-
Flammekueche (Alsatian),
Flammkuchen (Standard German), or
tarte flambée (French), is a
speciality of the
region of Alsace, German-speaking Moselle, Baden...
- hot pan to
create a
burst of flames. The word
means "flamed" in French.
Flambéing is
often ****ociated with the
tableside presentation of
certain liqueur-drenched...
- zest, and
Grand Marnier,
triple sec or
orange Curaçao
liqueur on top,
flambéed tableside. The
origin of the dish and its name is disputed. One
claim is...
- are
served hot in
salads and
salad dressings, as well as on some
tartes flambées,
stews such as beef bourguignon,
quiches such as
Quiche Lorraine, in omelettes...
-
Alsace white wine and
herbs during several hours. The
flammekueche (tarte
flambée) is also very po****r in Alsace. It is
sometimes called the
Alsatian pizza...
- fruit, vegetables, meats, and a
variety of spreads. Crêpes can also be
flambéed, such as in crêpes Suzette. The
French term "crêpe"
derives from crispa...
- pan, the best-known
being an
appetizer of
fried cheese. It is
commonly flambéed in
North America. Look up
saganaki in Wiktionary, the free dictionary....
-
seasoned pan juices. It was
originally cooked tableside and
sometimes flambéed. It was most
likely invented in
London in the 1930s. From the 1940s through...
-
which consists of a
square of
fried cheese, is
doused with
Metaxa and
flambéed table-side. Chicago-style
barbecue features hardwood smoked rib tips and...
- dish made with
cherries and
liqueur (typically kirschw****er),
which are
flambéed tableside, and
commonly served as a
sauce over
vanilla ice cream. The recipe...
