Potato, Turnip, and Black Kale Baeckeoffe

It’s Fall! (In spite of this week’s fairly Summer-like temps in central VA).  And it’s October so we’ll say that this recipe is in honor of Oktoberfest.  It’s also in honor of the fact that I’m home and actually had time to cook.  Good thing – this takes a long time.  Here’s the ‘baeckeoffe’ explanation from Cookinglight.com for those of you who are a little rusty on your Germanic Alsatian dialects.  “Translated from the Germanic Alsatian dialect, baeckeoffe means “baker’s oven,” as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.”  I’ve never had a version loaded with meat, but I’d be willing to give that a shot.

Let’s start with the substitutions.  I try not to make many subs on dishes that are new to me and generally unfamiliar as a combination of ingredients.  The original recipe called for spinach. That seemed a little wimpy with the potatoes and turnips.  I bought some lacinato kale at the farmers’ market last weekend that I still needed to use.  That seemed like a good fit.  I also didn’t have any heavy cream.  Seemed silly to buy an 8 ounce container when I only needed 2.  I substituted 2% milk with just a little low fat cream cheese melted in.  I think both substitutions were fine, but with the kale I probably could have used more of the milk mixture.  It was just a little tough even after an hour in the oven.

Flavor wise this dish is a tiny bit on the bitter side.  Kale, turnips and Gruyere are all on the sharp side.  Clearly the idea is that they will balance with the potato, mushrooms and carmelized onions.  Not quite.  I didn’t have nearly enough mushrooms and onions.  They represent the creamy and sweet parts of this dish, respectively.  I made about 1/2 a recipe of this dish, but only had 1/4 of the mushrooms I needed.  I won’t make that mistake again.  And given how much onions cook down when they carmelize I would have been happier had I used the amount called for in the full recipe.  Ditto the milk mixture.  Of course the other way to cut down on the bitterness would be to use 2 layers of potatoes instead of one potato layer and one turnip layer.

One note about managing the time it takes to do this.  First, note that it bakes for an hour after it’s all put together so account for that before you start.  I’d guess you could put the whole thing together a day before you bake it. Also, while the recipe calls for you to do the mushrooms, wipe the pan and then start the onions.  That’s silly.  Use two pans and do them simultaneously.    Definitely you could make the onions and the mushrooms ahead of time – a day or two.  That will reduce your prep time a lot.  You’ll just want to warm the mushrooms before you try to spread them in the dish.

Overall this dish is a lot of trouble to make.  I knew that going in which is why I waited until a Friday.  Still, I’m not convinced that the trouble you have to go to is made up for by the enjoyment of the dish.  I’m not quite ready to write it off, but I’ll admit to some disappointment.  The reviews just raved about it.  No rave from me.  Just an “ok with potential.”  Maybe I’ll try to find one of those recipes with some meat in it to add a new dimension to the flavor.  That said, I’d make the mushrooms over and over again.  They’d be amazing in little gratin dishes.  You could mix them into cooked pasta.  You could stuff chicken with them.  That’s worth taking away from this even if you never try the whole thing.

Good? Ok, but has potential
Easy? Not so much
Good for company? As a side, maybe
Special shopping? Nothing exotic here

Potato, Turnip, and Black Kale Baeckeoffe

Ingredients

1 tablespoon butter, divided
8 oz sliced mushroom caps
1 clove minced garlic
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley
1/2 tsp thyme 3/4 teaspoon freshly ground black pepper, divided
2 tablespoons 1/3-less-fat cream cheese, divided
2 cups vertically sliced onion (about 2 medium onions)
1 small Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
2 cups black kale, chopped
1/2 teaspoon salt, divided
1 small turnip, peeled and cut into (1/8-inch-thick) slices
1/4 cup milk
1 t neufchatel cheese
1/4 cup shredded Gruyère cheese

Directions

Preheat oven to 350°.

Melt 1/2 T of butter in a skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat. Add 1 T cream cheese, stirring until cheese melts. Set aside.

As you start the mushrooms, heat pan over medium-high heat. Add 1/2 T of butter, melt. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 25-30 minutes or until deep golden brown, stirring frequently. Set aside.

Heat milk and remaining tablespoon of cream cheese. Whisk until smooth. Keep warm.

Coat a lidded baking dish with cooking spray. Arrange potato slices in dish, and top with kale. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over kale. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper. Pour milk mixture over onions and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: