Posts Tagged With: celery

Bubble and Squeak

British Entree

BUBBLE AND SQUEAK

INGREDIENTSBubble&Squeak-

4 potatoes
2 tablespoons butter (2 more teaspoons later)
½ head cabbage
2 celery stalks
1 onion
2 tablespoons butter
4 ounces bacon
¼ teaspoon pepper
¼ teaspoon salt

PREPARATION

Peel potatoes. Cut each potato into eight pieces. Put potato pieces into large pot. Add enough water to cover potato bits. Bring water to boil on high heat. Reduce heat to low and simmer for about 20 minutes or until potato is tender. Drain potatoes. Add 2 tablespoons butter to pot with potato pieces. Mash potatoes with potato masher.

While potatoes simmer, thinly slice cabbage. Put cabbage with enough water to cover and cook on medium heat for 5 minutes or until cabbage is tender. Dice celery, and onion. Add onion, celery, and 2 tablespoons butter to large skillet. Sauté onion and celery for 5 minutes or until onion softens. Add bacon to frying pan. Fry bacon on medium-high heat or until bacon starts to turn crispy. Remove bacon and press with paper towels to remove grease. Cut bacon into 1″ squares.

Add mashed potato, cabbage, bacon, celery, onion, pepper, and salt to large skillet. Cook on medium heat for 5 minutes or until bottom (The mixture in the skillet, not your bottom. Goodness.) turns golden brown. Turn mixture over and cook for another 5 minutes or until it browns again on the bottom.

TIDBITS

1) This traditional British dish is named after the bubbling and squeaking sounds it makes while being cooked. The earliest known recipe comes from Maria Rundell, who made it in 1806. No, I do not know what she did in 1805. Still, knowing this fact will give you an advantage over the other contests in JeopardyTM when the Bubble and Squeak category comes up.

2) Bubble and squeak is also Cockney rhyming slang for Greek. Just like fashion and fad is Cockney for iPad. Similarly, Pow and socko for taco, Sang froid and calm for A-bomb, symphonies and coda for soda, large rat and busy bee for reality TV, Jeb and Jethro for cilantro, grovel and beg for nutmeg, mite and midge for fridge, bondsman and post bail for junk mail, and, of course, tasty and new for chicken cordon bleu.

– 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

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

Powegian Salad

American Entree

POWEGIAN SALAD
(Poway, my fair city)

INGREDIENTSPowegian Salad-

6 eggs
3 medium carrots
3 celery stalks
2 garlic cloves
1 white onion
1 tablespoon olive oil
4 ounces fresh spinach
3 avocados
1 large tomato

PREPARATION

Boil eggs eight-to-twelve minutes, depending on your taste for hard-boiled eggs. Remove eggs. Let eggs cool. While eggs are boiling and then cooling, mince carrots, celery, garlic, and onion. Add carrot, celery, garlic, onion, and olive oil to pan and sauté at medium-high heat for 5 minutes or until onion softens.

Put carrot, celery, garlic, and onion in large bowl. Peel and cut each hard-boiled egg into 4 slices. Peel and remove pits from avocados. Chop avocados into pieces about 1/2″ wide. Dice tomatoes. Add egg, avocado, and tomato to bowl. Gently mix or toss salad with two large spoons. (Do not interpret tossing salad as an command to fling it against the wall. It will not impress your guests, unless they are wildly, really wildly into modern art.) Goes well with all sorts of salad dressings.

1) Spinach is used in this recipe. Spinach made Popeye the Sailor strong. Popeye would have liked this salad. However, this particular recipe does not, as of press time, come ready made in stores.

2) It’s not as if Popeye could stop a vicious fist fight with his nemesis Bluto to go to the supermarket to buy this salad. Bluto would knocked out the iron-deficient Popeye with the old one-two if Popeye had tried to leave the fight. And even if Popeye had to been able to got to the store, he would have need to eat quite a lot of Powegian Salad to have gotten the same amount of spinach as in a can of spinach.

3) And notice Popeye always eats spinach out of a can. The spinach in the can is already cooked. Maybe Popeye doesn’t like fresh spinach.

4) Oh no, I won’t believe that. I won’t. I won’t.. Fresh spinach is so clearly tastier and healthier for you and Popeye than the canned stuff. Popeye wouldn’t lead the youth of America astray. Indeed, I bet he only ate spinach out of a can, because Powegian spinach in a bag wasn’t sold in any store when his cartoons were being made. Yes, that’s it. I feel much better. Carry on.

