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Tarte Flambée
Flammekueche (Alsatian dialect, Alsatian), Flammkuchen (Standard German), or tarte flambée (French language, French), is a speciality of the region of Alsace, German-speaking Mosel (wine region), 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 dialect, Alsatian, or ''Flammkuche'' in Lorraine Franconian – compare (Standard) German language, German ''Flammkuchen''. All these names translate as "(pie) baked in the flames". Interestingly, the French name "tarte flambée" is the most common name for the dish in Alsace, while it is known as its Alsatian name "flammekueche" in the rest of France. Contrary to what the direct translation would suggest, ''tarte flamb ... [...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 coll ... [...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. Food Savory specialties Traditional dishes include '' baeckeoffe'', '' flammekueche'', '' choucroute'', ''cordon bleu'', ''Vol-au-vent'', ''spaetzle'', '' fleischnacka'', '' bretzel'', and '' Zewelwaï'' 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. A gastronomic symbol of the ''région'' is choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ''sûrkrût'', as in other southwestern German dialects, and means "sour cabbage" as its Standard German equivalent. This word was included into the French language as ''choucroute' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread Dishes
A flatbread is bread made usually 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 pita bread. A serving of 85g (~3 ounces) of pita bread has 234 calories. 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. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwiebelkuchen
(, ) is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. It is not to be confused with Flammkuchen, a similar dish that is dryer. History Most of Zwiebelkuchen's history is unknown, but has been mentioned as early as the 19th century and originates from Baden-Württemberg. Zwiebelkuchen is a favored autumn dish commonly enjoyed at wine festivals. It is particularly popular in Germany's wine-producing regions, including Thuringia, Palatinate, Hessia, Franconia, Swabia, Alsace, and the Rhine and Moselle areas. People enjoy drinking "neuer Wein" with it. "Neuer Wein" is slightly fermented grape juice, before the squeezed grapes turn into proper wine to be bottled. See also * , 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 vers ... [...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. * * * * * * * Ribollita, a Tuscan bread soup * * Tharid, an Arab bread soup that spread to multiple other cuisines * * * Zuppa Toscana Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, 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. French cheese, Cheese and French wine, 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 of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood-fired Oven
upA double oven A ceramic oven An oven is a tool that 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, usually baking, sometimes broiling; 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 fue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calvados (brandy)
Calvados (, , ) is a brandy from Normandy in France, made from apples and/or 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 brandy was requisiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Munster (cheese)
Munster (), Munster-géromé, or ( Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, 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 Alsatian town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. "Géromé", a variant from munster, comes from the Vosgien patois pronunciation of the town of Gérardmer, located on the Lorrain side of the Vosges mountains, where it originates. 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 Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
