Posts Tagged With: French

Chicken Basquaise

French Entree

CHICKEN BASQUAISE

INGREDIENTS

1 green bell pepper
1 red bell pepper
1 large onion
2 garlic cloves
2 tablespoons fresh thyme
3 tomatoes
2 pounds chicken pieces, bone in or boneless
1 teaspoon salt or fleur de sel*
¼ cup olive oil
3 ounces thinly sliced prosciutto or Bayonne ham*
¾ cup white wine
1 bay leaf
1 cup chicken stock
2 teaspoon Spanish paprika, paprika, or espelette*
1 tablespoon fresh parsley

* = You can find fleur de sel, Bayonne ham, and espelette online, but they can be expensive.

SPECIAL UTENSILS

mandoline
8″ * 12″ casserole dish

Serves 6. Takes 1 hour 15 minutes.

PREPARATION

Preheat oven to 425 degrees. Seed bell peppers. Cut bell peppers and onion into ¼” slices with mandoline or knife. Cut slices in half. Dice garlic and thyme. Cut tomatoes into ½” wedges. If you are using chicken breasts, cut them in two. Rub chicken pieces with salt.

Add olive oil and prosciutto to large pan. Sauté for 2 minutes at high heat or until prosciutto becomes crispy. Stir frequently. Remove and drain on paper towels. Add chicken pieces to large pan. Sauté for 10 minutes at medium heat or until chicken turns golden brown. Flip chicken pieces every 2 minutes. Remove chicken and drain on paper towels. Add bell pepper, garlic, and onion. Sauté for 2 minutes at medium-high heat. Stir frequently. Add white wine and bay leaf. Simmer at low heat for 2 minutes. Stir frequently.

Add contents of pan, thyme, chicken stock, and chicken pieces to casserole dish. Sprinkle chicken pieces with Spanish paprika. Place tomato wedges between chicken pieces. Bake for 20 minutes at 425 degrees or until sauces thickens. While chicken bakes, dice parsley. Remove casserole dish from oven. Remove bay leaf. Place crispy prosciutto slice over chicken. Garnish with parsley.

TIDBITS

1) It is well known fact that the Basque word for basket is saskia

2) The Franks who overran Gaul, modern day France, after the fall of the Western Roman Empire loved peaches.

3) Indeed, they invaded purposefully to pick prized perfect peaches produced by the innumerable peaches orchards to be found there.

4) At first, frenetic fresh Franks gathered peaches with their hands.

5) But one can only carry off two peaches that way.

6) The ravenous ravagers ranged right to the Rhone valley. The Rhone Valley had for reasons unclear to current culinary historians had a surplus of over a million peach baskets.

7) An advance party of Franks plundered the valley and carried off all the peach baskets. Indeed, everyone of the frightening Franks walked away with maybe twelve baskets; we don’t know the exact number.

8) The First Franks never went anywhere without their baskets. The enraged basketless Second Franks chased them to southwest France.

9) The locals called them Saskia after the First Franks word for basket.

10) In time the Saskia lost their original language. A new language required a new name. The medieval French dubbed these people, Basques.

11) The Basques loved sports. In particular, they loved to play Basquaise Boule. The object of this game was to pass a ball around and try to toss it into a peach basket. Sometimes the players fashioned the ball out of chicken breasts, hence the name Chicken Basquaise. Chef Jean Paul La Grange created this dish to honor the new sport.

12) But wait! There’s more! In 1890, YMCA director James Naismith toured the land of the Basques. His synapses fired and he determined bring this sport back home. It’d be just the thing to tire out restless school kids. The game proved popular, at first, in his town of Springfield. But the kids eventually grew bored of having to climb up a ladder to retrieve the ball from the peach basket. Late one night, a gang of hoodlums calling themselves The Epic of Gilgamesh Haters cut the bottom off all the baskets.

13) But far from ruining the game, this vandalism, made the game much faster. Indeed the tempo of pass, shoot, score, pass, shoot, score now prevailed. The kids loved the game now. So did their parents. A year later, a senior taking Basque studies opined that as we’re living in America, why not call the name something American like basketball.

14) America embraced basketball and soon became a superpower. Now you know how.

 

– 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.

