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Flammekueche (French Alsatian Pizza)

4/18/2018

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This post contains affiliate links. I will be compensated for purchases made through these links at no additional cost to you. Thank you for your support!
Alicia here to continue my culinary adventure through France. 

This week I chose Flammekueche, which I have made before, and loved! Flammekueche is from the Alsace region on the Eastern Border of France by the Rhine river. The region has a long and storied history. Many wars have been fought over the region and it has been conquered or just annexed by France and Germany. Alsace even has it's own dialect (language) that is being promoted recently to be learned in schools. Alsace is part of France now, but the region still has German influences in its culture. 

And that's why Flammekueche sounds German, but is a French food. I figure this fusion food is perfect since we have both French and German ancestors (remember we did German food in January).
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Flammekueche (Alsatian Onion Pizza)

Flammekueche is a thin crust onion and bacon tarte with a cream base. But in France it's more refereed to as a pizza. And also it's really delicious!!! Full disclosure, I have made this before. Last year Adrian and I did a very similar experiment, and I made Falmmekueche. I haven't stopped thinking about it since. I don't know why I didn't make it again until now. It's actually very fast and easy. It's one of the reasons I love it. I think there's a perception that French food is fussy and difficult, but not all of it is! And this is one of those recipes that can be a regular in your menu line-up!

Last time I think I used ricotta cheese to make the cream. But this time I saw some other recipes that lightened the recipe up by using greek yogurt for the cream base. If you were in France you would probably use something likebreakfast cream, but that is not very common here in America. I decided I would just get a single serving size of 2%  plain Greek yogurt, so I didn't have to have a whole carton of Greek yogurt. It was about 6oz of yogurt and 2 heaping TBS of natural sour cream. 

​This recipe calls for nutmeg and you do not want to skip it. It is so delicious! And it compliments the strong flavor of the onion so well. 

I also used store bought thin crust dough because we were having a really busy day, but usually I use our crust recipe (and I like ours better). But store bought works in a pinch. I accidentally over-baked it the first time around in the oven, but even though the crust was more brown than I would have liked, it still came out quite tasty!
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Flammekueche ( Alsatian Pizza)
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I hope you'll give this a try.

​And if you want to try out more French recipes, take a look at this awesome class put on by Panna! Panna is like Netflix for cooking videos by Michelin-starred Chefs, and they've just started a new class on French cooking! You can buy just the class (10 lessons) for $60 or sign up for the site for $5.99/month. There's also an option to join for life at $200. They have a free trial period, so you can sign up and if you don't like it, you can cancel your subscription. But I think you'll like it!

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Friday Faves #50-National Candy Making Day

2/2/2018

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This post contains affiliate links.  If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you.  All opinions expressed are our own.  Thank you for your support.
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     Whoot! We've made it to Friday Faves #50! And, since Thursday the first of February was National Candy Making Day, what a great way to celebrate our faves! Do you enjoy making homemade candies? We've shared a few of our favorite candy recipes in the past, but we will also be sharing a new favorite this week as well. These homemade candy choices will be perfect this time of year as it gets closer to Valentine's Day! You could even make your own little candy box for that special someone. 
What are your favorite homemade candies?
     You are going to notice that there is a theme among us here at 3 Winks.  Chocolate! I thought about giving a Divinity recipe, but let's get real.  It really is all about the chocolate. 
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Since Lindsey just had a baby and is trying to eat a little more healthy, she chose Chocolate Dipped Strawberries. I don't know if you can really call those candy, but I guess so, because of the chocolate. If you click on the picture, it will take you to our post about healthier dipped chocolates.
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But, Maddy, with her usually healthy vegan ways said, "Nope! If I am going for dipped chocolate, it is going to be the delicious fondant centers you make, Mom." (She didn't really say that, but I am sure that is what she was thinking as she picked these dipped chocolates.) If you click the picture, it will take you to the Spring version of these delectable treats.
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Alicia's choice is a little healthier, made with a high protein peanut butter powder. She chose our version of Peanut Butter Cups! They are also lower fat than the usual recipe. Click the photo to go to that post.
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My first choice was our family favorite Florida Fudge. It is another chocolate-peanut butter delight. You can find the recipe, if you missed it, when you click this picture.
And Now, on to our newest recipe...
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Butterscotch Not-So-Squares! These are an attempt at a copy cat of the delicious See's Candy recipe that is so wonderful. I found different recipes for this candy on Pinterest, but adapted it to my own taste. It is pretty darn good, but my family thinks it is closer to a toffee taste rather than the Butterscotch Square taste. But, they gobbled it down and found it to be good, so I will call it a success anyway!
Here is the candy center after it is cooled. The parchment paper makes it easy to remove to cut.
When you cut it, it may break into less than uniform shapes. Thus the Not-So-Square concept.
Dip them, sprinkle them and eat them! Super good!
Butterscotch Not-so-squares
All of these recipes are super easy to make and would be perfect to share! Do you have candy recipes you love to make? Be sure to let us know about them! 
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Learn with Panna's master chefs through 400+ follow-along video recipes!
Check out this video preview for Salted Caramels! Then, get a 7 day free trial! 
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Pan Roasting Chicken

