tag:blogger.com,1999:blog-6947422983613362681.post224823042276608491..comments2024-02-03T06:11:08.475-05:00Comments on Whisk: a food blog: Flamiche aux maroilles et poireaux (Leek tart from northern France)Sharihttp://www.blogger.com/profile/05365909194529275581noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6947422983613362681.post-62781343358769460712012-01-08T07:35:29.277-05:002012-01-08T07:35:29.277-05:00Thanks for your comments and corrections, Michel! ...Thanks for your comments and corrections, Michel! I love to learn. :)Shari@Whisk: a food bloghttps://www.blogger.com/profile/02629153433211927066noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-21081861813850226272012-01-08T01:22:41.609-05:002012-01-08T01:22:41.609-05:00I noticed that this blog is a little old, but As a...I noticed that this blog is a little old, but As a Belgian (Flemish)with a great interest in Medieval food i need to make a comment or two; First Flamiche is not a Flemish word for cake. it is not even a Flemish word, it's Old French which was spoken in the whole of medieval Flanders which then reached down to Calais and Lille. Flemish was only spoken by the common people (the lower class) and was nearly never written. The nearest in flemish would be 'koek' but more correct 'taart'.<br />Flamiche refers to 'Flame' as in flammekuche from the Alsatian region. it was baked in an open flame wood oven.<br />And yes flamiche has cheese unlike the thick quiche (egg yokes) and the thin flammekuche (onions).<br />But one nice thing about cooking : nobody makes mistakes, that's how new dishes are invented.<br />MichelAnonymoushttps://www.blogger.com/profile/09692849019572306819noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-78775233252831010562010-09-19T20:36:09.863-04:002010-09-19T20:36:09.863-04:00Hi Mat
Thanks for your feedback. However, I have ...Hi Mat<br /><br />Thanks for your feedback. However, I have the ingredient list from my Le Cordon Bleu Basic Cuisine course for this recipe, and it includes leeks (not onions). <br /><br />Also, the Le Cordon Bleu at Home cookbook doesn't list the Maroilles cheese. However, the ingredient list from my class notes includes 150 g Maroilles cheese. <br /><br />Finally, the class notes included pate a foncer (pie dough) as does the version in Le Cordon Bleu at Home cookbook. <br /><br />I guess we can agree to disagree on what a flamiche is. <br /><br />Thanks!<br />ShariSharihttps://www.blogger.com/profile/05365909194529275581noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-24985754677442557772010-09-17T12:30:03.631-04:002010-09-17T12:30:03.631-04:00I'm not sure where you get your info from, but...I'm not sure where you get your info from, but this isn't a flamiche. Leeks are at best an option, cooked onions are more traditional, but what makes a Flamiche is the cheese, which you seem to have completely omitted. The Maroilles in the title refers to a brine washed cheese which whilst having a pungent aroma has a delightful mild flavour. The pastry as you mention can be bread based but more commonly was a form of brioche. This pastry has the advantage of being able to draw in the extra grease or oils released by the cheese during the cooking.<br />I'm sure your tart is quite lovely, but it is in no way a flamiche, sorry.Unknownhttps://www.blogger.com/profile/16945633330965219932noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-47805937448395357602009-08-01T12:08:24.938-04:002009-08-01T12:08:24.938-04:00Being a francophile, burgunian-o-file, and a new c...Being a francophile, burgunian-o-file, and a new convert to things Belgian, I was thrilled to find your thorough treatment of how to make a flamiche, as well as the background.Linda Collisonhttps://www.blogger.com/profile/15184486912118207613noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-15982115454792112542008-06-24T20:56:00.000-04:002008-06-24T20:56:00.000-04:00Hi tytty - Great question! The point of chilling t...Hi tytty - Great question! The point of chilling the dough is to keep the butter cold. As the butter melts during baking, steam forms and puffs the layers apart making the pastry flaky. According to Shirley O. Corriher in "Cookwise", "the fat must remain unmelted during the whole folding operation. If the butter gets warm and starts to melt and soak into the dough, there goes the flakiness!" I highly recommend the book "Cookwise" for answers to questions like these. Hope that helps.<BR/>-ShariSharihttps://www.blogger.com/profile/05365909194529275581noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-58665080642091346082008-06-24T20:02:00.000-04:002008-06-24T20:02:00.000-04:00Hi Shari,I really appreciate the history and techn...Hi Shari,<BR/><BR/>I really appreciate the history and technical aspects you include in your recipes.<BR/><BR/>Just curious about what does chilling the dough twice contribute? And how would the pastry be if we used melted butter instead?tyttyhttps://www.blogger.com/profile/11590190358768386630noreply@blogger.com