![]() ![]() How you’re not embarrassed by your entitled outbursts is beyond me. Unfold each puff pastry sheet onto an ungreased baking sheet. Reduce heat to medium-low cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. The smell of those vines and the flavour of those tomatoes are engraved in me. I’ll never understand people who think it’s okay to throw tantrums and demand a recipe. In a large skillet, saute onion in oil and butter until softened. “I’d walk up and down the rows, picking the ripe fruit and eating the juiciest ones, hot from the sun, like apples along the way. “In the summer, my mother kept hundreds of tomato plants,” he writes. As well as tales from his career as a chef in New York City, the book also features personal stories from Kreuther’s childhood in the Alsace region of France, where he grew up surrounded by food and cooking. Recipes include everything from the Kreuther’s take on classic Alsatian food like the delicious flammekueche (or tarte flambée) and hearty baeckeoffe (a type of casserole stew) to modern dishes like the flavourful roasted button mushroom soup served with toasted chorizo raviolis and the decadent salmon roe beggar’s purse garnished with gold leaf. As well as sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther teaches the proper techniques for making every dish – whether simple or complex – a surefire success. ![]() ![]() Kreuther is one of the most respected chefs in the United States and in this cookbook he showcases the recipes inspired by his French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. My mother usually served it with a green or a celeriac salad.” Gabriel Kreuther: From Alsace to the USAįrom award-winning chef Gabriel Kreuther, The Spirit of Alsace is a definitive cookbook on the rustic French cooking of Alsace. This was a regular feature of my childhood. I intensify the traditional recipe by using a purée of steamed onions as part of the custard for more onion flavour and sweetness. It uses only the simplest ingredients but when properly cooked is a supreme dish. Remove the tart from the oven and lightly sprinkle fresh thyme on top before serving. Fill the puff pastry with the onion filling. “This is a highlight of Alsatian farm cuisine – a simple onion tart, with bacon and cheese. Add the mushrooms to the onions and stir to combine. ![]()
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