– Chef Paul
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

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

Jamaican Curried Chicken

Jamaican Entree

CURRIED CHICKEN

INGREDIENTSCurryCh-

2 chicken breasts
1 medium potato
1 red bell pepper
3 garlic cloves
2 stalks green onion
1 large onion
3 tablespoons vegetable oil
1 cup chicken broth
1/4 teaspoon celery seed
1/2 teaspoon cumin
1 1/2 tablespoons Jamaican curry powder
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon turmeric

PREPARATION

Cut chicken and potato into 1/2″ cubes. Removes seeds from red bell pepper. Mince bell pepper, garlic, green onion, and onion. Add vegetable oil, bell pepper, garlic, green onion, and onion to frying pan. Sauté at medium-high heat or until onions are tender.

Add chicken cubes, potato cubes, broth, celery seed, curry powder, pepper, thyme, and turmeric. Cook with lid off on low-medium heat for about 20 minutes or until potato bits are tender. Stir occasionally. Serve to your new best friends.

TIDBITS

1) Curry, while a tasty spice blend, is not a particularly fun spice despite what the “Fun Facts About Curry” would have you believe.

2) Tim Curry, however, is much more interesting. He starred in the cult classic movie, The Rocky Horror Picture Show. He auditioned for the role by singing, “Tutti Frutti.” He had a dog named Frank.

3) One of the biggest movie flops of all times was the movie Ishtar. Ishtar is an anagram for “Hi, rats.”

4) “O,” “A,” and “I” are the shortest palindromes in the English language.

5) “ ” is the shortest palindrome spoken by mimes.

– 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

Essequibo Chicken Recipe

Guyanese Entree

ESSEQUIBO CHICKEN

INGREDIENTSEssChic-

2 chicken breasts
1 red bell pepper
4 garlic cloves
2 stalks green onion
1 medium onion
2 medium tomatoes
3 tablespoons vegetable oil
1 teaspoon sugar
1 bay leaf
1/4 teaspoon celery seed or celery salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
2 teaspoons cornstarch

Makes 4 bowls. Takes 40 minutes.

PREPARATION

Cut chicken into 1/2″ cubes. Seed bell pepper and cut it into strips 2″ long and 1/4″ wide. Mince garlic, green onion, and onion. Puree tomatoes.

Heat vegetable oil in saucepan at medium-high heat. Add sugar when bubbles start to form. Continue heating the mixture–it seems so wrong to say sauté sugar–for 30 seconds. Stir frequently. Add chicken cubes, green onion, onion, and garlic. Sauté at medium heat for 5 minutes. Stir occasionally. Add bell pepper, bay leaf, celery seed, black pepper, thyme, and tomato. Simmer on low heat for 20 minutes with the lid off. occasionally. Add in cornstarch. Stir. Serve. Enjoy.

Add in cornstarch. Stir. Serve. Enjoy.

TIDBITS

1) This recipe contains celery seed. Watch out because . . .

2) Ancient Romans believed celery to be a powerful aphrodisiac.

3) Modern scientists say celery contains androsterone. This pheromone, released by men’s sweat glands, attracts females.

4) Chocolate has been shown to make women happier.

5) Don’t reverse it guys and eat the chocolate while giving your date a bag of celery.

5) You spend more energy chewing celery than you get from eating it.

6) Celery rocks!

cover

– 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, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Powegian Wonderful Soup Recipe

American Soup

POWEGIAN WONDERFUL SOUP

INGREDIENTSWonderS-

2 carrots
2 celery stalks
2 medium onions
2 red bell peppers
1 cup fresh spinach
3 big tomatoes
1/2 cup raw, unsalted peanuts
1/2 cup mayonnaise
1/2 cup milk
2 cups vegetable broth
2 bay leaves
1 teaspoon Jamaican All Purpose spice
1/2 teaspoon ground mustard
1 teaspoon parsley
1/2 teaspoon sea salt
1/2 teaspoon tarragon
1/2 teaspoon thyme

SPECIAL APPLIANCE

spice grinder

PREPARATION

Mince carrots, celery, onions, red bell peppers, spinach, and tomatoes. Grind peanuts into powder. Add all ingredients to large soup pot. Cook on medium-high heat until soup boils. Stir frequently. Lower temperature to low heat and simmer with lid on for 40 minutes or until onion and carrot is tender. Stir occasionally.

