Potatoes A L Alsacienne Recipes

Steps:

• Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
• Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
• Place over high heat until butter in pan sizzles, 2 to 4 minutes.
• Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Steps:

• Peel the potatoes and cut into 1 inch pieces.
• Place in a pan of salted water, bring to the boil and cook for 5 minutes.
• Drain well and set aside.
• Melt the butter in a frying pan with the olive oil, add the onions and bacon and cook for about 5 minutes or until the bacon fat begins to run.
• Add the potatoes and cook for a further 10 minutes or until the potatoes are tender and crisp turning occasionally.
• Add the herbs, salt and pepper and mix well.
• Serve immediately.

Steps:

• Peel potatoes and cut into 1 inch cubes.
• Place in pot & cover with salted water. Bring to boil & cook 5 minutes. Drain and set aside.
• Melt margarine in skillet. Add olive oil, onions and bacon. Cook 5 minutes.
• Add potatoes. Cook 10 minutes until tender and crisp.
• Add herbs, salt and pepper. Mix well.

Steps:

• Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

Steps:

• Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
• Meanwhile fry the chopped bacon til crisp.
• Add the onions& carrot and saute for about 8 minutes.
• Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
• If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.