Posts Tagged With: marriage

Beef Ravioli

Italian Entree

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BEEF RAVIOLI

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INGREDIENTS – DOUGH
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3 cups flour (about 1 cup more)
2 eggs (4 more eggs used later)
1 egg yolk
½ cup water or more
about 1 more cup flour (primarily for dusting)
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INGREDIENTS – FILLING
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6 garlic cloves (2 more cloves used later)
1½ pounds ground beef
1½ tablespoons parsley
6 tablespoons grated Parmesan cheese
½ tablespoon salt (½ tablespoon more later)
3 eggs (1 more later)
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INGREDIENTS – MARINARA SAUCE
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6 Roma tomatoes
½ large white onion
2 garlic cloves
2 teaspoons basil
½ teaspoon marjoram
1 teaspoon oregano
½ teaspoon salt
½ teaspoon thyme
1 6-ounce can tomato sauce
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INGREDIENTS – PASTA SHEET
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flour for dusting
1 egg
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INGREDIENTS – FINAL
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water
1 teaspoon salt
1 tablespoon olive oil
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SPECIAL UTENSILS
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no-stick pastry mat
rolling pin
hand crank pasta machine
square ravioli stamp
pastry brush (I used a 2½” square stamp.)
sonic obliterator
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Serves 4. Makes 28 2½”-ravioli. (The amount of ravioli depends greatly on the size of the ravioli stamp.) Takes 3 hours 40 minutes.
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PREPARATION – DOUGH
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Combine 3 cups flour, eggs, egg yolk, and water into large mixing bowl. Knead with hands for 15 minutes. Make a ball of the mixture. It should be only slightly sticky and should just be able to come off your hand. If some of the ball sticks to your hand, then add a bit more flour, mix again, and try the new flour. If the flour ball is powdery, it is too dry. Add a bit more water, mix again, and try the consistency of the next ball. There may be a number of these iterations but they must be done. Divide dough ball into 4 equal mini-dough balls. Wrap mini-dough balls with plastic wrap and let sit in refrigerator for 1 hour.
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PREPARATION – FILLING
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While dough balls sit, peel and mince 6 garlic cloves. Put garlic, ground beef, Parmesan cheese, parsley, and ½ tablespoon salt in frying pan. Cook on medium-high heat for about 5 minutes or until beef is no longer red. Put contents of frying pan into bowl. Add 3 eggs to bowl. Mix and put beef filling in fridge.
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PREPARATION – MARINARA SAUCE
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While dough ball cools in refrigerator, mince Roma tomatoes. Peel and mince onion and 2 garlic cloves. Add tomato, onion, garlic, basil, marjoram, oregano, ½ teaspoon salt, thyme, and tomato sauce to sauce pot. Cook ingredients on medium-high heat until it boils, stirring occasionally. Reduce heat to low and simmer for 20 minutes with the lid on. Stir occasionally.
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PREPARATION – PASTA SHEET
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Dust no-stick pastry mat with flour. Remove mini-dough ball from refrigerator. Keep remaining amount in fridge until needed. Put this ¼ dough ball on pastry mat. Dust rolling pin. Roll out dough into oval shape 5½” wide and ¼” thick. (Anything thicker inhibits dough from going through hand-crank pasta machine.)
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Use pasta machine’s thickest setting. (#1 on mine.) Hold dough vertically and straight as possible over pasta machine’s roller. Turn crank slowly to feed dough oval through roller. Fold resulting dough sheet in half. Cut about ¼” off each side to make it rectangular and thus easier to feed into roller. (This also makes for uniform dough sheets.) Run this folded sheet through roller.
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Dust dough sheet. Set pasta’s setting the next narrower setting. (#2 on mine.) Feed sheet through machine. Repeat process, selecting a narrower setting each time, until final pasta sheet is about 1/16″ thick. (This would result from #8 setting on mine.) You should be able to see your hand behind the pasta sheet if you hold it up to the light.) Repeat for 3 remaining dough balls..
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PREPARATION – RAVIOLI
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Add 1 egg to cup. Blend with fork. Liberally dust pastry mat. Put pasta sheet on mat. Gently push 2½” square ravioli stamp into pasta sheet to make square outlines. Form 1 tablespoon meat mixture into a mound. Place meat mound in the middle of the square outline. (The meat mounds should be about 1″ apart.) Repeat until pasta sheet is covered with squares. Brush edges of squares with egg. (This keep your ravioli together.)
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Place a 2nd pasta sheet over the 1st pasta sheet which is covered with meat mounds. Place ravioli stamp so that the meat mound is in the middle the of the stamp. Press down firmly enough to separate stamped squares. Press around meat mounds to seal them in place. Then press toward the edges to remove air pockets. (This helps ravioli to stay together and cook evenly.)
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PREPARATION – FINAL
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Fill pot with enough water to cover ravioli. Add 1 teaspoon salt and olive oil. Boil water. Add ravioli. Cook ravioli for 12 minutes or until tender, yet firm to the bite.(There can be quite a bit variation in time. Tasting is encouraged.) Drain and put ravioli in bowl. Add pasta sauce. Serve to adoring guests. Use sonic obliterator on unappreciative ones; you did a lot a careful work on this. Zap ‘em, zap ‘em, I say.
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TIDBITS
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1) If your sweetheart makes this dish for you, propose marriage immediately. You’ll never meet anyone more suited for you. Not ever.
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2) Restaurant ravioli might or might not warrant a roll in the hay. But a permanent relationship, not really.
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3) A homemade tossed salad earns you a kiss.
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4) If you’re the salad your date serves comes with homemade dressing, upgrade the kiss you bestow to French.
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5) No ravioli and no salad for dinner. What? What? Is the potential sweetheart stupid or oblivious? Favor your date with a perfunctory peck on the cheek and no more.
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6) For, there are plenty of fish in the sea. And as for fish, may I suggest smoked tuna?
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7) Anyone who owns a smoker is also quite the catch. As of press time 172,337, and counting, muli-decade marriages have started with a meal made with a smoker.
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8) I wonder if there is such a thing as smoked ravioli. Well there is, sorta. You can use smoked cheese or smoked meat in the filling. But again, as of press time, there are no recipes for smoking entire ravioli.
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9) But maybe, just maybe there will be. After all, we have landed men on the moon. We are even on the verge of landing astronauts on Mars. It stands to reason we’ll soon be smoking entire ravioli.
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– 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 | Tags: , , , , , , , , , , , , , | Leave a comment

