Posts Tagged With: French

North Dakota Caramel Rolls

American Dessert

NORTH DAKOTA CARAMEL ROLLS

INGREDIENTS – DOUGH

2¼ teaspoons yeast
½ cup white sugar
1 cup warm water
⅔ cup softened butter (⅓ cup + ½ cup more butter later)
4 cups flour (¼ cup more later)
1 teaspoon salt
2 eggs
¼ cup flour
⅓ cup melted butter (½ cup more later)
2 tablespoons brown sugar (1¼ cups more later)
no-stick spray

INGREDIENTS – CARAMEL SAUCE

½ cup melted butter
1¼ cups brown sugar
1½ cups heavy cream
2 tablespoons light corn syrup
½ tablespoon cinnamon
½ teaspoon vanilla extract

SPECIAL UTENSILS

electric beater or bread maker
2 9″-x-13″ cake pans
sonic obliterator

Serves 12. Takes 3 hours.

PREPARATION – DOUGH

Add yeast, white sugar, and warm water to large mixing bowl. Blend with fork. Let sit for 10 minutes. Add ⅔ cup softened butter, and eggs. Gradually add 4 cups flour while mixing with electric beater until you get a smooth-and-slightly-sticky dough ball. (If using a bread machine, use the dough setting for 10 minutes.)

Dust flat surface with ¼ cup flour. Add dough ball to flat surface. Roll out dough until it is ⅛” thick. (This should require about 2 14″-x-8″ surfaces.) Brush dough with ⅓ cup melted butter. Sprinkle dough with 2 tablespoons brown sugar. Roll up dough. Seal edge of dough by pressing it into dough roll. Cut dough roll into 12 equal pieces. Spray cake pans with no-stick spray. Cover with damp cloth and let rise for 1 hour.

PREPARATION – CARAMEL SAUCE

While dough rolls rise, preheat oven to 350 degrees. Add ½ cup melted butter and 1¼ cups brown sugar to pot. Heat using low-medium heat. Stir constantly until brown sugar melts. Add heavy cream, light corn syrup, cinnamon, and vanilla extract. Stir with spoon until well blended. Pour this caramel sauce over risen dough rolls. Bake dough rolls at 350 degrees for 30 minutes or they turn golden brown Serve immediately from the cake pans or wait 5 minutes, loosen rolls with knife and invert cake pan onto serving plate..

This is a long and possibly messy recipe what with flour dust flying everywhere. So, if your guests give you any guff about the rolls or for that matter anything really, zap them with your sonic obliterator. You don’t need that kind of negativity in your life, certainly not in your kitchen.

TIDBITS

1) I list the sonic obliterator as an essential utensil in many recipes. But can’t it be used as a weapon? Yes, yes it can. However, like many dual-use kitchen utensils, it started out with only a culinary role.

2) Everyone knows that Italian chefs have brought us many great inventions. The balloon comes to mind. In 1791 Paolo Sforza let an enormous cow stomach hang over a pot of steaming clams. Still, he was smart enough to realize its military potential. He sold the idea to the new French Republic of 1792. France then made balloons to watch for approaching armies. The monarchial powers of Europe could never catch the French forces by surprise. The French Revolution remained. Democracy’s spread became inevitable. America owes its democracy to the French Republic and, by extension, to an Italian chef inadvertently steaming a cow stomach.

3) But so many other kitchen utensils gave birth to weapons and vice versa. Here are some of them:

Knives: Stone knives were used to slay and eat mastodons. Stone Age raiders used them to attack villages. Early, early chefs carved bison steaks with long knives. Long knives became swords. Rome built its legendary empire with swords.

Spears: They arose from the wooden skewers cavemen used for mastodon kebabs.

Can Openers: English pikemen carried armor openers to get plate armor off French knights. Armor openers changed into can openers. So, whenever you open a can of Chef Boyarditm mini ravioli, give a moment to thank the victors of Agincourt in 1415.

