Posts Tagged With: ice cream

Affogato, Italian Ice Cream Coffee

Italian Dessert

AFFOGATO

INGREDIENTS

2 cups hot espresso or hot and very strong coffee*
2 scoops vanilla ice cream*

* = There’s only two ingredients here. Higher quality ingredients will show up more than in other recipes. Also, there’s a lot of leeway. The size of your glass or cup and ice-cream scoop can vary a lot. Frequent research will reveal your optimal amounts. Excelsior!

Serves 4. Takes 2 minutes (Plus any time to brew the espresso.)

SPECIAL UTENSILS

4 narrow juice glasses or other glasses you might have. I mean how easy is it to find espresso glasses near you? And if no one’s looking, a Minnie MouseTM coffee mug will do just fine. Of course, a Minnie Mouse espresso glass would be better. The culinary world is fraught with perilous decisions.

PREPARATION

Put a scoop of vanilla ice cream in each glass. Pour hot espresso over ice cream.

TIDBITS

1) “Affogato” is a condensed version of the phrase “(A fog, a to)mato.” Actually, it’s short for “(A f)rigging (fog, a to)mato”

2) Italy experienced tumultuous–There are four “u”s in that word. Remember that for ScrabbleTM- times in 1968. The oafish Soviet led Warsaw Pact invaded nearby Czechoslovakia. Communist provoked student riots erupted up and down the Italian peninsula. It seemed inevitable that Italy would go communist and fall under Russian domination.

3) Remember the fogs of 1968. Over and over, drivers racing high-performance cars through Italy’s mountain passes experienced massive car pileups when fogs descended with stunning quickness. When the fogs lifted, inspectors would wrecked cars along with a single red tomato, the symbol of Italy’s communist party.

4) Italy teetered. But once aroused, its leaders acted decisively. By law, all Italian tomatoes had to be made into pasta sauce. This decree left no tomatoes for Italy’s Communist party. Deprived of their symbolic flourish at car-crash sites, they lost all interest in the people’s revolution thing and went out to restaurants to sample all the new exciting pasta sauces. Italy has been at peace ever since.

Chef Paulcookbookhunks

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

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Chicken Flautas

Mexican Entree

CHICKEN FLAUTAS

INGREDIENTS

4 chicken breasts
2 garlic cloves
1 small onion
2 tablespoons vegetable oil (4 cups more later)
¼ teaspoon cumin
¼ pound queso fresco or feta cheese
½ cup salsa
12 uncooked or freshly made corn tortillas*
4 cups vegetable oil (or at least ¾” deep)
2 tablespoon fresh cilantro

* = Cooked tortillas from the store will require softening in the skillet or microwave. Uncooked tortillas while harder to find will make preparation easier.

SPECIAL UTENSIL

toothpicks

Makes 12 flautas. Takes 1 hour 20 minutes.

PREPARATION

Add chicken breasts and enough water to cover to pot. Bring to boil using high heat. Reduce heat to low and simmer for 20 minutes. Remove chicken to plate. Shred chicken using forks.

While chicken simmers, mince garlic and dice onion. Add garlic, onion, and 2 tablespoons oil to pan. Sauté at medium-high heat for 5 minutes or until garlic and onion soften. Stir frequently. Add shredded chicken and cumin. Stir until well blended. Remove from heat. Add equal amounts of the shredded chicken/onion mixture, queso fresco, and salsa to the middle of each tortilla. Roll up tortillas tightly and pin together with toothpicks.

Add oil to pan. Heat oil using medium-high heat until a tiny piece of the tortillas starts to dance in the oil. Add rolled-up tortillas to pan seem-side down. Sauté at medium-high heat for 4 minutes or until tortillas turn golden brown. Turn frequently, but carefully, to ensure even browning. You will most likely need to cook in batches. Remove from heat. Drain on plate covered with paper towel. Dice cilantro. Garnish with cilantro. Goes well with salsa.

