Janice's Doings in Tübingen

Main Courses - In the Oven!

Chicken Pilaf
Chicken Paprika
Fish & Sauerkraut

Roasted Turkey Thigh (Römertopf)
Lamb Stew
Meat & Veggie Loaf

Roasted Chicken & Veggies
Uncle Ron's Crab Imperial
Baked Ziti


Many of the oven-made foods that I make use something called a Roemertopf, a german clay pot that keeps all of the juices in very nicely.  I also have a larger version, a beautiful ceramic pot from the Elsass, for making the same meals on a larger scale.   here are pictures of both:
For the Roemertopf, you always need to fill the lid with water to soak it while you are preparing your food and filling the bottom part.  Do NOT preheat the oven!  Once you have all of your ingredients in the bottom, drain the water from the lid and place on top.  Put directly into the oven and turn on your oven to the appropriate heat.  You shouldn't clean either of these with soap - just a good scrubbing with water and a brush is all you want to do.

Fill the lid of your Römertopf (or Clay or Ceramic Baking Pot) with water to soak it while preparing the rest here.  Sprinkle some olive oil in the Römertopf, measure out and add rice, twice the quantity of water, chopped leeks (or onions) and chicken thighs.  Sprinkle with salt, pepper and summer savory. Drain water out of the lid and place on top.  Bake for one hour at 200°C/400°F.

Roasted Turkey Thigh
Sprinkle some olive oil in the bottom of the Römertopf, then place in the turkey thigh (or two, if they fit).  Douse liberally with soy sauce and water.  Drain water from the lid, cover and bake at 200°C/400°F for at least 1.5 hours, more if you have more meat.  (This works well also with a piece of frozen meat: just set the temperature a bit lower to 150° and cook for 3-4 hours.)  If cooked long enough, the meat will just fall off the bone.

Roasted Chicken and Veggies
Preheat oven to 200°C/400°F.  Coat a baking sheet with olive oil, then spread out on it chicken thighs and drumsticks, small whole potatoes (either white or red), quartered onions (or chunks of leeks), chunks of carrots and a bunch of peeled garlic cloves.  Toss these all around to coat with olive oil, then sprinkle with salt, pepper and summer savory.  Bake for 1 hour.

Chicken Paprika
Sprinkle some olive oil in the bottom of the Römertopf, then add chopped leeks, 3-4 chopped peppers and chicken leg pieces.  Make a good quantity of slightly thick sauce using chicken broth, tomato paste and a good amount of sweet paprika (the seasoning).  Pour the sauce over the ingredients, nearly covering them.  Sprinkle with salt, pepper and more sweet paprika.  Bake for one hour at 200°C/400°F.

Lamb Stew (with couscous)
Sprinkle some olive oil in the bottom of the Römertopf.  Add lamb chunks, carrot chunks, leek chunks (or quartered onions), zucchini chunks, multiple peeled garlic cloves.  Make enough of a sauce of chicken broth and tomato paste to nearly cover the ingredients in the pot.  Bake for one hour at 200°C/400°F.  Serve with couscous.

Uncle Ron's Crab Imperial
Sauté 6 Tbsp butter with red pepper, onion, 2 cans (13 oz.) crabmeat, garlic powder and balck pepper.  Add 3+ Tbsp chopped bacon, 1/2 cup bread crumbs, Italian seasoning and 1/2 cup milk or sour cream.  This should be moist.  Put into a glass baking dish.  Top with grated Parmesan cheese and bake at 175°C/350°F until bubbly.  (Note: since we don't get crabmeat here in Germany, I rarely make this.  But on the times when I DO make it, I usually triple the quantity of bacon, add ample quantities of pepper and onion, and use the very sinful crème frâiche instead of sour cream.)

Fish and Sauerkraut (a la Elsass)
Make the Butter sauce: finely cut 3 shallots (DON'T use more!!). Cook in 1/4 liter white wine (Riesling) until the liquid is almost gone.  (This takes a while, so start well in advance of mealtime!)  Slowly beat in 200 gr. cold butter.  Keep sauce warm (but don't boil it).
Lay fish (salmon, cod, sole, halibut - either alone or in a combo) on a lightly oiled baking tray.  Sprinkle with salt, pepper and lemon juice.  Bake at 200°C/400°F for about 10 minutes.
Cook sauerkraut separately.  (Riesling sauerkraut is the best - mild but with a pleasant taste.) 
Serve with boiled potatoes (or wild rice) and green beans (or asparagus).

Meat and Veggie Loaf
This meal takes a fair amount of prep time and then over one hour baking time, so prepare well in advance of mealtime!  With all of the veggies in it, however, it makes a nice meal unto itself!  (I almost double the quantities for the veggies listed below.)
Heat some oil in a large skillet.  Add 1 cup chopped leeks on medium-high heat and cook for about 7 minutes.  Then add 1 cup chopped carrot, 1 cup chopped zucchini and 1-2 tsp. minced garlic.  Cook for several minutes until all of the veggies are softened.  Remove from heat and set aside to cool a little.
In a small bowl, crumble 1 slice of toast and soak in 2 Tbsp milk for 10 minutes.
Preheat oven to 180°C/350°F.  Lightly oil a glass baking dish.
In a large bowl, combine 500 gr. ground meat, 1 large egg, 1 tsp. each salt and pepper, 1/2 tsp. thyme, 1/4 tsp. ground sage, cooled veggies and soaked bread crumbs.  Shape into a loaf on baking dish and bake for 1 hour and 15 minutes.

Baked Pasta/Ziti
I like this a lot, but my kids care almost nothing for it.
Cook the pasta as designated on the package. 
Preheat oven to 200°C/400°F.  Mix the cooked pasta with ricotta cheese, chopped mozzarella, 1 slightly beaten egg, salt, pepper and 1 1/2 cups tomato sauce.
Spread 1/2 cup tomato sauce in a baking pan, put pasta mixture on top, top with another 1 - 1 1/2 cups tomato sauce and sprinkle with grated parmesan cheese.  Bake for 30 minutes.

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