4) In 2015 Chef Conti grew so tired of lugging beef fat to the bins outside that he invented the sonic obliterator. He’d make an entire tower of fat disappear with just one push of a button. Yay.

5) A few years later an American tourist so insulted Chef Cavour of La Mucca Ubriaca restaurant in Venice that obliterated the offending oaf. The oaf’s family had the police arrest the chef for murder. However Italy’s culinary courts acquitted the chef in the landmark case Oafs v Cavour, 2017. So behave yourself when you dine out.

6) Armies all over the world are frantically developing the sonic obliterator into a long range weapon suitable for modern combat. And so it goes.

 

– 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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Today’s To-Do List.

1) Buy a new printer, because the old rat bastard stopped working after I got ink for it.

2) Nudge the Earth back into its proper orbit. It’s starting to spiral into the Sun.

As you can see, I’ll be rather busy, so this post needs to be short.

 

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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Emperor Paul I

The picture to the right shows what I would look like were I to become emperor. And why not? I’m a nice guy. Also, according to long standing family belief, I am the fifth generation, direct descendant of Emperor Napoleon I. So you can see I have a valid claim to be the ruler of France. And I’m quite up on French history as well as being aware of French politics. Also, I have spent time in France on multiple occasions, I’ve bicycled from one end of France to another, love French cuisine, am adept at cooking French dishes. At my peak, I could speak fluent French at a third-grade level. What more do you want? Anyway, the country is a total mess, I am less so. Time to make me leader of France. My slogan is, “Take naps. Do no harm.” Aux armes, citoyens.

 

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

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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When Uranus Was Called George

Yes, from 1781 to 1851 the planet Uranus was really called George. It’s official title was Georgium Sidus, but no one said that. George was discovered by the amateur astronomer William Herschel. Way to go Herschel! King George III rewarded Herschel for his discovery by appointing him Court Astronomer and asking him to move close to the royal family. Herschel, grateful for such recognition, named the new planet Georgium Sidus in honor of his royal patron.

French astronomers did not like the new name, however, as their country had been fighting George III’s for centuries. They proposed calling it “Herschel.” Then in 1851, a bunch of planet namers got together. They noted that all the other planets were named after Greek and Romans gods. They further observed that George, as powerful as he was, was not, in fact, a mythological god. Nothing got past these guys. So they renamed the eighth planet, Uranus.

I rather like the idea of calling a planet, “George.” What would you call Uranus?

 

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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How To Survive A Zombie Apocalypse

Zombies like brains, right? So always make sure that you have a supply of brains on hand. Where do you get these brains? In French restaurants. These places always serve cerveaux d’agneau, or lamb’s brains.

So when the zombie apocalypse begins, hop on the first plane to France and stampede  the nearest restaurant. Ask for steak au poivre vert for yourself,  it’s delicious!, Don’t forget, though, to  order lamb brains to go. When the zombies shuffle toward you, simply hand them your cerveaux d’agneau. Your undead attackers will appreciate avoiding the messy and tedious business of cracking open your skull to get to your brains. They will surely also savor the exquisite combination of spices that every French chef lovingly adds to his creations. An apocalypse is no reason to stop being a loving, giving person.

Bon appétit

– 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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Nidi di Rondini

San Marinese

NIDI DI RONDINI

INGREDIENTS

1 12-ounce package lasagna noodles
2 tablespoons butter
2 tablespoons flour
1 cup milk
⅛ teaspoon salt
⅔ cup marinara sauce (⅓ cup more later)
1¼ cups grated mozzarella
½ pound prosciutto or deli-sliced ham
⅓ cup marinara sauce
¼ cup grated Parmesan cheese

SPECIAL UTENSILS

8″-x-8″ casserole dish
kitchen scissors or scissors
aluminum foil

Serves 5. Takes 1 hours 45 minutes.

