crisp biscuits

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toasted ham

• 12 slices firm white or rye bread
• prepared mustard
• 6 thin slices cooked ham
• 6 thin slices cooked chicken or turkey
• 6 thin slices Swiss or American cheese
• 2 eggs, slightly beaten
• 1/2 cup milk
• 1/4 teaspoon salt
• black pepper, to taste
• 3 tablespoons butter

Preparation:

Spread each slice of bread with mustard. Make 6 sandwiches using 1 slice of ham, cheese, and chicken for each. Combine eggs, milk, salt, and pepper. Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg mixture, turning to coat each side. Brown in skillet.
Serves 6.

the best way to get your hot dog hot

Hot dogs or frankfurters are nothing more than ground meat with seasonings. They are easy to make at home with about an hour of time invested. You can make these all beef or all pork, if you wish. Feel free to adjust the seasonings to suit your own personal tastes. Plan ahead to find the casings, usually available at your local butcher shop.

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

• 3 feet sheep or small (1-1/2-inch diameter) hog casings
• 1 pound lean pork, cubed
• 3/4 pound lean beef, cubed
• 1/4 pound pork fat, cubed
• 1/4 cup very finely minced onion
• 1 small clove garlic, finely chopped
• 1 teaspoon finely ground coriander
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground mace
• 1/2 teaspoon ground mustard seed
• 1 teaspoon sweet paprika
• 1 teaspoon freshly fine ground white pepper
• 1 egg white
• 1-1/2 teaspoons sugar
• 1 teaspoon salt, or to taste
• 1/4 cup milk

Preparation:

Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.

Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.

After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.

Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon ofvinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing. 

Snack on the sofa

the best snack on the sofa is no snack

tarte flambe

Strasbourg is one of the places that has a particular feel for food and wine , this is the most famous plate and is basically the French pizza, even better than the naples pizza if you do it right.
for  6 people

Ingredients

• 1 cup (250 mL) water, warm


• 1 teaspoon (5 mL) instant yeast


• 1 teaspoon (5 mL) salt


• 1/2 cup (125 mL) pastry flour


• 1 1/2 cups 375 mL all-purpose flour


• 1 cup (250 mL) diced bacon


• 1 cup (250 mL) sour cream, 14 %


• 1 cup (250 mL) sliced onion


• to taste salt and fresh milled black pepper

check out the wonderful galerie smoking while in strasbourg

Directions

1. For dough, blend together warm water and yeast and allow to stand 5 minutes until a froth develops. Add salt and flours and mix with a wooden spoon until dough comes away from the sides of the bowl. Turn dough out onto a lightly floured surface and knead for 2 minutes, until dough has an eleastic texture. Cover and allow to rise 20 minutes in a warm area.


2. To make tarte, pre-heat oven to 425 °F and line a baking tray with parchment paper.


3. Cover bacon with cold water in a small saucepan; bring to a boil and drain. This step takes out extra salt and fat from the bacon and allows it to crisp up on the tarte without burning.


4. Cut dough into 4 equal portions and dust lightly with flour. Roll as thinly as possible into a rectangle about the size of a legal sheet (11” x 14”) and place on prepared baking tray. Spread ¼ of the sour cream over the surface of the dough. Top with ¼ each of the bacon and sliced onions. Season with salt and pepper.


5. Bake in the oven 8 minutes then slide the parchment off the cookie sheet directly onto the oven rack and cook 3 minutes further, until the crust is gold brown and crispy.


6. Slide tart onto a cutting board and cut in half lengthwise, then into 6 widthwise, to equal 12 small portions.


7. Make the remaining three while you french kiss your partner