Posts Tagged With: Canada

Belgian Apple Fritters

Belgian Dessert

APPLE FRITTERS

INGREDIENTSAppleFritters-

2⅓ cups flour
16 ounces beer
5 large apples
4 cups vegetable oil (or enough to cover apple slices)
½ cup confectionery sugar
1 tablespoon lemon juice

SPECIAL UTENSIL

electric beater
electric skillet

makes 30 apple fritters

PREPARATION

Add flour and beer to large mixing bowl. Use electric beater on medium setting until there are no lumps and the mixture thickens in batter. If mixture is liquidy after lumps have disappeared, put mixture into refrigerator for 5 minutes. Peel and core apples. Cut into 6 rings each. Coat apple slices into flour/beer mixture.

Add oil to skillet. Heat electric skillet to 375 degrees. Add coated apple slices to skillet. The oil should cover the slices. Fry apple slices for about 2 minutes on each side or until golden brown. Remove fried slices, or fritters, and place on paper towels. Repeat until done. Sprinkle fritters with lemon juice and dust with confectionery sugar.

TIDBITS

1) Belgians believe eating cabbage on Shrove Tuesday will prevent Belgium’s cabbages from being devoured by caterpillars and flies. Works for me.

2) Shrove Tuesday occurs on Tuesday. Further research shows Shrove Tuesday occurring before Ash Wednesday, the start of Lent. Shrove Tuesday is also known as Mardi Gras, or Fat Tuesday. Traditionally, people would eats lots of high caloric foods on this day before giving up their tasty temptations for Lent.

4) Indeed, Shrove Tuesday is also known as Pancake Day in protestant Britain, New Zealand, and Canada and in catholic Ireland as inhabitants on those happy countries would traditionally eat pancakes and engage in run-on sentences on that day. It’s gratifying to know that food, pancakes in this case, brings amity, peace, and contentment to nations with histories of political and religious differences. All we are saying is give pancakes a chance.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Great Arctic Eats – Iqaluit, Nunavut, Canada

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Hankering for the siren call of Canadian-Arctic cuisine? But also want to trace the failed footsteps of early explorers seeking the fable Northwest Passage? Well then, Iqaluit is a must stop for you.
The highest rated restaurant according to TripAdvisor is 

The Gallery with its superb and varied dishes is the town’s highest-rated restaurant. While dreadfully lost tourists from Indonesia might appreciate its nasi goreng, most connoisseu rs rave about its local dishes such as: musk-ox stew, Arctic cassoulet made from caribou, musk ox, game sausage, bacon, and duck, and of course, its Arctic bouillabaise.

French-food gourmands will certainly want to make the will-sappingly long and expensive flight to Iqaluit to dine at The Granite Room at Discovery Lodge Hotel. And my gosh, burgers lovers take note. The Snack–yes that is its name–has the best burgers ever.

The best Lebanese cuisine in Iqaluit is still found at Yummy Shawarma. Why go all the way to the tumultuous Middle East? Drop in at the Stonehouse & Grill for the artists’ hangout and great bar. Don’t leave  without sitting down at the wonderfully named Kickin’ Caribou for the best poutine in town.

Iqaluit’s restaurants

Enjoyers of dog-team racing and igloo building cannot afford to miss Toonik Tyme. This annual festival runs from April 11 to April 20 and celebrate the Sun’s return. Good morning indeed! The Allaniat Arts Festival goes from June 27 to July 1. Enjoy art, music, film, dance, theater, and … Circus Acts. Arctic Circus! And don’t forget, Iqaluit celebrates Nunavut Day on July 9 with throat singing!,  drum dancing, and traditional cuisine.

– Chef Paul4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Pasta Sauce

Italian Appetizer

PASTA SAUCE

INGREDIENTSPastaSauce-

2 garlic cloves
2 pounds Roma tomatoes
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon onion powder
1 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon savory
1/4 teaspoon sugar
1/2 teaspoon thyme

makes 2 ½ cups

SPECIAL UTENSIL

blender

PREPARATION

Mince garlic cloves. Puree tomatoes in blender. Add remaining ingredients to large saucepan. Bring to boil on high heat, stirring constantly. Reduce heat to low, cover, and simmer for about 45 minutes or until sauce thickens. Cool.

