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Home > Restaurants > Recipes > Alsatian “Flammenküche”

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Recipe Not Detailed Enough

By breedpol on 11/11/2010

  • Overall Rating: 2
  • No, I would not go back!

Made two different recipes of flammenkuche - because they were so different and I had to show up at an 'Alsatian' dinner with an appetizer. So, I figured I would increase my odds of success that way. 1. This recipe did not call for the bacon or onions to be cooked PRIOR to topping the dough. (The other recipe DID - bacon was cooked in olive oil until just brown, removed from the pan and the onions were cooked until slightly carmelized in the same oil.) 2. The recipe for the dough looked suspiciously small portioned - so I doubled it in the recipe. I had two small ovals and enough cream/raw bacon/raw onion to top about 5 of the same size. (The other recipe used puff pastry - and it worked BEAUTIFULLY - both sheets separately.) The dough from this recipe was pretty tasteless - like eating an unsalted cracker. 3. This recipe did not provide a substitute recipe for fromage blanc - I couldn't find 'fromage blanc' anywhere. The other recipe DID have a substitute recipe - making fromage blanc with ricotta, yogurt and salt that 'sat' in the fridge for 12 hours before I used. 4. The end result of this recipe? Pretty awful. At 500 degrees, the crust cooked - but the topping did NOT brown - and the onions and bacon were virtually still raw. Conclusion: This recipe is not detailed enough with important, specific directions for each step. Would not recommend this recipe to anyone - and would not make it again.

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