Advertisement
Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

French Omelette

French Breakfast

OMELETTE

INGREDIENTS – OMELETTE

2 eggs
⅛ teaspoon pepper
⅛ teaspoon salt
1 tablespoon butter (1 more teaspoon later)
1 teaspoon butter

INGREDIENTS – FILLING (OPTIONAL)*

One or more of the following:

2 teaspoons diced herbs – fresh chervil, chives, parsley, or tarragon (½ teaspoon more for garnish)
1½ tablespoons grated cheese – Gruyère, Gouda, or Parmesan
1½ tablespoons diced meat – cooked bacon, ham, or prosciutto
1½ tablespoons combination of the above

* = These ingredients really must be prepared before you start to cook the omelette.

INGREDIENTS – GARNISH

½ teaspoon diced herbs – fresh chervil, chives, parsley, or tarragon

SPECIAL UTENSIL

no-stick pan. If you can dedicate this pan to omelettes only, so much the better.

PREPARATION

Add eggs, pepper, and salt to mixing bowl. Beat eggs vigorously with fork until for 20 seconds or until whites and yolks are well mixed. Heat pan at high heat. The pan is warm enough when a tiny bit of butter sizzles in it. Add 1 tablespoon butter. Tilt the pan into different directions so as to completely coat the pan, including the sides, with melted butter. When butter just starts turning slightly brown, add eggs.

Let eggs settle for 3 seconds. (You have to careful with this recipe.) Sprinkle in any filling ingredients now. Start yanking the pan vigorously back to you, tilting more steeply each time. (This forces the egg to roll over itself more after each jerk.) Omelette should be creamy, but not viscous. This process takes about 20 seconds.

Cover pan, serving side down, with plate. Hold plate in place with one hand. Turn omelette onto plate. (The bottom side of the omelette should now be facing up.) Use fork to gently finish shaping omelette. Brush omelette with 1 teaspoon butter. Sprinkle omelette with herb garnish.

TIDBITS

1) The French Omelette is quite tasty.

2) It also looks like a very thin brick.

3) This is no accident.

4) Culinary archeologists tell us that the pharaohs built the very first pyramids in Ancient Egypt with French-Omelette bricks.

5) Look at that! I spelled the word “archeologists” correctly on the first try. Go me.

6) But these omelette pyramids took forever to build. The worker ate the French omelette as fast as they were made.

7) The completed pyramids proved irresistible to neighboring villagers as well. These pyramids rarely lasted more than a day before they gobbled up all the tasty bricks.

8) Doesn’t that mean the villagers ate quite a bit of food at once?

9) Yes, yes it does.

10) Then didn’t the gluttonous eaters get fat?

11) Yes. Hence the saying “French Omelette pyramids, fat people.”

12) So, succeeding pharaohs tried building pyramids with bread slices. Remember the slogan “Pharaoh Twelve Grain Bread(tm) builds strong pyramids twelve ways.”

13) Of the pharaohs instructed their workers to dry out the bread before using it to construct the pyramids. That worked well until . . .

14) It rained.

15) Pyramid construction kept failing until Sadiski of Saqaara, near Memphis, stumbled over a block of limestone. Yowzer! That hurt. “Limestone ain’t no good for nobody but for pharaohs building pyramids.” Clearly English grammar was not rigorously taught in Ancient Egypt.

16) After the swelling in his ankle went down a light bulb–not yet invented at that time–went on in Sadiki’s brain. Why not quarry the limestone in his backyard?

17) In 2630 B.C,, he pitched the idea of cutting limestone into bricks and then using them to make pyramids to Pharaoh Djosi. Djosi, known as DJ to his subjects, loved the idea. And so, Egypt built the first lasting pyramid.

18) Overtime, Memphis would become famous for barbecue, blues, and rock and roll. The musically talented Djosi would provide the inspiration for millennia of future Djs. Now you know.

 

– 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.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Khao Poon Soup From Laos

Laotian Soup

KHAO POON

INGREDIENTS

3 cups chicken broth
2 cups water
1¼ pounds chicken breasts*
1 large carrot
½” galangal root
¼ head red or Chinese cabbage
1 tablespoon fresh cilantro
½ tablespoon fresh mint
12 ounces rice vermicelli noodles
3 garlic cloves
1 tablespoon lemongrass paste**
1 red chile
2 tablespoons red curry paste**
1 shallot
½ tablespoon sesame or vegetable oil
1 14-ounce can coconut milk
2 tablespoons fish sauce
¼ pound bean sprouts
6 kaffir leaves
½ teaspoon salt

* = Can be made with ground pork or cooked fish fillet. If using these choices, add them to pot after you add the coconut milk.
** = Can be found in Asian supermarkets or online.