TIDBITS

1) It’s helpful to know whenever you’re at an anagram convention that pasta sauce is an anagram for: cause a spat, a cat’s pause, sautes a cap, and cue ass pat.

2) A pat is a small slice of butter. A stick of butter is much longer than a pat.

3) When German soldiers invaded the Netherlands in 1940, they confiscated the locals’ butter. Culinary historians suspect the main impetus behind Germany’s patently unpleasant wars of aggression was a massive butter shortage in the Fatherland. The Netherlands has ample stocks of butter, so it was overrun by its larger bread-spread lacking neighbor to the east.

4) Sure, Germany invaded other nations as well, but that was mainly from inertia. Once you start invading other countries, it’s kinda hard to stop. Besides, Belgium had fries, France had cheese and baguettes, and Russia had beef stroganoff.

5) Eight nations met in Toronto, Canada in 1953 to sign the Ample Butter Supply Treaty (ABS.) To remove all temptation for aggression, signatory countries pledged to main large supplies of butter. America maintains its emergency butter supply in a climate controlled cave near Butte, Montana.

– Chef Paul

3novels

Please check out Paul De Lancey’s books on Amazon.com.

or visit his website www.lordsoffun.com for signed copies.

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Great Arctic Eats, Inuvik, Northwest Territories, Canada

Say you want great arctic food near the Arctic Ocean? Go no farther than Inuvik, Canada. The highest rated restaurant according to TripAdvisor isOur Lady of Victory Church Inuvik Northwest Territories, Canada Cafe Gallery with its banana bread loaf and great coffee. Arctic foodies still talk about the sandwiches once served there. Stampede Cloud 9 Cafeteria for the best burgers in town and wonderful poutine, a Canadian specialty. By all means head over to Tonimoes to savor its muskox ragu and fresh arctic char. If you and your date cannot decide between pizza and Chinese, why not try Roost? China Express serves the town’s best all-Chinese food. Don’t forget Northern Quick Stop which offers the best KFC and Pizzahut delicacieswithin a 1,000 kilometer radius.

Inuvik’s restaurants

People liking to sleep in or sleep it off will want to take advantage of Inuvik’s 720 hour night. After awaking nice and refreshed, you might want to take in the annual Sunrise Festival, consisting of exciting dog-sled races and community bonfire. Don’t miss the spectacular fireworks display. Mark your calendar the best you can for the Muskrat Jamboree, held in March or April. See the dogsled and snowmobile races, before dancing the night away. Patrons of the arts will want to come for the town’s Great Northern Arts Festival which boasts among other things, an outdoor carving village and an Arctic fashion show.

– Chef Paul

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.comcover

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Dijon Mustard

French Appetizer

DIJON MUSTARD

INGREDIENTSDijonMustard-

1/2 medium yellow onion
2 cloves garlic
1 cup dry white wine
1/2 cup mustard, dry
1 1/2 tablespoons honey
1/2 tablespoon vegetable oil
1/2 teaspoon salt

SPECIAL UTENSILS

colander
airtight jar

PREPARATION

Mince the onion and garlic. Put wine, onion, garlic in pot. Cook at high heat until wine boils. Stir frequently. Reduce heat to low and simmer for 5 minutes. Stir occasionally. Pour mixture through colander into mixing bowl. Let liquid cool.

Add mustard to mixing bowl. Stir with whisk until mixture is smooth. Add wine/garlic/mustard, honey, vegetable, and salt to pot Simmer for about 10 minutes or until liquid thickens. (Don’t look down too long at pot. The vapor will make your eyes sting.) Let cool. Pour into airtight jar. Keep refrigerated. The Dijon mustard will get slightly milder over the next 5 days.

TIDBITS

1) Ancient doctors used mustard to cure toothaches, epilepsy, and PMS, increase blood circulation, clear sinuses, and stimulate appetite. It had indifferent success in curing death as shown by the mustard found in King Tut’s tomb. Listen to the comedian Steve Martin & the Toot Uncommons sing the praises of King Tut.

