Flame Cake, but not a cake

It is a flatbread, a speciality of Alsace area of eastern France, and in the German areas of the Moselle, Baden, and the Palatinate. 

Farmers in Kochersberg, Alsace, France use to bake bread once a week. As a homemade bread, there are many variations. 

To name a few:

Gratinée add Gruyère cheese

Forestière, add mushrooms

Munter, add Munster cheese

Sweet dessert with apples and cinnamon, or blueberries, and flambéed with sweet liqueur

and different names in local dialects for "(pie) baked in the flames':

Flàmmeküeche or Flàmmaküacha (Alsatian "Elsässisch")

Flammkuche (Lorraine Franconian)

Flammkuchen (German)

tarte flambée (French, and cooked in a wood-fired oven)

Makes one loaf

Preheat the oven to 428ºF/25oºC

~Use organic as best you can.~

• 2 Tbs. (30 ml) olive oil
• 1/2 cup (125 ml) water
• pinch of Himalayan salt
• 2 cups (250 g) (gluten-free) flour

~Alsatian numbers~

eins 1. Whisk the water, oil, and flour.

zwei 2. Place the dour on a lightly floured surface.

 drèï 3. Rolling out a thin piece of dough.

viar 4. Place it on a baking sheet lined with parchment paper.

• 2 organic onions, sliced very thin

femf 5. Place in a bowl with little water. Microwave for a minute.

varying toppings:

I. Traditional

• cubed bacon
• 1/4 cup (50 g) each: crème fraiche or (dairy-free) yogurt and (dairy-free) sour cream
• black pepper
• chopped chives 

six 6. Season the crème fraiche and sour cream with salt and pepper.

sewwer 7. Spread on the dough with a slight edge exposed.

ååcht 8. add the onions and bacon.

nîn 9. Bake 10-15 minutes until the edges turn crisp and golden brown.

zeh 10. Remove and sever with chives.

II. Vegetarian

• blanch spinach
• cherry tomatoes cut in half
• some slice onion
• clover of garlic
• feta cheese
• 1/4 cup (50 g) crème fraiche and sour cream

elf 11. Mix in a bowl of crème fraiche and sour cream 

zwelf 12. Spread on the dough, leaving an edge.

drize 13. Add the other ingredients and bake 10-15 minutes.

III. Suggested other toppings:

• cooked ground meat
• zucchini slices
• sausages
• sauerkraut
• asparagus shavings
• artichoke
• thin slices of potatoes
• kale
• finely diced bell peppers
• different types of (dairy-free) cheeses
• apples, cream cheese, berries, etc.
• mushrooms
• olives
• parsley, basil, Italian spice
• or your favorite toppings

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Hungarian Pork Chops with Paprika

Traditional dish uses sour cream, but I am using yogurt. Paprika (Hungarian for "pepper") is very popular spice in Hungarian cuisines. It is sweet and comes in various degrees of hotness*. Put it all together, and you have a wonderful dinner.

Note: Hungarian and Spanish paprika are very different. 

Sertéspaprikás (Hungarian)

(pork chop paprika)

Serves 4

4 pork chops

Himalayan salt and black pepper

olive oil

2 Tbs. (30 ml) (dairy-free) butter

2 sliced organic onions

3 minced garlic cloves

1 bay leaf

1 cup (240 ml) organic chicken broth

1 1/2 Tbs. (9 g) Hungarian or sweet paprika or more to taste or hotness*

Pork Chops:

egy 1. Season the pork chips on both sids with salt and pepper.

kettő 2. Add oil to a skillet on medium-high heat.

három 3. Brown the pork chops, then place on a plate.

négy 4. Add the butter and sauté the onions over medium heat.

öt 5. Add the garlic for a minute.

hat 6. Add the broth, scrape up any brown bits from the bottom of the skillet.

hét 7. Add the bay leaf, stir in paprika, then add the pork chops.

nyolc 8. Cover, reduce the heat, and simmer for 20 minutes, inside temperature 160F (71C).

kilenc 9. Remove the pork chops, cover with aluminum foil. Remove the bay leaf.

