ISO: ISO Baeckeoffe dish - brown with white flowers (Richard???)

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M

music-city-missy

Well-known member
SIL was raving about this dish she got in Alsace and when she pulled out an Alsacian cookbook, voila - there was her exact dish. Evidently this oval clay/ceramic baker in the brown with the white daisish flowers on it is a very traditional dish and pattern. Now I want one and I am not having much luck in finding any baeckeoffe dishes for sale out on the web. Any ideas?

 
Yep - this is the one except her's & the one in the cookbook were both brown

what search terms did you use? I'm amazed how you find things. I did several searches without finding anything except the Emile Henry

 
MCM, there are actually a lot of very nice patterns for Baeckeoffe

All the shops in Alsace have them all over the place in all different sizes. But you need a really nice large one to do a Baeckeoffe justice. But you can do it in any glazed ceramic pottery bakeware.

I love ordering it at homey Alsatian restaurants. They have HUGE baeckheoffe casseroles that they bring out on carts to the table and dish your serving directly onto your plate from the casserole.

Pure comfort food.

 
I have Baeckeoffe envy - the ones at Claybourg weren't quite the ones

Her's the design is more molded into the dish and then painted. And the brown was very rich looking. So I'm still searching - I want one like her's but larger because I can tell you that her's is fairly small - maybe 3 to 4 qts max.

 
Most of the ones I saw in stores in Alsace were yellow...

but there were lots of the brown ones and blue ones were also very popular.

I think the brown ones would be most practical for baking though. Brown hides a lot of the spillover staining, etc.

And yes, you need at least 8 qrt, 12 is better.

If you need a recipe after you get your baeckeoffe, I can give you one from my alsatian cookbook.

 
I found a source for Alsace pottery - tureen & vinegar pot

so I think I am going with them - prices also looked better than Claybourg and Emile Henry. They still don't have the exact one I want but they have several patterns I really like - the bright sort of lime green and the ones with the geese.

In the meantime, do you think I could make it in my Romertopf (I did get the big one in that). Go ahead and post the recipe - I have two pigs feet in the freezer dying to be used.

http://www.alsace-depot.com/boutique_us/liste_produits.cfm?type=11&code_lg=lg_us

 
As long as it's glazed and oven safe, it will work.

Heading to Lexington for the weekend, I'll look up the recipe and post when I return. Remind me if I forget!

 
Oh Richard....

I have done covered casseroles, but not oval.

I am still working on perfecting my oval baker technique. No idea when, if ever, I will get to putting lids on them.

Thank you for thinking of me, though!

 
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