Posts Tagged With: cookbook

Pork Shumai

Chinese Appetizer

PORK SHUMAI

INGREDIENTS

2 garlic cloves
1″ ginger root
2 green onions
1 pound ground pork
½ tablespoon cornstarch
¾ teaspoon salt
4 teaspoons rice wine or dry sherry
½ tablespoon sesame oil
1½ tablespoons light soy sauce or soy sauce
40 wonton or gyoza wrappers
3 or so leaves Napa cabbage (You may substitute parchment paper. Be sure to punch holes in it.)
soy sauce for dipping

SPECIAL UTENSILS

kitchen towel
steamer
x-ray goggles

Makes 40 pork shumai. Takes 1 hour.

PREPARATION

Mince garlic, ginger root, and green onion. Add garlic, ginger root, green onions, ground pork, cornstarch, salt, rice wine, sesame oil, and soy sauce to large mixing bowl. Mix with hands. Add 1 tablespoon pork mixture to middle of wonton wrapper. Wet finger with water. Run finger around edges of wrapper. Wrap sides of wrappers around pork mixture. Seal edges with together with hands, starting at the bottom. Repeat until you have enough dumplings to fill steamer’s basket. Covered completed dumplings, shumai, with damp kitchen towel until they are ready for the steamer. You will likely need to steam the shumai in batches. Make another batch while the previous batch is being steamed.

Add water to bottom part of steamer until it is 1″ from reaching the steamer basket. Bring to boil using high heat. While water comes to boil, line steamer basket with 2 Napa cabbage leaves. Place dumplings on cabbage leaves.(This keeps dumplings from sticking to basket.) Leave ½” gaps between shumai. Cover steamer and steam at high heat for 5 minutes or until done. (If you neglected to pick up x-ray vision goggles at your store, you may sample one.) Remove steamed dumplings, shumai and serve. Continue until all batches have been steamed. Dip in soy sauce as desired.

TIDBITS

1) Pork shumai comes from China.

2) Chinese spare ribs also come from China.

3) As do Chinese horoscopes.

4) And Chinese fireworks.

5) We can thus conclude someone from China invented Chinese checkers.

6) Although glass marbles have been invented and produced several times throughout history and in many different locations, their popularity is cyclical.

7) Indeed in the Middle Ages, adults generally forbade children to engage in any games, whether it was Pin the Tail on the Giraffe’s Neck (PTGN) or play marbles.

8) PTGN would have died out naturally as a recreational pursuit as no child during the Middle Ages could have pinned that high on a giraffe, even if he stood on his tippy does.

9) Playing Marbles (M) also waned in popularity. Medieval Children (MC) had to hike to the wheat fields to get away from parental supervision. Unfortunately, marbles got lost immediately in the amber waves of grain. (This image would ultimately inspire our great song “America the Beautiful.”) No more marbles for play, no more games of Marbles.

10) The game Marbles came to China with the Polo brothers in the thirteenth century.

11) The Great Khan loved the game. And since he loved the game so did all his Chinese subjects. Marbles Mania (MM) was poised to take off in the Land of the Panda.

12) But alas, the Polo brothers only brought enough marbles for one game of Chinese checkers. Then tragedy struck, a mighty wind blew away two marbles. A diligent search by the palace guard recovered one marble. Not enough for a game.

13) The Polo brothers, Marco and Ralph, tried diverting the Great Khan’s wrath by giving him three-and-twenty shirts with short sleeves, and a button-down collar. Sad to say, Khan didn’t cotton to these Polo Shirts. He even ordered the brothers’ execution. Things looked grim for the Polos. Only an IRS audit could have made things worse.

14) Then woo hoo, a divine wind blew dozens of pork shumais from the imperial kitchen onto Khan’s Chinese checkers boards. The game was saved for imperial household. The Chinese peasants could now partake as well. Laborers, at the end of a hot day, would invite neighbors over for a nice game of Chinese checkers, then dine on the pork-shumai marbles after playing was done.

15) Health restrictions in 1857 prohibited the use of pork-shumai marbles. (See Dr. Amos Keeto’s work, The Great Chinese Pork-Shumai-Marble Plague of 1856.) From that year on, Chinese checkers would be played only with glass marbles. Now you know.

