Alsace

Friday was our regional menu from Alsace, the eastern part of France that borders Germany and historically switched hands between Germany and France several times until the end of WWI when it offiially became France. During WWII, Hitler occupied it as well. So, there are many German influences in this area. The food is definitely different from other areas of France and is delicious!


Tarte Flambee/Flamme Kueche



Searing the foie gras.



Isa scaling the fish!

Leo doing his best Michael Jackson impersonation with the metal glove as he slices cabbage for the choucroute (sauerkraut).

Choucroute surrounded by pig fat to keep it moist in the oven.

Apple, figue and pear chutney.

Venison that was marinated for seven days. This is the dish I prepared for the Regional Menu.

Venison is cut into pieces.

Heat up the Staub with some duck fat and sear the venison pieces. Reserve.

Brown the bones.

Seared venison.

Brown the garniture aromatique (otherwise known as "ze veg").

Put the venison back in the Staub.

Pour in some cognac and let her rip!

Sprinkle with flour and bake in the oven 5 minutes.

Add the marinade and brown stock. And cook in oven 2 hours.

When ready to eat, finish the sauce. Add a cup of pork blood. Yes, that is it in the photo above. It came just like that! Scary, huh?

The sauce gets thicker and takes on a richer color after the blood is added.

Then add bittersweet chocolate.

And it becomes delicious!

Take another shoulder of venison and cut into tenderloins. Saute.

First course - Flamme Kueche. Nothing wrong with pizza and white wine!

Escalopes de foie gras speculoos avec du kougloff, compote de rhubarbe. Seared foie gras encrusted with Speculous cookies on top of kougloff (a sort of pound cake) with a rhubarb compote.

Sandre en choucroute a l'ancienne, beurre blanc. Fish on top of sauerkraut with beurre blanc sauce.

Civet de chevreiul, puree de celeri, chutney aux figues et raisins. Venison stew and sauted vension tenderloin with a celeri and potato puree, figue chutney and grapes soaked in Madeira.

Fondant au chocolat, glace au fromage blanc. Molten chocolate cake with fromage blanc ice cream.

Yum!!!!!!!! Now, I shouldn't eat for days...