2) Many cultures scatter mustard seeds around the home to repel evil spirits. Bear traps are a good way to tackle bad spirits taking on animal form. Leaving lutefisk outside your door wards off all spirits ethereal or corporal, including mimes selling aluminum siding door to door.

3) Indeed, people in medieval Paris could buy mustard by the wheelbarrow. This facts suggests lots of door-to-door mimes ran around back then. On the other hand, there is scant evidence of 13th-century Parisian homes, stone, wood, or otherwise, being adorned with aluminum siding.

4) Canada is the largest producer of mustard. There aren’t many evil spirits in Canada. See?
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Baked Maple-Covered Doughnuts Recipe

American Dessert

BAKED MAPLE-COVERED DOUGHNUTS

INGREDIENTSMapleDo-

DOUGHNUT

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil

MAPLE GLAZE

1 cup confectionary sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
3 tablespoons maple syrup

SPECIAL UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION – DOUGHNUT

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and blend with whisk until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and bake at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula and put on plate.

PREPARATION – MAPLE GLAZE

Combine confectionary sugar, milk, vanilla extract, and maple syrup.. Use blend setting on electric beater to mix these ingredients. Use ladle or large spoon to pour glaze over the doughnuts. Use spoon to smooth the glaze on the doughnuts. Cool doughnuts in refrigerator until glaze sets.

Eat your share before your family or friends do.

TIDBITS

1) Canada’s new $50 and $100 bills smell like maple syrup. Way cool.

2) It’s part of the bills’ anti-counterfeiting measures.

3) The maple leaf symbolizes Canada and appears on the Canadian flag.

4) Swedish meatballs smell great and symbolize that nordic nation.

5) It would be great if Swedish currency smelled like that.

6) I like the idea of baking money.

7) “Patty cake, patty cake, baker man, bake me a bill as soon as you can.”

My cookbook, Eat Me: 169 Fun Recipes From All Over the World is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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

The Laws Of Physics From Around The World.

There is a road in northern Canada from Inuvik to Tuktoyaktuk that runs across Kugmaliit Bay. It is clearly an ice road. My map helpfully tells us the road is closed during the summer. It’s nice to know Canadian ice is more likely to melt in the summer than in the winter.

When I was 12 and apartment looking with my mother in Holland, we saw a two-story apartment with no heating on the top floor. The real-estate agent told us not to worry as, “Heat rises in Holland.”

P.S. On the other hand, how many Americans can find both Canada and Holland on a map? Well, I’m showing you how to get to Tukoyatuk, Canada. You’re on your own with Holland.

P.P.S. The words, “There is a house in New Orleans. . .,” makes for a better song than, “There is an road in northern Canada. . . .”

inuvik

 

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Honey-Mustard Sauce

American Appetizer

HONEY-MUSTARD SAUCE

INGREDIENTS

1/3 cup yellow mustard
1/2 cup honey
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon coriander
1/4 teaspoon Poultry MagicTM spice
1/4 teaspoon ground mustard

PREPARATION

Use whisk to mix all the above ingredients in a small bowl. This is so easy and so tasty. Try it!

TIDBITS

1) Mustard was found in the pyramids of Ancient Egypt. Apparently, properly spiced food was just as important in the afterworld as it was in the land of the living.

2) There are 250,000 seeds in a pound of mustard. If you were to count one seed a minute, it would take you almost three days.

3) May I recommend that you a 1/4-teaspoon spoon instead?

4) Canada produces ninety percent of the world’s supply of mustard seeds. Go, Canada!

5) People in the 19th century put packs of mixed hot mustard with a lot of flour on their chests to relieve congestion. They passed this remedy on to succeeding generations.

6) People who used only plain hot mustard on chests were in too much pain to make succeeding generations.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , | Leave a comment

Eggs Benedict

American Entree

EGGS BENEDICT

INGREDIENTS

16 tablespoons or 2 sticks butter
6 egg yolks
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon thyme

8 slices Canadian bacon
8 eggs
2 teaspoons white vinegar
2 teaspoons rice vinegar
4 English muffins
2 sticks butter

Note: this recipe is made for people allergic to undercooked eggs. If you prefer runnier eggs, please halve the times below.