– Paul De Lancey, The Comic Chef

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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Shrimp Bisque

French Soup

SHRIMP BISQUE

INGREDIENTS

1 pound medium shrimp, shells on*
1 medium carrot
1 stick celery
1 garlic clove
1 small onion
2 tablespoons vegetable oil
½ tablespoon tomato paste
6 cups water
1 small bay leaf
½ tablespoon dry parsley
½ teaspoon salt
½ tablespoon dry thyme
1 tablespoon brandy or white wine
2 tablespoons butter
3 tablespoons flour
1⅓ cups cream
croutons as desired
6 sprigs fresh parsley

* = To get the most authentic flavor, you need to buy shrimp with the heads on. This is difficult if you don’t live in a hopping culinary center. My Poway is like this. I feel your pain.

SPECIAL UTENSIL

colander with fine mesh

Makes 6 bowls. Takes 1 hour.

PREPARATION

Peel and devein shrimp. KEEP SHELLS. Dice carrot, celery, garlic, and onion. Add oil and shrimp shells and heads, if you could buy them, to 1st pot. Sauté at high heat for 5 minutes or until shells start to brown. Stir frequently. Add garlic and onion. Reduce heat to medium-high. Sauté for 5 minutes until garlic and onion soften. Stir frequently. Add carrot, celery, tomato paste, water, bay leaf, dry parsley, salt, and thyme. Bring to boil using high heat. Stir occasionally. Reduce heat to low and simmer shrimp-shell stock for 30 minutes. Stir occasionally. Strain this stock through a colander and into a large bowl. Return clear stock and add brandy to 2nd pot.

While stock simmers, add butter to pan. Melt butter using medium heat. Add flour. Blend in flour. Stir frequently. Cook for 2 minutes or until flour turns golden brown.

Add golden-brown flour to 2nd pot. Blend with fork until golden-brown flour blends completely into stock. Strain stock again through colander into 2nd pot. Add cream to 2nd pot with stock. Stir in cream with spoon until well blended. Cook at medium heat. Add shrimp. Cook at medium heat or until shrimp turns orange. Garnish each bowl with croutons and fresh parsley sprigs.

TIDBITS

1) This recipe uses water.

2) Life uses water. Every organism needs water to live.

3) Unless, of course, you’re a bacterial endospore. Even then, you’d need water eventually.

4) I harbor doubts, though, that you are a bacterial endospore, BA.

5) For such endospores rely on a notoriously deficient system of public education. There’s no funding for it. None. So, BAs can’t read. But you can read. Therefore you are a human or possibly a very smart giraffe.

6) People are not allowed to take giraffes to sporting events, not even as a comfort animal. People behind would be forever yelling, “Down in front.”

7) Giraffes can be surly and are apt to smack your head with their strong, necks if you try to make them leave a ball game, particularly if you didn’t ask them nicely. Manners are always in fashion.

8) Yes, the best way to get a giraffe to leave a Cubs/Cardinals game is for the security guard to say, “Excuse me please, Mr. Giraffe, would join me in eating some popcorn just outside?” This will work nine times out of ten, for giraffes love popcorn. Yay!

9) But how does popcorn pop? There’s a little bit of water inside every corn kernel. Yes, staying hydrated is important for everyone whether you be a human being or a future corn plant.

10) When you heat the kernel sufficiently, pressure builds up as the water in the middle turns to steam. But the kernel’s solid shell prevents steam from seeping out. Eventually, there’s enough pressure to rip apart the shell. Et voilà, you have popcorn.

11) Admiral Halsey contemplated this very fact while munching on popcorn in early 1943. “If only we could have harnessed the explosive power of popcorn during the Battle of Midway. We could have launched our planes so much quicker.”

12) And what the Admiral wanted, the Admiral got. Plane after plane would be launched by exploding popcorn. American fighters got to the Japanese Zeros so fast that they could not respond in time. America would thrash Japan in every carrier battle. We would win the war.

