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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 .
Sweet specialties of Alsace include kougelhopf, German-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.. The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the ...
The owner, Gabriel Kreuther, initially worked in restaurants across France, Switzerland, and Germany before moving to the United States. In the US, he worked at La Caravelle, a classic French restaurant, and as Chef De Cuisine at Atelier, a Mediterranean restaurant at the Ritz-Carlton. [4]
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Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) Tapenade (puree or finely chopped olives, capers, anchovies and olive oil) Tarte tropézienne (famous tarte from Saint-Tropez)
Gabby Petito was 22 years old when she was killed by her boyfriend, Brian Laundrie, during a cross-country road trip. Courtesy of Netflix
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.
Flammkuchen/Tarte flambée : thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons Flatbrød ( Norway ): barley flour , salt and water, or potato, flour and salt, or peas flour and salt.