cuisine

Simple Oblea Sandwich

Posted on June 21, 2022 by pauldelancey

Colombian Desserts

SIMPLE OBLEA SANDWICH

INGREDIENTS

2 oblea wafers or other 6″ wafers
3 tablespoons each of one or more of the following fillings:
caramel sauce (If you can get the authentic Colombian caramel sauce, arequipe, go for it.)
condensed milk
chocolate sprinkles
chopped pineapple
cream cheese
grated cheese
grated coconut
jam

Serves 1. Takes 3 minutes.

The top wafer shows the filling in the sandwich.

PREPARATION

Spread 3 tablespoons of fillings over first oblea. Put second oblea on top of fillings..

TIDBITS

1) Obleas is the plural form of oblea. Oblea is a Spanish word.

2) The English language is also rich with plural nouns.

3) Popular plural nouns of the English language include: women, ants, hamburgers, and doors.

4) So you can see that English speakers needn’t feel inferior to their Spanish counterparts on this linguistic matter.

5) According to culinary linguists, the word “oblea” has a rich and fabricated history.

6) For in mid 1968, the BeatlesTM traveled to India seeking enlightenment. They did not find it.

7) Disappointed, The Fab Four traveled to Colombia seeking solace in a simple, yet tasty dessert.

8) They found it in the form of Juan Cabrera’s simple oblea sandwich.

9) Such a fabulous dessert was worthy of a song, and soon the gifted Beatles came up with “Ob-La-Di, Ob-La-Da.”

 

Paul De Lancey, The Comic Chef, Ph.D

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Grilled Lobster Tails With Vanilla Sauce From Comoros

Posted on June 18, 2022 by pauldelancey

Comorian Entree

GRILLED LOBSTER TAILS WITH VANILLA SAUCE
(Langouste à la Vanille)

INGREDIENTS

2 vanilla bean pods (Madagascan are preferred)
3 shallots
¼ cup butter
⅓ cup white wine
4 lobster tails
½ cup heavy cream
2 tablespoons olive oil

SPECIAL UTENSIL

Outdoor grill or grill pan

Serves 4. Takes 50 minutes.

PREPARATION

Split vanilla bean pods lengthwise. Scoop out tiny seeds with knife. Keep vanilla pods. Mince shallots. Add butter and shallot to pan. Sauté at medium-high heat for 4 minutes or until shallot softens. Stir frequently. Add vanilla seeds, vanilla pods, and wine. Bring to boil, stirring frequently. then reduce heat to low. Simmer for 2 minutes or until liquid reduces by half. Stir frequently. Add heavy cream. Simmer for 3 minutes or until sauce starts to bubble. Stir frequently. Remove vanilla pod. Cover pan and remove from heat

Split the lobster tails in half lengthwise. Brush lobster-tail halves all over with olive oil. Set grill to medium-high heat. Place the lobster halves on grill, meat side down. Grill for 5 minutes or until meat starts to char. Flip lobster halves. Grill for an additional 3 minutes or until meat is firm to the touch. Place lobster halves on plates meat side up. Ladle sauce over lobster halves. Serve immediately. Goes well with sautéed spinach. Or even ice cream. See the tidbit below.

TIDBITS

1) Vanilla pods make the popular vanilla ice cream, but strange ice-cream flavors abound. Such as:

lobster (used in this recipe)
cardamom black pepper
cayenne chocolate
fish and chip
garlic caramel
goat cheese beet
green tea
habanero bacon avocado
horseradish
hot dog
ketchup
kimchi
mayonnaise
olive oil
pineapple cilantro
pizza
roasted tumeric and ginger
squid ink
Sriracha
summer corn
sweet potato
Tabasco sauce
ube purple yam
wasabi

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Avocado Soup From Colombia

Posted on June 15, 2022 by pauldelancey

Colombian Soup

AVOCADO SOUP

INGREDIENTS

2 avocados
1¼ cups heavy cream
1 garlic clove
1 small onion
1 tablespoon butter
3¼ cups chicken stock
2½ teaspoons lime juice
¼ teaspoon cumin
¼ teaspoon pepper
½ teaspoon salt
¼ cup fresh cilantro

SPECIAL UTENSIL

food processor

Serves 6. Takes 35 minutes.