PREPARATION

Melt two sticks of butter in sauce pan. Add 6 egg yolks, lemon juice, salt, cayenne, Worcestershire sauce, and thyme. Mix thoroughly with whisk. Cook on medium high for 6 minutes or until sauce thickens. Stir frequently.

While sauce is cooking, put bacon in frying pan. Cook on medium heat for about 8 minutes flipping the bacon (BACON!) occasionally until both sides turn brown.

While you are cooking the sauce and frying the bacon, (BACON!) start poaching the eggs. Fill a large sauce pan 2/3 to the top with water. Add rice vinegar and white vinegar. Lower the heat until low and wait until the surface of the water is smooth. (You most certainly do not want to be burnt with bubbling water when you add the eggs.) Crack the shells and slide the eggs in the water. Raise the heat to medium and cook for 8 minutes.

In the spare seconds between attending to the sauce, bacon, and poached eggs, toast 4 English muffins or 8 half muffins. (As you can see this is not a dish where you can safely read Moby Dick.)

Butter the cranny-filled side of a muffin half. Add a slice of Canadian bacon, then a poached egg. (Use a spoon with holes in it to retrieve the egg.) Top with Hollandaise sauce.

Be sure to thank vigorously anyone who helps you clean up after this one. If your date cooks you this dish and has everything completely cleaned up by serving time, consider proposing.

TIDBITS

1) Canadian Bacon comes from Canada. Canada has lot of “a”s in it.

2) So does the Mexican city of Guadalajara.

3) America went to war with Mexico in 1846. As a result, America won the entire southwest part of the modern U.S.

4) America never went to war with Canada. Oh sure, we invaded it in 1812, but it was still part of Britain. That war ended in a tie. We got nothing.

5) Maybe it’s because Guadalajara has one more “a” in it than Canada.

6) But everything’s okay now between America and Canada.

7) But who is Benedict and why did he get eggs named after him? Seems like a great idea for product placement.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, history, humor, recipes | Tags: , , , , , , , , , , , , | Leave a comment

Breakfast Sandwich

American Breakfast

BREAKFAST SANDWICH

INGREDIENTS

6 sesame-seed hamburger buns

1 pound of sliced bacon

10 eggs
1 1/2 cups four Mexican cheeses
1/2 teaspoon cumin
1/4 teaspoon Beef MagicTM spice

PREPARATION OF BACON

Fry bacon in pan at medium-to-high temperatures. Stir with pan tilted away from you to avoid hot-grease splattering on you. Wear an apron. (Or a Naval Constellation Class defense shield if you can find and afford this item.)

After grease starts to form on sauce pan, add the cumin and beef allocated for the bacon. Stir frequently to avoid burning. Stop when bacon is done to the desired level of crispiness.

Remove the bacon, preferably using a spoon with holes in it. Place in a bowl with a paper towel already in it so as to absorb grease. Tamp down on top with another towel to absorb even more.

PREPARATION OF EGGS

In my house, my nine-year-old sous chef does all the scrambled eggs. (Oh geez, now he’s ten. Hurry, Paul, get this cookbook out, it’s aging him.) Cook the eggs at no more than medium heat. Add in the cheese and the spices for the eggs while scrambling constantly. Cook eggs to desired level of doneness.

FINAL PREPARATION

Put the buns in the pans. Cook only for a few seconds. This gives the buns warmth and taste while preserving their softness.

Cover the bottom bun with scrambled eggs. Add two slices of crispy bacon. Add the top bun. Pretend this tasty dish took a lot of effort when serving it to guests.

TIDBITS

1) People have been preserving and salting pork bellies for over 3,000 years, but have only been freezing packaged White CastleTM hamburgers for a few decades.

2) Bacon was rediscovered by Lewis and Clark on their epic journey. I am grateful.

3) Canadians call Canadian bacon, “back bacon.”

4) There is an institute called The Canadian Institute For The Advancement Of Bacon Studies.

5) Bacon has been used as a cure for warts.

6) The actor, Kevin Bacon, starred in the movie, A Few Good Men. I like the movie and his acting.

7) Kevin Bacon doesn’t know me.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, recipes | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

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