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Traditional Architecture of Neidermorschwir, Alsace, France
John Miller
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La Belle Cuisine - More Pork Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...
is an act of integrity, and faith."
Baeckoffe of
Pork
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"The gentle art of gastronomy is a
friendly one. It hurdles the language
barrier, makes friends among
civilized people, and warms the heart."
~ Samuel Chamberlain
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Niedermorschwihr, Alsace, France
Photographic Print
Adams, Peter
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La Belle Cuisine
Baeckoffe of Pork
Jean-Georges:
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,
housewives
would prepare this simple stew and drop it off
at
the baker's before church.
By lunchtime, it was done.
This
is truly unattended cooking.
Feel free to
substitute
lamb
or beef for the pork. And feel free, too, to make this a
day
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
Mustard
Coarse salt
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
one-third of
the potatoes, followed by a bit less than half the carrot, leek, onion,
garlic,
parsley, salt and plenty of pepper. Add half the meat and some more salt
and
pepper. Repeat, finishing with a layer of potato and a sprinkling of the
remaining
vegetables. Top with the tomato and pour in the wine.
Cover
and bake for 2 to 3 hours, or until the top is crusted. Let
rest for a
few
minutes, then serve, passing the mustard and coarse salt at the table.
Makes 4 servings.
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