TIDBITS

1) Wolfgang Amadeus Mozart, “The Angler of Vienna,” was also a pretty darn talented musician, writing such toe-tapping operas such as, Il re pastore, Zaide, Die Entführung aus dem Serail, Le Nozze di Figaro, Don Giovanni, and Cossi fan tutte.”

2) By the way, Mozart’s agent, Paolo Fettucine, arranged for tutti frutti, a new ice cream with chopped and candied fruits in it to be served at Cossi fan tutte’s debut. It was a stroke of P.R. genius. Ice cream lovers came for the dessert and stayed for the opera. Wolfgang never looked back, except when on the way to his secret fishing places.

3) But it is in Mozie’s culinary operas where The Angler of Vienna’s talents really shined. Who can fail to be uplifted by his sole English work, The Three Penny Hot Dog? or feel the anguish of Gibt es wirklich keine Apfelkuchen? (Is There Really No Apple Pie?)

4) The years 1784 – 1787 were his happiest; he had great fishing spots to himself. These interludes of quietude were also the moments of his greatest musical creativity as witnessed by the Fish Cycle operas: Der Kabeljau auf dem Markt (The Cod at the Market), Limone Pesce Impanati (Lemon Breaded Fish), and of course, “The Angler of Vienna’s favorite, Il Mio Punto di Pesca (My Own Fishing Spot.)

5) It’s ironic that Mozart, a famous fan of German cuisine, would write his greatest opera about Mexican food. But who could not be inspired by the brilliant cuisine of Vienna’s famous restaurant, “Los Cinco Tacos?” Wolfang tried the restaurant’s chicken flautas and fell in love with them. He would stay up all night to compose the brilliant, brilliant I say, opera, Las Flautas Mágicas (The Magic Flautas.) Unfortunately, the politics of that year dictated that no operas be performed in Spanish. (Do try to see it if it’s being performed nearby.) Broken hearted that he was, Mozart rewrote his opus. And so we have the not too shabby Die Zauberflöte (The Magic Flute.) But Mozart would never again write about Mexican food.

6) Then on December 5, 1791, Mozart’s muse, Ernestine, imparted to him the idea of writing the opera Stoßen der magische Kugelfisch, (Puff the Magic Pufferfish.) So strong was Mozie’s excitement over what he knew what would be his magnum opus that he grabbed his fishing pole and raced to Danube River. He continually glanced over his shoulders to see if anyone were following, for all the local anglers would descend on him en masse and fish and fish out his little side pond. It was heartbreaking. Mozart had to scrap one seafood opera after another because he couldn’t bring in enough fish to give a true, abiding sense of its flavor and abiding soul. On one occasion, competitors once fished all the trout from his special inlet. This is why we never got to hear his Guten Morgen, Forelle (Good Morning, Trout) and had to settle for the markedly Don Giovanni.

7) Anyway, Mozie eluded all anglers that day and caught six pufferfish. (1791 was an extraordinarily bountiful year for Viennese pufferfish.) Wolfie scurried home as fast as his chubby little legs would carry him. He cooked all the fish. Unfortunately, he died. For while his wiener schnitzel was second to none, he didn’t know how beans about preparing the potentially fatal pufferfish. His last words were, “Gott im Himmel, where are my car keys?” There were, of course, no cars in 1791 and so need for car keys. Culinary historians Mozart had channeling the frustration of millions upon millions of people two centuries later.

9) But Wolfgang’s musical vision for the pufferfish lasted through the centuries floating through the atmosphere until it found a suitable vessel, a worthy receptacle. This is how we got the classic song, “Puff the Magic Dragon” by Peter, Paul, and Mary. Sure the name and length of Stoßen der magische Kugelfisch changed a bit, but that magnum-opus had been floating around for centuries and became susceptible to modern musical scenes. And there you go.