13) At first, the carriers’ crews poured melted butter over the popcorn left behind by the launches. But although the sailors would eat every tasty popcorn kernel, the remaining melted butter would leave the flight deck extremely slick. The returning American planes skidded off the buttery carriers and into the sea. This is why the U.S. Navy has banned buttered popcorn.

– Paul De Lancey, The Comic Chef

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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Pumpkin Seed Meatballs (Kanda)

Central African Entree

PUMPKIN SEED MEATBALLS
(Kanda)

INGREDIENTS

3½ cups shelled, lightly toasted pumpkins or squash seeds
6 garlic cloves
1 medium onion (1 more later)
1¼ pounds ground beef
½ cup water (if needed)
1 medium onion
4 tomatoes
1 cayenne chile pepper or chile pepper
6 tablespoons palm oil or peanut oil
½ teaspoon pepper
½ teaspoon salt
1 cup water
1 cup fresh parsley

SPECIAL UTENSILS

food processor
mandoline (optional)

Serves 6. Takes 1 hour 50 minutes.

PREPARATION

Add pumpkin seeds to food processor. Grind seeds until they become a powder. Mince garlic and 1 onion. Add pumpkin-seed powder, garlic, and onion to large mixing bowl. Blend with hands. (If needed to form a moist round meatball, gradually add up to ½ cup water, blending each time water is added.) Form mix into 1″ meatballs and chill in refrigerator for 30 minutes.

While meatballs chill, use mandoline to cut 1 onion into ¼” strips. Dice tomatoes. Seed and mince cayenne pepper. Add palm oil to large pan. Heat oil at medium-high heat or until a little bit of onion in oil starts to dance. Add onion slices, tomato, and cayenne chile pepper. Sauté at medium-high heat for 5 minutes or until onion slices soften. Stir frequently. Add pepper and salt. Stir.

Add 1 cup water. Bring water and sauce to boil using high heat. Stir occasionally. Gently add meatballs to pan. Reduce heat to medium and simmer for 20 minutes. Stir gently and occasionally. Reduce heat to warm-low and simmer for another 30 minutes. Stir gently and occasionally. Dice parsley. Garnish meatballs with parsley. This entree goes well with rice.

TIDBITS

1) Pumpkins are round. Balloons are also round.

2) This similarity is no coincidence; Louis XVI loved pumpkin seeds.

3) What the king of France wanted, the king of France got.

4) So great merchant fleets set out from France to import pumpkins from the Spanish territory of Peru. These Peruvian pumpkins cost the royal treasury a million francs every year.

5) Disaster struck in 1777. Pirates based from British Jamaica captured the French fleet bound for Peru, along with its many chests of gold. This loss proved such a blow to French finances that its treasury wouldn’t recover until the next tidbit.

6) King Louis hired Jacques Necker to handle France’s money matter. For Monsieur Necker knew how to get the best price for everything, centuries before AmazonTM even. Many even said he’d able to count up to six billion if given enough time. And that is how many francs he borrowed.

7) The French navy could now buy enough ships to escort their pumpkin fleets to and from France. Then boom! The American Revolution started. France went to war with the British. The French fleet helped America gain its independence.

8) However, French naval expenditures trained the French treasury. Its navy wouldn’t put to sea for decades. This left King Louis’ annual pumpkin fleets unescorted, easy prey for British ships of the line.

9) What to do? Louis XVI having scooped out all the pumpkin seeds, looked down at the empty pumpkin and had an epiphany. Why not carry Peru’s pumpkins seeds back using giant, balloons made from empty pumpkins?

10) Well, of course, the Peruvian pumpkins of 1781 were not big enough to make balloons or even the baskets beneath them. So France bought up an enormous pumpkin farm in Peru dedicated to making enormous pumpkins. No franc was left unspent in pursuit of the venture.

11) By 1789, Louis XVI had no money. His finance minister asked the French nobility if it would accept new taxes. It said, “Na, na, na, poo, poo.” So Necker asked all of France for a gigantic weenie roast to discuss ways to raise revenue. Fine suggestions were made, then disaster struck. A nobleman cut in front of a long line of peasants waiting for weenies. Words were said. Knives with drawn. Before you could say François’s your uncle the French Revolution began.