2/22/2017

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          Busy moms often have so much going on that there is little time to get dinner on the table.  You know it isn't healthy to stick to hot dogs or cereal, but sometimes, you really need something quick! Trying to be frugal is important as well, so buying fast food or going out isn't in everyone's budget, nor is that a healthy way to eat, and it certainly doesn't bring the family around the table at dinnertime for those family times that we all need.  That is why I was excited to find this method of pan roasting a chicken in a cast iron skillet in about half an hour on Panna! 

         This recipe is taught by Chef Kevin Gillespie, the winner of Fan Favorites on Top Chef! He just seems like such a down to earth, kind person and he really knows how to cook!  I remember rooting for him on his season.
       In this lesson, Kevin teaches how to cut up a chicken and brown it in a cast iron skillet.  Just like Chef Anita Lo taught in this post about Chicken Cacciatore,  Kevin reiterates that you always start browning presentation side down. The neat thing about this recipe is that you only season with salt and that is it, yet the flavor is so good!  Chef Kevin preheated his skillet quite a while before adding the oil.  (We love lodge brand cast iron. Here and here are a couple of links besides the one above.) Kevin browns the chicken in grapeseed oil, which I don't have, but he says it is okay to use vegetable oil.  Do not use olive oil or butter because they will burn.  One other thing he taught that I found fascinating is that you should dry your chicken pieces with a paper towel really well before putting them in the oil or they won't brown as well and they will stick to the pan more if they are wet.  I did what he said and I had no sticking problems!  
​      

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Here is my first side all browned.
         After the chicken is well browned on both sides, you put it into a 500 degree oven for about 15-20 min.! I was shocked!  I have never had my oven set all of the way to 500 degrees!  It kind of scared me! He even said that it would set off the smoke alarms! You should see the smoke when he pulls his chicken out of the oven!  Mine got smokey, but the alarms didn't go off.   
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      My husband was so excited to see this chicken when he got home from work!  He loves a good chicken, roasted or fried.  It was very delicious.  I didn't cut up a whole chicken for this like Chef Kevin did.  I had leg quarters, so that is what I used.  But, what a great way to get a nice roasted chicken and salad on for dinner in about half an hour! You can do it, too!  Go to Panna and check out all of the great recipes and lessons to learn.  This recipe is available to anyone.  But there is a 30 day free trial to make all of the recipes available to you.  
       Now, one more thing before you go!  Be sure to subscribe to our blog and get access to our secret free printable page that we have just started!  Here is a preview of our first give away to subscribers:
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We had to start with an owl, of course.

Just be sure to subscribe and we will send you the link! 

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Last but not least, I just had to show you this skillet, Ha Ha! For your rock and roll chefs! 
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    Helen Reynolds: Mother of six children , grandmother to nearly nine and counting!  I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Read more about us here!
        

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