TIDBITS

1) This Powegian soup has a rich tradition.

2) In late 1863, Annabelle and Clayton Morrison left Vicksburg, Mississippi for good. They had lost everything during the Great Siege even though they had resolutely taken no sides during the Civil War. The Confederate Army had requisitioned all their crops, all their livestock. The Yankees burned their home and all their buildings to the ground.

3) After the briefest of cries, Annabelle had told her husband she never wanted to see their accursed land again. But Where would they go?

4) “I’d like to go to California to grow carrots, celery, red bell peppers, spinach, tomatoes, and peanuts,” said Clayton,
“Why, I declare,” said his devoted wife, “when did you come up with this pla?.”
Clayton furrowed his brows for dramatic effect. “I’ve always wanted to grow all that.”
“I never knew,” said Annabelle. “Why did you never say anything about it.”
Clayton shrugged. “There’s a powerful lot of pressure ‘round these parts to grow cotton. Folks would have laughed at me if I had grown anything but cotton. King Cotton, hah!” He gestured to the burnt farms all around. “Annabelle, I need to go to California, where a man can grow whatever produce and herbs he wants and no one will think the less of him for it.
Annabelle nestled against her husband’s shoulder. “And so you shall. I’ve always wanted to catch a peak of the Golden State.”

4) And so, Annabelle and Clayton Morrison made their way west by wagon train. They faced floods, raging rivers, poisoned wells, and Apache attacks. Some of their fellow wagoneers turned back, but not the Morrisons. Fired by their vegetarian dream, they pressed on.

5) Finally, on May 5, 1864, they reached Poway, California. Their hearts soared at the valley’s majestic beauty. So did the flocks of bluebirds that flitted and swirled about them.

6) Months later they harvested a bumper crop of carrots, celery, red bell peppers, spinach, tomatoes, and peanuts. Annabelle wanted to provide a feast right there and then.

“Not yet, dear wife. I need to go to the port of San Diego. I’ll be gone a few weeks.”
“Land sakes, Clayton, two weeks, whatever for?”
Clayton smiled. “A surprise, a wonderful surprise.”

7) Two weeks later Clayton returned bearing fabric for new dresses for his love. She had not had a new dress in years. More importantly though, he had traded for: bay leaves, Jamaican All Purpose spice, ground mustard, parsley, sea salt, tarragon, and thyme.

Annabelle threw up her hands in delight. “Now I can make wonderful. I’ve already made mayonnaise and vegetable broth and I can borrow some milk from the Hendersons.”

8) Thus Annabelle, Poway’s great pioneer lady, made her soup. And it was indeed wonderful.

cover

– 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, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Kartoffel Suppe – German Potato Soup Recipe

German Soup

KARTOFFEL SUPPE
(Potato Soup)

INGREDIENTSKartoff-

1/2 pound bacon
4 potatoes
1 carrot
2 stalks celery
2 stalks leek
1 onion
2 tablespoons butter
6 cups beef broth
1/4 cup flour
1/4 teaspoon salt
1/2 cup cream
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1 tablespoon parsley
1/4 teaspoon black pepper

PREPARATION

Slice bacon strips into 1/2″ squares. Chop potatoes into 1/2″ cubes. Dice carrot, celery, leek, and onion. Add butter, bacon, carrot, celery, leek, and onion to soup pot. Sauté on medium-high for 5 minutes or until onion is soft. Stir frequently.

Add potato cubes, broth, flour, salt, cream, marjoram, nutmeg, parsley, and pepper. Simmer for 20 to 30 minutes on low heat or until potato cubes are tender. Stir occasionally.

Become a culinary hero to your hungry hordes by serving this tasty dish. And for those who want bacon with everything, this soup has it. Yay!

TIDBITS

1) This tidbit is not getting done. I made chocolate-covered cake and the hungry hordes are eating it up as I type.

2) If I were to open a dessert shop, I would call it Dessert Storm.

3) The name would be especially apt if I ever forgot to put the lid on the blender.

4) It’s amazing the number of burglars around the world who have fallen asleep inside burgled homes after eating chocolate cake found in the refrigerator.

5) To my knowledge, no house burglar has ever fallen asleep after eating potato soup.

6) Chocolate cake, used by the best home-protection services everywhere.