Chef Paulcookbookhunks

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

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South African Bobotie

South African Entree

BOBOTIE

INGREDIENTSBobotie-

2 slices bread
⅔ cup milk (½ cup more later)
1 Granny Smith or other sour apple
1 large onion
3 tablespoons butter
2 pounds ground beef
2¼ tablespoons lemon juice
1½ tablespoons curry powder
½ teaspoon pepper
¾ teaspoon salt
1 tablespoon sugar
¾ teaspoon turmeric
2 cups almonds, quartered or slivered
½ cup raisins
5 bay leaves
1 egg
½ cup milk

SPECIAL UTENSIL

8″ x 8″ casserole dish

Makes 8 plates. Takes 1 hour 20 minutes.

PREPARATION

Preheat oven to 350 degrees. Add bread and ½ cup milk to small bowl. Let bread soak. Peel, core, and dice apple. Mince onion. Add butter, onion, and beef to pan. Sauté at medium-high heat for 5 minutes or until onion softens and beef browns. (The universe is continually expending, things are getting farther apart from each other, hence the extra two blank lines after this paragraph.)

Add beef, onion, diced apple, soaked bread, lemon juice, curry powder, pepper, salt, turmeric, almonds, and raisins to casserole dish. Evenly insert bay leaves, tips standing up, throughout casserole dish. Bake at 350 degrees for 45 minutes.

Remove casserole dish. Add egg and ½ cup milk to mixing bowl. Beat with whisk. Ladle egg/milk mix over casserole. Bake for another 15 minutes or until golden brown. Bobotie goes well with rice. However, it goes really, really well with chutney. Omit the chutney and you’ll risk a visit from the culinary police.

TIDBITS

1) There are no gourmet restaurants in space. There once was that orbiting fast-food restaurant called The Outer Limits. It relied heavily on drive-through traffic. It failed. You probably never heard of it.

2) New owners reopened the eatery. This time they added space ports, hoping to get dock-in business from space-shuttle pilots and passengers to and from the International Space Station.

3) It failed as well. Indeed, it never opened. Costs did in this project. The parts necessary to building an up-to-date space docks surprised the eager entrepreneurs. And my gosh, the transportation costs for the materials. Out of this world! Who knew that NASA charged so much to blast off with even the most modest kitchen appliances?

4) Oh, and here is a tip for would be extraterrestrial restarauteurs. When hiring a private company to carry your culinary supplies to your orbiting eatery, don’t hire the shuttle on a mileage basis. The cost will eat you alive. Overtime wages for the shuttle operator are pretty horrific as well.

5) Anyway, there’s a hamburger joint, up there that is fully equipped and ready for business. Make an offer to the bank holding the mortgage. you’ll find it quite easy to work with.

6) I fear I’ve dwelt too long on the costs of operating an off-Earth restaurant.. There are benefits as well. You really don’t need a refrigerator. Simply place your meat, ice cream, etc. outside. The food won’t go bad; the temperature is nearly absolute zero out there. Your restaurant being the only thing of any size in the neighborhood will generate enough gravitational field to carry the food all with it.

7) I do recommend putting all your food in a giant mesh. Picture this. You’re trying to bring inside a rack of ribs. Instead of hooking the ribs you poke them away. The ribs fall out of orbit and hurtle to Earth. Except the ribs don’t make it to Earth. They crash into a satellite on the way down.

8) Only it’s not just any satellite. It’s the one people use to transmit photos of babies, kittens, and puppies to each other. Deprived of their cute pictures, billions of distraught people get into their cars to get the one thing that can ease their pain, a really good burger. And if billions of people turn on their cars at once, the resulting exhaust will cover the world asphyxiating everyone.

9) Social media companies have a reserve satellite permanently on call on a launching pad for this very occasion. They can get a new satellite functioning in space in fifteen minutes.

10) People will probably realize this. Enough of them to avoid suffocating the world. Probably, but do you want to take that chance? So for the future of all of us, please place your out-of-shuttle food in a secure mesh net. Thank you.

11) In the meantime, those wishing to enjoy a fine meal far from the madding crowd, might want to consider heading north, way north. The culinary scene in Svalbard, Norway is vibrant despite being in the land of four-month-long nights and having only 2,642 people. Indeed, the town of Longyearbyen has thirteen fine restaurants. According to TripAdvisorTM, the highest rated restaurant is Huset. It’s also the northernmost gourmet restaurant.

Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available 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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Hokey Pokey Ice Cream

New Zealander Dessert

HOKEY POKEY ICE CREAM

INGREDIENTS – HOKEY POKEYHokeyPokey-

2 tablespoons golden syrup
¼ cup sugar
1 teaspoon baking soda

INGREDIENTS – ICE CREAM

1½ cups heavy whipping cream
½ teaspoon vanilla extract
¾ cup confectioner’s sugar
4 egg yolks

SPECIAL UTENSILS

Waxed parchment paper or cookie sheet
No-stick spray
electric beater
1 gallon plastic container with tight lid

Makes 3 quarts. Takes 45 minutes plus about 6 hours in freezer.

PREPARATION – HOKEY POKEY

Put waxed parchment paper on cookie sheet. Spray waxed parchment paper with no-stick spray. Add golden syrup and sugar to pan. Cook at low-medium heat until mixture melts and then boils. Stir constantly. Reduce heat to low and cook for 5 minutes. Stir constantly to avoid burning the sugar. Remove from heat. Add baking soda. Stir with fork until mixture becomes pale and frothy. Pour mixture onto waxed parchment paper. Let sit for 30 minutes or until mixture solidifies into hokey pokey. Break hokey pokey with hands, bash with kitchen mallet, or cut with kitchen scissors until you have chunks no longer than ½” long.

PREPARATION – ICE CREAM

While hokey pokey sets, add cream to large mixing bowl. Whip with electric beater set on cream, or high, until cream becomes thickens and soft peaks form. Add vanilla extract, confectioner’s sugar, and egg yolks to second mixing bowl. Mix with electric beater set on cream, or high, until creamy. Fold confectioner’s sugar/egg mixture from second mixing bowl into first mixing bowl with cream.

PREPARATION – FINAL

Add hokey pokey chunks and ice cream to plastic container. Stir gently with spoon until hokey pokey is evenly distributed. Cover and put in refrigerator for 6 hours or ice cream is firm.

TIDBITS

1) The hokey pokey is a dance where a leader names a part of the body. The participants then put that part in, take part out, put that part in, shake it all about, turn themselves around. That’s what it’s all about.

2) The hokey pokey was used to devastating effect by English forces in the battle of Waterloo in 1815. In a desperate gamble, the French Emperor Napoleon hurled his vaunted Old Guard at the center of the English infantry line. Onward, ever onward they marched, their jaws clenched tightly together by glue-like oatmeal. The English line buckled. One more push and the French would triumph. Napoleon would remain emperor. He would continue to march his armies all over Europe. Europe would continue to be drenched in blood as Napoleon engaged in ceaseless conquest and pursuit of La Gloire.

3) Private Henry Tavert of the English tenor-infantry brigade began to shake in terror. His sergeant growled. “Pull yourself together, man.”

4) “I can’t.” said Henry. “You must,” said the sergeant. “For God, king, and country.”

5) “I still can’t.” The sergeant rolled his eyes. “All right then, do it for your mum.”

6) Henry managed a weak smile. “I can do that. Me mum used to sing the hokey pokey to me whenever I got afraid. It gave me courage, it did.”

7) “Then private, sing the hokey pokey.”

8) And so Henry did, weakly at first, but with increasing conviction and volume with each successive word. The rest of the tenor brigade joined in. When they all got to the part about turning “yourself about,” the song could be heard by the bilingual sergeants of France’s Old Guard.

9) These bilingual sergeants upon hearing the words “turn yourself about,” turned themselves about. The privates taking their cue from their sergeants turned themselves about as well.

10) “D___ me,” shouted the sergeant, “The Frenchies are fleeing. Fix bayonets!” He pointed to the retreating French. “England, put your whole selves out.”

11) The tenor brigade charged. Brigades to their left and right advanced as well. Pretty soon, the entire English army rushed the French. The French retreat became a rout. Napoleon’s once mighty Grande Armée disintegrated never to reform. Europe was finally at peace.

