Posts Tagged With: Comic Chef

Pan Fried Cheese Pie (Plăcinte) From Moldova

Moldovan Entree

PAN FRIED CHEESE PIE
(Plăcinte)

INGREDIENTS

4 cups flour (9 tablespoons more later)
1¼ teaspoons baking soda
½ teaspoon salt
¾ cup buttermilk
¾ cup milk
1 egg
½ tablespoon dill
4 cups cheese (combination of feta, farmer’s cheese*, ricotta, or Moldovan cow cheese*
9 tablespoons flour (1½ tablespoons per pie)
⅔ cup vegetable oil

* = Can be found in ethnic or specialized supermarkets or online.
** = As far as I found out, you have to go to Moldova for this. Bon voyage.

Serves 6. Takes 1 hour 30 minutes.

PREPARATION

Add 4 cups flour, baking soda, and salt to large mixing bowl. Mix with fork or whisk until well blended. Add buttermilk, milk, and egg. Knead until soft dough ball forms. Split dough balls into 6 smaller dough balls. Brush oil onto dough balls. Let sit for 30 minutes.

While the 6 dough balls sit, add dill and cheese to medium mixing bowl. Mix with fork until well blended. Dust rolling pin with ½ tablespoon flour. Sprinkle 1 tablespoon flour onto flat surface. Flatten dough ball with rolling pin, or hands, on flat surface until it is ⅛” thick. Add 1/6th of cheese mix (about ⅔ cup) to center of flattened dough ball. Fold in edges until they meet in the middle. Pinch edges together to form a seal. This is the cheese pie. Repeat for each dough ball.

Add oil to pan. Heat at low-medium heat until a bit of dough starts to dance in the oil. Add cheese pie to pan. Deep fry at low-medium heat for 4 minutes or until bottom of cheese pie turns golden brown. Carefully flip over cheese pie. Deep fry for 4 minutes more or until new bottom becomes golden brown. Repeat for each cheese pie. (Deep frying times will decrease with each pie.) Place on plate and pat dry with paper towel.

TIDBITS

1) We know the universe expands at an ever increasing rate as far-off stars display a red shift. If the Plăcinte on your stove shows such a shift, then it’s accelerating away from you at near-light speed. Plan on getting takeout. But, if the Plăcinte looks bluish, it’s coming at you just as quick. Duck!

 

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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One Does Not Simply

 

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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Angry Man Rants About Word Processing and Other Web Sites

Angry Man #12

 

 

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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Mastava Soup From Uzbekistan

Uzbek Soup

MASTAVA

INGREDIENTS

1 pound lamb or beef
2 potatoes
2 carrots
½ green bell pepper
3 tomatoes
2 onions
¼ cup olive oil or meat fat
7 cups water
1¼ cup short-grain rice
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt
2 tablespoons fresh cilantro
2 tablespoons fresh green onions

SPECIAL UTENSILS

mandoline (optional)
Dutch oven

Serves 12*. Takes 1 hour 15 minutes.

* = This dish is meant for a large gathering. Feel free to cut all ingredients in two or in three.

PREPARATION

Cut lamb and potatoes into ½” cubes. Put potato cubes in small bowl of water. Dice carrots, green bell peppers, and tomatoes. Slice onions into ¼” slices using mandoline or knife. Add lamb cubes and olive oil to Dutch oven. Sauté cubes for 5 minutes at medium-high heat for 5 minutes or until they are completely browned. Stir enough to prevent burning.

Add carrot and green bell pepper, onion, and potato. Sauté cubes for 5 minutes or until onion softens. Stir frequently. Stir in tomato. Bring to boil using high heat. Add water, rice, coriander, cumin, pepper, and salt. Stir occasionally. Reduce heat to low-medium. Simmer for 20 minutes or until rice is tender. Stir occasionally.

While soup simmers, mince cilantro and green onions. Garnish soup with cilantro and green onion. Goes well with sour cream or Greek yogurt.

 

TIDBITS

1) This dish, Mastava, uses tomatoes.

2) Tomatoes are round.

3) This roundness explains the popularity of tomato bowling at amusement parks.

4) That and the fact that tomatoes go splat when they speed into the wooden bowling pins.

5) Do tomatoes enjoy disintegrating in tomato bowling?

6) No, not at all.

7) Do tomatoes relish being diced, minced, and pureed for culinary purposes?

8) No, no at all.

9) That is why they are trying to become more buff.

10) To the right is a tomato trying to build up its arm muscles by doing handstands.

11) This, of course, a fruitless endeavor. Tomatoes cannot do handstands. They do not have hands.

12) Nor even arms. Then how did it flip itself upside down? I have no idea, but let us applaud the effort.

