Posts Tagged With: appetizer

Colombian Meatball Soup (Sopa de Albóndigas)

Posted on January 19, 2022 by pauldelancey

Colombian Soup

MEATBALL SOUP
(Sopa de Albóndigas)

INGREDIENTS

2 garlic cloves
1 green onion
¼ cup minced yellow onion
2 tablespoons vegetable oil
¾ pound ground beef
⅓ pound ground pork
½ cup bread crumbs
2 eggs
½ teaspoon cumin
2 tablespoons vegetable oil
¼ teaspoon pepper
½ teaspoon salt
6½ cups beef broth
¼ cup fresh cilantro.

Serves 4. Takes 45 minutes.

PREPARATION

Mince garlic cloves, green onion, and yellow onion. Add yellow onion and 2 tablespoons vegetable oil to pan. Sauté at medium heat for 5 minutes or until yellow onion softens. Add sautéed yellow onion and all other ingredients except beef broth and cilantro to mixing bowl. Use hands to make 16 meatballs. Add beef broth and meatballs to large pot. Bring to boil at medium-high heat. Stir occasionally. Lower heat to medium. Simmer for 20 minutes or until meatballs float and are no longer pink inside. Dice cilantro. Garnish soup with cilantro. Goes well with rice.

TIDBITS

1) The four meatballs in the above photo are actual planets and asteroids. The planets are Neptune and Pluto, and X3B-17A way beyond the Solar System. Wasn’t Neptune rather big to fit into a soup bowl? Yes, it was. However, it was gaseous giant, that was condensed into a bowl-sized solid planet. Aren’t these celestial orbs rather heavy? Yes, they are. However, hunger and this soup’s wonderful aroma makes us strong. Life’s been rather unkind to Pluto, hasn’t it? Yes, it has. But it’s been rather sad since it lost its full planetary status and has done nothing but orbit morosely around the Sun ever since. We’re really doing it a kindness by eating it.

2) Won’t people miss seeing all heavenly bodies? No for the asteroids, there are too many to notice. X3B-17A is too far away to see. Certainly, people will notice the disappearance of Neptune, but it takes 4 hours for us light to reach us. That’s plenty of time to make this soup and dispose of the evidence, by eating it, before anyone notices. These meatballs are made mostly out of beef and pork. Does this give credence that the universe is made primarily of beef and pork? Yes, it does.

 

– 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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Anafre (Bean and Cheese Dip)

Posted on January 8, 2022 by pauldelancey

Honduran Appetizer

ANAFRE
(Bean and Cheese Dip)

INGREDIENTS

½ red onion
½ teaspoon chicken broth
2 tablespoons vegetable oil
1 cup refried beans or red refried beans
½ teaspoon pepper
½ pound quesillo or Oaxacan cheese
3 tablespoons crema Hondureño, crema Mexicana, or sour cream
tortilla chips, unsalted if possible, for dipping

Serves 8. Takes 30 minutes.

PREPARATION

Dice red onion. Add red onion, chicken broth, and vegetable oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add refried beans and pepper. Reduce heat to low and simmer for 3 minutes and until well blended. Stir frequently

Add quesillo and crema Hondureño. Reduce heat to low and simmer for 10 minutes or until cheese melts completely. Stir occasionally. Serve with tortilla chips.

TIDBITS

1) Ana Fre was a good Swede who spent some time in Honduras. My grandmother’s first name was pronounced somewhere between Ana and Annie. She went with Anna when she moved to America. You’ll notice that her first name has two ns in it, while Ana Fre’s had just one. That’s because my grandma didn’t fear an extra n. Ana Fre did fear an n. So for her, the previous sentence for her became, “Ana fear a n.”

2) Ana fear a n is, of course, an anagram for Anafre. So in a way, the name Anafre, expresses the Honduran people’s love for Ana, who came up with this dish.

3) Ana was not the first nor to fear extra ns. The Romans phrase for “fear a n” or “fear for the letter n” was “timere litteras n.” The great Julius Caesar suffered from this affliction.

4) Dr. Sigmund Freud, the great Viennese pyschoanalyst, referred to this anxiety as Buchstabe n Phobie.

5) So if you fear the letter n, or just an excessive amount of them, fret not, you are not alone. You can even be a fully functioning member of society.

 

– 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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Beef With Chestnuts

Posted on January 5, 2022 by pauldelancey

Croatian Entree

BEEF WITH CHESTNUTS

INGREDIENTS

1 pound chestnuts
6 cups water
1 large onion
1½ pounds sirloin, tenderloin, or rump
2 tablespoons vegetable oil
½ tablespoon paprika
½ teaspoon pepper
½ teaspoon salt
1 cup water

Serves 4. Takes 1 hour 20 minutes.

