Tarte Flamb�e � Alsatian Bacon & Onion Pizza (Not Pizza)

The hardest thing about this amazing tarte flamb�e recipe isn�t the prep, or finding some exotic ingredient, it�s actually trying to explain to your guests why it�s not called pizza. I�m reminded of that old saying, �If it walks like a duck, talks like a duck, and looks like a duck, sometimes it�s a trout.�

That�s right, while this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flamb�e. Just tell people the name comes from the fact it used to be cooked in a fire, and then trail off.

Once your crust is pre-browned and topped, you have several options for bringing this to a successful, and hopefully crispy conclusion. Since the bottom is already browned, I usually just broil it on high, about 8 inches from the flame, for about 5 minutes, or until the top is looking just right.

The other method would be to pop it in a 500 F. oven, for about 7-10 minutes, or until you�re completely happy. Or, you can actually do both � start in a hot oven, and then give it a minute under the broiler to seal the deal. Either way, I really hope you give this tarte flamb�e a try soon. Enjoy!

Ingredients for 4 tarte flamb�e:

4 balls prepared pizza dough (about 5 ounces each) Note: Wolfgang Puck pizza dough recipe would would perfectly

12 ounces bacon, sliced

1 large yellow onion, sliced, cooked with salt, until soft, but not caramelized

For the cheese mixture:

1 cup formage blanc

1/4 cup cr�me fraiche

pinch of nutmeg

salt and freshly ground black pepper to taste

cayenne to taste

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Canned Cheeseburgers? How do you say WTF in German?

As the old clich� goes, you just can't make this stuff up. The photo you see here has not been doctored. It's directly from the German website Trekking-Mahlzeiten, which offers ready-made meals for hikers. They're selling, for $3.95 euros each, a canned cheeseburger. Of all the food products I've wished existed, I can say that a canned cheeseburger has never crossed my mind. I've added a link to the site in hopes that someone orders one, and writes a review for the site. Frankly, I just don't have the guts to try one myself.

As disturbing as the thought of a canned cheeseburger is, what really bothers me about the photo are the garnishes. I'm assuming it doesn't come dressed with lettuce and tomato, and that these are just "serving suggestions" to make the whole thing seem less horrible. But, cucumbers? Cucumbers? Do German's put cucumbers on their cheeseburgers? Imagine the shame for the citizens of Hamburg. It's enough to make you want to move to Frankfurt.

UPDATE!!!
Thanks to a tip from scallywag, here is a live taste test of the above mentioned canned cheeseburger! I don't speak German, but you really don't have to in order to understand this review. Enjoy?

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Roast Pork Tenderloin with Apple Cider Dijon Pan Sauce - D�j� Vu to You Too

I've used pork tenderloin in several video recipes on the site, and I always say the same things; easy to cook, tender, tasty, fast, etc. So, I'm not going to bore you with why I love this cut of pork again. I'm sure you don't want to hear how it needs almost no trimming, and cooks in only about 20 minutes again. No need to explain about the delicious pan sauces that can be made once it comes out of the oven, like this amazing Apple Dijon Sauce. Deglazing, reducing, finishing with butter�you've probably been there and done that.

What I will say however is that if your planning on cooking a holiday dinner, and you're not the most confident cook in the world, you should consider this recipe. It's really hard to screw up, and believe me I've tried. Of course, that's assuming that by now I've convinced you to get a meat thermometer, and you use it on this pork to get a perfect internal temperature for maximum succulence. Teaser Alert: I also will be posting a great, health cauliflower and potato side dish video soon that will be perfect with this roast pork and sauce. Enjoy!
Click here for the transcript and ingredients.

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Cider Braised Beef Brisket - Slow Food for Fast Times

Braising is such a great cooking technique in general, and in particular for the new cook. It's such a forgiving method; The meat is always moist, the timing doesn�t have to be exact since it�s virtually impossible to overcook, and easy to put back in to cook longer, and best of all�most braised recipes make there our sauce or jus (natural juice)!

This is a classic beef brisket dish I learned from a German chef many years ago. As you'll see in this video recipe, it takes about 10 minutes to prep, and after a nice, leisurely 3-hour braise, you have an amazingly aromatic, and succulent brisket.

This is a great dish any time of the year, but it is especially perfect on that chilly fall night, or for that holiday dinner party. Since the average brisket runs about 5 to 6 pounds, it�s great for entertaining. And the leftovers? Forget about it; there is nothing like a brisket sandwich.

There is an aroma that this dish produces as the apple cider, garlic, and rosemary vapors somehow escape the tight foil wrap and waft throughout the kitchen and house that no scented candle has ever come close to surpassing. This is a great meal, and the best kind of aromatherapy. I served it with a new carrot dish I just developed that uses Chinese 5-spice with some surprisingly results. I will show that video recipe soon. It was a perfect match for this dish. Enjoy.

Ingredients:
5 pound beef brisket
6 cloves garlic
1 tbl dried rosemary
salt and pepper to taste (this needs to be seasoned generously)
1 pint apple cider
2 tbl olive oil
1 yellow onion

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