carving the rib roast

- By Lori_NY - food set. 
. photo .. 

.. sauteed zucchini and onions ..

Tarte flambée

Tarte Flambee - Alsatian Bacon and Onion [ Pizza ]

Tarte Flambee Man  *   Gerard Burg

Tarte flambée is an Alsatian dish composed of thin bread dough rolled out in a rectangle (traditionally) or a circle, which is covered with crème fraîche, thinly sliced raw onions, and lardons. It is one of the most famous gastronomical specialties of the region

How to Eat Tarte Flambée?

Alsatian Tarte Flambe

 Tarte Flambée

tarte flambée and memories of alsace

Venez découvrir le camping Municipal de Molsheim

"Tarte flambée"

history tarte flambée - history flammkuchen - history flammekueche

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Alsace (älzäs')

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TOMATOES & TOMATILLOS

Wild wife Recipes....

GARDEN PARTY - CONTD. PART 3 - TOMATOES & TOMATILLOS

Creme Vichyssoise Glacee recipe

slashfood: Cream Vichyssoise Glacée
National Vichyssoise Day!!

Two Fat Ladies was a British television cooking programme starring
Clarissa Dickson Wright and Jennifer Paterson.

The show centered on Clarissa Dickson Wright and Jennifer Paterson, travelling the United Kingdom on a Triumph Thunderbird, registration number appropriately N 88 TFL, driven by Paterson. Wright rode in the sidecar as they travelled to various destinations, such as an army camp or an all-girls' school, where they would prepare large meals, often with unusual ingredients.
Monday, 17 April, 2000, 11:45 GMT 12:45 UK

Fat Ladies' bike sold

Creme Vichyssoise Glacee Recipe by: TWO FAT LADIES SHOW #FL1B05
Ingredients:

6 Good size leeks
2 ounce Unsalted butter
6 md Potatoes; peeled and finely
; cut or sliced up
2 pt Chicken stock or water
Salt
Black pepper; freshly ground
1 6 fluid ounc cream
Fresh chives

Trim the leeks and slice the white parts very finely. Melt the butter in a
saucepan large enough to contain all the ingredients and stew the leeks
until soft. Add the potatoes and stir to mix. Pour in the stock and season.
Bring to a boil, then simmer 40 minutes.

Allow to cool a little, then whizz the whole lot in a blender until smooth.
Leave to get cold, and stir in the cream. Check the seasoning, adding some
pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little
bowls with snipped chives sprinkled on top.