PREPARATION

Preheat oven to 350 degrees. Cook lasagna noodles according to directions on package. (Do not let noodles stick together. You might need to cook them in batches.) Drain noodles. Spray flat surface. Place lasagna noodles flat on flat surface. (Do not let them touch each other.)

While noodles cook, add butter to pan. Melt butter using medium heat. Gradually add in flour. Stir frequently until well blended. Gradually add milk until the sauce thickens. Stir frequently. Add salt. Stir until blended. This is the bechamel sauce. Remove pan from heat.

Pour ⅔ cup marinara sauce into casserole dish. Smooth with spatula. Spread bechamel sauce evenly over all the noodles. Sprinkle mozzarella evenly over the bechamel sauce. Place proscuitto strips over the bechamel-mozzarella lasagna noodles. (If necessary, trim or fold prosciutto strips so that they are narrower than the noodles.)

Roll up lasagna noodles so that they form a tight cylinder. Place lasagna cylinders upright and close together in casserole dish. (If necessary, place wadded-up balls of tin foil in casserole dish to keep lasagna cylinders from falling over.) Make four ½” cuts at the top of each lasagna cylinders. Pull the lasagna between the cuts down and out a bit. so that they look like rose petals.

Drizzle ⅓ cup marinara sauce over the lasagna cylinders. Sprinkle cylinders with Parmesan cheese. (Not so much that you can’t see the rose-petal design of the lasagna cylinders.) Bake for 35 minutes or until the tops of the cylinders turn crisp and golden brown.

TIDBITS

1) Nidi di rondini tastes great. Anyone making this entree will be immediately be hailed as an amazing chef and host.

2) If you are up for a Nobel Prize, you would do well to serve this dish to the judges.

3) As of press time, it is not illegal to do this.

4) So, what are you waiting for?

5) Nidi di rondini comes from the great, but tiny country of San Marino.

6) Despite being the size of a rather large postage stamp (24 square miles, 61 square kilometers), the San Marinese have preserved their independence for 1,816 years.

7) The above number is accurate as of the time of writing. Please increase the above number by one for every year after 2021.

8) Anyway, how did this tiny country maintain its independence from many other countries with much bigger armies such as: the Roman Empire, the Papal States, the French Empire under Napoleon, Italy, and Hitler’s Germany?

9) Simple. As culinary historians will tell you, soldiers with red hair make the fiercest warriors in the world. San Marino has always had fighting redheads. The chefs of this happy land commemorates their heroes with these rolled-up lasagna rolls topped with marinara sauce.

10) However, the most famous fighters in the world come from Scotland. Neighboring England failed for centuries to conquer the Scots, The English armies quailed, broke ranks and fled in terror whenever they caught sight of all that Scottish red hair.

11) The only success the English had came from their archers. But, of course, the archers were to far away to see the hair color of the Scottish pikemen.

12) One wonders why the English army never colored their hair red. Then the Scottish warriors would have fled whenever came in contact with the English.

13) What if? What if all the countries of the world made their soldiers die their hair?

14) All armies fear fighting fierce redheads. With all armies comprised of gingers, no army would dare attacking any other.

15) Peace would break out.

16) There you have it. Dye the hair of all combatants red.

17) I see a Nobel Peace Prize in my future, as long as I remember to serve nidi di rondini to the judges.

– 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: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Great Arctic Eats – Archangelsk, Russia

