February 27th, 2010
Tarte Flambée is a very famous dish from Alsace, a region in France, next to the eastern border to Germany and Switzerland. It was traditionally just for testing the heat of an oven, before baking bread. The tarte was put into the very very hot oven and it was done after about 2 minutes. Often there were some deeple browned or even burned spots and this intense baking next to the flames gave it the name “tarte flambée”, which basically means “tart baked in flames”.
The dough is quite similar to a pizza dough, but it’s usually made without any oil.
It can be topped in a lot of different way, but the traditional alsatian way is crème fraîche, onions and fatty pork bacon. Crème fraîche, apples, sugar and cinnamon is also a very tasty way to enjoy it as a dessert. I like the traditional recipe with some cheese added.
Continue reading…
February 25th, 2010
Momofuku… Again. Brussels sprouts prepared that way are just not comparable to brussels sprouts made in any other (and more traditional) way. The roasting process adds sweetness to the bitter sprouts, the kimchi adds funk and the bacon crunch and smoky flavour. Sounds perfect, right?!
In fact I had already eaten something else when I made it, but I was just thrilled to try it out. So my mom got the food and I just had a bite or two. I’m visiting my parents at the moment, which is nice, because France is like 45 Minutes away and I’ll definitely go buy some foie gras or other nice things!
Continue reading…
February 5th, 2010
Okay, so I saw bacon caramels on not without salt this morning and even though I thought about I just knew I had to give it a try. This delicious combination of sweet and savoury is just one of the best things… ever.
Continue reading…
