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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 .
Fanny's Restaurant was a notable eatery located at 1601 Simpson Street Evanston, IL US (the first suburb north of the Chicago City Limits) between 1946 and 1987. [1] It was an anomaly in that it was located in a working-class neighborhood and yet known the world over. Patrons included the Marshall Field Family, of department store fame. [1]
Michelin-starred restaurants in Illinois (1 C, 27 P) N. New American restaurants in Illinois (1 C, 7 P) R. Restaurants in Chicago (4 C, 101 P) S.
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Typically Parisian, called tarte bourdaloue. [citation needed] Pecan pie: United States: Sweet A pie made primarily of corn syrup or molasses and pecan nuts in a pie shell. Pie à la mode: United States Sweet A pie with ice cream on top. Pirog: Russia, Ukraine: Savory or sweet The generic term for pies and pasties in Eastern-Slavic cuisines.
Italy has an extremely diverse range of cuisines, due to the many culinary influences throughout its history. Peaches, lemons, and pears are popular fruits for recipes, as well as sweet cheeses, such as ricotta and mascarpone. [1]
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.