PREPARATION

Peel and seed avocados. Add avocados and heavy cream to food processor. Blend until pureed. Mince garlic and onion. Add garlic, onion and butter to pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently.

Add pureed avocado, chicken stock, lime juice, cumin, pepper, and salt to pot. Bring to boil using high heat. Stir frequently. Reduce heat to low and simmer for 10 minutes or until soup is smooth. Stir frequently.

Dice cilantro. Garnish soup with cilantro.

TIDBITS

1) H20 comes in three forms: steam, water, and ice. So does avocado soup. Everybody loves avocado soup. Not so much with avocado ice. In fact, putting avocado-soup cubes in guests’ whiskey or root beer riles them quite a bit. Avocado PR firms are toying with the idea of spraying avocado-soup mists outside the entrance to restaurants serving this dish.

2) Everything comes in three states. For example nearly all, I think, buildings are solid. It is good to live in a solid building. Not so much for a liquid building. However a gaseous building is easy to move. Just heat up your building until it becomes a gas and let the wind blow it to its newly desired location. Now a problem arises. As of now, it’s not possible to freeze the building back to its original shape. You will get a solid building splat. Our dreams outpace our technology.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international, science | Tags: , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Belgian Liege Waffles

Posted on June 13, 2022 by pauldelancey

Belgian Breakfast

BELGIAN LIEGE WAFFLES

INGREDIENTS

2 eggs, room temperature
1 cup whole milk, lukewarm
1 teaspoon or 1½ packets instant yeast
3 tablespoons white sugar or brown sugar
½ cup unsalted butter, softened
¾ teaspoon salt
1 teaspoon vanilla extract
3½ cups flour
1¼ cups pearl sugar or crushed sugar cubes
vegetable oil

SPECIAL UTENSILS

electric beater with dough hooks, if you have them.
Belgian waffle maker (Belgian waffles are twice as thick as regular waffles.)

Serves 4. Takes 1 hour 40 minutes.

PREPARATION

Separate eggs. Add milk, instant yeast, and white sugar to large mixing bowl. Mix with whisk or fork until well blended. Add butter, egg yolks, salt, and vanilla extract. Mix with electric beater, set on medium high, until well blended. Gradually add flour while using an electric beater set on medium-high. (Use dough hooks for electric beater, if you have them.) Do this until you get a smooth dough ball. Beat egg whites with electric beater set on high until stiff peaks form. Fold egg white into dough ball.

Transfer dough ball to new mixing bowl. Cover bowl with plastic wrap or kitchen towel. Let sit for 45 minutes or until dough ball doubles in size. Fold pearl sugar into dough. Divide dough into 4 round shapes. Brush Belgian waffle maker with vegetable oil. Let it heat up. Add dough round. Heat until waffle turns your desired shade of brown. (See instructions what temperature and time to use.) Or use medium heat for 6 minutes. (Adjust future settings to your liking and write them down.). Repeat for each dough round.

Belgian waffles are designed to handle lot of toppings. Popular toppings are: strawberries, melted butter, maple syrup, chocolate sauce, NutellaTM, confectioners’ sugar, and ice cream

TIDBITS

1) In 1688, England underwent . . .. Belgian waffles! Belgian waffles are so tasty! I’d go to prison if it served its inmates Belgian waffles for every breakfast. Belgian waffles, yay, yay, yay.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Lemon Chicken Soup (Avgolemono)

Posted on June 10, 2022 by pauldelancey

Greek Soup

LEMON CHICKEN SOUP
(Avgolemono)

INGREDIENTS

8 cups chicken stock
2 pounds chicken breasts
1 cup arborio, other rice, or orzo
3 eggs
½ cup lemon juice
½ teaspoon pepper
½ teaspoon salt
¼ cup fresh parsley

Serves 6. Takes 45 minutes.