Sauce:

1 cup (240 ml) water

2 Tbs. (30 g) (gluten-free) flour)

3/4 cups (189 ml) (dairy-free) yogurt

parsley

tíz 10. Whisk the flour and water together and pour into the broth mixture.

tizenegy 11. Heat to boil, continue to whisk.

tiezenkettő 12. Reduce and thicken the sauce.

tizenhárom 13. Remove from the heat and cool a little.

tizennégy 14. Stir in the yogurt. Add the pork chops.

Serve:

tizenöt 15. Serve the sauce over the pork chops on each plate, topped with chopped parsley.

tizenhat 16. Side dishes: dumplings, pasta, or potatoes.

*Homemade Hot Hungarian Paprika

3 Tbs. (18 g) Hungarian paprika

1 Tbs. (6 g) black pepper

2 tsp. (4 g) cayenne  pepper

1 tsp (2 g) red pepper flakes

Try some other pork chop recipes: https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Waffle #3: Waffle-Chocolate!

Waffles can be found from Brussels to Hong Kong across the ocean to America and come in a more variety of ways: hotdog waffles (Hawai'i), syrup filled Strtoopwafel (Germany), with tapioca flour (Indonesia), coconut milk (Vietnam), peanut butter (Hong Kong), Spanish wine....Chocolate waffles first appeared in Germany.

Jump back in history to the ancient Greeks who made cooked flat cakes, called οβελίος /obelios/ "arrow", between hot metal plates. They used the same mixture of flour, water or milk, and eggs as most waffles are made today. 

Makes 6 Schokoladenwaffeln (German)

Preheat the waffle maker

1 1/2 cups (195 g) (gluten-free) flour

3 Tbs. (45 g) organic sugar

1 Tbs. (15 g) baking powder

1/2 tsp. (2,5 g) Himalayan salt

1/4 cup (30 g) organic cocoa powder

2 organic eggs

1 1/2 cups (36 ml) (dairy-free) milk

4 Tbs. (60 ml) melted, (dairy-free) organic butter

1 tsp. (5 ml) vanilla extract

1 cup (130 g) (dairy-free) chocolate chips

toppings:

• (dairy-free) whipped cream
• chocolate syrup
• organic tahini
• organic fruit(s)
• organic jams
• etc.

eins 1. Combine the flour, sugar, baking powder, salt, and cocoa in a bowl.

zwei 2. Make a well in the middle and set aside.

drie 3. Separate the egg yolks from the whites.

vier 4. Beat the egg whites with a mixer until fluffy.

fünf 5. In another bowl mix the egg yolks, milk, butter and vanilla extract.

sechs 6. Fold in the egg whites, leaving it lumpy.

sieben 7. Add the egg mixture into the well of the dry ingredients and mix with a rubber spatular. Leave it lumpy.

acht 8. Add the chocolate chips. 

neun 9. Spray the waffle maker with olive oil cooking spray.

zehn 10. Ladle the batter into the waffle maker.

elf 11. Cook until crisp.

zwölf 12. Serve hot with any of the toppings.

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Waffle #2: Waffle-Mashed Potato

Irish make a waffle from potatoes in a waffle iron shape. It is also common in the UK, Australia, Canada, and the U.S.

"Waffle" cames from the Dutch word wafel < Middle Dutch wafele. 

Makes 4 Waffles prátaí (Irish)

Preheat the waffle maker

2 cups (260 g) prepared (gluten-free) stuffing

2 cups (260 g) prepared organic mashed potatoes

2 organic eggs, lightly beaten

1-2 Tbs. (15-30 g) (gluten-free) flour

prepared (gluten-dairy free) organic gravy

a  haon /ah hay-n/ 1. Mix the stuffing, mashed potatoes, eggs and 1 Tbs. (15 g) flour with cooking spray.

a dó /ah doh/ 2. Spoon the batter into the waffle maker.

a tri /ah tree/ 3. Cook 5-6 minutes or until the waffles are golden and crispy on the outside.

a ceathair /ah kah-her/ 4. Serve with the gravy.

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Prepare Chicken for Stir Fry

 This is a way to make "real" stir fry chicken dish.

一 Cut organic chicken breast into strips.

二  Add water and soy sauce or gluten-free liquid aminos and set for 10 minutes

三 Pat the chicken in (gluten-free) flour.

四 Marinate the chicken in cornstarch and olive oil for 30 minutes.