SPECIAL UTENSIL

food processor

Serves 6. Takes 1 hour 10 minutes.

PREPARATION

Add chicken to large pot. Add chicken broth and water. Bring to boil using high heat. Lower heat to medium. Simmer for 20 minutes or until chicken breasts can be pulled apart with 2 forks. Stir enough to prevent burning, Remove chicken breasts to large bowl. (Keep liquid in pot.) Shred chicken with forks.

Grate carrot and galangal root. Shred red cabbage. Dice cilantro and mint. Cook rice vermicelli noodles according to instructions on package. Drain, fluff, and set aside.

While rice vermicelli cooks, add garlic, lemongrass, red chile, red curry paste, and shallot to food processor. Grind until you get a uniform paste. Add vegetable oil to pan. Heat oil at medium-high heat. Oil is hot enough when a bit of uniform paste will start to dance. Add uniform paste to pan. Heat for 3 minutes or until it turns dark red. Stir constantly. Add coconut milk and fish sauce. Bring to boil. Add shredded chicken, bean sprouts, carrot, galangal root, kaffir leaves, red cabbage, salt, and uniform paste to pot. Simmer soup at low-medium heat for 10 minutes.

Add cooked rice vermicelli to serving bowls. Ladle soup over rice vermicelli. Garnish with cilantro and mint.

TIDBITS

1) The name of this dish sounds a lot like “Ka Boom.” This is not accident.

2) In 1352, Laos was divided and weak.

3) Neighboring countries took turns invading and annexing parts of Laos. Indeed, the rulers of Siam, and what is now Vietnam and Cambodia sometimes invaded simultaneously.

4) This created confusion on the battlefield. When Siamese, Vietnamese, and Laotian armies met, they didn’t know whom to fight. And no one likes a chaotic clash of arms.

5) So, Laos’ neighbors signed the Treaty of Bangkok. Each of the abutting lands was assigned four months each year for invasion.

6) This made life better for attacking countries.

7) Not so much for the the Laotians who still got overrun.

8) This, almost needless to say, depressed the Laotians who survived these vicious incursions.

9) Then, in 1353, Carl La Fong, a humble chef, invented the pressure cooker.

10) La Fong’s pressure cooker drastically reduced the time needed to prepare the thousands of Khao Poon servings he needed for his daily guests.

11) Unfortunately, Carl’s pressure cooker didn’t possess all the safety features of the invention’s modern version. Indeed, the darned thing proved quite prone to exploding an entire restaurant.

12) It was after he lost his fourth restaurant that the synapses finally fired in La Fong’s brain. “Why,” he said, “my exploding pressure cooker could annihilate entire armies. Khao poon! Or Ka boom, in English.”

13) In 1354, the plucky La Fong presented his device to King Fa Ngum. Ngum routed army after invading army with his pressure-cooker battalions.

14) Then in 1893, the French invaded Laos. Alas, the baguette eaters employed artillery which far out ranged the Laotian khao poons. The French soon won. Whereupon they settled down to eating Khao Poon every day. That and baguettes, they were French after all.

 

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.

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

We’re French and You’re Not – Chapter One – Chardonnay Man – Last Part

6 p.m.: We fly over the battlefields of Verdun, where 350,000 of our countrymen died fighting the brutal German invaders. What is this? Jean points out a crowd of German pig-dog tourists. Enraged, we throw bottles, cabbages, and the contents of our chamber pots at them. Ha! Ha! Suddenly, and without warning, our balloon descends. Horrors! I recognize Président Pommefrite and Chancellor Erwtenzup of Germany. They are very filthy and very angry. They shout and shake their fists at us. We also notice French soldiers firing at us. Jean opines that perhaps we should ascend quickly. Stirred to action, I increase the flame. Our balloon fills with hot air and we leave them far below. Jean and I are so upset by the whole incident that we delay dinner by a full hour.