PREPARATION

Add chicken stock to large pot. Bring to boil using high heat. Add chicken breasts. Lower heat to medium. Add arborio. Simmer for 20 minutes or until chicken breasts can be pulled apart with 2 forks. Stir enough to prevent burning, Remove chicken breasts to large bowl. (Keep chicken stock.) Shred chicken with forks. Return shredded chicken to pot. Stir until well blended.

While chicken simmers for 20 minutes, add eggs and lemon juice to mixing bowl. Mix with whisk or fork until well blended. Take 2 cups chicken stock from large pot and add to measuring cup. Drizzle chicken stock from measuring cup to mixing bowl. Whisk continually as you drizzle in the stock. Add this egg/lemon/stock sauce to the large pot. Add pepper and salt. Simmer for 15 minutes or until soup thickens. Stir enough to prevent burning.

Dice parsley. Garnish with parsley.

TIDBITS

1) Wolves like to eat chickens. Isaac Newton’s chickens were the best. So, it’s no surprise that numerous gangs of unemployed, teenage wolves attacked his chicken coops night after night. Newton first reasoned with the wolves, but his “Now, see here” was met with scorn. He even tried making scary faces. The wolves yawned briefly, then continued their attacks.

2) Desperate, Newton climbed his lemon trees and threw lemon after lemon at the wolves until he had no more. “Deuced wolves, take that.” And the wolves couldn’t take that barrage. They scurried away. Wolves have feared lemons ever since. This is why most chicken ranchers surround their coops with lemon trees. Eventually, culinarily minded lemon tree/chicken ranchers made this dish.

3)Anyway, Newton saved his chickens, but the loss of his lemons ruined him financially. He turned his mind to scientific observation and mathematical theory. Which is why we’ve heard of him.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Debesmanna (Cranberry Mousse) From Latvia

Posted on June 7, 2022 by pauldelancey

Latvian Dessert

DEBESMANNA
(Cranberry Mousse)

INGREDIENTS

2¼ cups cranberry juice
⅓ cup sugar
⅓ cup cream of wheat, farina, or semolina
1 cup milk

SPECIAL UTENSIL

electric beater.

Serves 6. Takes 1 hour.

PREPARATION

Add cranberry juice and sugar to pot. Bring to boil using high heat. Stir constantly. Gradually add cream of wheat. Stir constantly to prevent lumps. Reduce heat to low-medium. Cook for 10 minutes or until mixture thickens. Stir constantly with whisk or fork.

Transfer mixture to mixing bowl. Mix with electric beater set on high for 10 minutes or until mixture becomes fluffy and a lighter shade of red.. Serve in bowls. Pour milk equally over each bowl.

TIDBITS

1) The term “manna from heaven” comes from the Old Testament. The book Exodus tells us how the Israelites fearing the wrath of the Egyptian pharaoh plunged deeper and deeper into the wilderness of the Sinai Peninsula.

2) The Israelites grumbled that they were running out of food, that they were at least assured of getting full meals back in Egypt. They had apparently forgotten that they were enslaved back there.

3) So God, Yahweh, sent them food, manna. This manna floated down from the sky or perhaps even from heaven. Nowadays, “manna from heaven” means any lucky occurrence. In fact, an event so lucky that is on par with the Israelites receiving manna from God.

4) On July 7, 2008, the Latvian village of Dagda was besieged by hordes of scam artists trying to sell them a new warranty for their cars, to replace the old extended warranties that had expired. The Dagdans had only one day of food left. Then little Debbie from the nearby farms catapulted thousands of cranberries mousses into Dagda. She saved the town. The grateful Dadgans called her dessert, “Debbie’s Manna.” Over time, this shortened to Debesmanna. Now you know.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Smoked Beef Brisket

Posted on June 5, 2022 by pauldelancey

American Entree

SMOKED BEEF BRISKET

INGREDIENTS

1½ tablespoons brown sugar
1 tablespoon chili powder
¼ cup garlic salt
½ tablespoon paprika
9 pounds beef brisket
½ cup beef broth
1 12-ounce can beer

SPECIAL UTENSILS

wood chips (apple or oak)
smoker
electric thermometer
baking pan
tin foil
sonic obliterator

Serves 10. Takes at least 10 hours, perhaps up to many more. Smokers vary, the marbling of the fat in the brisket varies. Perhaps the Incan monkey god is angry with you. In this case, your brisket will take a long time. Perhaps eleventy hours is the most accurate. I strongly suggest putting that brisket in the smoker at the crack of dawn. If you’re up to it, start it at midnight and monitor periodically through the night. Will this make you lose sleep? Yes. Also, a small brisket will take less time.