– 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

Powegian Potato Soup From Fortcoming Cookbook

American Soup

POWEGIAN POTATO SOUP

INGREDIENTS

2 russet potatoes
2 red potatoes
2 garlic cloves
2 celery stalks
1 tablespoons olive oil
1 10.5 ounce can condensed cream of chicken soup
1 10.5 can filled with water
1/2 teaspoon Vegetable MagicTM spice
1/2 teaspoon parsley flakes
1/2 teaspoon chives

PREPARATION

Wash and peel all potatoes. (This isn’t all that fun. Do you have a ready source of labor such as a nine-year old boy around?)
Cut potatoes into bits no larger than an inch on any side. Mince potato bits and garlic cloves. Devein celery stalks of those long threads by breaking stalk in half and pulling off exposed silky threads. Minced deveined celery.

Put olive oil in frying pan. Add minced garlic and celery. Saute potato bits, cloves and celery at medium high for about 5 minutes.

Empty condensed cream of chicken into large soup pot. Fill empty cans with water and add to pot. Add minced potato, vegetable spice, parsley, and chives. Cook on medium heat for 5 minutes, then add sauteed garlic and celery. Stir frequently. Cook on warm heat for 55 minutes. Stir every minute or so to prevent burning.

TIDBITS

1) The wild form of celery is smallage.

2) I have trouble visualizing vast open fields filled from horizon to horizon with wild celery.

3) I don’t think settlers who traveled the Oregon Trail during the 1840s came across great vistas of wild celery.

4) Certainly, the Donner Party didn’t.

5) Parties often have celery sticks as appetizers.

6) The modern, party, celery stick was first cultivated in Michigan in 1874.

7) Which means most Americans forgot to celebrate the modern celery stick’s centennial. I know I did.

– 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, history, humor | Tags: , , , , , , , , , , , , , , | Leave a comment

Potato-Leek Soup

American Soup

POTATO-LEEK SOUP

INGREDIENTS

1 pound leeks
3 tablespoons butter
1/2 cups celery stalks
4 medium potatoes
3 cups water
3 cups milk
3/4 teaspoon Vegetable MagicTM spice
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon salt
1/2 cup chopped cilantro
up to 1 cup grated cheese, optional

PREPARATION OF THE LEEKS

Cut off and remove the tough dark, green parts. Remove the bottom part with the little roots. Cut the leeks into pieces and swirl them in water to remove bits of dirt. Pat down the pieces with a towel to dry them. Put leeks into a food-processor and mince them.

PREPARATION OF THE SOUP.

Melt butter in pan. (Note it is much easier to measure 3 tablespoons from a stick of butter than from a tub.) Mince the celery. Add leeks and celery to melted butter.

Saute on low heat and stir frequently for about 6 minutes or until onions are soft. (Reading War and Peace is not advised at this point.)

Chop up potatoes until they are small enough to put into a blender. Blend the heck out of them. Put 3 cups water into pot. Heat water to boiling. Cook for about 15 minutes this way or until potato bits are tender. (Note you should gradually turn down the heat. The soup will still boil and you will avoid painful geysers of hot potato water. (A great reason not to cook in the nude.)

Dice cilantro until you have 1/2 cup. Add sauteed leeks, celery, milk, cilantro, vegetable spice, celery salt, parsley, and salt. Cover and cook at low heat for 20 minutes. Taste soup. Sprinkle in other spices if you wish. Some people love onion salt, garlic salt, or Tabasco sauce in everything. If you are that kind of cook, go for it!

Add grated cheese to taste.

EATING OF THE SOUP

Nom, nom, nom.

TIDBITS

1) The potato was cultivated by the Incas. The Spanish took it back to Europe and gave little in return.

2) The potato revolutionized warfare. Previous to widespread cultivation of this amazing tuber, armies on the move stripped the conquered territories of any food growing above ground. Farmers could now wait until the invading hordes left and dig up enough potatoes to survive. Armies could also feed themselves on the potatoes they brought along. There is a sketch of the great French general Napoleon asking a foot soldier for a potato.

3) The Irish depended quite heavily on the potato for their nutritional needs. When the potato crop failed in 1848, many Irish starved and large numbers of them migrated to America.

4) Indeed, loud guffaws never swirled around the humble potato.

5) Until HasbroTM created Mr. Potato HeadTM in 1962. Now we can all eat the potato or play with it.

6) Mr. Potato HeadTM seems so obvious now. That’s why genius is genius.

– 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

Blog at WordPress.com.

%d bloggers like this: