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Tarte à L'oignon
or is a savoury tart with a baked filling of onions and cream. It is a speciality of the French region of Alsace, and may be served hot, warm or at room temperature. It is typically served as a starter. Background and ingredients Onion pastries are familiar in many French regions and elsewhere, including the Provençal , Flemish and from Britain the Lancashire Butter pie.Cloake, Felicity"How to cook the perfect onion tart" ''The Guardian'', 15 May 2019 Elizabeth David singles out Zewelwaï as "the famous Alsatian speciality ... a truly lovely first course".David, pp. 184–185 The onions are thinly sliced and, in most versions, slowly cooked in fat. Different cooks and writers specify various fats, including butter and oil (David), lard ( Jane Grigson), beef dripping ( Felicity Cloake), olive oil ( Gilles Pudlowski), butter ( André Soltner),Soltner, André"Alsace Onion Tart" ''Epicurious'', 20 August 2004 and goose fat ( Anne Willan).Willan, p. 243 '' Larousse Gastrono ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortcrust Pastry
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types * ''Pâte à foncer'' is a French shortcrust pastry that includes egg. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilles Pudlowski
Gilles Pudlowski (born 15 November 1950 in Metz, Moselle) is a French journalist, writer, literary and gastronomic critic of Polish descent. He writes the blog ''les Pieds dans le Plat'', writes for ''Saveurs'', ''Cuisine et Vins de France'' and ''Les Dernières Nouvelles d'Alsace''. He is also the author of the Pudlo guides. Biography Gilles Pudlowski was born in Metz, Moselle to a family of Polish immigrants. His grandfather, Józef Pudłowski, was a laborer at Solvay and voted for Polish United Workers' Party. His parents were both born in Poland, his father in Łódź and his mother in Zamość. At the age of nine, in 1959, Gilles began to actively practice Judaism. The day after May 68 Gilles joined New Socialist Party. After graduating from the Institut d'études politiques de Paris and a history degree, he made his debut at ''Le Quotidien de Paris'' founded by Philippe Tesson before joining ''Les Nouvelles littéraires''. Jean-François Kahn, who took up the latter ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortcrust
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types * ''Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blind Bake
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling. Blind baking can be accomplished by different methods. In one technique, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry- or pie weights (sometimes called "baking beans") to ensure the crust retains its shape while baking. Pie-weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans or other Pulse (legume), pulses can be used instead. When using this method for a fully baked crust, the weights are removed before the pre-baking is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