PREPARATION

Cut an 1″ wide “x” on both sides of each chestnut. Make the cut deep enough to cut through the shell. (This keeps the chestnut from exploding. This really can happen if you omit this step.) Add chestnuts and 6 cups water to pot. Boil on medium-high heat for 45 minutes or until chestnuts become tender, the chestnut shells start to open and become easy to peel. (This is important. A shell that isn’t easy to peel will take forever.) Remove from heat. Cover with kitchen towel. Let cool for 5 minutes. Peel chestnuts. Discard shells.

While chestnuts cook, dice onion. Cut sirloin into 1″ cubes. Add onion and oil to 2ndt pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add sirloin cubes, paprika, pepper, and salt. Sauté for 5 minutes or until sirloin cubes brown on all sides. Stir frequently. Add 1 cup water. Reduce heat to low. Cover and simmer for 20 minutes or until sirloin cubes become tender. Use slotted spoon to add chestnuts to pot with sirloin cubes. Add enough water to cover. Simmer at medium heat for 15 minutes or until chestnuts soften. Stir occasionally.

TIDBITS

1) Beef and chestnuts can only be placed next to each after both get cooked, because they tend to fight each other when they are alive. This hostility stems from the one and only beef/chestnut drive. It started in 1898 in Bend, Oregon and was to have ended in the port of New Orleans. Beef and chestnuts were ferociously desired by American troops fighting the Spanish in Cuba. But from the start, the beeves taunted the chestnut trees for their extreme slowness. This was harsh as chestnuts trees were the fasted trees around, due to their tiny feet.

2) Anyway, the chestnut trees took offense at this verbal onslaught and proclaimed they’d go no further. To show their resolve, they evolved their feet to become roots. Nowadays, you need to look for chestnuts in the stationary-nut-tree section of your supermarket. Oh, and there are no more chestnut drives. The days of the chestnutboys are long gone except in movies.

 

– 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: , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Roasted Chestnuts

Posted on December 26, 2021 by pauldelancey

American Dessert

ROASTED CHESTNUTS

INGREDIENTS

1 pound chestnuts (most of the fresh ones are available in Autumn)

SPECIAL UTENSIL

baking pan

Serves 6. Takes 45 minutes.

PREPARATION

Preheat oven to 400 degrees. While oven preheats, cut an “x” that covers one entire side on each chestnut. Make the cut deep enough to cut through the shell. (This makes the chestnut easy to peel. It also keeps it from exploding. This really can happen if you omit this step.)

Place chestnuts on baking pan. Bake at 400 degrees for 25 minutes or until chestnuts become tender, the chestnut shells start to open and become easy to peel, and the edible nut that’s inside turns golden brown. Remove from heat. Cover with kitchen towel. Let cool for 5 minutes. Peel and eat immediately.

TIDBITS

1) As you can see, the left chestnut in the above photo is unpeeled. It also has an “x” cut into it by a knife. This makes it much easier to peel. The two chestnuts on the right have been peeled and are ready to eat. ☺

2) But wait! This narrative gets even more exciting. ☺☺

3) When prehistoric tribes decided to cut “x”s on chestnuts, they inadvertently developed the game Tic-Tac-Toe. The uncut chestnuts became “zero” or the letter “o.” These doughty cavemen were already two letters on the way to the present English alphabet. Go, cavemen, go! Excelsior!

4) Then one fine summer day caveman Carl La Fong invented the letter “b.” (We know about La Fong because he signed his cave paintings. They’re worth quite a bit if you can discover one.) Ancient peoples could now spell the word “box.”

5 Before you knew it, peoples everywhere had an alphabet and words for everything. Not much later, the word “box” led to actual boxes. CheeriosTM and AmazonTM became possible. And we owe it all to chestnuts and the visionary Carl La Fong. 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.

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Cranberry Sauce

Posted on November 25, 2021 by pauldelancey

Bosnian Appetizer

CRANBERRY SAUCE

INGREDIENTS

1⅓ cups sugar
¾ cup water
½ cup orange juice
1 pound cranberries

Makes 3¼ cups. Takes 1 hour 30 minutes.

PREPARATION

Add sugar, orange juice, and water to pot. Simmer at low-medium heat for 5 minutes or until sugar dissolves completely. Stir frequently. Add cranberries. Cook at medium heat for 15 minutes or until cranberries crack open and sauce is dark and thick. Remove sauce from heat.(Sauce should thicken more as it cools.) Cool in refrigerator for 1 hour or until ready. Goes well on poultry, pork, beef, and fish.