12) King Louis would lose his head in the ensuing kerfuffle. Napoleon would seize power and discontinue the bigger-pumpkin experiment in Peru. So bummer.

13) However, so good came out of Louis’ misfortune. America borrowed the idea of France’s Great Weenie Roast of 1789 to celebrate every Fourth of July. And Peru’s big pumpkins are still the envy of the world.

– Paul De Lancey, The Comic Chef

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

Greenlandic Cake

Greenlandic Appetizer

GREENLANDIC CAKE

INGREDIENTS – CAKE

7 tablespoons butter
1 cup lukewarm milk
2¼ teaspoons (1 packet) yeast
⅔ cup raisins
½ teaspoon salt
½ cup sugar
4 cups flour
no-stick spray
2 tablespoons cold coffee
1½ tablespoons sugar, pearl or confectioner’s

SPECIAL UTENSILS

bread maker (optional)
bread pan

Serves 8. Takes 2 hours.

PREPARATION – CAKE

Add butter to pan. Melt butter using medium heat. Add milk. Stir gently until well blended. Add in yeast, stirring gently as you do so. Mix gently until yeast dissolves. Add raisins, salt, and sugar. Mix until well blended. Add flour. Knead with bread maker or by hand for 10 minutes or until you get a smooth dough.

Place dough on flat surface, cover with towel, and let stand for 45 minutes. Preheat oven to 390 degrees 15 minutes before dough has finished standing. Spray bread ban with no-stick spray. Add dough to bread pan. Spread coffee on top with brush. Sprinkle with sugar. Bake at 390 degrees for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

TIDBITS

1) The fierce Vikings of old loved cakes, particularly this cake. They got a might testy, particularly when they didn’t get their favorite dessert. Indeed, the Vikings were apt to loot whole cities when in such a mood. What towns did the berserk Norsemen target? Why, the ones with lots and lots of flour and milk, of course, there being no wheat fields or cowherds in icy, cold Greenland.

2) Why didn’t the Vikings simply move to mainland Europe where there were wheat and cows in abundance? Why not set up cake bakeries there? Because all the great Viking cake makers would only live in Greenland. Something about being able to always step out into cold Arctic air after a long day working beside hot ovens. So you can see, if air-conditioned kitchen had been available in the ninth century, there were have been no Fury of the Norsemen. Something to chew on.

– Paul De Lancey, The Comic Chef

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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Burmese Crepes

Burmese Entree

BURMESE CREPES

INGREDIENTS

¼ cup (drained and cooked) azuki beans, watana beans, red beans, or kidney beans*
⅓ cup shredded coconut*
½ teaspoon baking soda
2 cups rice flour
¾ teaspoon salt
1 tablespoon sugar
2½ cups water
no-stick spray
no-stick pan (You really don’t want the batter to stick to the pan, heavens to Betsy.)

* = Diced green onion or soaked split peas that can also be used for the filling.

SPECIAL UTENSILS

kitchen mallet
trained squirrel with cannon

Serves 8. Takes 1 hour.

PREPARATION

Add beans to flat surface. Smash with fork or kitchen mallet until the beans become a paste. Add shredded coconut. Mix with hands until you get a bean/coconut paste.

Add baking soda, rice flour, salt, and sugar to large mixing bowl. Stir with fork until batter is well blended. Add water. Mix with fork until you get a runny batter. Spray pan with no-stick spray. Ladle ¼ cup of batter to pan. Tilt pan so that batter spreads over pan. Fry for 2 minutes at medium heat or until bubbles appear on the crepe’s surface. Sprinkle bean/coconut paste onto the crepe. Use spatula to fold crepe in half. Fry for 1 minute on each side until the outside turns golden brown. Repeat for each crepe.

Serve right away. If quests and family don’t scurry to the kitchen table, threaten them with the squirrel ready at the cannon.

TIDBITS

1) The squirrel to the right is Sergeant Bill Redtail. He’s quite fierce. Don’t disappoint him.

