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Penelope's Food
Profile Information
- Where Do You Live:
- Pocatello, Idaho, USA
- Relationship Status:
- Single
- About Me:
- I teach English at Idaho State University and spend a lot of time weaving one-of-a-kind clothing on two four-harness floor looms. I also spin "straw into gold." I have a small backyard garden in which I grow fresh herbs and vegetables and flowers. I also have grapevines and apple trees. I enjoy cooking for friends and family.
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Just wanted to invite you to share your business, website and some of your videos on foodchainonline.com. We'd love to have you.
Tameka Riley
The wether in Strasbourg is sunny..:-)
Best,
Christoph
Best,
Christoph
Online Videos by Veoh.com
Do not worry to install the Divx-Player. It is nothing more then a flash-player you already have on your computer.
PS: Here you can see it in flash. It should run
Online Videos by Veoh.com Best,
Christoph
"Tarte Flambée" is a famous gastronomical specialties not only from Strasbourg also of Alsace, an eastern region of France.
Depending on the area of the region, this dish can be called in Alsatian flammekueche, in German Flammkuchen, or, in French, tarte flambée.
Legend says that the creators of this dish were those Alsatian farmers who used to bake bread once a week. A tarte flambée would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flambée. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flambée would be nearly burned by the flames.
The name itself comes from this method of baking, the English translation of the original Alsatian name meaning "baked in the flames".
For the composition of the dish itself, the crust is a thin bread dough rolled out in a circle or a rectangle, and is covered by crème fraîche, onions, and bacon. The dish itself looks more or less like a thin pizza.
Depending on the area of Alsace, the crème fraîche can be replaced by fromage blanc (similar to Quark), or it can be a mix of half fromage blanc and half crème fraîche.
When ordered at a traditional restaurant, the waiter will typically keep bringing tarte flambées until the customer decides to stop.
Any more questions? Do you like french cuisine or what is you favorite cuisine?
Best,
Christoph
You are also welcome as ning-member sign in at greatcooks and join my group: Charlottenburg Cuisine there!
You can not see this video? You need to install the plugin from DIVX. Do not worry and hesitate to do so! You will love the quality...:-)
We recently embedded on my food tube page CHARLOTTENBURG CUISINE EPISODE 13:
This dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.
I am a former stage6 member and dedicated to the quality of the divx codec. See also my forum about Divx at stage66.