Great Arctic Eats – Archangelsk

Do you like to eat well, but you’re an introvert? Do you find social distancing difficult in your crowded, bustling metropolis? Well, I have the place for you. It’s Archangel in northern Russia. It’s perfect for those who can’t find authentic Russian cuisine near their home and absolutely have to turn the thermostat down whenever the office gets above 40 degrees.
As of press time, Archangelsk’s population was 351,000. The temperature was 12º F.
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SPECIAL NEW FEATURE! Top rated restaurant that delivers: Presto/Presto Pizzeria. Click here for menu.
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SPECIAL NEW FEATURE! Top rated restaurant with outdoor seating: Paratov Club & Restaurant
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If you traveled to Russia to get an authentic Russian meal, by all means, make your way to Velvet. People love this restaurant; I can tell by its good ratings. However, what customers raved about is a mystery to me as all the comments are in Russian. Commenting in Russian for the Russian restaurants seems to be a thing for the inhabitants of Archangelsk. It’s quite likely this occurs from the nearly all Russian population of Archangelsk. By the way, the Russian language has a word for everything.
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However, the best restaurant in Angelesk is El Fuego. It’s a Latin Steakhouse where they serve amazing food. No, Latin does not mean the menus are in Latin and that the waiters speak Latin. Rather, this establishment serves Latin American specialties.
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Fine diners who meant to fly to the French Riviera, but accidentally boarded a plane to arctic Archangelsk, can at least feast on Mediterranean fare at restaurant Rika where they serve beautiful food at a great price. Although you may wish to sample Restaurant Pochtovaya Kontora 1786. It also serves Mediterranean cuisine. However this restaurant is known for good food AND comfy seats. With all that, I am at a loss to know why Poctovaya Kontora 1786 doesn’t score higher than Rika.
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Hungry travelers who meant to fly to the French Riviera but ended up here can also drown their sorrows in alcohol at the gastropub Lock Stock Pub where they serve excellent beers and good food.
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What whirlwind tour of frigid Archangelsk would be complete without dining on the fine Czech dining to be had at Stare Mesto? One customer summed his experience up by simply saying, “The Meat.” What more do you need to know?
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Finally, don’t let your culinary adventure of the pizzeria capital of Arctic Russia end without visiting Dodo Pizza. Its customers can’t stop raving about it in Russian.
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In my mind, the most exciting thing to see in Archangelsk is a British Tank Mark V from World War I. How it got here beats me. Did it break through German lines in France and simply through lack of orders keep going until it ran out of gas in northern Russia? How did it manage to go so far on one tank of gas? How did the German air force and army not even notice the tank plodding ever forward on its epic journey across nearly all of Europe? Disappointingly though, it’s enclosed in glass. You may not take it for a spin.

The Small Korela Wooden Architecture and Folk Art Museum comes highly rated. It’s unclear if: the museum is small in number of buildings, if it’s buildings are actually small as in three-feet tall, or if it’s named after Ms. Korela Wooden who was small. If you go, please let me know.

Visit Archangelsk Gastiry Dvory, This museum tells the story of the area through stone objects, bone carvings, Middle Ages’ stuff, church icons, and other stuff. This is a must-see stop for lovers of stuff.

People who love to ride horses should go on the Horse Lovers Tours. The name says it all, doesn’t it?

Jazz lovers will feel at home at Jazz Club JAZZ WORKSHOP. I don’t know why jazz workshop is completely capitalized. Perhaps their caps-lock button got stuck.

Similarly, lovers of puppet theater, must visit the Puppet Theater.

Many fine churches and monasteries adorn Archangelsk. Be sure to visit the Holy Trinity Antony of Siya.

Northern Tourist Company provides a multi-day historical-and-heritage tours.

As always, “Good eating. Good traveling.” See the city’s points of interest, the countryside, and snow.

– 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: Arctic eats, international, things to see and do | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Piri Piri Shrimp

Mozambican Entree

PIRI PIRI SHRIMP

INGREDIENTS

5 garlic cloves
6 piri piri chiles of 6 Thai chiles or 2 teaspoons cayenne pepper)
1 teaspoon salt
3 tablespoons lemon juice
1 bay leaf
10 tablespoons peanut oil
2¼ pounds shrimp (16-to-20 per pound, shelled and deveined)
1 lemon (optional)

SPECIAL UTENSILS

blender
outdoor grill
6 skewers

Serves 6. Takes 10 minutes, then 6 hours marinating, and 10 minutes more.