14 November, 10 a.m.: We find ourselves over the town of Amiens. Jean informs me that Jules Verne used to be its mayor. He astounds me with the information that he had been reading Verne lately. So, that’s what he has been doing with his afternoons. I thought he was cheating on his mistress.

Noon: We reach the town of Calais on the English Channel. We commemorate our successful journey across France with a simple meal of French bread, onion soup, salade Niçoise, and shrimp scampi. We examine the looming channel, but are not frightened.

3 p.m.: A great jolt rouses Jean and me from our naps. What has annoyed us? Oh, our basket has smashed to bits the radar of a French destroyer. “Vive la France!” we amiably cheer. But incredibly, the sailors shout angrily back. Jean suggests that we quickly leave those clods. I once again increase the size of the flame and we climb back into the clouds.

The sailors fire their rifles and the ship’s big guns at us. Boom! But they cannot see us as we are hiding in the clouds and have broken their radar dish. We shout our apologies to our countrymen and fellow adventurers. We toss down cases of caviar and our best champagne to make up for our faux pas. However, this noble gesture does not appease them. Strange to say, they are becoming even angrier. The lack of manners in our navy appalls Jean and me.

6 p.m.: We are over Dover, England. Hurrah! The great race is coming to an end. We see a great crowd below us. It cheers us wildly, so ours must be the first balloon. The throng includes the Queen and most of the Royal family. We also notice an enormous number of police and soldiers. No doubt, they are there to protect us from our enthusiastic admirers.

Jean and I drink several toasts to England, to the Queen, and to a successful race. I stand up and stagger towards the lever to lower the flame. However, I trip on Jean and fall with all my weight on the lever. Instead of lowering the flame, I shut it off completely. We fall precipitously and hit the ground with a squish.

We dust ourselves off and march proudly towards the Queen. For some reason she appears to be upset. However, we attribute her emotion to the passion of the moment. We present her with the first Chardonnay bottle of the season.

But, the Queen, she is not thankful. No, she accuses us of murdering her Corgi. What dog, we ask? “The one under your balloon,” she cries.

Before we think to apologize, ill-mannered British policemen clasp handcuffs on us and lead us away. We hear behind us German and French voices arguing vociferously for the right to arrest us. Their argument appears to be escalating into a brawl. We shrug our shoulders.

* * *

“Bah! Monsieur le reporter, the food here in this jail is horrible! But yes, I have been without Dom Perignon for three days! Why are these stupid English treating me this way? Can it be that they do not care that I won the Chardonnay race?

Monsieur, tell my friends to hurry and get me out of here. The Tour d’Artichoke starts next week! Sacre bleu!”

****

I hope you enjoyed this chapter from my book. Please let me know what you thought of it. Thank you.

Paul De Lancey, The Comic Chef, Ph.D.

We’re French and You’re Not, 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: We're French and You're Not | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

We’re French and You’re Not – Chapter One – Chardonnay Man – Part 3

1:55 p.m.: Mon Dieu! We arrive at our balloon minutes before the start of the race. Jean and I tumble into the basket. Pow! The starting gun fires. Jean starts the flame, so that our balloon will rise. But we are not going anywhere! We have neglected to untie our balloon.

Neither Jean nor I are sober enough to get out of the basket and untie the rope. What are we to do? Jean solves things by sticking his newspaper into the flame. He then sets fire to the rope with the burning newspaper. This maneuver works marvelously well and we soon soar into the heavens. We hear angry voices yelling down below. It seems that the fire from the rope is spreading to a nearby café. We shrug our shoulders, set the balloon on automatic pilot, and open our first bottle of champagne. We look forward to a fine race.

12 November, 10 a.m.: I wake up first and peer cautiously over the basket. It appears that we are over the town of Avignon. Well, I think I recognize the famous Pont d’Avignon. I awaken Jean and tell him our location. Jean marvels that we cleared the southern French Alps without incident. Our balloon’s automatic pilot and automatic navigational devices are working splendidly. We wonder for a moment how our competitors manage without them. We are now eating a simple breakfast of fresh croissants, a small omelette, and Perrier.

Noon: It is lunchtime, so we prepare lunch. We have Gruyère cheese, apples and onion soup. We drink a couple bottles of Chateauneuf du Pape, 1922. We look over the edge of the basket and would you believe it, we are over the town of Chateauneuf du Pape. We celebrate this coincidence by throwing eggs at people in the marketplace. These good-natured jests are the things that make races fun for all.