– Paul De Lancey, The Comic Chef

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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Choripán

Argentinian Entree

CHORIPÁN
(Sausage Sandwich)

INGREDIENTS

1 small red or green chile
4 garlic cloves
1 bay leaf
½ tablespoon oregano
½ teaspoon pepper
1 tablespoon minced red onion
½ teaspoon red pepper flakes
⅓ cup red wine vinegar
2 tablespoons water
½ cup olive oil (2 more tablespoons later)
3 Argentinian chorizo sausages or Italian sausages*
¾ cup fresh parsley or ¼ cup dried parsley
1 teaspoon salt
1 crispy baguette
2 tablespoons olive oil

* = Italian sausages are more like Argentinian chorizo sausages than Mexican chorizos.

SPECIAL UTENSIL

outdoor or indoor grill

Serves 4. Takes 1 hour 10 minutes.

PREPARATION

Seed chile. Mince chile and garlic cloves. Add garlic, chile, bay leaf, oregano, pepper, red onion, red pepper flakes, red wine vinegar, and water to mixing bowl. Blend together with fork or whisk. Slowly add in ½ cup olive oil, blending as you do so. Mince parsley. Gradually add in parsley and salt, blending as you do so. Let sit for 30 minutes. This is the chimichurri sauce.

Preheat grill to medium-high heat. Grill sausages for 12 minutes on medium-high heat or until the sausage skins, or casings, are becoming crispy and starting to split open. Turn every 2 minutes to ensure even grilling. Remove sausages from grill and place on a plate. Cut sausages lengthwise ⅔ of the way through. Place sausages back on grill, cut-side down. Grill on medium-high heat for 6 minutes or until cut-side starts to char. Remove sausages to plate. Cover.

Cut baguette into 4 pieces Cut baguette pieces open along their length. Place cut-sides down on grill. Grill for 3 minutes or until cut-sides starts to char. Remove baguette pieces to plate. Drizzle 2 tablespoons olive oil equally on open baguette pieces. Add 1 sausage to each baguette piece. Spoon chimichurri sauce equally over sausages. Close baguette pieces.

TIDBITS

1) Choripan is an anagram for Chopin, R.A.

2) R.A. is an abbreviation for Resident Assistant. A resident assistant is someone lives in the college dorms and makes sure the students living there don’t get out of control.

3) RAs get their tuition waived in exchange for this duty. This fact alone makes the RA position a highly desirable one, especially for poor students.

4) And so it was for Frédéric Chopin, who while not quite a poor as a church mouse, was still poorer than a manor mouse. In fact, many culinary historians put Chopin as being a poor as an ale house mouse, although this remains a contentious issue. Indeed, if you want to cause a riot a chefs’ convention just shout “Chopin.”

5) Anyway, Chopin The Mouse, left Poland for Argentina in 1830. Political historians believe he emigrated to avoid the Polish Revolution of 1830 against the Russians.

6) However, culinary historians insist that he immigrated to Argentina to get a free RA scholarship from Argentina National University. Dormitory historians believe the same. There your have it, two out of three historian types agree on this.

7) The Mouse’s life had been drifting along slowly and erratically because the author of these tidbits gets sidetracked so frequently.

8) Ahem, Chopin studied music in college, after a brief and disastrous fling with differential calculus.

9) The Mouse wrote many exciting etudes. Etude Seven, proved especially popular with Argentina’s gamblers. This is why so many fans of chance yell, “C’mon, seven.” Go to a casino; you’ll see I’m right.

10) Chopin made oodles of money selling his first eleven etudes to the local music halls.

11) Then he lost it all playing dice, coming out with a roll of twelve. Etude 12, “Craps,” remains to this day Chopin’s most melancholy work. And it’s likely to stay that way, him being dead and all.

12) But Number 12, earned him enough money to open his own little restaurant in the tenderloin district of Buenos Aires. “Screw it,” said The Mouse , “the real money is in sausage sandwiches.” He named it “Ra” after his college days.

13) The critics loved his restaurant. “Ra is Chopping Ra, the Pharoah of all restaurants.” The name soon shortened to Chopin’ Ra and finally, to Chopin Ra. This and many other rave reviews naturally drew in the rough-and-tumble anagramists of Buenos Aires who renamed it “Choripan,” after the King of Argentina.