五 Stirfry the chicken in a little oil.

六 Optional: Remove, stir fry organic vegetables, add the chicken.

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Pasta à la Salmon and Garlic Butter

Wild salmon* are preferred over hatchery raised salmon.

Makes 4 servings

medium-size (gluten-free) cooked  pasta

4 (6 oz/175 g) wild salmon fillets

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 ml) each: organic lemon juice and olive oil

4 Tbs. (60 ml) organic (dairy-free) butter

1 cup (240 ml) organic chicken broth

8 organic cloves of garlic, mince

fresh chopped parsley

graded (diary-free) cheese

1. Sprinkle salmon with Himalayan salt and black pepper.

2. Lightly coat them in the flour.

3. Add oil and butter to a skillet over medium-high heat.

4. Add salmon and cook for 2 minutes on each side. (inside temperature 145F/63C)

5. Remove and set aside.

6. Add chicken broth, garlic, and lemon juice to the skilled over medium heat.

7. Simmer for a minute.

8. Break salmon into bite-size pieces and add to the sauce.

9. Cook for about 3 minutes.

10. Add pasta to the skillet, toss.

11. Serve with parsley and cheese on top.

*There are only seven commercially important species of salmon:

• Atlantic salmon
• Chinook salmon
• Chum salmon
• Coho salmon
• Masu salmon
• Pink salmon
• Sockeye salmon

and several other spices of fish which are called "salmon" due to similar shapes, but are not true salmon:

• Australian salmon
• Danube salmon or huchen
• Hawaiian salmon
• Indian salmon

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Three Types of Pecan Pies

Pecan pie sells for about $6 or some online for as much as $60! Then, too, you can make it with about all the ingredients in the pantry. Pies can be baked beforehand, must be cooled, and can also be frozen.

"Food is history.

Taste history!"

-Patricia Brady

(historian and author)

Old Fashion Southern Pecan Pie

8 servings

Preheat the oven to 350F (175C)

3 organic eggs

3/4 cup (95 g) granulated organic sugar 

1 cup (140 g) light corn syrup

2 Tbs. (15 g) (dairy-free) organic butter, at room temperature

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 ml) vanilla extract

1 cup (130 g) organic chopped organic pecans (optional: toasted for more flavor)

1 (gluten-free) pie crust

1. Place the pie crest in an ungreased pie pan.

2. Whist the eggs, then whist in the sugar.

3. Stir in the syrup and butter.

4. Mi in the flour and the vanilla.

5. Fold in the pecans.

6. Pour into the pie shell.

7. Cover the edges of the pie with aluminum foil about halfway through cooking.

8. Bake for about 55 minutes, until the knife inserted comes out clean.

9. Cool completely before serving.

OPTIONAL:

Chocolate Pecan Pie

Use 3/4 cup (95 g) of pecans

1/2 cup (65 g) of semi-sweet chocolate chips

Quick and Easy Pecan Pie

2 pies

Preheat the oven to 425F (220C)

1 cup (200 g) organic granulated sugar

3 Tbs. (38 g) light brown organic sugar

1/2 tsp. (3 g) Himalayan salt

1 cup (140 g) light corn syrup

3/4 tsp. (3,25 mg) vanilla extract

1/3 cup (75,70 g) (diary-free) softened butter

3 organic eggs

1 1/2 cups (150 g) organi chopped pecans or eave whole

2 (gluten-free) pie crust

1. Place the pie crests in an ungreased pie pans.

2. Mix together the sugar, brown sugar, salt, corn syrup, and butter.

3. Mix in the eggs and vanilla.

4. Save some pecans, and add the rest to the mixture.

5. Pour into the unbaked pie shells.

6. Add the extra pecans on top. 

7. Bake for 10 minutes at 425F/220C.

8. Reduce to 350F/175C and cook about 40 more minutes.

9. About half way through, tent aluminum foil over the top of the pie.

10. Jiggle them a little to see if they are done. If not, cook 5-10 minutes more.

11. Let them cool completely, about an hour or refrigerate for 1-3 days.

Freezing the Pies

• They must be completely cook.
• Cover with plastic wrap and aluminum foil
• Freeze up to 3 months.
• Thaw completely in the refrigerator before serving.