3 p.m.: We amuse ourselves by shooting at birds that land on our balloon. In a way, it is unfortunate that we are drinking so much or our aim would be better.

7 p.m.: We celebrate reaching Valence with a splendid dinner. We start with crab legs and cheese fondue, then trout à la Jean, beef bourguignon, and eclairs for dessert. We complement this satisfying meal with four bottles of Dom Perignon, 1953. Oh yes, for an after-dinner activity we examine the countryside. Jean notices that we have progressed another 100 kilometers. Splendid!

10:30 p.m.: Jean and I spend the night drinking wine and identifying constellations. I win this game by identifying Orion twenty times to Jean’s eighteen. Poor Jean, the clouds block Orion during two of his turns.

13 November, 9 a.m.: Apparently we are scudding over the city of Lyon. We don’t care much for Lyon. Suddenly, Jean spies a McDonald’s below us. What an affront to French cuisine! We bombard the place with our empty bottles and other trash. Below us, we hear the whine of converging police sirens. We also see the manager shooting his rifle at us. Ha! Ha! It appears that the police are lovers of good cuisine, as they are taking away the stupid manager of the stupid McDonald’s. We thumb our noses at your les hamburgers and your les fries!

Noon: Strong southwesterly winds blow us to the town of Besançon. We celebrate by using Doubs cheese in our magnificent omelettes. We have Kronenbourg with our lunch. This is the only time that we shall drink beer during the race. One needs to clear the palate at times.

4 p.m.: We have been heading northwest for a while. In doing so, we pass over the glorious Champagne region. We honor the land below by drinking champagne for the entire afternoon. I suggest that it would be a fine idea to gaze upon the glorious vineyards. Tears come to our eyes.

 

Paul De Lancey, The Comic Chef, Ph.D.

We’re French and You’re Not, 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: Uncategorized, We're French and You're Not | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

We’re French and You’re Not – Overview

We’re French and You’re Not is one of my favorite novels. I’m going to be providing excerpts from the first chapter during the coming days. I hope you will enjoy them as much as I did writing them.

We’re French and You’re Not, is a hilarious romp focusing on the clueless French millionaire, Robert, and the effects of his diary on the conventional Wisconsin farm boy, Frank.

While in America, Robert and his constant companion Jean meet Henrietta Montcalm, a meek and nervous redhead. Their influence turns her into a feisty woman wanted by the police.

Henrietta decides to marry Robert and guides them toward a wedding in Reno. Jean can’t stand the thought of Robert giving up his bachelor lifestyle, so natu-rally he tries to kill him. Neither Jean, a burning hotel, nor fighter jets stop Henrietta from marrying Robert and taking off for her honeymoon.

Along their way, they incidentally: squash the Queen’s dog, fly a small plane inside an airport terminal, run McDonald’s in a very French way, rent exploding furn-iture, open childcare in Mammoth Caves, open a gourmet hospital, and drive their Geo Metro the wrong way in the Indy 500.
Sacre bleu, what fun things the Wisconsin farm boy learns about the world.

 

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.

 

Categories: We're French and You're Not | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Tukasu (Stewed Beef With Dates) From Niger

Nigerien Entree

TUKASU
(Stewed Beef with Dates)

INGREDIENTS

½ tablespoon yeast
½ cup warm water
1¾ cups flour
¼ teaspoon salt (1 teaspoon more later)
1 pound beef chuck, round roast, or rump roast
2 garlic cloves
2 medium onions
9 dates. (If fresh, remove pits)
4 tomatoes
2 tablespoons vegetable oil (2 tablespoons more later)
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 cup tomato sauce
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt
1⅔ cups water

Serves 5. Takes 2 hours 20 minutes.

PREPARATION

Add yeast and ½ cup water to small mixing bowl. Mix with fork until yeast dissolves. Let sit for 15 minutes. Add flour and ¼ teaspoon salt to medium mixing bowl. Mix with fork. Make a small depression in the middle of the flour. Pour yeasty water into depression. Knead flour/yeasty water until you get a big, non-sticky dough ball. Cover medium mixing bowl and let dough sit for 1 hour.