14) His fortune made, The Mouse turned once again to music and wrote a tremendous number of etudes and polonaises. These made him so famous that we’ve forgotten his culinary achievements. Now you know.

– Paul De Lancey, The Comic Chef

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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How to Pass Trucks on the Freeway

Over and over, we must drive slower than the speed limit. Ninety percent of the time, it’s because drivers in the fast lane find themselves unable to pass a truck. They get alongside the truck and can go no farther. As a result, traffic in both lanes proceed at the speed of the slow truck. What to do? How can we help these overwhelmed drivers? I decide to go to Mr. Wisdom for help.

 

 

– Paul De Lancey, The Comic Chef

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: cartoon | Tags: , , , , , , , , , , , , | 3 Comments

A Tale of Three Countries.

Dear People of South Sudan and Afghanistan,

Your reading my blogs validates my self worth. However, you are not reading blogs even though they are brilliant and funny, a triple hee even. What is wrong with you? I know you’re both undergoing lengthy civil wars, but so is Syria and it has managed to read my blogs. I know this is an oversight on your part and you will be soon chortling along with Syria and, indeed, every important country in the world. I look forward to meeting you and to feeling better about myself

Thank you,

– Paul De Lancey, The Comic Chef

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: international | Tags: , , , , , , , , , , , , , , | 3 Comments

Chicken Angolana

Angolan Entree

CHICKEN ANGOLANA

INGREDIENTS

2 boneless chicken breasts
2 boneless chicken thighs
1 garlic clove
1 medium onion
1 bay leaf
1½ tablespoons butter
1 teaspoon paprika
½ teaspoon salt
1 12-ounce can beer
1 tablespoon olive oil
1½ tablespoons palm oil
2 teaspoons tomato paste
2 teaspoons vinegar

Serves 4. Takes 45 minutes.

PREPARATION

Cut chicken breasts and chicken thighs into 1″ cubes. Dice garlic clove and onion. Put all ingredients in pot. Simmer at low-medium heat for 15 minutes, then reduce heat to low and stir for another 15 minutes. Stir occasionally.

TIDBITS

1) Chickens d’Angola look fierce.

2) They do everything as a flock. Indeed traveling as flock on the ground–Oh, I so want to use the word herd–is the only activity that stimulates to urge to mate.

3) There you have it; chickens d’Angola are fierce and engage in mobile, group sex.

4) Which, are of course, the two requirements for a successful play.

5) Indeed, in 1932, the great playwright Bertold Brecht wrote the satirical play, Chicken Angolana.

6) Unfortunately, chickens d’Angolana are black and Himmler, had just issued black uniforms to his evil SS. He felt that the black chickens were a metaphor for the SS, took offense, and banned the play.

7) Indeed, Himmler hounded Brecht until the great playwright left Germany. Bertold’s brilliant play remained shelved for decades. Even now, productions of Chicken Angolana can only be found in neighborhood theaters in Berlin and, strangely enough, in Paducah, Kentucky.

– Paul De Lancey, The Comic Chef

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

My First Recipe – Paul’s Ham Salad

American Entree

PAUL’S HAM SALAD
(Old World Style*)

INGREDIENTS AND PREPARATION

 

 

 

 

 

 

Serves 6. Takes 30 minutes.

 

TIDBITS

1) This is, as far as I remember, the very first recipe I made up and wrote down.

2) It has a rather elegant simplicity, doesn’t it?

3) I think I was about eleven when I created this dish.

4) I looked like this back then. Wasn’t I cute?

5) My favorite food was tacos. Still is.

6) I was a food fussy when I was little.

7) I started cooking partly to control the meal and the ingredients. No icky foods would ever find there way into my meals. I also enjoy cooking. I find it therapeutic.

9) Food has worked it’s way into some of my novels as well.

10) This bio is over. I’m hungry.

Chef Paul

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.

 

 

 

 

 

 

 

 

Gentle Reader,

I made this dish decades ago. It’s the first recipe I ever wrote down.

 

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

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