Bavaria. The region of southern Germany around Munich. Potatoes and cereals are the main crops and many pigs and cattle are farmed. The area is famous for its beers.
Bearnaise sauce. One of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil; created at Saint-Germain around 1830 it is usually served with steaks (e.g. entrecôte béarnaise) and sometimes with lamb.
A stew from Alsace of beef, mutton and pork marinated in local wine with potatoes and onions and cooked for up to four hours.
A stew from Alsace of beef, mutton and pork marinated in local wine with potatoes and onions and cooked for up to four hours. This dish was so named because the dish was taken in pots to the baker (baeken) who placed it into the oven (ofen) after the required amount of bread was cooked. The baker sealed the pots with bread dough. This process is used in traditional Indian dishes called dumphuk. When I lived on a Greek island in the seventies, where gas rings were available in most homes, not ovens, this same process was embarked on for dishes such as moussaka or yemitsa.
