What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee.
This holiday season, add this healthy Alsatian delicacy as a side dish to your festive table!
Do you like sour cabbage served with smoked sausages or pork or poultry? Everything we enjoy eating WITH smoked foods will also taste outstanding when smoke-roasted. This rule works for me every time. Though I experimented with adding smokey flavors to some unconventional foods, sauerkraut didn’t come to my mind until my friend mentioned a restaurant serving it smoked. Now, after making it at home time after time, fermented cabbage with its distinct tang looks like an obvious candidate for roast-smoking.
With Cameron’s stovetop smoker, it takes 20 minutes to add a hickory smoke flavor to fermented cabbage and another 5 to saute it with onions and heavy cream. It is as easy and quick as impressive for its complexity of well-balanced flavors. In France, it is served with cooked white fish, sausages, pork, and various poultry. Enjoy and happy holidays season!
Pretzels are my obsession. I like all of them, including soft Auntie Anne’s ones offered in most American malls and airports. No wonder pretzels were my point of interest during the trip to Hessen and Reinland-Pfalz states in Germany and Alsace region in France. Those I loved. The recipe below is my favorite version of homemade pretzels adjusted to locally available ingredients.
This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!
This recipe is based on Stuffed Quail from The Chez François Cookbook: Featuring the Cuisine of Alsace by Jacques E. Haeringer and my culinary school recipe for stuffed quail. It is part of my Mosel & Alsace Menu.
I’ve never took pictures of my apple strudels before, because I was never satisfied with the result. A few weeks ago, I finally found a perfect recipe. It is smart, logical, with detailed instructions — Original Viennese Apple Strudel (Apfelstrudel). I am adding it to my collection of favorite recipes with many thanks to Ursula & David.
It is known as Tarte Flambée in France and as Flammkuchen in Germany. The dish is popular in both countries and there are many variations for the dough as well as for the toppings. Traditional basic version is made with thinly rolled rectangle of dough, which is covered with a generous layer of schmand/crème fraîche/20-30% butterfat sour cream, topped with onions and speck/lardons/small strips of lightly smoked uncured meaty bacon, seasoned with pepper and salt, and baked in a wood-fire oven. Flammkuchen was the first thing I wanted to recreate at home after my trip to Germany and France. The goal was to find the right recipe for the dough and the best local ingredients for the toppings. This recipe of flammkuchen is not final yet, it’s version 1.0, the closest to my favorite so far.