While dough sits, cut beef into 1″ cubes. Mince garlic cloves and onions. Dice dates and tomatoes. Add beef and 2 tablespoons oil to pan. Sauté at medium-high heat for 5 minutes or until beef is completely browned. Stir enough to ensure even browning. Remove beef from heat.

Add 2 tablespoons oil, garlic, and onion to pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add tomato paste and return beef. Reduce heat to medium and cook for 2 minutes. Stir frequently. Add tomato sauce, aniseed, bay leaf, cinnamon, cumin, pepper, 1 teaspoon salt, and 1⅔ cups water to pot. Stir. Add diced dates and tomatoes. Cover stew and simmer on low heat for 25 minutes.

While stew simmers, divide the dough into 8 small dough balls. Cover with damp cloth and let sit for 30 minutes. Gently add small dough balls to pot. Simmer at low heat for another 40 minutes. Stir occasionally and gently. Remove bay leaf and serve.

TIDBITS

1) Tukasu is a stew.

2) “Stew” is an anagram for “wets.”

3) It is also as anagram for “west.”

4) Culinary anagramists will note that stew can be rearranged to form the word “stwe.”

5) Stwe is rarely used in normal conversation.

6) Oh my gosh, there’s a bunny outside my office window.

7) Bunny wants me to tell you there’s no such word in the English. Not even in medical terminology. Which is why none of the medical TV shows even say, “stwe.”

8) Bunny also says it not a French word, a Dutch word, nor even one in Latin.

9) Why did Bunny help me with this information? Because I feed him carrots and raisins.

10) My fair city, Poway, is justly proud of its multilingual rabbits.

11) Another arrangement of stwe is “twes.”

12) Twes is the plural form of twe.

13) As in, “Shall I take two twes or just one twe to the party?

14) My word! I forget the anagram “stew.”

15) Every word is its own anagram.

16) Like “onion” is an anagram for “onion.”

17) Oh sure it’s blindingly obvious now, but did you know that before you got to tidbit 16?

18) If you know of any real anagrams for “stwe” existing in other languages, please inform me.

21) And I’ll pass on your discovery to Bunny. Bunnies devote nearly all of theirs life searching for rabbit and watching out for hawks. The only real pleasure rabbits indulge in their rare leisure moments is creating new anagrams or finding out about new ones. Bunny and I thank you in advance for your help and consideration.

 

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.

Categories: cuisine, international, observations | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

French Pan Bagnat

French Entree

PAN BAGNAT

INGREDIENTS

1 garlic clove
2 teaspoons Dijon mustard
¼ cup olive oil
1 tablespoon red wine vinegar
⅛ teaspoon pepper
¼ teaspoon salt
1 16-inch baguette or 2 ciabatta rolls
½ green bell pepper
¼ cucumber
¼ cup Nicoise or Kalamata olives
2 hard boiled eggs
⅓ red onion
1 large tomato
2 5-ounce cans solid white tuna, drained
2 ounces anchovies (optional)

Serves 4. Takes 55 minutes.

PREPARATION

Mince garlic clove. Add garlic, Dijon mustard, olive oil, red wine vinegar, pepper, and salt to small mixing bowl. Mix with whisk or fork until well blended. Cut baguette along its length. Use brush to spread garlic/ mustard/olive oil over both baguette halves.

Seed bell pepper. Cut bell pepper and cucumber into slices ½” thick. Cut olives in half. Dice hard boiled eggs. red onion, and. tomato. Spread tuna over baguette bottom. Place bell pepper and cucumber slices on tuna. Sprinkle bell pepper and cucumber with diced egg, olive halves, red onion, tomato, and anchovies.

Place baguette top on egg, onion, and tomato. Place baguette between 2 flat surfaces (such as cutting boards, baking sheets). Place heavy object (such as a skillet) on flat surface. Let sit for 20 minutes. Cut baguette into 4 mini baguettes.

TIDBITS

1) This dish, Pan Bagnat, is an anagram for “Tan Pan Bag.”

2) How do people in France transport their pans? They use bag pans.

3) Tan is the color of the baguette, a food vital to emotional well being So, in France, only chefs may own a tan pan bag. France. All other people must pick a different color. But if you do own a tan pan bag and you’re not a chef, you may expect a midnight visit from the police. Now you know.

 

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.

