Baked Pork Chops

Today’s recipe is dead easy but very effective: pork chops covered in onions baked in the oven.
For 3 people I used 4 pork chops.

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Season them with pepper and cover them with Dijon mustard.

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Arrange them in an oven proof dish and cover with 2 sliced onions and 2 sliced cloves of garlic seasoned with olive oil, salt and pepper.

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Now bake it in the oven for 20 minutes at 225C. Then add a sauce made from 2dl cream and 1dl veggie broth and bake for a further 10 minutes.

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Et voilà: your pork chops are ready to serve. I served them with boiled potatoes and Swiss chard. Delicious!

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The Flammeküeche

My hometown Basel borders to Germany and France. The part of France that is called Alsace. One of their traditional foods is tarte flambée or in the local dialect Flammeküeche. It is a flat tarte with a dough similar to a very thin pizza (they’d kick me for saying that, I’m sure) topped with crème fraiche, onions and other toppings (speck, mushrooms, etc.).
The recipe I was using is from a special food edition of a German magazine called Bild der Frau (awfully conservative and boring magazine but the food editions are always good).
For the dough you need to mix 400g flour, 1 packet of dried yeast, 1 teaspoon of salt and 1 teaspoon of sugar. Add approximately 2.25 dl lukewarm water and knead into a dough that you leave to rest in a warm place for at least 30 minutes.

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When the dough has doubled in size it is ready for baking. It will be enough dough for 2 large Flammeküeche. I made one Flammeküeche and one pizza and thus only used half of the toppings of the recipe which were 1 onion and 50g speck both cut into little pieces as well as 200g crème fraiche with 1 egg yolk, salt and pepper mixed in. The dough needs to be rolled out really thinly. Then you spread the crème fraiche/egg mix on top and add the onions and speck.

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That’s it. Serve with a nice Riesling or Gewürztraminer. Lovely!

With the other half of the dough I made a pizza using some of the tomato sauce I made on Friday. For toppings I used anchovies, capers and garlic.

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Mince meat & onion pie

Today I felt like having a hearty dinner. I opted for a feisty onion and mince meat pie. I used a Spanish onion which is larger and milder in taste than your regular onion.

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Next, I browned the meat in some olive oil and added two cloves of garlic and soaked dried mushrooms.

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I then seasoned the meat with a veggie stock cube, pepper and Worcestershire Sauce.

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Finally, I added about 1dl water and a generous dollop of crème fraiche.

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I prepared the pie crust and sprinkled some cornflour on the bottom to prevent it from turning soggy.

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I scattered half of the onions on the bottom of the pie.

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Then I spread the meat over it and scattered the remaining onions on top.

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After baking in the oven for 30 minutes at 200 degrees Celsius the pie was ready and looked scrumptous!

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It had a bit of a soggy buttom, though. Next time I’ll try blind baking the pie for a bit first. I wouldn’t dare using less liquids as I think the meat would end up being too dry.

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Slow Food

I love slow cooked beef pots. So today I made a beef and pepper goulash. The recipe is from the magazine Le Menu (issue unknown).
You need 3 peppers, 2 medium sized onions, 3-4 potatoes, 3 cloves of garlic and one large leek stalk. Cut all of these in largish bite sized pieces.

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Mix some flour with ground paprika, salt and pepper. Cover 400g of beef ragout with the flour mix and pan fry in olive oil.

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Add the veggies and once they have steamed a little, add 0.5l chicken or beef stock (I prefer the milder chicken stock), 1dl red wine and 1 dl balsamic vinegar.

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Bring to the boil, add 4-5 tablespoons of ground paprika and then leave to simmer for 2-3 hours (or more if you have the time and patience) with the lid off. Add more liquids if needed (water, stock, wine, vinegar, soy sauce, whatever you like).

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You will be rewarded with a creamy, delicious beef goulash.

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After hours of slow cooking over low heat, the beef is moist and tender. Great stuff!

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