PREPARATION

Mince garlic cloves and chiles. Add all ingredients except shrimp to large mixing bowl. Stir with whisk or fork until well blended. Add shrimp. Mix with fork until shrimp is well coated. Cover and let marinate in fridge for 6 hours. Keep marinade.

10 minutes before marinating is done, heat outdoor grill to medium heat. Thread 6 shrimps onto each skewer. Grill shrimp for 2 minutes or until it turns pink. Flip skewers over and grill the other side for 2 minutes or until it to is pink. Cut lemon into 6 slices. Serve with lemon slices.

TIDBITS

1) Everyone dueled everyone else in Early Renaissance Italy. These scheduled acts of violence, of course, don’t include impromptu acts of deadly sword fighting that lurked outside your door, in the town plaza, and all points in between.

2) Seafood restaurants suffered the most. They were the farthest businesses from people’s homes. No diner ever got there and back alive. Then in 1493, Giuseppe Carpaccio of Venice, came up with the idea of putting the shrimp he sold on his diner’s swords. His customers couldn’t finish his large portions and staggered home, their sabers still covered in shrimp. You, of course, can’t stab anyone with shrimp. You don’t even feel like killing anyone when your tummy’s filled with yummy shrimp. A golden age of peace descended upon Italy, or until the French invaded a year later. Oh well.

– 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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Cheese Souffle

French Dessert

CHEESE SOUFFLE

INGREDIENTS

1 tablespoon butter (3 tablespoons more later)
1 tablespoon grated Parmesan cheese (¾ cup more later)
3 tablespoons butter
¼ cup flour
1¼ cups milk
1 cup grated gruyère cheese
¾ cup grated Parmesan cheese
4 egg yolks
¼ teaspoon paprika
¼ teaspoon pepper
¼ teaspoon salt
6 egg whites
¼ teaspoon cream of tartar

SPECIAL UTENSILS

4 ramekins or 1 souffle dish
electric beater with whisk attachments, if available
baking sheet
flying monkeys, just in case

Serves 4. Takes 1 hour 15 minutes.

PREPARATION

Preheat oven to 375 degrees. Butter each ramekin with an equal part of 1 tablespoon butter. Coat each ramekin with an equal part of 1 tablespoon Parmesan cheese. (This is a good time to separate egg yolks and whites if you haven’t already done so.)

Add 3 tablespoons butter to pan. Melt butter using medium heat. Add flour. Stir flour constantly until you get a flour paste. Gradually add milk, stirring constantly with whisk until mixture is smooth. Bring to boil using medium heat. Stir constantly. Reduce heat to low and simmer for 3 minutes or until you get a thick white sauce. Remove from heat.

Add gruyère and Parmesan to pan. Stir until well blended. Add eggs yolks, paprika, pepper, and salt. Stir gently until well blended. Transfer flour/egg/cheese mixture to 1st large mixing bowl and let cool.

Add egg whites and cream or tartar to 2nd large mixing bowl. Beat egg whites with electric beater set on low. Beat until egg whites become foamy and form peaks. Gently fold in ¼ of the egg whites into the flour/egg/mixture. Then gently fold in the remaining egg whites until well blended. Pour this blended souffle equally into the ramekins. Gently smooth souffles with spoon. Place ramekins on baking sheet and bake at 375 degrees for 30 minutes or until souffles puff up and turn golden brown.

Do not open the oven the door while baking the souffles. NO, NOT EVEN ONCE! OPENING THE OVEN DOOR WILL MAKE THE SOUFFLES COLLAPSE. YOU WILL FALL SOBBING TO THE FLOOR. NOT ONLY THAT, YOU WILL RELEASE VICIOUS FLYING MONKEYS ALL OVER THE WORLD.

Serve immediately to adoring guests. If they’re unappreciative or late to table, by all means, release the flying monkeys. Those critters need exercise.

TIDBITS

1) With the proper type of internal combustion engine, cars can run on cheese souffle.

