Posts Tagged With: herbes de Provence

Paul’s Camembert Burger – Blog 999

American Entree

PAUL’S CAMEMBERT BURGER

INGREDIENTS

1½ pounds ground beef
½ teaspoon herbes de Provence
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons white wine
½ cup heavy whipping cream or crême fraiche
1 tablespoon fresh* herbs (thyme, marjoram, or sage)
4 ounces Camembert cheese, no rind
2 teaspoons Dijon mustard
4 French rolls

* = Try to use fresh ingredients for this dish. However, if that is not possible, use 1 teaspoon dried herbs instead.                A still-life painting by Vincent van Gogh.

Serves 4. Takes 30 minutes.

PREPARATION

Add ground beef and herbes de Provence to mixing bowl. Mix with hands. Shape beef into 4 oblong patties that match the shape of the French rolls. Add butter and olive oil to pan. Warm butter using medium heat until butter melts and browns. Tilt pan occasionally to ensure even melting. Add beef patties. Sauté at medium-high heat for 5 minutes per side or until meat is done to your liking. Remove beef patties to dish and cover to keep warm. Keep liquid in pan.

Toast French rolls. Add wine to pan. Bring to boil using high heat. Stir frequently. Add whipping cream and herbs. Stir. Bring to boil again using high heat. Stir frequently. Reduce heat to medium high. Add Camembert cheese and Dijon mustard. Stir constantly until cheese dissolves and blends into the rest of the sauce. Add beef patty to each French roll bottom. Pour sauce over beef patties. Place French roll tops on sauce-covered patties.

TIDBITS

1) Vincent van Gogh painted food for cookbooks. It kept him going during his lean years which were many as he sold only one non-food pictures in his lifetime. Van Gogh also had to work at carnivals as an egg catcher. He and his pals wowed crowds by tossing raw eggs for longer and longer distances without dropping them or letting them break. Van Gogh’s supple hands that helped him catch eggs also allowed him to wield his paint brush with a deft touch. Today, we honor his memory with Poway’s annual Impressionist Egg Toss Festival.

2) All his food paintings but for the incredibly valuable one here perished in s freak fire. Odd.

Leave a message. I’d like to hear from you.

Chef Paul

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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

Roasted Red Peppers with Baguettes

French Entree

ROASTED RED PEPPERS WITH BAGUETTES

INGREDIENTSRoastedRPwB-

4 red bell peppers
3 cloves garlic
1 cup olive oil
4 teaspoons herbes de Provence
1/2 teaspoon sea salt
1/2 teaspoon mignonette pepper (or pepper)
2 baguettes

PREPARATION

Preheat oven to 450 degrees.

Bake bell peppers in baking dish at 450 degrees. Turn every 8 minutes until skin blackens on all sides. Remove bell peppers and put in a paper lunch bag. Close lunch bag and let bell peppers sweat for an hour.. Do not, do not, for the love of God, Montressor, take them out early.

If you take the red bell peppers out of the bag early, you will find it so difficult to remove the skin from the bell peppers. You will be so frustrated by this that you will find yourself going constantly to the DMV just to be in a happier place. You will become a DMV groupie. Do not let this happen. Keep those bell peppers in the bag for the full hour.

While the bell peppers are steaming in the sack, mince garlic cloves. Put garlic, olive oil, herbes de Provence, salt, and pepper in mixing bowl and mix with fork.

Because you will need to peel those bell peppers. Cut the peppers into thin short strips. Spoon mix with liquid over baguette slices. Serve to adoring guests. Unappreciative guests get bonked over the head with a stale baguette. Sacré bleu

The bell pepper/olive oil mixed can also be used Provençale Roasted Red Pepper Soup.

TIDBITS

1) This was supposed to have been called Rhone River Roasted Red Pepper Soup for its alliterative beauty, but that title would have been too long to fit on one line.

2) And without beauty, what is there? Might as well sit in dentists’ waiting room.