Categories: cuisine, international, observations | Tags: , , , , , , , , , , , , , , , , | Leave a comment

French Jambon Beurre

French Entree

JAMBON BEURRE

INGREDIENTS

1 24″-baguette (ficelle style, if you can find it)
¼ cup salted butter, softened
9 ounces ham, sliced
9 ounces Gruyère or Emmental cheese (optional)

Serves 3. Takes 10 minutes.

PREPARATION

Cut baguette open lengthwise almost all the way through. Open baguette. Spread butter evenly on top and bottom. Place ham evenly along baguette bottom. Distribute cheese, if used, evenly on top of ham. Close and press baguette. Divide into 3 8″-long sandwiches.

TIDBITS

1) In 1972, Neil Diamond recorded the song, “Song Sung Blue.” It is a great song and has remained justly popular for 50 years.

2) If you substitute the words “Jambon Beurre” for “Song Sung Blue” you still have a truly great song. Okay, sing the song in your head with the new lyrics. See? Ya see? The song’s still superb.

3) Jambon Beurre is a simple, yet great sandwich. French sandwich lovers have eaten them for many, many years.

4) How many?

5) I don’t know.

6) But I do know that the French devoured a little over a billion jambon beurres in 2013.

7) That’s not current. That’s from about nine years ago, as of press time.

8) But it takes a long time to count that high. If a French woman, say Farine du Ble were to count one such sandwich every second, it would take her about 33 years to complete the tally. Clearly, the task is more than a one-woman job.

10) Perhaps France could eliminate all unemployment by hiring all those without jobs to count the jambon beurres being consumed. In February, 2022 had 2,977,000 out of work people. If these people were hired by the state to count a billion jambon beurres and took ten seconds to count each sandwich, it would take them about an hour. Maybe longer if the counting involved travel.

11) Now you know how important arithmetic can be.

 

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.

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

Egyptian Roz Bel Laban

Egyptian Dessert

ROZ BEL LABAN

INGREDIENTS

1 cup rice
2¼ cups water
3½ cups whole milk
¾ cup sugar
¼ teaspoon allspice
½ teaspoon orange blossom water or vanilla
½ teaspoon rose water, orange blossom water, or vanilla
½ teaspoon cinnamon

Serves 6. Takes 1 hours 45 minutes.

PREPARATION

Add rice and water to pot, Set heat to low-medium and simmer for 12 minutes. Stir frequently to prevent burning. (Always, in this recipe, add water or milk if the liquid in the pot dries up.)

While rice simmers, add milk and sugar to mixing bowl. Mix with whisk or fork until well blended. Add to pot. Simmer at medium heat for 12 minutes or until mixture starts to thicken. Stir constantly. Add allspice, orange blossom water, and rose water. Simmer at medium heat. Stir constantly until mixture has thickened and rices softens and becomes creamy. Gently spoon rice mixture into individual serving bowls. Chill in refrigerator for 1 hour or until pudding sets. Sprinkle cinnamon over each bowl.

TIDBITS

1) Roz Augureau’s sparkling eyes and beautiful face bedazzled men everywhere. So much so that men made rash decisions. In 1914, Kaiser Wilhelm II and President Poincare attended a society ball at the same time as Roz. The German and French leaders both professed undying love for her. Neither ruler would clear the field for the belle Roz. Words were said. Poincare slapped Wilhelm. The Kaiser had the choice of weapons. If only he had picked pistols, instead of millions of soldiers as the duelllng weapons, the world would have been spared the horrors of the First World War.

2) But he didn’t and anyway, hindsight is 20/20. However, the French could forgive Roz Augureau for starting the War to End All Wars. Afier all, “L’amour, toujours l’amour.” They could not ignore, however, her effect on French cuisine. Every time the Belle Roz sashayed by restaurants, the besotted chefs made mistakes. It all came to a head in 1915 when the very sight of Roz so charmed the chef making this very dish, that he unwittingly substituted sardine water for vanilla. This atrocity outraged the French nation. What, if anything, was France fighting for if not for the purity of its cuisine? So, France passed a law banning the belle Roz from walking by any kitchen. In honor of this law, Le Monde called this dish, “Roz Belle La Ban.” Later this became, Roz Bel Laban.

 

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.

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

Blog at WordPress.com.

%d bloggers like this: