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 cup roughly chopped parsley
Salt and freshly ground black pepper
3 thick slices tomato
1 cup dry white wine, preferably
Riesling or Pinot Blanc
Rinse the potatoes in several changes of water to remove all traces
of starch. Remove the excess fat from the meat and cut it into 1- to 1 1/2-inch chunks.
Preheat the oven to 325 degrees F.
In a 1 1/2- to 2-quart covered casserole (not large), layer about
the potatoes, followed by a bit less than half the carrot, leek, onion,
parsley, salt and plenty of pepper. Add half the meat and some more salt
pepper. Repeat, finishing with a layer of potato and a sprinkling of the
vegetables. Top with the tomato and pour in the wine.
and bake for 2 to 3 hours, or until the top is crusted. Let
rest for a
minutes, then serve, passing the mustard and coarse salt at the table.
Makes 4 servings.
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