3) Fortunately, beauty exists everywhere.

4) We can thank the French Revolution which erupted in 1789 to protect the rights of the common person and to protect beauty.
5) Many people died ensuring that Revolution would succeed. Generations of Frenchmen would go to war before France would finally get a stable republic.

6) With a stable republic, artists need no longer go to war. They become free to create beautiful works of art.

7) So after all that, how could I mar beauty with a two-line title?

– 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

Provencale Roasted Red Pepper Soup

French Entree

PROVENÇALE ROASTED RED PEPPER SOUP

INGREDIENTSRoastedRPwB-

2 red bell peppers
2 cloves garlic
1 onion
1/2 cup olive oil
2 teaspoons herbes de Provence
1/4 teaspoon sea salt
1/4 teaspoon mignonette pepper (or pepper)
1/2 cup white wine
2 cups chicken broth
1 cup sour cream

PREPARATION

Preheat oven to 450 degrees.

Bake bell peppers in baking dish at 450 degrees. Turn every 8 minutes until skin blackens on all sides. Remove bell peppers and put in a paper lunch bag. Close lunch bag and let bell peppers sweat for an hour.. Do not, do not, for the love of God, Montressor, take them out early.

If you take the red bell peppers out of the bag early, you will find it so difficult to remove the skin from the bell peppers. If you take the bell peppers out early, you find the horrible memory of vainly trying to remove the peppers’ skin so seared into your mind that you will need to join the French Foreign Legion to forget. Keep those bell peppers in the bag for the entire hour. Don’t let them out even if they ask.

While the bell peppers are steaming in the sack, mince garlic cloves and onion. Put garlic, olive oil, onion, herbes de Provence, salt, pepper, white wine, broth, and sour cream. Cook on low-medium heat for 10 minutes. Stir occasionally.

TIDBITS

1) “Soup” is an anagram for “Opus.”

2) Opus was the name of the penguin in the comic strip “Bloom County.”

3) I don’t recall if Opus ever ate toast.

4) My father and mother in the early days of their marriage used to go to Toastmasters. Toastmasters, at least then, was a great place to master public speaking.

5) My father spoke on the Emperor Penguin. At one point he said this penguin could jump sixty feet up into air. He meant to say sixty inches. This claim immediately got the attention of his wife, who had been suffering through other people’s speeches. She looked around to see if anyone else had noticed the mistake. Nope. They were all suffering spouses or people concentrating intently of their own upcoming speeches.

6) My mother let this mistake go. My father and mother were married for nearly sixty years.

7) Which is the height in inches an Emperor Penguin can jump. I find both feats rather impressive.

– 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, recipes | Tags: , , , , , , , , , , , , , , , , , | 1 Comment

Meatloaf Provençale

French Entree

MEATLOAF PROVENÇALE

INGREDIENTSMeatloafPro-

1/2 white onion
1/2 red onion
3 cloves garlic
1 green bell pepper
1 carrot
1/2 cup spinach
1 Roma tomato
1 1/2 tablespoons olive oil
1 1/2 cups bread crumbs
1/4 cup shredded cheese (Gruyère or Doubs, if you can find it)
1 1/2 pounds beef
3 eggs
1 tablespoon herbes de Provence
1 tablespoon parsley
1/2 teaspoon pepper (mignonette if you can find it)
1 teaspoon Dijon mustard
1/4 cup red wine

SPECIAL UTENSIL

8″ x 8″ casserole dish
no-stick spray.

PREPARATION

Preheat oven to 350 degrees.

Mince white onion, red onion, and garlic. Seed bell pepper. Mince bell pepper, carrot, spinach, and tomato. Add olive oil, white onion, red onion, and garlic to pan. Sauté on medium-high heat for 5 minutes. Stir frequently.

Put all ingredients in large mixing bowl. Combine everything with hands. Is this messy? Yes, it is. Spray casserole dish with no-stick spray. Put mixture in casserole dish. Put casserole dish in oven. Bake at 350 degrees for 1 hour.