TIDBITS

1) Cranberries are good for you in all sorts of ways. I forget some of them. Apparently, cranberries don’t help the memory much.

2) The Picts and Celts in Ancient Britain were fierce warriors. They got their energy and stamina from eating cranberries. If the these ancient fighters ate too many cranberries they got tummy aches. They also found oodles and oodles of excess energy coursing through their veins. They became too hot. The Picts and Celts had to let some of their escape or they’d collapse.

3) So the first Britons took off all their clothes to cool off. Being nude, they painted their bodies blue for modesty’s sake. Then they charged the opposing army with a ferocity that’s never again been equaled.

4) But they didn’t wear hats or paint their heads. The skin on their heads turned red under the hot unforgiving sun. The invading Romans their skulls, crania, looked as red as the cranberry that the natives ate. So, the Romans called this red berry, the cranberry.

5) I almost forgot, a Roman chef, Quintus Cato, looked at the cranberry sauce in his mason jar and thought, “The mason jar is much taller than it’s wide. Is it possible to build like that as well?” He wrote of this idea to his pal, Emperor Vespasian of Rome. The energetic Emperor immediately ordered construction of the Colosseum, so named because it’s colossal in size. 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.

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Shrimp Balls From Bahrain

Posted on November 18, 2021 by pauldelancey

Bahraini Appetizer

SHRIMP BALLS
(Chebeh Rubyan)

INGREDIENTS – SHRIMP PASTE

1⅔ pounds shrimp, peeled and deveined*
½ teaspoon turmeric powder
⅔ cup rice flour
½ teaspoon salt
3 tablespoons fresh cilantro

INGREDIENTS – FILLING

¼ cup ghee or butter (2 tablespoons more later)
1 medium onion (1 small one later)
1 tablespoon lemon zest
½ tablespoon baharat spice mix** (½ teaspoon more later)

INGREDIENTS – SAUCE

1 medium onion
4 tomatoes
¼ cup ghee or butter
½ teaspoon baharat spice mix
1 teaspoon chili powder
4 teaspoons tamarind paste***
5 teaspoons sugar
4 cups warm water

* = Save money and buy shrimp with a large count per pound. It will be ground into a paste.
** = Buy at Middle Eastern supermarkets or order online.
*** = Or use 3⅓ teaspoons tamarind concentrate. Or even soak 4″ of a tamarind in 2 cups warm water and use the resulting tamarind flavored water, or 4 teaspoons pomegranate molasses.

SPECIAL UTENSILS

food processor****
sonic obliterator****

**** = Do not confuse the two.

Serves 12. Takes 1 hour 40 minutes.

 

PREPARATION – SHRIMP PASTE

Add all shrimp-paste ingredients to food processor. Blend until you get paste. Refrigerate until needed.

PREPARATION – FILLING

Mince medium onion. Add ½ cup ghee and minced medium onion to 1st pot. Sauté onion at medium-heat for 5 minutes or until onion softens. Stir frequently. Add lemon zest and ½ tablespoon baharat spice mix. Stir until well blended Remove from heat.

PREPARATION – SAUCE

Mince small onion. Dice tomatoes. Add diced small onion and 2 tablespoons ghee to 2nd pot. Sauté onion at medium-heat for 5 minutes or until onion softens. Stir frequently. Add ½ teaspoon baharat spice mix, chili powder, sugar, tomato, and water. Reduce heat to low and simmer for 20 minutes. Stir occasionally.

PREPARATION – FINAL

While sauce simmers, use your hands to make a ball out of 1 tablespoon shrimp paste. Use a thumb to make a cave in the middle of the shrimp ball. Put ¾ teaspoon filling in cave. Close shrimp paste completely over filling. Repeat until all shrimp paste and filling is used.

Divide sauce equally into 2 pots. (You most likely won’t have enough room in just one pot for your shrimp balls.) Gently drop shrimp balls into the 2 pots with the simmering sauces. Cover and simmer for 25 minutes. Stir occasionally. Goes well with rice.

Use sonic obliterator on any guest giving you any guff at all. You spent too much time and money finding the ingredients, not to mention the time cooking this wonderful dish, to put up with that kind of negativity.

TIDBITS

1) It was really, really big day when a herd of shrimps pulled themselves out of a small lake and onto the shore. You can see them above in the photo for this recipe.

2) Some scientists believe that fish became the first amphibians. But culinary evolutionists pooh pooh the idea. “Where are the arms on fish? Where are their legs? Surely, shrimps were the first amphibians. Why shrimps have scads of legs.”

3) When pressed for a reason for shrimps to venture onto land at 11:30 a.m. on May 29, 3,600,000 BC, spokesman Carl La Fong, “Why, because it was there.”

4) Creatures and people would continue to investigate things simply because they were there. Then at 11:30 am on May 29, 1953 Hillary* and Norgay climbed Mt. Everest because it was there.

6) * = This Hillary was Edmund Hillary, not Hillary Clinton. She went into politics.

 

– 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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Udang Balado (Spicy Shrimp)

Posted on November 15, 2021 by pauldelancey

Indonesian Appetizer

UDANG BALADO
(Spicy Shrimp)

INGREDIENTS

3 birds’ eye, piri piri, or Thai chiles
2 garlic cloves
2 shallots
1 Roma tomato
1½ tablespoons vegetable oil
1¼ pounds shrimp (peeled, deveined, 30 count)
1½ tablespoons lime juice
¾ teaspoon palm sugar, coconut sugar, or sugar

SPECIAL UTENSIL

food processor or spice grinder

Serves 12 as an appetizer, 4 as an entree Takes 20 minutes.

PREPARATION

Add chiles, garlic cloves, shallots, and tomato to food processor. Process until you get a spicy paste. Add oil to large pan. Heat oil at medium heat until a little bit of the paste starts to dance in the oil. Add spice paste. Sauté at medium-high heat for 4 minutes or until paste becomes fragrant. Stir constantly. Add shrimp, lime juice, and sugar. Sauté for 4 minutes or until shrimps have just turned pink on both sides. Stir constantly. Goes well with rice and parsley.

TIDBITS

1) Carl La Fong, of Bittburg, Germany, invented the first true automobile. It had a few teething problems, though. So he quite often took the Fongmobile on test spins in town.

2) On August 14, 1884, a wheel fell off his car right by Germany’s only Indonesian restaurant. La Fong shook his fist. “The danged wheel keeps falling off.” The restaurateur, Otto Udang Balado, said, “I know duct tape fixes nearly everything, but maybe if you attached the wheel with lug nuts instead, the wheel might stay on. But ach, where are my manners? I’m discussing your problems when you must be famished. Come inside. Eat.”

3) Otto served Carl his signature dish, Udang Balado. Carl fell in love with it. Otto, however, saw in his entree how and where to put the lug nuts. Pleasant words went on and before they knew they had swapped businesses. Carl’s new restaurant became quite successful.

4) Alas, Otto Bolado’s new business, Otto Mobiles failed. He simply could not perfect his car before Karl Benz did. So, Herr Benz got all the credit. 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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Xawaash Spice Mix

Posted on November 8, 2021 by pauldelancey

Somali Appetizer

XAWAASH SPICE MIX

INGREDIENTS

1½ inches cinnamon stick
3 cardamom pods
1 teaspoon cloves
4½ tablespoons coriander seeds
4½ tablespoons cumin seeds
1½ tablespoons peppercorns
3½ teaspoons turmeric

Makes ¾ cup. Takes 25 minutes

PREPARATION

Put cinnamon stick in plastic bag. Hit cinnamon with something hard. Put cinnamon pieces, cardamom pods, cloves, coriander seeds, cumin seeds in pan. Toast at medium heat for 3 minutes or until these ingredients become aromatic. Do not burn. Remove from heat and let cool to room temperature.

Add toasted ingredients to spice grinder. Grind until you get a completely fine powder.. Add powder and turmeric to small mixing bowl. Mix with whisk or fork until well blended. Store in airtight jar. Should keep for 4 months.

TIDBITS

1) In the 11th century an architect named Diotisalvi made plans for a tower in Pisa. Workers built his tower lying flat on the ground. It simply remained to put the tower upright. But Diotisalvi went home for lunch, suffered an attack of amnesia, and never came back. So the workers tried raising the tower with a catapult, a trebuchet, with their arms, and blowing underneath it. Nothing worked. Then they hooked up 1,000 horses with ropes and lifted the tower up. Hooray! But oh no, the workers let the horses go too far forward. The tower listed at a four-degree angle!

3) “It’s mighty hard to see if a tower hundreds of feet tall is at a 90-degree angle,” said the foreman. A surprisingly erudite peasant said, “He needed to compare the angle of the real tower with that of a miniature, 90-degree wax tower. It’s easy to see if a small wax tower is at 90-degrees.” After that, architects would check to see if he “has a wax tower.” This shortened to “has a wax.”

