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Tarte Flambée
Flammekueche ( Alsatian; Standard German: ''Flammkuchen''), or tarte flambée ( French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. 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. The name of the dish varies in local dialects; it is called ''Flàmmeküeche'', or ''Flàmmaküacha'' in Alsatian, or ''Flammkuche'' in Lorraine Franconian - compare (Standard) German ''Flammkuchen''. All these names translate as "pie baked in the flames". Contrary to what the direct translation would suggest, ''tarte flambée'' is not flambéed but is cooked in a wood-fired oven.Helga Rosemann, ''Flammkuchen: Ein Streifzug durch das Land der Flammkuchen mit vielen Rezepten und Anregungen'' lammkuchen: A foray into the land of the ''tartes flambées'' with many recipes and suggestions(Offenbach: Höma-Verlag, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upper Rhine Plain
The Upper Rhine Plain, Rhine Rift Valley or Upper Rhine Graben (German: ''Oberrheinische Tiefebene'', ''Oberrheinisches Tiefland'' or ''Oberrheingraben'', French: ''Vallée du Rhin'') is a major rift, about and on average , between Basel in the south and the cities of Frankfurt/Wiesbaden in the north. Its southern section straddles the France–Germany border. It forms part of the European Cenozoic Rift System, which extends across Central Europe. The Upper Rhine Graben formed during the Oligocene, as a response to the evolution of the Alps to the south. It remains active to the present day. Today, the Rhine Rift Valley forms a downfaulted trough through which the river Rhine flows. Formation The Upper Rhine Plain was formed during the Early Cenozoic era, during the Late Eocene epoch. At this time, the Alpine Orogeny, the major mountain building event that was to produce the Alps, was in its early stages. The Alps were formed because the continents of Europe and Africa colli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lorraine Franconian
Lorraine Franconian (Lorraine Franconian: ''Plàtt'' or ''lottrìnger Plàtt''; french: francique lorrain or ''platt lorrain''; german: Lothringisch) is an ambiguous designation for dialects of West Central German (german: Westmitteldeutsch), a group of High German dialects spoken in the Moselle department of the former north-eastern French region of Lorraine (See Linguistic boundary of Moselle). Description The term ''Lorraine Franconian'' has multiple denotations. Some scholars use it to refer to the entire group of West Central German dialects spoken in the French Lorraine region. Others use it more narrowly to refer to the Moselle Franconian dialect spoken in the valley of the river Nied (in Pays de Nied whose largest town is Boulay-Moselle), to distinguish it from the other two Franconian dialects spoken in Lorraine, Luxembourgish to the west and Rhine Franconian to the east. The German term refers to Rhine Franconian spoken in Lorraine. In 1806 there were 218,662 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Cuisine
Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens. Food Savory specialties Traditional dishes include ''baeckeoffe'', '' flammekueche'', ''choucroute'', ''cordon bleu'', ''Vol-au-vent'', ''spaetzle'', '' fleischnacka and bretzel.'' The region's version of coq au vin is coq au Riesling. Southern Alsace, also called the Sundgau, is characterized by '' carpe frite'' (that also exists in Yiddish tradition). Alsace is also well known for its foie gras made in the region since the 17th century. The gastronomic symbol of the ''région'' is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ''sûrkrût'', same as in other so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread Dishes
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwiebelkuchen
Zwiebelkuchen (German for "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. See also * Flammkuchen Similar Alsatian and South-Western German dish * List of onion dishes This list consists of notable dishes and foods in which onion is used as a primary ingredient. Onions are widely used in cooking. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw. Onion .... References External links Recipe for a ''Mainzer Zwiebelkuchen'' (German)Recipe for a Quiche-like Zwiebelkuchen (German)* German cakes Swiss cuisine Onion-based foods {{Switzerland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood-fired Oven
upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been used to accomplish a wide variety of tasks requiring controlled heating. Because they are used for a variety of purposes, there are many different types of ovens. These types differ depending on their intended purpose and based upon how they generate heat. Ovens are often used for cooking, where they can be used to heat food to a desired temperature. Ovens are also used in the manufacturing of ceramics and pottery; these ovens are sometimes referred to as kilns. Metallurgical furnaces are ovens used in the manufacturing of metals, while glass furnaces are ovens used to produce glass. There are many methods by which different types of ovens produce heat. Some ovens heat materials using the combustion of a fuel, such as wood, coal, or natu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germans
, native_name_lang = de , region1 = , pop1 = 72,650,269 , region2 = , pop2 = 534,000 , region3 = , pop3 = 157,000 3,322,405 , region4 = , pop4 = 21,000 3,000,000 , region5 = , pop5 = 125,000 982,226 , region6 = , pop6 = 900,000 , region7 = , pop7 = 142,000 840,000 , region8 = , pop8 = 9,000 500,000 , region9 = , pop9 = 357,000 , region10 = , pop10 = 310,000 , region11 = , pop11 = 36,000 250,000 , region12 = , pop12 = 25,000 200,000 , region13 = , pop13 = 233,000 , region14 = , pop14 = 211,000 , region15 = , pop15 = 203,000 , region16 = , pop16 = 201,000 , region17 = , pop17 = 101,000 148,00 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calvados (brandy)
Calvados (, , ) is a brandy from Normandy in France, made from apples or pears, or from apples with pears. History In France Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known record of Norman distillation was made by squire Gilles de Gouberville in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy. The area called "Calvados" was created after the French Revolution, but ''eau de vie de cidre'' was already called ''calvados'' in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for ''café-calva''. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, Calvados experienced a golden age. During World War I, cider ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Munster (cheese)
Munster (), Munster-géromé, or ( Alsatian) Minschterkaas, is a soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between the Alsace-Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. History This cheese originated in the Admodiation, an area on the top of the Vosgian mountains of France, named "Chaumes" or "Les grandes Chaumes" (comitatus Calvomontensis). ''Calvomontensis'' is the Latin for a mountaintop without woods. As early as 1371, and possibly before, these territories were occupied by cattle herds driven by men, called "''marcaires''" (from the Alsatian "''Malker''", Milker in English), pastured there between May and September. When the herds returned to their valleys, the cattle herdsmen first paid the fees and tithes to the religious and political owners of the summer p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