TIDBITS

1) The ancient Greeks believed mustard soothed sore muscle, and cured toothaches.

2) Being so much smarter, we now think mustard stimulates the appetite, improves digestion, clears sinuses, and increases blood circulation.

3) Sprinkle mustard flour in your socks to prevent frostbite.

4) Throwing mustard seeds over your right shoulder at your clothes washer and dryer will prevent them from stealing one sock from every pair.

5) Some Danes and Indians think you can ward off evil spirits by scattering mustard seeds around your home’s perimeter.

6) Lutefisk placed all around your home repels all evil spirits, people, and indeed every organism on this Earth.

7) Extraterrestrials will not visit our planet as long as we make lutefisk.

8) There is not a single nation in the world that even considers using lutefisk as a weapon of war.

– 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

Provencale Dressing Recipe

French Appetizer

PROVENÇALE DRESSING

INGREDIENTS

ProvDre-

2 cups mayonnaise
6 tablespoons red wine vinegar
2 garlic cloves
1/2 tablespoon Dijon mustard
1/2 tablespoon herbes de Provence
1/4 teaspoon French tarragon (or tarragon)
1/4 teaspoon white pepper
1/4 teaspoon sweet French basil (or basil)

PREPARATION

Mince garlic cloves. Combine all ingredients in mixing bowl. Mix thoroughly. Cover and refrigerate for 2 hours or until you can’t stand waiting any more or until ravenous guests arrive.

TIDBITS

1) This recipe tells you to cool the dressing in your fridge.

2) Putting your beer bottle in your fridge is not the fastest way to cool it down.

3) The fastest way to cool down your beer is to put it in a sink full of cold water and crushed ice while cold tap water falls on the beer bottle.

4) Okay, okay, the fastest way to cool down your bottle of beer is to combine your sink full of cold water and crushed ice with liquid nitrogen.

5) Too little liquid nitrogen and nothing happens.

6) Too much and your beer freezes. So will the water in your sink. So will your hand if you try to take the beer bottle out of the liquid nitrogen.

7) Tidbit 6 is why you must jump through all sorts of hoops to buy liquid nitrogen.

8) So may I suggest using tidbit 3 if you want to cool your beer.

9) Better living through chemistry.

– 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

Chicken Provencale Recipe

French Entree

CHICKEN PROVENÇALE

INGREDIENTSChicPro-

2 chicken breasts
2 teaspoons herbes de Provence
1/2 teaspoon mignonette pepper (Tellicherry black pepper, Muntok white pepper, coriander)
2 tablespoon olive oil
2 red bell peppers
1 green bell pepper
3 garlic cloves
1/2 cup white wine

SPECIALTY UTENSIL

kitchen mallet

Serves one wrestler in training for the Olympics, two people with regular appetites, and four guests who got into your private stash of Belgian truffles before even trying this lovingly prepared meal and are never getting invited again.

PREPARATION

Pound chicken breasts to a half-inch thickness. (Remembering the day’s swarm of rude drivers on your ride home helps immeasurably.) Cut chicken breasts into fourths. Coat chicken pieces with herbes de Provence and mignonette pepper. Cut bell peppers into strips about 1/2″ inch wide and 2″ long. Mince garlic cloves.

Put olive oil in frying pan. Add bell-pepper and garlic. Sauté on high heat for a minute or until olive oil boils. Stir frequently. Add white wine and chicken pieces.

Cover and reduce heat to low-medium for about 5 minutes or until chicken is cooked through. You can cut a piece in half. If the chicken is still pink inside, sauté everything a few minutes more. If both halves are all white, eat one half. It’s your kitchen.

TIDBITS

1) The Olympics first occurred in Ellis, Greece in 776 BC as a way to honor Zeus. Wrestling was perhaps the most popular event.

2) Contestants and trainers appeared nude partly to prevent women from surreptitiously participating.