12) Europe stayed at peace for another 99 years. Whenever a country poured it armies across its neighbor’s borders, the defenders would sing the hokey pokey and make the attackers turn themselves about. War became pointless and boring.

13) Until 1913, when countries issued ear plugs to their armies. Soldiers couldn’t hear the hokey pokey and so would no longer turn themselves about. World War I, a horrific bloodbath, commenced only one year later. We need to come up with a countermeasure to ear plugs.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available 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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Bad Artist #24, Resolutions

BadArtist24RESOLUTIONS HAIKU #1

I won’t eat any

Lutefisk, mushrooms, and haggis

No matter how tempted.

 

RESOLUTIONS HAIKU #2

I hereby resolve

Not to misplace my glasses

More than once daily.

– Paul R. De Lancey,  Bad Artist

 

4novels

Check out my latest novel, the Christmas thriller, Beneficial Murders. My books 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

 

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Ice Cubes and World Peace

Antarctic Entree

ICE CUBES

INGREDIENTIceCubes-

water

SPECIAL UTENSILS

glacier
pick axe
Siberian husky
panniers
Van Gogh painting
Twinkie
monastery
Porsche

PREPARATION – If you live near a glacier.

Take pick axe to glacier. Shatter a square foot of glacier ice into little ice cubes with your pick axe. Put panniers on Siberian husky. Put ice cubes in panniers. Have husky follow you back to your home. Will the lock on your door freeze up before your get your key in it? I hope not.

PREPARATION – If you have automatic ice maker in your refrigerator.

This method is much easier and safer than the above method. Many people get refrigerators just for this reason. Simply put your cup or bowl in the proper opening (Consult your refrigerator manual for proper placement of said cup or bowl.) Press the ice maker’s lever back. Ice cubes will fall into your cup. You will be happy.

Note, there will be an option with your ice maker for crushed ice. Use this daring option only when your are ready. In the meantime, play it safe and use the factory setting for ice cubes.

PREPARATION – If your refrigerator does not have an automatic ice maker.

You will have to go to an antique store and buy an ice cube tray. Fill tray with water. Open freezer door on refrigerator door. Spill water from tray. Leave door open. Fill tray again with water. Put tray in freezer. Close freezer door. Wait several hours while water in tray freezes and the moisture you let in the freezer when you left the door open too long forms into layers of frost so thick you could hide a wooly mammoth in it.

Open the freezer. Remove wooly mammoth. Remove ice cube tray. Try to remove ice cubes by lifting that lever. Bust lever. Curse. Hit counter top with ice cube tray. Chip counter top. Shatter ice cube tray. Watch ice cubes fly all over. Watch an ice cube hit your Van Gogh painting. (Why didn’t you buy a refrigerator with an automatic ice cube maker if you can afford a Van Gogh?) Watch ice melt on painting. Watch paint run. Assess the value of your new Van Gogh finger painting. It’s not high. Collapse to the floor crying. If you do not have a TwinkieTM nearby to calm you down, you will withdraw from society and join a religious order.

PREPARATION – if you have a car

Drive to the supermarket and buy a bag of ice. If you can afford it, go to a gourmet foods store and buy the brand, “Grandma’s Recipe.”

TIDBITS

1) Ice is frozen water

2) It’s harder than water, but not as hard a diamonds.

3) You can’t cut glass with an ice cube like you can with a diamond.

4) However, you could let your ice cubes partially melt and refreeze them into one big, weirdly shaped ice cube. You could shatter a window by throwing this huge cube at it.

5) You can’t do the same with diamonds. Diamonds don’t melt when taken out of the freezer. Not even if you live in the Saharan Dessert.

6) The French made great efforts to conquer and colonize the Sahara from the late 1800s to early 1900s. With every step taken into the great sandy interior, the French infantry found itself farther and farther away from its sources of ice.

7) Sure, the French possessed lots and lots of ice houses in mainland France. What civilized nation of that time did not? However, these French ice houses were far, so far away from the sand dunes of the Sahara and its relentless Sun.

