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Veal Brisket Stewed In Doppelbock

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I make no secret of the fact that I love meat braised or stewed in beer. And my favourite beer style to do this is doppelbock because of its sweetness and richness in flavour.

In German cuisine veal brisket is almost only ever used for the classic "Stuffed Veal Brisket" dish that uses a bread based stuffing. But veal brisket is also a wonderful cut for braising and stewing as long as you don't mind some fat and connective tissue on your meat. In this dish the sauce is enriched with cream and a dash of brandy.

Chicken With Morel Mushrooms And Vin Jaune

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This is a classic dish from Jura region in France. It is quite simple to make but the ingredients will set you back quite a bit, especially if you decide to use a Bresse chicken for complete Jurassic authenticity. The combination of vin jaune and morels is simply divine and there is no need whatsoever to become creative and try to "improve" this creation.

Potato Gratin With Morbier

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The classic Gratin Dauphinois is a very popular side dish in French cooking. With some bacon and cheese it can be transformed into a simple yet delicious main dish.

Onion Pie

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I was born in the Kurpfalz region of Germany which roughly is located between Frankurt and Karlsruhe along the Rhine river. A traditional late summer treat of this region is onion pie served with Federweißer. It is grape harvest season, and vintners sell partly fermented wine which is unfiltered and still sparkling.

Gratinated Pork Chops With Trumpet Mushrooms

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Trumpet mushrooms go very well together with pork, as I have learned when I made a pork liver paté with them. So I deciced to use the remaining dried trumpet mushrooms in my pantry for a cooked pork dish.

Bacon, Leek And Roquefort Tart

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Tarts and quiches are a bit like pizza, they allow you to use a wide range of ingredients to create interesting variations. This is a fairly basic tart that combines the distinctive flavours of bacon and blue cheese.

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Ox or beef cheeks are quite a tough cut, they are the heavily used muscles the cows use for chewing. Their high content of connective tissue makes them a prime candidate for slow braising. Clasically, ox cheeks are braised in red wine or port, this recipe uses sweet red vermouth instead.