2) This actually happened from 1937 to 1940.

3) For on July 14th, Bastille Day, 1937 a very inebriated Chef Auguste Oeuf accidentally staggered to his Renault, unscrewed its gas cap, staggered back to his restaurant, grabbed a tray of cheese souffles, staggered back to his car, and one by one threw the souffles into his gas tank.

4) What are the odds are doing all those things while drunk? And in that order?

5) Small.

6) Less than half.

7) Any way, Chef Oeuf needed to go to the market and buy some chickens for his plat du jour. He turned the ignition. The engine roared into action. He used the newly untamed fury of his Renault to make to the market in record time.

8) He would make trip after trip for ingredients. His customers loved the unparalleled freshness of his cuisine. Ouef’s restaurant, Le Chaton D’or became the most popular restaurant of all Paris. Other chefs of the city noticed this. They too would get rip-roaring drunk and whip up a batch of cheese souffles for their cars. The culinary reputation of Parisian food reigned supreme.

9) The secret of drunken chefs feeding souffles to their cars soon spread to every corner of France.

10) There was though a distressing period, though. when some chefs didn’t get sufficiently soused. Miles per souffle (MPS) suffered. And in consequence, so did the vital culinary/automotive industry.

11) As a result, an anagramist in French government required all cheese-souffle chefs to enter the Fuels Of Cheese (FOC) association.

12) Mais zut alors, in 1940, the Germans conquered France. The long horrors of the occupation permanently sobered up all the country’s chefs. The dried-up cooks retained no memory of how to make souffle fuel. This is why our cars now run of gas.

– 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

Wonton Soup

Chinese Soup

WONTON SOUP

INGREDIENTS

2 green onions (1 more later)
1″ ginger root
½ teaspoon brown sugar
½ pound ground pork
2 teaspoons Chinese rice wine or sherry
1 tablespoon soy sauce (2 teaspoons more later)
24 wonton wrappers
4½ cups chicken stock
1 green onion
2 teaspoons soy sauce

Serves 4. Takes 1 hour 10 minutes.

PREPARATION

Thinly slice 2 green onions. Grate ginger root. Add 2 sliced green onions, grated ginger, brown sugar, pork, rice wine, and 1 tablespoon soy sauce to large mixing bowl. Mix with fork until filling is well blended. Let marinate for 20 minutes.

Place 6 wonton wrappers at a time on flat surface. Keep remaining wrappers covered with wet towel to keep them from drying out. Place ½ tablespoon filling in center of wrapper. Use a finger to lightly wet the edges of the wrapper. Bring 2 opposite corners together to form a triangle. Firmly press edges together. Bring the 2 corners of the long edge together so that they overlap to get a round stuffed wonton with a flat triangle at the top. Repeat for remaining wrappers.

Thinly slice 1 green onion. Add chicken stock to pot. Bring to boil using high heat. Add wontons to pot. Reduce heat to low-medium. Simmer for 5 minutes or until wontons start to float. Stir occasionally and gently. Garnish with 1 sliced green onion.

TIDBITS

1) French women, for the last thousand years, have gone for men who are handsome and give them flowers, chocolate, and wonton soup. This held especially true for French queens. Poor old King Phillip II Augustus (1165-1223) had great trouble getting his wife Isabelle of Hainault into a frisky mood. Phil got himself nipple rings. Izzy simply used his rings for coat hangers. Phillip II even gave her flowers, chocolates, and French onion soup. “Not now,” as she gazed at her soup. “Not now.”

2) At his wits end, King Phillip II told his chef to go wild making a new soup. His chef came up with this very same recipe. Isabelle loved it. Indeed, it made her so amorous that the royal couple made whoopee all night long. Nine months later, little Louis VIII was born. Ever since then all French kings who served their queens “Won ton” soup, the opposite of “Not Now” produced future kings; the clods who didn’t, produced no heirs. Something to think about when ordering soup.

– 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

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