8) No ice houses in the Sahara, no ice cream. No ice cream, no soldiers willing to enlist in the French army. The French army found itself reduced to enlisting the scum of the Earth in a special unit, the French Foreign legion. These men were so beyond accepted social norms that some of them had never ever put an ice cube in their root boor, let alone dine elegantly on three scoops of vanilla ice topped with chocolate syrup. Oh, oh, I can’t go on…

9) Just let me note that the United States acquired Alaska in 1867 and the Philippines in 1898. For various and manifold reasons which are beyond the scope of this recipe, we were forced to relinquish control of one of these two lands. Alaska has millions of square miles of ice. The Philippines do not. The United States kept Alaska.

10) Indeed, the untapped supply of ice cubes in Antarctica, estimated here at 1,456,000,000,000,000 ice cubes is so tempting, that in 1959 all the great nations of the world signed a treaty pledging themselves never to claim this frozen land.

11) And now the world is happy. Well, mainly.

– 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

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Chocolate and Vanilla Sundae

American Dessert

CHOCOLATE AND VANILLA SUNDAE

INGREDIENTSSundae-

3/4 cup whipping cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

1/3 cup unsalted peanuts (or already ground)
2 pints chocolate ice cream
2 pints vanilla ice cream
nonpareils (optional)

SPECIAL UTENSIL

spice grinder or other grinder or quick hands with a knife

PREPARATION

Make chocolate sauce by adding whipping cream, chocolate chips, and vanilla extract to pot. Cook on low heat for about 5 minutes or until chocolate is completely melted or liquid becomes uniformly dark. Stir constantly.

Grind peanuts. Add large scoop (is there any other kind?) of chocolate ice cream and a large scoop of vanilla ice cream for each bowl you make. Drizzle chocolate sauce over each bowl, top with ground peanuts and nonpareils, if desired.

TIDBITS

1) Alexander the Great (356-323 B.C.) enjoyed snow flavored with nectar and honey. He was just a few steps away from inventing ice cream. But no, Alexander invaded the Persian Empire instead. His armies conquered land after land. However, these conquests never brought him the satisfaction that only a scope of ice cream could have given. Alexander came to realize how he had wasted his life by not coming up with ice cream and he drank himself to death.

2) The Roman Emperor Nero (54-68 A.D.) enjoyed ice and snow topped with fruit. He committed suicide rather than share this dessert with a jealous Roman mob

3) Marco Polo (1254-1324) is most famous for bringing the idea of ice cream from China to Italy. The Renaissance followed shortly.

4) Ice cream became readily available in seventeenth-century France. French literature flourished.

5) Ice cream came to America in the 1700s. and caused the birth of the American Republic in 1776.

– Chef Paul
3novelsPlease check out Paul De Lancey’s books on Amazon.com.
or visit his website www.lordsoffun.com for signed copies.

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French Onion Soup

French Soup

FRENCH ONION SOUP

INGREDIENTSFrenchOnion-

2 large onions
2 garlic cloves
6 ounces Gruyère cheese
2 tablespoons butter
4 cups beef broth
2 tablespoons dry sherry or dry white wine
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 bay leaf
6 slices French bread

PREPARATION

Preheat broiler to 350 degrees.

Mince garlic cloves and onions. Grate cheese. Add garlic, onion, and butter to pot. Sauté on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add broth, sherry, Worcestershire sauce, black pepper, and bay leaf to pot. Bring to boil on high heat, stirring frequently. Reduce heat to low and simmer covered for 10 minutes. Stir occasionally.

While soup simmers, toast bread slices. Sprinkle toasted bread slices with cheese. Bake slices at 350 degrees for 3-to-5 minutes or until cheese is bubbly and golden brown. Ladle soup into bowls and gently place bread slices on top of soup.

TIDBITS

1) Archeologists believe the Japanese ate fish soup as early as 15,000 years ago.

2) However, the opera composer Guiseppe Verdi (1813-1901, 1942) ate chicken noodle soup when he needed inspiration. It is quite clear that Mr. Verdi had a time machine to be alive in 1942. He probably looked around, saw the world at war, wasn’t impressed, and went back to his own time.

3) The French poet Beaudelaire loved onion soup. His pet bat, Skippy, kept in a cage on Beaudelaire’s desk resented the poet’s attention to this soup and went back in time to prevent the invention of soup. Skippy’s attempt met with limited success, however, removing soup from the time line only during the Elizabethan Era. This is why Shakespeare never mentions the word soup in any of his plays or sonnets.

4) According to Europe’s Patent Office, the most frequently requested patent document is for sardine-flavored ice cream. This delicacy is made from the noble onion (featured in this recipe), ferment soybean paste, rice wine, milk, alcohol, and nut pastes. Road trip to Europe!

– 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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Vegetable Mafe From Senegal

Senegalese Entree

VEGETABLE MAFE

INGREDIENTSVegetableMafe-

1 small cooking pumpkin (1 cup)
1 medium onion
1 large tomato
1 turnip
2 brown potatoes
2 large carrots
1/4 head cabbage
1 cup fresh spinach
1/4 cup peanut oil
2 cups tomato sauce
1/2 cup water
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup smooth peanut butter

Makes 9 bowls. Takes 2 hours 30 minutes.

PREPARATION

Cut pumpkin shell into large pieces. Remove seeds and those gooey strings that go along with the seeds. Cut off edible pumpkin part from outer skin. Cut edible part of pumpkin into cubes no bigger than 1/2″. Mince onions. Dice tomatoes, turnips, potatoes, carrots, cabbage, and spinach.

Add onion and peanut oil to pot. Sauté onion at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add pumpkin, tomato, turnip, potato, carrot, cabbage, and spinach to pot one at time, sautéing for 1 minute on medium-high heat as each new veggie is added. Stir frequently.

Add tomato sauce, water, black pepper, and cayenne pepper to pot. Simmer on low heat for 1 hour 15 minutes or until veggies are tender. Add peanut butter to pot. Simmer for 10 minutes on warm-to-low heat. Stir occasionally. Goes well with rice.

TIDBITS

1) Pumpkins are a fruit. Who knew? They have been grown for 7,000 years. The first were grown in Central America. I grew a pumpkin when I was a kid, way too late to be the first grower.

3) Linus, of the comic strip “Peanuts,” believed in the Great Pumpkin. The Great Pumpkin would arise out of the sincerest pumpkin batch in the land and distribute gifts to all good children. Clink on the following link to hear Linus explain the Great Pumpkin.

4) You can make a lot of other dishes out of pumpkins, such as pie, cupcakes, bread, scones, French toast, ice cream, waffles, soup, curry, cheesecake, pasta sauce, chowder, muffins, cannelloni, stuffed shells, roasted pumpkin seeds, casserole, cookies, and stuffed pasta shells.

– Chef Paul

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.comcover

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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Peanut-Butter Milkshake

American Dessert

PEANUT-BUTTER MILKSHAKE

 INGREDIENTSPeaBuMS-

3 cups milk
1 cup smooth peanut butter
2 1/2 cups vanilla ice cream

PREPARATION

Put milk in blender. Add 1 cup of peanut butter. Put the peanut butter directly into the blender until the level of the milk reaches 4 cups. (Measuring sticky peanut butter exactly by the measuring cup is a colossal pain.) Make sure, though, that the peanut butter is completely submerged in milk. Similarly, add the ice cream until the milk’s level reads 6 1/2 cups.

Blend the mix at the “milkshake” or “blend” speed until you get your desired level of smoothness. You smooth operator, you.

TIDBITS

1) This has a lot of calories in it. So beware.

2) It sure is tasty, though.

3) I had a peanut-butter milkshake in Plains, Georgia, the hometown of President Jimmy Carter.

4) Everyone told me how I had just missed seeing him by a half hour and how he liked to talk to people.

5) I waited a bit hoping he would come back soon, but he didn’t.

6) I never saw him, ever.

7) Culinary life isn’t always fair.

8) But I’ve gotten over it, mostly.
cover

My cookbookEat 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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