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 by Leipzig
I was in the Alsace region in July - too early for vintage. Leave a Comment
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 grapevine by btex
Tokay Pinot Gris, Gewurztraminer and Pinot Noir. I gladly sampled wines from many of these grapes and found that my favorite was Riesling. The picture of the empty wine bottle on this page is a Riesling - it came from Cave Vinicole de Kientzheim. Sampling wines is always a fun activity. Leave a Comment
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 Flammekueche - just out from
oven by mariev
This dish used to be made when a baked had to start his oven (starting it very hot and fast to have it more regular later) – The name comes from the way it was cooked : Oven open, the flames nearly licking the paste.
If you have a good oven it is rather easy to prepare and ideal for a party (a bit like a BBQ ou a Crèpe party : eating immediately what comes from the oven, baking on demand).
For 4 to 6 people - Preparation 30 minutes - Cooking 10 minutes
Ingredients:
500gram bread dough (or pie crust pastry),
2 large onions
40 centilitres double cream (or thick fresh cream), (manye people prefer to mix the cream with fresh white cheese 50%/50%).
80 gram of smoked chest (or smoked bacon)
1 (soup) spoonfull oil (colza if possible, groundnut if not),
50 gram butter,
Salt, pepper, nutmeg.
Preparation:
- Slice the onions thinly.
- Make them brown (gold) in a frying pan with butter.
- Dice the smoked chest in small thimbles and brown them a bit.
- In a bowl, mix the cream with salt, pepper, and the nutmeg.
- Lower the paste very very thin (common saying : one must be able to read the newspaper trough),
- Deposit it on a oven plate (the proportions given above cover a standard gas oven plate) (to facilitate the furnace exit, cover the plate with greaseproof paper).
- Distribute the cream mixture and onions on the paste.
- Sprinkle the surface with oil and strew it with smoked breast thimbles.
- Cook at a very hot furnace (220°C) (thermostat to the maximum) about 10 minutes (supervise, the result must be gilded).
Serving
Serve directly out of the furnace, very hot, accompaniedby a green salad (+ slighly dry white wine : Riesling, Sylvaner or Edelzwicker).
NB : This receipe is the original one but there is an infinity of variations (like a sweetened flammekueche where the onions and the smoked breast are replaced by apples,
spilt almonds, dry grapes, the nutmeg by cinnamon...). Leave a Comment
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As with most places in Europe, there are specific times to eat lunch and dinner. Usually between the hours of 11-2 for lunch and 5:30 or 6:00 for dinner, though most Europeans eat much later for dinner. There are a limited amount of places open between 2 and 6, usually McDonald's or Kebap/fast food stands, so be sure to plan accordingly. The smaller the town, the less the options. We thought maybe a wine bar in a larger town would have food all day and entered a place at 2:01 and were told they were no longer serving, despite many people finishing their lunch. If one is really stuck and not wanting fast food, the major highways usually have all day restaurants that are more expensive and not as good. Leave a Comment
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 Munster cheese and Riesling
wine by Helga67Leave a Comment
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 les cigognes de
l'orangerie by mariev
Some years ago, they had nearly disapeared from the countryside (pollution, no more edible fish in the rivers, collisions with high voltage lines, etc...).
After a re-introducing and protection campain, largely conducted in the Orangerie zoo in Strasbourg, storks families are back - still mosly in breeding farms but progressively free and reoccupying their old nests on the roofs. Leave a Comment
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 Choucroute by Helga67Leave a Comment
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In the Alsace you will find a road sign next to the village sign, telling you, if you are just visiting a "blooming village". The more flowers you find on the sign (the maximum is 4), the more flowers you will find in the village. Leave a Comment
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