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Pork Chops with Mushroom Gravy

Eating pork in moderation proved a rich source of victims and minerals (iron and zinc) with high-quality protein. But note that too much red meat is also high in fat and cholesterol. 

Mushrooms only have 2% protein, 4% carbohydrates, and 92% water, but they do have a variety and high amounts of vitamins and minerals.

Serves 4

3 Tbs. (45 ml) olive oil

4 pork chops

1 organic onion, sliced thinly

organic mushrooms

1/4 cup (gluten-free) flour

dried oregano, (minced fresh) thyme and parsley

minced organic garlic

1 3/4 cups (420 ml) organic low sodium chicken broth

1 bay leaf

Serve with (gluten-free) egg noodles, mashed potatoes, or/and organic apple sauce.

1. Heat a large skillet over medium heat.

2. Add 2 Tbs. (30 ml) oil.

3. Pat the pork chops dry and add to the skillet in single layer.

4. Cook until brown on one side, then brown on the other side. Remove.

5. Add the rest of the oil and sauté the mushrooms and onions. Cook until the mushrooms are soft.

6. Sprinkle in the flour, garlic, and oregano. Stir. Cook about a minute.

7. Stir in the chicken broth, thyme, and bay leaf.

8. Add the pork chops and bring to a boil.

9. Reduce the heat to low, and simmer 30-40 minutes. Inside temperature 160F/71C.

10. Remove the pork chops, place on a plate, and cover with foil.

11. If the sauce is too thin, increase the heat to medium-high and cook uncovered. Stir until the sauce thickens, 5-10 minutes.

11. If the sauce is too thick, stir in a little more broth or water.

12. Remove the bay leaf and stir in the parsley.

13. Serve the sauce over the pork chops. Any extra sauce, serve in a bowl on the side.

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Korean Zucchini Pancakes or Fritters

Zucchini is in season. This quick and easy dish to so delicious. Make these for a snack, an appetizer, or a light meal!

호박부침(Korean)

/hobak huchim/

Makes 12 fritters or 

2 medium size pancakes

A. Mixture:

1 medium large organic zucchini, shredded (or 2 cups shredded zucchini)
1 tsp. (5 g) sea salt
1 organic scallion, finely sliced
1 organic clove garlic, finely minced
½ tsp. (2,5 g) ground black pepper
1-3 tsp. gochugaru (고추가루) (very hot Korean chile flake; optional) or mix of paprika and cayenne pepper to taste

1 Tbsp. soy sauce or gluten-free liquid aminos
1 tsp. sesame oil
1 organic egg, lightly beaten
1 ½ cups (195 g) (gluten-free) flour
olive oil for frying

B. Dipping sauce: Combine all the ingredients in a small bowl.

2 Tbsp. soy sauce or liquid aminos
1 tsp. sesame oil
2 tsp. rice vinegar
½ tsp. organic sugar
pinch of gochugaru (optional)
pinch of sesame seeds (optional)

일 /il/ 1. Add the shredded zucchini and salt into a mixing bow, stir, massage, then lightly squeeze out the liquid.

이 /ee/ 2. Stir in the scallion, garlic, pepper, gochugaru, soy sauce/liquid aminos, sesame oil, and egg. 

삼 /sam/ 3. Stir in the flour, sit for 10-15 minutes. It can be covered and refrigerated.

사 /sa/ 4. Heat the oil in a large skillet over medium heat.

for fritter:
오 /oh/ 5. Pour about 1/2 inch (12 mm) of oil or for a softer fritter use just a drizzle of oil.

for pancake:

오 /oh/ 5. Scoop a spoonful of batter, about 1/3 cup-1/2  (45-65 g).

               
육 /yook/ 6. Cook until crispy and golden brown, about 3-5 minutes on each side.

칠 /chil/ 7. Drain each fritter or pancake on a plate lined with a paper towel.

팔 /pal/ 8. Serve with the dipping sauce.