PREPARATION

Get up at dawn, 6 a.m., or even earlier. Add wood chips to smoker. Preheat smoker to 235 degrees. Start cooking after getting up in the morning. Add brown sugar, chili powder, garlic salt, and paprika to mixing bowl. Mix with whisk or fork until well blended. Rub mixture all over brisket.

When temperature of smoker reaches 235 degrees, place brisket on grill with the fatty side closest to the heating coil. Put thermometer in the thickest part of the meat. Smoke until brisket’s internal temperature reaches 165 degrees. This should take about 6 hours, varying greatly depending on your smoker and whether or not you have led a virtuous life. I hope you have. ☺

Pause and reflect, pause and reflect until the temperature of the brisket reaches 165 degrees. Using cooking gloves carefully remove the brisket and put it in the baking pan. (Close door quickly as possible to minimize loss of heat and smoke. Pour beef broth and beer evenly over brisket. Cover brisket with tin foil. Put covered brisket back in smoker. Put thermometer back in the thickest part of the brisket. Cook until internal temperature reaches 205 degrees.

Remove brisket and let sit for 40 minutes. Cut meat across the grain to ¼” thick slices. This is large and lengthy meal. Use sonic obliterator on any guest making even the slightest complaint.

TIDBITS

1) Our spaceships have visited every planet and all the big asteroids in the Solar System.

2) We’ve even sent our spacecraft past the Oort Cloud and into outer space.

3) It seems as if our spaceships have nothing left to explore.

4) This page has a lot of space left. Let’s explore the rest of this page.

 

 

 

 

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, things to see and do | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Kansiye From Guinea

Posted on May 30, 2022 by pauldelancey

Guinean Entree

KANSIYE

INGREDIENTS

¼ pound butternut squash or sweet potato
1¼ pounds beef (round, chuck, or sirloin) or lamb
2 garlic cloves
1 onion
2 tomatoes
2½ tablespoons vegetable oil
¼ teaspoons cloves
⅛ teaspoon pepper
¼ teaspoon salt
⅔ cup rice
2 cups beef stock or lamb stock (Should match the meat used)
¼ cup creamy peanut butter.
¼ teaspoon thyme
1 tablespoon parsley, fresh

Serves 4. Takes 1 hours 10 minutes.

PREPARATION

Peel squash. Cut squash and beef into 1″ cubes. Mince garlic cloves, onion, and tomatoes. Add beef cubes and oil to large pan. Sauté beef for 5 minutes at medium-high heat or until completely browned. Stir enough to ensure even browning. Add cloves, garlic, onion, pepper, and salt. Reduce heat to medium. Cook for 3 minutes. Stir frequently.

Cook rice according to instructions on package. Add beef stock, butternut squash, tomato, creamy peanut butter, and thyme. Stir until well blended. Simmer at medium heat for 15 minutes. Reduce heat to low-medium. Simmer for 15 minutes or until squash cubes become tender. Stir enough to keep from burning Add rice to serving bowls. Ladle contents of pan over rice. Dice parsley. Sprinkle bowls with parsley.

TIDBITS

1) Pin the Tail on the Donkey has been a favorite party game for nursery schoolers and kindergartners for decades. Many people think the game originated in America, pointing to Edgar Allan Poe’s thrilling and eerie short story, “Pin the Tale on the Donkey.”

