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Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
Zwiebelkuchen (German pronunciation: [ˈt͜sviːbl̩ˌkuːxn̩], lit. ' onion cake ' ) is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. [ 1 ]
Zwiebelkuchen: Main course An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer. Flammkuchen: Main course A pizza-like dish with thin crust and onion, bacon and crème fraîche topping.
George Speck (also known as George Crum; [1] July 15, 1824 – July 22, 1914) was an American chef. Speck was born in Saratoga County, New York. He was a member of the Mohawk people. He worked as a hunter, guide and cook in the Adirondack Mountains, becoming noted for his culinary skills after being hired at Moon's Lake House near Saratoga ...
Laobing, pajeon, the scallion pancake, teisen nionod and zwiebelkuchen Onion cake is a savory or sweet cake prepared using onion as a primary ingredient. Various onion cakes are consumed in Canada, China, Germany, Korea, Switzerland, Wales and other countries.
Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany.It is a bacon pie/flan with a rye flour crust on the base and made with eggs, [1] and in some villages contains high proportion of leeks or onions. [2]
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Like prosciutto and other hams and most German speck, Tyrolean speck is made from the hind leg of the pig.It is deboned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks.