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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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coq Au Vin
''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as ''coq au vin jaune'' ( Jura), ''coq au riesling'' (Alsace), ''coq au pourpre'' or ''coq au violet'' ( Beaujolais nouveau), and ''coq au Champagne''. History Various legends trace ''coq au vin'' to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. Oxford Companion to Food, ''s.v.'' cock A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook. Simone Beck, Louisette Bertholle and Julia Child included ''coq au vin'' in their 1961 cookbook ''Mastering the Art of French Cooking'', and Child prepared it twice on the PBS cooking show '' The French Chef.'' This exposure helped to increase the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions . The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. Terminology A literal translation of ''crème fraîche'' is "fresh cream." However, in French-speaking countries, ''crème fraîche'' may refer to either: (A) the thick fermented p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 (region), Palatinate. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with ''fromage frais, 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 language, 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'' [Flammkuchen: A foray into the land of the ''tartes flambées'' with ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montbéliard
Montbéliard (; traditional ) is a town in the Doubs department in the Bourgogne-Franche-Comté region in eastern France, about from the border with Switzerland. It is one of the two subprefectures of the department. History Montbéliard is mentioned as early as 983 as . The County of Montbéliard or Mömpelgard was a feudal county of the Holy Roman Empire from 1033 to 1796. In 1283, it was granted rights under charter by Count Reginald. Its charter guaranteed the county perpetual liberties and franchises which lasted until the French Revolution in 1789. Montbéliard's original municipal institutions included the Magistracy of the Nine Bourgeois, the Corp of the Eighteen and the Notables, a Mayor, and Procurator, and appointed "Chazes", all who participated in the administration of the county as provided by the charter. Also under the 1283 charter, the Count and the people of Montbéliard were required by law to defend Montbéliard, while citizens of Montbéliard were not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morteau Sausage
The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage from the Franche-Comté French historical region and take its name from the city of Morteau in the Doubs department. It is smoked in traditional pyramidal chimneys, called "tuyés". It is a strongly flavoured and very dense uncooked sausage. It is produced on the plateau and in the mountains of the Jura mountains in the Doubs at an altitude greater than . The city of Morteau is at the centre of this artisanal industry. Morteau sausage is produced using only pork from the Franche-Comté region, because in this mountainous region the animals are fattened traditionally. In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust from conifer and juniper within the tuyé. It is not cooked, however, as the combustion is accompanied by a strong current of air. The Morteau sausage is protected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juniper
Junipers are coniferous trees and shrubs in the genus ''Juniperus'' () of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere, from the Arctic, south to tropical Africa, throughout parts of western, central and southern Asia, east to eastern Tibet in the Old World, and in the mountains of Central America. The highest-known juniper forest occurs at an altitude of in southeastern Tibet and the northern Himalayas, creating one of the highest tree lines on earth. Description Junipers vary in size and shape from tall trees, tall, to columnar or low-spreading shrubs with long, trailing branches. They are evergreen with needle-like and/or scale-like leaves. They can be either monoecious or dioecious. The female seed cones are very distinctive, with fleshy, fruit-like coalescing scales which fuse together to form a berrylike structure ( galbulus), long, with one to 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Language
German ( ) is a West Germanic language mainly spoken in Central Europe. It is the most widely spoken and official or co-official language in Germany, Austria, Switzerland, Liechtenstein, and the Italian province of South Tyrol. It is also a co-official language of Luxembourg and Belgium, as well as a national language in Namibia. Outside Germany, it is also spoken by German communities in France ( Bas-Rhin), Czech Republic ( North Bohemia), Poland (Upper Silesia), Slovakia ( Bratislava Region), and Hungary (Sopron). German is most similar to other languages within the West Germanic language branch, including Afrikaans, Dutch, English, the Frisian languages, Low German, Luxembourgish, Scots, and Yiddish. It also contains close similarities in vocabulary to some languages in the North Germanic group, such as Danish, Norwegian, and Swedish. German is the second most widely spoken Germanic language after English, which is also a West Germanic language. Germ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choucroute
''Choucroute garnie'' (French for ''dressed sauerkraut'') is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. Background In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called ''choucroute garnie'' than others. Traditional recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted cuts of pork also often form a part of ''choucroute garnie'', inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foie Gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddishkeit
Yiddishkeit ( yi, ייִדישקייט ) literally means "Jewishness", i.e. "a Jewish way of life". It can refer to Judaism or forms of Orthodox Judaism when used by religious or Orthodox Jews. In a more general sense, it has come to mean the "Jewishness" or "Jewish essence" of Ashkenazi Jews in general and the traditional Yiddish-speaking Jews of Eastern Europe, Eastern and Central Europe in particular. According to The JC, "'Yiddishkeit' evokes the teeming vitality of the shtetl, the singsong of Talmud study emanating from the cheder and the ecstatic spirituality of Chasidim." Moreso than the word "Judaism," the word 'Yiddishkeit' evokes the Eastern European world and has an authentic ring to it. "Judaism suggests an ideology, a set of definite beliefs like socialism, conservatism or atheism. The suffix -keit in German, on the other hand, means -ness in English, which connotes ''a way of being.'' … Not merely a creed but an organic and all-encompassing, pulsing, breath ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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