Look out for dishes such as flammekuechen, the Alsace take on pizza, a wafer-thin flatbread smothered with creamy fromage blanc and bacon, and baeckeoffe, a slow-baked casserole of lamb, beef and pork.
I sat across from her, my father and sister to my left and right, and crammed in the center was all the food I had made — a spicy codfish stew, say, or a casserole of gingery beef, dishes that in my youth she had prepared for us a hundred times.
12) Last week I made a casserole of ground beef, rice, tomato sauce, chili powder, and a few other things.
More familiar Korean specialties also showed well, like bibimbop ($11.50), the rice casserole stuffed with vegetables, bits of beef and an egg.
We move inside, and I have the strange feeling that I am looking at the wreckage of the American dream, circa 1963: the kitchen, which my mother was so proud of and where we gathered every night at 6 30 for our family meal of beef stroganoff or tuna casserole, now looks like the communal kitchen in a freshman dorm.
But the notion of a Greek pastitsio, a layered casserole of macaroni, tomatoes and ground beef baked with a béchamel topping (using lobster in place of the meat), took hold, and there was no turning back.
The new menu is also more down-to-earth, with no foie gras or chanterelle-crayfish risotto, but more tavernesque dishes like a rib-eye white bean chili (fiery, with lots of beef bits), sizzling hot in a little covered casserole.
So look for cuts such as shin of beef or ox cheek, which look a bit gristly, rather than casserole steak.
Bakfickan's specialty is husmanskost, or home cooking: Jansson's Temptation, a baked casserole of potatoes, semisalt anchovies, onions and cream; arter med flsk (an invigorating pea soup); and pytt i panna (aromatic hash of beef).
The term is applied variously to (1) a patty of ground beef, sometimes called hamburg steak, Salisbury steak, or Vienna steak, (2) a sandwich consisting of a patty of beef served within a split bread roll, with various garnishes, or (3) the ground beef itself, which is used as a base in many sauces, casseroles, terrines, and the like.