2) No, I say no. Pin the Tail arose in Guinea. Young kids would attempt to pin fresh parsley on the butternut squash cubes in a a bowl of Kansiye. Guinean boys and girls loved the game. Guinean mothers did not. They’d spend hours cleaning up splashed kansiye everywhere. Poe, in one of his travels to Africa, saw kids playing Pin the Parsley on the Butternut Cubes in a Bowl of Kansiye and had an idea. This idea would launch his literary career.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Dajaj Mashwi (Grilled Chicken) From Saudi Arabia

Posted on May 25, 2022 by pauldelancey

Saudi Entree

DAJAJ MASHWI
(Grilled Chicken)

INGREDIENTS

2 pounds boneless chicken breasts
1½ tablespoons lime juice
4 teaspoons olive oil (1 tablespoon more later)
¾ teaspoon chili powder
½ teaspoon coriander
1 teaspoon garlic powder
¾ teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
½ teaspoon sesame seeds
½ teaspoon sumac or za’atar, lemon zest, lemon pepper, tamarind, or vinegar
2 Roma tomatoes
1 medium yellow onion.
1 tablespoon olive oil

SPECIAL UTENSILS

plastic wrap
kitchen mallet
outdoor grill or grilling pan

Serves 4. Takes 1 hour 15 minutes.

PREPARATION

Place plastic wrap on chicken breasts. Flatted chicken breasts with hammer. Add all other ingredients except Roma tomatoes and 1 tablespoon olive oil to mixing bowl. Mix with whisk or fork until well blended. Add chicken breasts. Turn chicken breasts until well coated. Marinate in refrigerator for 40 minutes

Slice onion into 8 pieces. Slice Roma tomatoes in half. Use brush to coat onion and tomato slices with 1 tablespoon olive oil. Add marinated chicken, onion slices to grill. Grill at medium heat for 15 minutes. Carefully flip everything once. Goes well with aioli sauce, spicy rice, and garlic sauce.

TIDBITS

1) Humans like grilled chicken. In fact, people love it so much, that no war was ever launched when soldiers ate grilled chicken. A happy, well-fed fighter simply isn’t in the mood to shoot anybody. So, tyrants wishing to invade another country, attack at weird hours in the morning when no one feels like eating. Or the dictator’s soldiers never get chicken. Either way, they’re grouchy and will fight.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Imbakbaka From Lybia

Posted on May 22, 2022 by pauldelancey

Libyan Entree

IMBAKBAKA

INGREDIENTS

1 pound boneless chicken parts or 1⅓ pounds with bone in
3 garlic cloves
1 jalapeno (optional)
1 medium onion
3 tablespoons olive oil or vegetable oil
¾ teaspoon cayenne
½ teaspoon cinnamon
½ tablespoon coriander
½ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon pepper
1 teaspoon salt
¼ teaspoon turmeric
3 tablespoons tomato paste
5 cups water
¾ pound elbow macaroni or other pasta
1 cup canned and drained garbanzo beans or diced carrots

Serves 6. Takes 45 minutes.

PREPARATION

Cut or divide chicken into 8 pieces. Mince garlic. Seed jalapeno and cut it into long, thin strips. Dice onion. Add oil, garlic, and onion to large pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add chicken, cayenne, cinnamon, coriander, cumin, paprika, pepper, salt, and turmeric. Sauté at medium-high heat for 4 minutes or until chicken pieces brown on all sides. Stir frequently.

Reduce heat to medium. Add tomato paste. Cook for 3 minutes. Stir enough to prevent burning. Add water and jalapeno strips.. (The water should completely cover the chicken.) Bring to boil using high heat. Stir enough to prevent burning. Add macaroni and garbanzo beans. Reduce heat to low. Simmer for 20 minutes. Stir occasionally.

TIDBITS

1) Many avant-garde diners want to eat their Imbakbaka while using a force field. In this scenario, the chef tosses the contents of the pot into the air. The force field prevents gravity from bringing the food down to the table. The diners simply scoop up the food dangling in the air with their spoons. With no food hitting the table, the need for dishes disappears. Clean up becomes much easier. This advantage is no small thing to busy restaurant owners. However, the energy needed to maintain these force fields for one chef will use up the energy supply of the entire world. Bummer.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

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