13) It’s worth mentioning that tomatoes are quite territorial. This is why you don’t see other plants, bushes, or trees growing near tomatoes plants. The tomatoes don’t tolerate any intruders. They simply squash all comers.

14) Indeed, all kinds of produce are quite clannish and practice segregation. This is why you find only tomatoes with tomatoes, only bananas with bananas, and so on.

15) Yes, tomatoes remain discontented with their existence on Earth, just getting eaten and rubbing elbows with dirty potatoes and the like.

16) Which is why they want to leave Earth and find a new home on Mars, the Red Planet. Scientists pooh poohed this idea, ascribing the tomatoes’ goal as just idle talk.

17) Then one year ago to this very day that you’re reading this tidbt, the tomatoes mustered hitherto unsuspected resources and launched one of their kind into space. The photo to the right proves they succeeded.

 

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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There Comes A Time – Social Calendar

 

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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Run, Oh My Gosh, Run!

Look at the picture below of Jupiter.

I see two green eyes on Jupiter.

I see two blue nostrils on Jupiter.

I see a gray mouth on Jupiter. It’s foaming.

Oh my gosh, oh my gosh! Jupiter wants to eat us.

Run!

It’s hungry.

 

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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Fava Bean Soup From Morocco

Moroccan Soup

FAVA BEAN SOUP
(Bessara)

INGREDIENTS

½ pound dried fava beans
3 cups water
3 tablespoons olive oil
1¼ teaspoons cumin
1 tablespoon minced garlic
1¾ teaspoons paprika
½ teaspoon salt
2 tablespoons lemon juice
¼ teaspoon cayenne
¼ teaspoon harissa* or paprika

* = Harissa maybe found in Middle Eastern supermarkets or online.

SPECIAL UTENSIL

blender

Serves 2. Takes 1 hour 50 minutes plus soaking for 10 hours or overnight.

PREPARATION

Add fava beans to large mixing bowl. Add water to cover beans with 2″ to spare. Soak for 10 hours or overnight. Drain beans. Remove their skin. Add fava beans, 3 cups water, olive oil, cumin, garlic, 1¾ teaspoons paprika, and salt to pot. Bring to boil using high heat. Stir occasionally to prevent burning. Cover pot with lid. Reduce heat to low and simmer for 1 hour or until fava beans become tender. Stir occasionally to prevent burning.

Add contents of pot to blender. Puree until smooth. Add lemon juice. Puree briefly until well blended. Garnish with cayenne and harissa. Goes well with flatbread.

TIDBITS

1) Doesn’t that look like an eye? The Urberqian hominids of modern-day Morocco thought so. Not only that they, along with the entire prehistoric world, believed that anything that looked like an eye but wasn’t, would steal your spirit. No one wants that. So, the Urbeqians wouldn’t eat soup. Then Abim, a really clever hominid, noted that getting cayenne in your eyes blinded you for a bit. So, sprinkling cayenne on soup would blind evil spirits dwelling in soups. Early people could now eat soup. Early people now had energy to explore the world. The Urbeqians did just that, 10 years before Lucy led her clan of Olduvai Gorge. We don’t know about the Urberqians achievement because, you know, prehistory. But this is why we garnish soups with cayenne pepper, and pepper.

 

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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Schrodinger’s Gas

A bit of gas from the stomach leaves the body through the mouth as a belch. A pocket of gas in the intestines exits the body via the butt as a fart. There must be a stomach/intestine interface. Any gas in this interface has equal probabilites of ending its existence as fart or a belch. Schrodinger would have been proud of me.

 

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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Come Visit “Chatting With Chefs”

 

CHATTING WITH CHEFS

 

Chatting With Chefs” is hoping to foster interaction between chefs and all who love food and food preparation. We would love to see you and anything of the following:

Recipes
Food pictures
Food reviews

Reviews of wines
Food and wine pairings
Restaurant reviews

Recommendations of restaurants and hotel with great food
Listings and description of food tours
Where to find ingredients that are hard to find in some regions or how to find them online

Information on legislation to help restaurants and workers in the food industry.
Information on restaurants that are hiring
Information on restaurants that are the best or worst to work for.

I’d like people to advertise* themselves, their restaurants, and their cookbooks.
* = For the time being, advertising will be on Fridays only. Advertising will also be limited to people and restaurants who contribute, at least a little, to discussions on this group’s site. We don’t want to get spammed. Also, advertisements of a non culinary nature are considered spam.

And, of course, we welcome discussion on anything that’s posted.

Again, please feel to visit and participate.

 

Paul R. De Lancey, Ph.D., an administrator of Chatting With Chefs

 

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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500!

I have now blogged 500 days in a row.

 

 

 

 

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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