3) The Olympics started to die out around 260 AD what with barbarians invading the Roman Empire and civil wars erupting every few weeks. In 391 Emperor Theodosius outlawed the games because they were pagan.

4) No summer Olympics, no chance for winter Olympics. No winter Olympics, no bobsledding. No bobsledding, no thriving winter tourist industry. No thriving winter tourist industry, no taxes for the government. No taxes, no money to fund an army for the Empire.

5) Indeed, quite soon after Theodosius’ decision, massive waves of barbarians assaulted the poorly defended Roman Empire, defeating it quite easily.

6) The death of the Roman Empire plunged Europe into the Dark Ages for about a thousand years. Way to go, Theodosius.

7) Today the Olympic Committee is considering dropping wrestling from the games claiming lack of interest.

8) Perhaps there would be more interest if we brought back nude wrestling.

– 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, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Hot Dog Quesadillas À La Provençal Recipe

Fusion Entree

Hot Dog Quesadillas À La Provençal

INGREDIENTSTurkQue-

no-stick spray
4 turkey dogs
1 teaspoon herbes de Provence
1 Roma tomato
1/2 white onion
1/2 cup cheddar cheese
4 flour tortillas

PREPARATION

This fusion entree comes from my fevered imagination heated up by a surplus of tortillas and herbes de Provence. Oui arriba.

Preheat oven to 350 degrees. Cut turkey dogs into halves lengthwise. Coat hot-dogs with spray. Put herbes de Provence on plate. Roll turkey dogs on plate until they are all covered with herbes de Provence. Mince tomato and white onion. Sprinkle tomato, onion, and cheese evenly over two tortillas. Complete the quesadillas with another tortilla over each of the two-covered tortillas.

Put the quesadillas on a sprayed cookie sheet. Put in oven. Bake for about 10 minutes or until the quesadillas are crispy or start to brown. Cut quesadillas into halves and serve.

TIDBITS

1) There are apparently no fun facts about quesadillas. You’d think something that looks like a Frisbee would have all sorts of things listed.

2) But the Frisbee does. The Frisbee originally was developed by Morrison and Franscioni in 1948.

3) The inspiration for the design came from the pie pan that Morrison used for the pies he sold.

4) Millions and millions of Frisbees have been sold.

5) Just because Morrison and his wife tossed a pie pan around after eating a pie.

6) Unfortunately, other kitchen implements do not make good tossing toys. Knives and anything made of glass come especially to mind.

– 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, Uncategorized | Tags: , , , , , , , , , , , , , | Leave a comment

French Roasted Potatoes Recipe

French Entree

French Roasted Potatoes

INGREDIENTSFreRoPo-

2 small red potatoes
8 small brown potatoes
4 garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon herbes de Provence
2 teaspoons Sunny Paris seasoning

PREPARATION

Preheat oven to 375 degrees. Cut potatoes into halves. Mince garlic cloves. Place potatoes into roasting pan. Pour olive oil over potatoes. Turn potatoes until thoroughly coated. Sprinkle garlic, herbes de Provence, and Sunny Paris seasoning over potatoes. Turn potatoes until coated with oil and spices.

Put roasting pan in oven. Bake for 1 hour or until they are fork tender. Stir potatoes three times while roasting so they don’t burn on one side.

Now you have those tasty potatoes you always admired in fancy restaurants. C’est bien.

TIDBITS

1) Sunny Paris seasoning consists of purple shallots, French basil, French tarragon, chervil, bay leaf, and dill weed.

2) The air we breathe is primarily nitrogen and oxygen.

3) The main ingredient in people is water.

4) This tidbit didn’t make sense. It’s gone.

5) We humans  share quite a few of the same chromosomes as a banana.

6) Which prompted Freud to speculate about that fruit.

7)) You can buy a banana slicer, called the Hutzler 571 Banana Slicer, on www.amazon.com. Read the reviews. They’re hilarious.

