Recipe Alsatian Spiced Chicken with Smashed Potatoes & Glazed Red

Alsatian Potatoes Recipe Recipes, German food authentic, Potato recipes

Directions. Option 1: Pre-mixed bibeleskaes. Mince garlic and shallots. Chop the chives. In the bowl, scoop in the fromage blanc and the crème fraîche. Add in the garlic, shallot, chives, salt, and pepper. Mix well to combine, then place in the fridge. Rinse and prep the potatoes.

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Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.

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Alsatian Potatoes. Total time: 40 minutes Instead of the usual boiled potatoes try this tasty alternative: Potatoes and onions simmered slowly in chicken broth, which they absorb by the end of cooking time. Ingredients: 2 medium potatoes; 1/2 onion; 2 tsp olive oil; 1/2 - 1 cup chicken stock; 1/2 tsp thyme Instructions: Chop onion.; Heat oil in small saucepan, large enough to hold all ingredients.

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Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat. Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese.

Alsatian Potato Casserole Cook's Country Recipe

Lightly butter 9 1/2-inch deep-dish pie plate. Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes.

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A combination of Alsatian sauerkraut, steamed potatoes, and several types of pork (sausage, smoked bacon, ham hocks, etc.), choucroute garnie became popular in Alsace in 1648, following the French annexation of Alsace and Lorraine. There is no one exact way to prepare choucroute garnie, but traditional recipes call for the use of Morteau or.

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Add to Shopping List. 1 tablespoon unsalted butter (cut into bits, plus extra for greasing pie plate) 2 1/2 pounds potatoes (about 5 medium russets, peeled and cut into 1/4-inch-thick rounds) Salt & pepper to taste. 8 ounces sliced bacon (8 slices, chopped) 1 1/2 pounds yellow onions (about 5 medium, halved and sliced thin) 2 garlic cloves.

Alsatian Stew with Meat and Potatoes (Baeckeoffe) recipe Eat Smarter USA

Preheat the oven to 500°. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain. Add the onion to the skillet and cook over.

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Place sliced potatoes in a large saucier or Dutch oven and cover with water. Season generously with salt. Place potato skins in a fine-mesh strainer and place on top of pot. Add just enough water to submerge potato skins. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.

Choucroute Garnie recipe

Set 1 rectangle on a parchment-lined baking sheet. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half the leek mixture and half the.

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Place the potatoes in a large saucepan and cover with water. Bring to a boil, then salt the water. Cook until the potatoes are tender, 13-15 minutes. Drain, and set aside to cool. In a small saucepan, combine 3/4 cup plus 3 tablespoons of the cream, the garlic and the nutmeg. Bring to a boil.

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Trim the meat of fat and debone. Cut it into 5cm (2in) cubes. Take a 15-20cm- (6-8in) deep baeckeoffe terrine or other oven-proof baking dish and place a layer of the strained potatoes on the bottom. Next, add a layer of the vegetable mix, then a layer of meat. Repeat and finish with the potatoes, seasoning each layer.

Recipe Alsatian Spiced Chicken with Smashed Potatoes & Glazed Red

Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper. Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.

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Alsatian Potato Pie. Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool. Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan over medium-high heat.

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As cookbook author Sue Style notes in A Taste of Alsace, potatoes didn't become a regular part of the regional diet until the early 1800s, so bacheofe doesn't appear in the earliest Alsatian.

What Tom Cooked Christmas Menu Crown Roast, Alsatian Potato Pie

1. Preheat oven to 400°F. 2. Sauté the bacon in a pan until lightly browned but still soft, for about 2-3 minutes. Drain the bacon and set aside (save the bacon fat for another day to roast potatoes or vegetables.) 3. Roll the first disc of dough to about 12 inches in diameter to fit inside the springform pan.