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Strausbourg Alsace Tiède Salade

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Margi Cintrano View Drop Down
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    Posted: 10 June 2014 at 10:58



Bienvenue. Many people have never Heard of Strausbourg, France or the Alsace Región, which is positioned on the border of Germany, and is the home of some of the most prized architecture, and culinary treasures in the Europe.

It has the sophistication, the rurals and historic monuments, that are unmistakenably, some of the most extraordinaire in either of the two countries.

Chockful of inns, and bistrós, here is one of the seasonal treats, all made with local products.

Here is a famous salad called Tiède Salade :

This is a warm frisée, lardoon salad with poached eggs in a red wine sauce:

THE SAUCE:

1/2 cup chopped shallots
1 1 /2 tsps. unsalted butter divided
1 tsp. of tomato paste
1 bottle of Alsace French red wine ( 750 ml. )
2 garlic cloves
4 thyme sprigs ( or dry equivalent )
1 large parsley sprig ( or dry equivalent )
1 Bay Leaf ( we use Turkish; however, California is available cultivator )

1/4 pound turkey, or pork bacon
( sliced in cross wide 1 / 4 inch lardoons, or sticks )

2 /3 cup veal demi glace or 2 tblsps. demi glace concéntrate plus 1 /2 cup wáter
1 /2 tsp. all purpose unbleached or all purpose flour

FOR EGGS AND TOASTS

8 baguette or similar baguette slices
1 tblsp Evoo
1 garlic clove
1 tsp. distilled White wine vinegar or cider vinegar
8 large or jumbo eggs

FOR SALAD

1/2 pound frisée or Escarola or similar curly lettuce
2 tsp. distilled vinegar, White wine or cider
2 tsps. Evoo



First, to prepare the Sauce:

1 / Cook shallots in 1 tblsp of butter in a heavy saucepan over médium heat and stir until Golden about 3 minutes

2 / Add the tomato paste, and stir 1 minute. Then add the wine, garlic, thyme, parsely, bay leaf and 1 /2 tsp. of salt or to taste, and 1 /4 tsp. freshly ground black pepper. Boil until reduced and to 1 cup, 1 /2 hour.

3 / PREHEAT OVEN TO 350 DEGREES with racks, in upper and lower thirds

4 / Now sauté the lardoons, in a small heavy skillet and stir until Golden but not crisp and drain on paper towels.

5 / Strain the wine mixture through a fine mesh sieve over a bowl and press on the ingredients; and then discard solids. RETURN TO SKILLET AND THEN STIR IN VEAL DEMI GLACE AND BRING TO SIMMER

6 / Stir together the flour and remaining butter, 1 /2 tblsp and make a BECURRE MANIE, then whisk into sauce and simmer for 3 minutes. Add half the lardoons to sauce and keep warm off heat. Covered.

7 / Wrap remaining lardoons in foil and keep warm on rack in lower third of oven ...

COOK EGGS AND TOAST :

Brush the baguette slices with the EVOO and season lightly with salt and freshly ground black pepper. Toast the bread in upper third of oven until pale gold crisp for 7 minutes approx. Rub garlic on the toasts.

Now fill a deep large skillet with 1 1/4 inches mineral wáter and add the vinegar and bring to a simmer, and then break 1 egg and slide the egg in to the wáter vinegar mixture.

Then, repeat with remaining eggs. Poach the eggs, at bare simmer until whites are firm but yolks are still runny, 2 1/2 minutes --- at most 3 minutes, watch carefully.

MAKE SALAD WHILE EGGS POACH


Toss the lettuce with vinegar and 1 /4 tsp. salt and drizzle with Evoo and divide amongst 4 plates.

SERVE AND PRESENTATION:

Lift each egg out of poaching liquid with a slotted sptula and gently pat dry and transfer to a toast. Season eggs with salt and freshly ground pepper to taste and divide among salad plates or bowls ( can use giant snifters as I do ); and gently drizzle the sauce
over the eggs and salad very lightly and sprinkle with remaining lardonns, the strips of the bacon, turkey or pork or even a vegetarian bacon.

Enjoy. I use Iberian Ham instead of bacon.

Photograph to follow.

Margaux Cintrano.
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2014 at 11:49
Thanks for the info.
i love the Alsace  pizza the famous flammekueche  .    
Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2014 at 12:03
Good evening Ahron, 

Thank you.  Flammekueche is a hearty autumn dish ... and very popular in this region. 

I must bucket the photos of it --- so one can see how to present ...

Shall do this week.

Kind regards. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2014 at 22:19
Just today I learned and confirmed that Alsace plays a very important role in my family history, so I will be looking more into its treasures....especially the cuisine! 

Thank you for posting, Margi!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2014 at 22:55
Tas,

Strausburg is one of the most beautiful, enchanting and romantic of cities outside of Venezia ! It is profoundly steeped in gastronomy. I believe you shall find numerous dishes prepared with Kirsch transparent cherry brandy too !

So, perhaps, you can even créate some home made Kirsch.

The zone is also famous for its White wines called Riesling.

I have several récipes from this zone. The time to prepare them is limited, however come autumn, I shall be doing some more pictorials.

I believe I had posted some older posts, on this region´s cuisines.

Thank you and have a wonderful summer.




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