Try some other Korean dishes:

Kimchi, Potatoes, and Eggs: https://www.blogger.com/blog/post/edit/4757368533685219635/1137338026520759096

Kimchi Dishes: https://www.blogger.com/blog/post/edit/4757368533685219635/4667515486656032968

Kimchi Dressing and Salad Greens with Avocado and Sweet Potato Fries: https://www.blogger.com/blog/post/edit/4757368533685219635/6644540066229079887

Korean Chicken and Bean Salad: https://www.blogger.com/blog/post/edit/4757368533685219635/2221872262910862416

Homemade Kimchi: https://www.blogger.com/blog/post/edit/4757368533685219635/6105328711088614163

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Japanese Curry Rice with Potatoes and Carrots

Curry rice was a go-to at the nearby "Santa Baby" restaurant in our city in northern Japan. I have looked at the "package" of curry mixture at a Japanese grocery story in Oregon, but the ingredients are not healthy. Hence...

ジャガイモとニンジンのカレーライス (Japanese)

/jagaimo to ninjin no karēraisu/

Serves 4-6

A. Stock:

5 organic onions, cut in half, sliced into half-round piece, save the peels

1-inch (2,5 cm) chopped ginger

4 organic carrots, cut ends off and save, cut into 2-inch (5 cm) lengths

herbs: parsley, thyme, or oregano

2 Tbs.  (30 ml) olive oil

1 tsp. (5 g) sea salt

1 Tbs. (15 ml) sesame oil

8 organic potatoes, peeled, cut into small  chunks

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) garam masala

(i /long e/)

一 /ichi/ 1. In a saucepan, add the onion and carrot peels with the ginger.

二 /ni/ 2. Cover with water with some herbs.

三 /san/ 3. Bring to a boil, uncovered.

四 /shi/ 4. Heat the oil in a pot over high or medium heat.

五 /go/ 5. Add the sliced onions and salt, stir for about 20 minutes.

六 /roku/ 6. Stir in the ginger and sesame oil and remove from the heat.

 七 /shichi/ 7. Strain the stock into a pot. 

 八 /hachi/ 8. Add the potatoes and carrots, plus enough strained stock to cover the vegetable.

 九 /kyuu/ 9. Bring to a boil over high heat, lower to medium and cook uncovered until the vegetables are cooked.

B. Curry rice:

6 Tbs. (90 ml) olive oil

9 Tbs. (70 g) (gluten-free) flour

2 Tbs. (30 g) (homemade or not) curry powder or more to taste 

2 cups (500 ml) hot vegetable stock

cooked rice

pickled ginger

 十 /juu/ 10. Heat the oil over medium heat.

 十 一. Add the flour and mix into a paste.

十 二.  Cook for about 3 minutes. The flour should bubbled whiten little at the edges. 

十 三 . Add the curry powder and cook about another minute.

十 四 . Spoon the hot stock over the roux. Stir or whisk. Add more stock until it is creamy and simmer over low heat for about 10 minutes. Remove from the heat.

十 五. When the potatoes and carrots are half done, whisk in the curry roux sauce and continue to cook until the vegetables are soft. Add more stock if needed.

十 六. Add the soy sauce/liquid aminos and garam masala.

C. Serve: 

十 七. Plate the curry dish with rice and pickled ginger on the side. 

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Mushrooms with Gravy

Here are some tips for good gravy:

• #1 Remove excess fat.
• #2 To strain or not to strain the gravy.
• #3 Heat the liquid mixture, it needs to be hot!
• #4 Thickening the gravy.
• #5 Use a whisk to mix in the (gluten-free) flour mixture.
• #6 If your gravy gets lumpy, strain it!
• #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
• #8 It can be stored in refrigerator up to 3 days.
• #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.

Use mushroom gravy on:

• biscuits
• roasts
• meatloaf
• rice
• noodles
• fries (chips)
• mashed potatoes
• etc.

Makes 8 servings

2 Tbs. (30 ml) olive oil

1/3 cup (45 g) chopped organic shallot or onions

1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms

1 1/2 tsp. (20 ml) organic tamari (is GF and DF)

2 minced organic garlic

2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary 

1/4 cup (30 g) (GF) flour

3 cups (7,5 dl) organic vegetable broth

black pepper

1. Heat the oil over medium heat.

2. Add the shallot/onion and cook until soft, about 4 minutes, stir.

3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.

4. Stir in the tamari, garlic, thyme and rosemary.

5. Sprinkle the flour over the mushrooms, then stir for a minute.

6. Add the broth and simmer until it thickens, about 20 minute.

7. Season with black pepper to taste.

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