– 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, humor | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Rice Onion Soup Provencale From Forthcoming Cookbook

French Soup

RICE ONION SOUP PROVENÇALE

INGREDIENTS

1 large onion
2 garlic cloves
1/2 cup brown rice
1 cup water
1 1/2 tablespoons butter
1 quarts beef broth
1/2 tablespoon red wine
1/3 cup Gruyère cheese
1/3 cup Swiss cheese
1/2 baguette
2 bay leaves
2 tablespoons herbes de Provence

(If you cannot find herbes Provence, use the following spices.)
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoons marjoram
1/2 teaspoon oregano
1/2 teaspoon parsley
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoons thyme

PREPARATION

Mince onions and garlic. Slice Gruyère and Swiss cheese into thin 1-inch squares. Cut baguette into slices no wider than 1-inch. Toast slices on cookie tray in toaster oven at 275 degrees for 5 minutes. Cook rice according to instructions shown on bag or heat rice and water in rice cooker.

Meanwhile back at the range, saute onions and garlic in butter in pot at low-medium heat for 15-to-20 minutes or until onions start to turn brown. Stir frequently

Add broth, red wine, and herbes de Provence to pot. Cook on low heat for 30 minutes. Add done rice to soup and cook on low heat for another 5 minutes. (Use this time to practice your Gallic shrug.)

Ladle soup into bowls. Top each bowl with 3 or 4 baguette slices. Sprinkle squares of Gruyère and Swiss cheese on top. Wait 1 minute and serve.

TIDBITS

1) Gruyère cheese costs over $16 a pound at my supermarket. Serve it only to people you like.

2) Gruyère cheese comes from Switzerland.

3) Switzerland was one of the few European countries that never got invaded by the Germans during World War II.

4)Gruyère cheese has more than 100 calories per ounce. An infantryman could get his daily allowance with far less food than the gruyèreless soldiers of The Third Reich. This enabled the Swiss soldier to carry more ammunition than his aggressive northern neighbor.

5) The earlier First and Second German Reichs also collapsed. Their soldiers didn’t eat Gruyère cheese either.

6) My family eats Gruyère cheese. We ate it today.

7) Do your part for your country. Eat Gruyère cheese often

– 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, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

Baked Garlic Squash From Forthcoming Cookbook

American Entree

BAKED GARLIC SQUASH

INGREDIENTS

1 big butternut squash
2 tablespoons butter
1/4 cup olive oil
1 1/2 teaspoons fresh parsley
2 garlic cloves
1 teaspoon salt
1/2 teaspoon Vegetable MagicTM
1/2 teaspoon herbes de Provence
1/3 cup grated Parmesan cheese

PREPARATION

Preheat oven to 425 degrees. Cut off skin of squash. Remove pulpy bottom of squash and discard. (Put in recycling bin if your community recycles squash pulp.) Cut remaining squash into one-inch cubes. Melt butter. Mince garlic cloves.

Mix butter, olive oil, parsley, garlic, salt, vegetable spice, herbes de Provence, and Parmesan cheese in 2-quart baking dish. Add squash cubes. Stir and turn cubes until they are well coated with the mix.

Bake dish at 425 degrees for about 50 minutes or until squash is tender.

TIDBITS

1) Don’t waste this tasty dish on kids who might look at it and say, “Ew, squash. I don’t like squash. I won’t eat it.” Good. More for you.

2) The USDA said that a 3/4 bushel of small, Georgian yellow crookneck squash costs from $8.00 to $10.35.

3) Some raw squashes can make men jealous. They’re probably the ones that cost $10.35.

4) Squash is a fruit and was never reclassified by the Reagan administration to become a vegetable.

5) George Washington enjoyed growing butternut squash. It is doubtful that our Revolutionary War against England would have been won without him.

5) The Confederate soldiers in the Army of the Tennessee were called “butternuts” because used dye from the butternut walnut to color their uniforms. The South lost the Civil War.

6) The popularity of the butternut walnut declined forever in the post-war South.

7) Well, it could have happened.

– 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, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: