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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] |
Spring Onion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion, green onion, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product similar to cream cheese, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a Microbiological culture, 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. Terminology 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. A literal translation of is "fresh cream." However, in Francophonie, French-speaking countries, may refer to either: (A) the thick ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gabriel Kreuther
Gabriel Kreuther is a two-Michelin-star restaurant in Manhattan named after its chef and owner, Gabriel Kreuther. It specializes in modern Alsatian cuisine, Alsatian food with other French, German, and American influences. Menu Gabriel Kreuther specializes in modern Alsatian cuisine, Alsatian food with other French, German, and American influences. It offers a more casual, less expensive lunch menu, and also has a large bar and lounge serving cocktails and lighter or small dishes. For evening dining, the restaurant serves a four-course dinner. Also available are tasting menus of six or nine courses. Their most famous dish is a sturgeon and sauerkraut tart with a caviar mousseline smoked in applewood. Some of the restaurant's other main-course options include langoustine tartare with flying fish roe, cauliflower, and macadamia puree; terrine of creamy foie gras with brittle black truffled praline served with cider-poached quince, pomegranate and chestnut cornbread; or hamachi (fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne Willan
Anne Willan (born 26 January 1938 in Newcastle upon Tyne, England) is the founder of the École de Cuisine La Varenne, which operated in Paris and Burgundy France, from 1975 until 2007. La Varenne classes continued in Santa Monica, California, through 2017. Willan is a recognised authority on French cookingRuss Parsons, "Anne Willan's Movable Feast Hits LA," ''The Los Angeles Times'', 13 February 2008 and has more than 50 years of experience as a teacher, author and culinary historian. In May 2013, Willan was inducted into the James Beard Foundation Hall of Fame for her “body of work.” In July 2014, Willan was awarded the rank of ''Chevalier'' in the French Legion of Honor for her accomplishments in promoting the gastronomy of France. She has written more than 30 books, including the influential La Varenne Pratique' and the 17-volume, photo-illustrated ''Look and Cook'' series which was turned into a 26-part PBS program. Willan's The Country Cooking of France' received two 20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
André Soltner
André Soltner (; 20 November 1932 – 18 January 2025) was a French-American chef and author, based for decades at New York City's Lutèce (restaurant), Lutèce, from its opening in 1961 as chef, later as partner and from 1973 as owner until 1994. He ran the restaurant together with his wife, Simone. He was internationally recognized, regarded as one of America's first superstar chefs, and the restaurant as America's Best French Restaurant. Soltner later served as Dean of Classic Studies at the French Culinary Institute. Career Soltner was born in Thann, Haut-Rhin, Thann in Alsace, on 20 November 1932, the son of a Cabinetry, cabinet maker. The boy wanted to follow in his father's trade, but when the business went to his older brother, he turned to cooking, impressed by his mother's devotion to it. He started his career at age 15 at the Hôtel du Parc in Mulhouse with a three-year apprenticeship, learning all stations of the kitchen. He then trained also at restaurants of hot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felicity Cloake
Felicity Cloake (born ) is an English food and travel writer. Her books include ''The A-Z of Eating: A Flavour Map for the Adventurous Cook'' (2016), ''Completely Perfect'' (2018), ''One More Croissant for the Road'' (2019), and ''Red Sauce, Brown Sauce: A British Breakfast Odyssey'' (2022). She writes for ''The Guardian'' and the ''New Statesman.'' Early life Cloake grew up in Hertfordshire; her father was a John Lewis executive and her mother taught French. She has Irish heritage on her maternal side. Cloake attended Rugby School before studying English at St Peter's College, Oxford. She began her writing career in the '' Oxford Student''. Career Cloake is best known for her weekly ''How to cook the perfect...'' column in ''The Guardian'', starting online in 2009 and then in print, where she attempts to create the best possible version of a popular dish. She sparked a minor controversy in 2022 when she recommended garnishing bacon butties with marmalade rather than the trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
