International Food Challenge no 2 —French Alsace & Lorraine

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September 28, 2013 by Joanne T Ferguson

Bread-stuffed-vegetables-whatsonthelistWelcome back to the International Food Challenge hosted by Shobana of Kitchen Secrets and Snippets.
International-food-challenge-logo-whatsonthelistWhat an “unique” challenge it was and I always enjoy learning something new!

Not only did Shobana make this international food challenge, but in the process we all get to learn more about the regions, cuisine and history.

Alsace and Lorraine are now “officially” two regions as part of the 27 regions of France.
alsace

alsace-france-mapAlthough German dialects were spoken in Alsace and Lorraine (and across the Rhine) for most of its history, today all Alsatians speak French, the language of France.

There are many unique recipes from both of these regions, but Shobana has chosen “the three most prominent” recipes to challenge us with:

1) Tarte Flambee (Flammekueche) – Savoury
Video Link provided too! Very Happy

2) Kugelhopf – Eggless Savoury
Adapted from Tomato Blues

3) Quiche Lorraine
Adapted from Martha Stewart

I LOVE how Shobana also provided step-by-step photos of each of the recipes.

I don’t know about you, but I am a “very visual” person when it comes to food; seeing photos is always appreciated “as a guide” for me! YOU?

Seeing I have previously make Tarte Flambee (Flammekueche) and Quiche Lorraine, I chose Kugelhopf (with a twist

Thank you Shobana for welcoming my “slightly adapted” recipe!

If truth be told, I had read the recipe numerous times and when I went to actually make the recipe, I combined all of the ingredients in the bowl at the same time except the cheese.

I think it MUST have to do with my “EVERYONE IN THE POOL!” (like in Mini Mandarin Meringue Moments Cupcakes,) or in this case, everything in the bowl!”

I sauteed everything in the bowl for about three minutes as I like my veggies cooked, but still a bit crunchy!

Did you know the word sauté comes from the French verb meaning “to jump?”
Hopefully today we will all learn something new.

INGREDIENTS for the dough
1.5 cups All-purpose flour (I sifted)
1 teaspoon instant yeast
6 tablespoons warm milk (I warmed in a ramekin in the microwave for 30 seconds)
2 tablespoons curd, room temperature
2 1/2 tablespoons unsalted butter, softened
1 tablespoon oil
1 tablespoon sugar
1/2 teaspoon salt

INGREDIENTS for the filling
50 grams cheese, grated (I used a combination of Italian 3 cheese & Parmegiano Reggiano)
I medium onion (I used 2 spring onions as had on hand)
1 colored bell pepper (aka capsicum here)
1 tomato, de-seeded (I used Roma as had on hand)
1 teaspoon chili flakes
1 teaspoon herbs (I used a combination of spicy Italian)
1/2 teaspoon cracked black pepper
1/2 small grated carrot (optional)
salt to taste
oil spray

Preparing the dough:

In a stand up mixer or mixing bowl combine 1 cup of flour, salt, sugar and the softened butter.

Add the softened butter and combine “so that the mixture looks crumbly.”

Add warm milk.

NOTE
I then added the yeast to the warm milk and let it sit for 5 minute as there was no mention in the instructions what to do.

Add whisked curd to the flour mixture and start mixing; “dough will be very much sticky.”

Add oil; combine well.

Add  remaining flour; mix and combine well.

Knead dough for 4 to 5 minutes if using your hands, or 2 minutes in the mixer to form a shiny and a smooth dough.

Place dough in bowl; cover with plastic wrap; keep it in a warm place for an hour to allow the dough to double in size.
Shobana’s recipe when she made it took an hour and so did mine too!

As I made mention above, I added all the ingredients except the cheese in a bowl.

I sauteed all of the above for three minutes; removed from heat; place in fridge until cool.

NOTE
Saute vegetables until desired doneness.

Original recipe instructions by Shobana:

“Sautéing the veggies:

In a tsp of oil, sauté the onions with a pinch of salt until it sweats and caramelized, remove them and set aside in a bowl. Next sauté the tomato just for few secs and remove them to the bowl. Throw in the chopped bell pepper with the red chilli flakes, salt and cook them for a couple of minutes so that it remains crisp. Finally add in the zucchini with little bit of salt and cook until it is half way cooked. Transfer everything to the bowl and add the ground pepper powder, salt, only if needed, the cheese and the herb seasoning. Combine well and set aside.”

Once dough has risen, PUNCH the dough in bowl and remove to a floured surface.

Roll dough to a rectangle shape to desired thinness.

Spread filling evenly on top.

NOTE
If you are like me and forget to mix the cheese in with the filling, don’t panic as you can always put it on top!

Roll dough from the top to bottom into a log.

Hint and Tip
I trimmed the log (like a tree shape) so there was less pastry and more filling.

I also found this a lot easier to roll and the roll was “tidy.”

Place roll in a greased spring form pan; cover with plastic wrap for 30 minutes. (see hint and tip)

NOTE
I used a mini spring form pan.

Hint and Tip
Covered the plastic wrapped spring form pan with a towel right out of the dryer to add to the second rising!

Pre-heat oven to 200C (~390F) and bake for 30 minutes.

NOTE
Baking time will depend on the size of your pan as mine was “lovely and golden brown” (after placing the “forgotten” grated cheese on top lol) in 20 minutes.
Bread-savory-whatsonthelist PLEASE tell me I am NOT the ONLY one who sees an owl in this photo?

You KNOW by now I have the THING about foods “staring back at me!” (like in Lucky “Peeking” Peking Pork with Princess Svetlana and me! lol)

Chef Georgio of “Where’s the Butter?” in Dear Thermalina Is Thermomix REALLY for ME? fame lol couldn’t WAIT to try my “slightly adapted” Kugelhopf when it came out of the oven!

“Two thumbs up!”, he exclaimed to me!

Perhaps next time, (for him) a bit less chilli!

NOTE
The Spicy Italian herb seasoning I used included chilli and only noticed this after I added the chilli flakes and then added the Spicy Italian herb seasoning!

I love anything that has “hot & spice!”

I thought the Kugelhopf came out and tasted more than nice!”

Have YOU ever tried or made Kugelhopf before?

If YOU had to choose one of the suggested recipes for the International Food Challenge, which one would you have chosen and why?

If you enjoyed this post, follow me via Twitter and Facebook!

Thank you!

 

15 thoughts on “International Food Challenge no 2 —French Alsace & Lorraine

  1. Looks great Joanne! I now need to learn more about the cuisine. 😀

  2. Wow Joanne, am blown out..Loved the swirls and they r perfect..osm

  3. Shey says:

    Looks really awesome Joanne … I did see the owl :p .. Lovely picture ..

  4. Looks really yummy and good clicks 🙂

  5. femi navaz says:

    wonderful and yummy photo… love your cheese idea joanne….:)

  6. acanadianfoodie says:

    🙂

  7. acanadianfoodie says:

    Wonderful that you introduced yourself to me – let’s share Thermomix recipes, for sure… and I DID make Mozza in my thermomix, once… this recipe looks incredible you have me here! I took a bread making course at Le Cordon Bleu in Paris and thought I made this that day, but it must have been something else… I am making this, for sure – and will adapt the recipe to my machine!
    🙂 Valeire

  8. peacefulnightdove says:

    This looks absolutely WONDERFUL, Joanne!!! 😀 Beautiful job!!! (Kelly from Wildflour’s Cottage Kitchen)

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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