|Grand-Duché de Luxembourg. Photo by Antonio Ponte.|
Gequellte Grompere mat Porrettenzapp (Jacket potatoes with leek sauce)
(from Gekonnt Gekocht)
- 3 1/3 lbs medium-sized potatoes
- Coarse salt
- 4 leeks
- 4 1/4 cups sour milk or buttermilk
- 3/4 cup heavy cream
- Salt and pepper to taste
- 1 tbsp mustard (I used Dijon)
- 3 1/3 lbs rump roast
- 6 tbsp oil
- Cayenne pepper to taste
- 2 large onions, sliced thinly
- 4 large carrots, peeled and cubed
- 4 large tomatoes
- 2 bunches parsley
- 1 tbsp butter
- 2 cups gravy
- 10 1/2 oz cooked ham
- 10 1/2 oz Gruyere cheese
- 24 whole mushrooms
- 1/3 cup whiskey
(also from Gekonnt Gekocht)
For the dough:
- 2 3/4 cup all purpose flour, sifted
- 2/3 cup milk
- 3 1/2 tsp active dry yeast
- 1/4 cup butter
- 1 whole egg
- 2 1/2 tbsp sugar
- Lemon zest
- 1 pinch salt
- 6 tbsp butter
- 5 tbsp sugar
First rub the meat all over with oil and season with cayenne pepper. Transfer to a roasting pan and surround with the onions, carrots and parsley. Roughly chop three of the four tomatoes and add to the pan. Melt the butter and pour over, then bake at 425 degrees until an internal thermometer reads 125 degrees (note that the original recipe said to cook for an hour, which I think would have overdone the meat). While cooking, baste with the gravy.
First wash the leeks, then split them lengthwise and slice thinly. Leeks are always full of grit and dirt--I actually wash them when they're whole and then again in a colander after I've sliced them. Set aside.
Now mix the mustard with the buttermilk and cream, and add salt and pepper to taste. Heat over a medium flame, and then reduce heat to a simmer and let cook, stirring continually, until slightly thickened.
Meanwhile, cook the unpeeled potatoes in salted water for 20 minutes. Serve immediately with the leek sauce poured over.
First proof the yeast by mixing 3 1/2 tbsp of melted butter with the sugar, a pinch of salt and about 1/4 cup lukewarm water. Add the yeast and let sit until frothy.
Now mix the flour with the egg, lemon zest and milk. Add the yeast and knead for 12 minutes. Transfer to a floured surface and shape into a ball. Cover with a clean towel and let stand in a warm place for about an hour, or until doubled in size.
Spread the dough evenly into a buttered cake pan, then let rise for another 30 minutes.
I don't have to tell you what they thought of the sugar cake, though. Because, cake.
Looking back it does seem like there were some complexities to this meal but next to Lithuania it was easy. The hardest part was probably just putting the roast back together after slicing it, and if you compare that to potato water soaked beach towels in the living room, well, I can guess which one you'd choose.
Next week: Macau