3) Pisan anagramists celebrated this discovery by naming the new Arabian spice, Xawaash. 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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Chicheme From Panama

Posted on October 19, 2021 by pauldelancey

Panamanian Appetizer

CHICHEME

INGREDIENTS

⅔ pound dry cracked corn
6 cups water
2 cinnamon sticks
1 cup (10¾ ounces) condensed milk
1½ cups (13½ ounces) evaporated milk
½ tablespoon vanilla extract
⅓ cup sugar
½ teaspoon nutmeg

Serves 9. Takes 3 hours plus overnight soaking.

PREPARATION

Place cracked corn and water in large pot. Keep pot overnight in refrigerator. Keep water. Add cinnamon sticks. Cook corn at medium heat for 1 hour 15 minutes or until corn starts to break apart under the slightest pressure. Stir frequently enough to prevent burning. Check occasionally to make sure water still covers the corn. Add water as necessary. Remove cinnamon sticks.

Remove pot from heat and let cool for 30 minutes . (Liquid will cool quicker if you pour it into a cold pot.) Add condensed milk, evaporated milk, sugar, and vanilla extract. Stir until sugar dissolves completely, nothing sticks to the bottom, and there are no clumps. Remove cinnamon sticks. Refrigerate for 1 hour. Pour into glasses. Sprinkle nutmeg on top. Drink and eat with spoon.

Keep in jars or pitcher in refrigerator. Stir to break any up clumps before pouring.

TIDBITS

1) Just last year, culinary scientist Carl La Fong, announced that rock samples from the Earth and its moon contain nearly identical percentages of Chicheme. (See recipe above.) This assertion has rocked the scientific world. “Where did all this Chicheme come from?” ask the theory’s doubters.

2) “From the Earth’s core,” says La Fong. “Recent ultra-long-wave analysis shows the core to made up entirely of Chicheme. Over the period of 100 million years, about twenty meteor strikes at the same spot on the Earth’s crusts opened a tunnel to the core. Molten Chicheme flew out of there into space where it eventually coalesced into our moon.”

3) La Fong added, “There’s simply not enough cracked corn, cinnamon sticks, condensed milk, evaporated milk, etc. produced on the Earth’s surface to produce all the Chicheme that people consume. It simply must come from the Earth’s core via a 4,000 mile tunnel. So there, I’m right.”

 

– 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

Sauna Eggs

Posted on October 12, 2021 by pauldelancey

Korean Appetizer

SAUNA EGGS

INGREDIENTS

8 eggs
enough water to cover eggs.
½ tablespoon salt
ice

SPECIAL UTENSIL

instant pot or sauna

Serves 4. Takes 2 hours to bring to room temperature and 1 hour 45 minutes to cook.

PREPARATION – INSTANT POT

Let eggs sit at room temperature for 2 hours. (This will help keep them from cracking.) Carefully add eggs to instant pot. Add enough water to cover eggs. Add salt. Secure lid on instant pot and set valve to “airtight” or “sealing.” (Exciting things can happen if you don’t.) Press “time adjust” or “manual” button. Set timer to 1 hour 30 minutes, or 90 minutes.

Fill large bowl with ice and water. When instant pot has stopped cooking, set valve to release steam. (Oh gosh, this is important.). Slowly release lid. Use slotted spoon to remove eggs and transfer them to large bowl. Allow eggs to cool in ice water for 10 minutes or until they are cool enough to peel. Peel eggs.

These eggs have a nutty taste.

PREPARATION – SAUNA

Put eggs on benches in sauna. Let eggs cook for 7 hours at 200 degrees Fahrenheit. Let eggs cool in ice water and peel in ice water. All this is a wild guess. I don’t have a sauna. I don’t know anyone who has a sauna who’d let me cook eggs in it for 7 seven hours. I do know that eggs already cooked in a sauna or in an instant pot are quite an appreciated appetizer for Korean sauna goers.

TIDBITS

1) South Korean chickens lay their eggs in saunas. Not for seven hours of course, that would turn their would-be offspring into Sauna Eggs. No they just lay their eggs on the sauna floor and then roll them outside. The short time in the sauna is enough to toughen the chickens to be for the rest of their lives. And, oh my gosh, the mama hens, laying eggs time after time in the sauna, become super tough and resilient. So much so that the South Korean army positions an entire division of sauna hens along the armistice line with North Korea. No army in the world has trained enough to fight sauna chickens and no soldier is brave enough to attack them.

 

– 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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