Posts Tagged With: flour

Macaroni and Cheese

American Entree

MACARONI AND CHEESE

INGREDIENTSMacaroni&Cheese-

1 pound elbow macaroni
1/4 cup butter
1/4 cup flour
4 cups milk
1/4 teaspoon pepper
1/4 teaspoon salt
8 ounces shredded cheddar cheese
8 ounces shredded American cheese

SPECIAL UTENSIL

3-quart casserole dish

PREPARATION

Preheat oven to 360 degrees. Cook macaroni according to directions on package. While macaroni is cooking, melt butter in pan using medium heat. Add flour, milk, pepper, and salt.. Cook over medium heat for about 10 minutes or until mixture thickens and bubbles. Stir frequently to keep milk from burning. Remove pan from heat.

Transfer mixture to casserole dish. Add cheddar cheese, American cheese, and elbow macaroni. Stir. Put casserole dish in oven. Bake uncovered at 360 degrees for 30 minutes or until bubbly.

This dish is simple and wonderful. You will feel at peace with the universe. You won’t even mind calling your insurance company after dining on this.

TIDBITS

1) This recipe uses elbow macaroni. Americans use their elbows to eat macaroni and cheese. This dish also has American cheese, the primary ingredient in nacho cheese sauce.

3) A big virtue of American cheese is its low melting point. Be careful, though, of making nacho cheese sauce atop Mount Everest. The boiling point of American cheese is much lower there than at sea level. So it’s not that hard to let your American cheese start boiling if you’re not paying attention; say if you’re taking a group photo to celebrate your success in climbing the world’s tallest mountain.

4) Then when someone takes the lid off the pot, everyone gets splattered with molten nacho cheese sauce. People yell out in pain. The loud noise causes an avalanche. People panic. People jump in crevasses. The Nepalese army gets called in. It takes them hours to retrieve everyone. The Nepalese government protests to your government. The world inches closer to war. Cooler heads eventually prevail, but it is a near thing. So, always employ culinary caution wherever you go.

– 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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Croque Monsieur

French Appetizer

CROQUE MONSIEUR

INGREDIENTSCroqueMonsieur-

6 ounces sliced Gruyère cheese
4 tablespoons butter
2 1/2 tablespoons flour
1 1/2 cups milk
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 bay leaf
8 slices white bread
6 ounces sliced ham, thin but not paper thin

2 ounces grated Gruyère cheese

PREPARATION

Preheat oven to 375 degrees and set to broil. Slice 6 ounces of Gruyère cheese. Grate 4 ounces of Gruyère cheese.

Use medium heat to melt butter in small pot. Add 1/2 of the melted butter to pan. (Reserve half of the butter.) Add flour. Cook at low-medium heat for 2 minutes. Stir frequently. Add milk, nutmeg, pepper, and bay leaf. Cook at medium heat for 8 minutes or until sauce thickens. Remove from heat. Remove bay leaf. Set aside sauce. Stir with whisk or fork until blended.

Top a bread slice with 1/4th of the ham and 1/4th of the sliced cheese. Top with second bread slice. Repeat for 3 more sandwiches. Brush each sandwich with 1/4th of the remaining melted butter. Put sandwiches in pan and fry at medium heat for 2 minutes per sandwich side or until golden brown.

Put sandwiches on baking sheet. Spoon sauce and grated cheese evenly over the 4 sandwiches. Broil at 375 degrees for 2-to-4 minutes or until cheese on top starts to brown.

TIDBITS

1) This recipe uses flour. Flower and flour are homonyms. It’s important not to get the two words mixed up. Putting flours, say white and wheat, in your sweetheart’s hair will not get you a kiss on the lips. Indeed, your sweetheart is more likely to snarl, grab a kitchen mallet, and approach you. Run.

2) And don’t use flowers in this recipe. Doing so will probably not enhance the taste of this dish nor even its texture. And my gosh, don’t even think of using the flower deadly nightshade as an ingredient. It’s poisonous. Accidental culinary deaths are bad. Deliberate culinary murders are always bad. Just say no to culinary murders.

– 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

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Gateau A La Fleur D’oranger (Orange Flower-Water Cake)

French Dessert

GÂTEAU Â LA FLEUR D’ORANGER

INGREDIENTS

1/2 teaspoon flour
1 teaspoon butter
1/2 teaspoon brown sugar

1 1/2 cups flour
2 teaspoon baking powder
1/4 teaspoon salt

2 large eggs
1/2 cup sugar
1/2 cup light brown sugar

1/2 cup unsalted butter
1 cup milk
1 1/4 teaspoons orange flower water

1/4 cup heavy whipping cream

UTENSIL

9-inch cake pan

PREPARATION

Preheat oven to 350 degrees.

Sprinkle a 1/2 teaspoon of flour along the sides and bottom of cake pan. Do the same with a teaspoon of butter. Sprinkle 1/2 teaspoon brown sugar over the flour.

Put 1 1/2 cups flour, baking powder, and salt in first mixing bowl. Mix with whisk or fork.

In second mixing bowl, beat 2 eggs, but not so much they lose their dignity. Add sugar and brown sugar. Mix with whisk.
Melt 1/2 cup butter. Combine contents of second mixing bowl into first mixing bowl. Add melted butter, milk, and orange flower water. Mix with whisk or blender on cake setting. Pour entire contents into cake pan.

Put cake pan in preheated oven and cook for 35 to 40 minutes. Allow cake to cool before topping cake with whipping cream.

TIDBITS

1) Many American beers are 3% alcohol. A twelve-ounce can contains .36 ounces of alcohol.

2) Orange extract, a fair substitute, for orange flower water, is 79% alcohol. My two-ounce container contains 1.58 ounces of alcohol, the same as nearly 4.4 cans of beer.

3) I’m breaking out the orange-extract. Woo hoo! Party at my place!

4) “Honestly, officer, I only had a one-ounce bottle of orange extract.”

5) The officer rolls his eyes. “Like, I never heard that before.”

6) My Mexican vanilla extract is only 1.9% alcohol. This is why it isn’t as popular at Mexican parties.

8) Consumption of cough syrup soared during the Prohibition Era. Perhaps the alcoholic content of 50%, or more, of many them contributed to this surge.

9) Why didn’t Al Capone simply open orange-extract tasting centers? People would have gotten their alcohol and Chicago would have been spared a crime wave.

10) But I can’t picture him behind an apron.

– 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

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