Food & Wine

No cows were harmed making these...

 

In what was a good day for the bovines, the porcines suffered unduly, though Not quite in the chronological order but here goes. I do not know if this is a food fad that other places have been through a long time ago already but the German speaking world seems to be quite enamoured with pulled pork burgers these days (seen them on menus in Germany, Switzerland and Austria recently).

I have to say they definitely add variety and I quite enjoy the flavour when done right. My tomato allergy often comes handy (or is a hindrance, depending) in determining whether the restaurant is willing to make things fresh or not. As the sauce used occassionally contains tomatoes in some capacity, it is easy to tell, which restaurant is willing to make it all from scratch, tomato free And with some lovely sweet potato fries, it makes for a great main!



But back to the beginning. In our culture, every meal should start with a soup, not that I slavishly follow this these days. Still, a nice pumpkin soup is nothing to scoff at...

And then a product of Franco-German co-operation - the flammkuchen (the English translation being tarte flambee). It is originally from Alsace but many German and even some Swiss regions tend to claim it as their own It is a bit like the French equivalent of a pizza. Very thin dough, topped in this case - as the 'Colmar' model - with gruyere, a hint of creme fraiche, onions and bacon. Hard to go wrong with one in winter. a great side to some beer

Bon appetit!