Become Soft Spoken in Just Ten Days

Is this you?

Do people at restaurants move to tables farther away from you?

Do you routinely get booted out of libraries?

Are you banned from meditation centers?

Does your spouse wear earplugs around the house?

Do you get shushed in bowling alleys?

Well, you’re too freaking LOUD.

What to do? I’m glad you asked.

Take Dr. De Lancey’s course, Become Soft Spoken in Just Ten Days. Results guaranteed,

Do it for their ears. Do it now.

Dr. Paul De Lancey
Become Soft Spoken in Just Ten Days

 

“My husband and I took Dr. De Lancey’s course, Become Soft Spoken in Just Ten Days and now we can’t hear each other. Our marriage has never been better. Thank  you, Dr. De Lancey.”
– Ms. Hurd in Washington, D.C.

 

– 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: , , , , , , , , , , , , , , , , | 1 Comment

Boeuf Bourguignon

French Entree

BOEUF BOURGUIGNON

INGREDIENTSBoeufBourguignon-

2½ pounds beef chuck
2 garlic cloves
1 large onion
1 shallot
1 bay leaf*
5 peppercorns*
3 sprigs fresh parsley*
1 sprig fresh thyme*
2⅓ cups red Burgundy or Pinot Noir
2 tablespoons olive oil (1½ tablespoons more later)
3 slices bacon
2 carrots
12 pearl onions
1½ tablespoons olive oil.
¼ teaspoon pepper
¼ teaspoon salt
2 tablespoons flour
1½ tablespoons parsley flakes
⅓ cup brandy
2 cups beef stock
12 new (young, small) potatoes
1½ tablespoons (optional garnish)

* = bouquet garni

SPECIAL UTENSILS

kitchen string.
Dutch oven
colander
sonic obliterator

Makes 8 bowls. Takes 8 hours.

PREPARATION

Cut beef into 1½” cubes. Mince garlic cloves. Dice onion and shallot. Crush peppercorns with kitchen mallet. Tie parsley sprigs and thyme with kitchen string. Insert bay leaf and peppercorns into bundle of parsley and thyme. This bundle is called bouquet garni.

Add beef cubes, garlic, onion, shallot, bouquet garni, Burgundy, and 2 tablespoons olive oil to large mixing bowl. Stir with spoon until well blended and beef is completely coated. Cover and let marinate for 3½ hours.

While beef marinates, cut bacon into ½” by 1″ strips. Slice carrots into ½” cubes. Peel pearl onions. Peel potatoes. (This is easier if you boil them for one minute and let cool.) Add bacon and 1½ tablespoons olive oil to Dutch oven. Heat oil using medium-high heat. It will be hot enough when a bacon strip will sizzle when added to Dutch oven. Carefully add bacon strips to oven. Sauté at medium-high heat or until bacon starts to brown. Stir frequently. Remove bacon to plate with a paper towel on it. Keep bacon grease and oil in Dutch oven.

Add pearl onions to Dutch oven. Sauté at low heat for 5 minutes or until they are completely brown. Gently and occasionally stir onions with spoon to ensure even cooking. Remove pearl onions and set aside.

Remove beef cubes from mixing bowl. Keep the remaining marinade. Pat beef cubes dry with paper towel. Discard bouquet garni. Strain marinade through colander. Keep the marinade. Discard the solids left in the colander

Add ¼th of the beef cubes to Dutch oven. Sauté at medium-high heat for 4 minutes or until beef is completely browned. Stir frequently. Sauté the rest of the beef in batches. This gives them enough room for even browning.) Add all sautéed beef cubes to Dutch oven. Add pepper, salt, and flour. Reduce heat to low and simmer for 5 minutes or until flour blends completely with marinade. Stir gently and frequently.

Add brandy to Dutch oven. Simmer on low heat for 5 minutes or until brandy evaporates. Occasionally scrape brown bits from the bottom and ladle them over the beef cubes. Add marinade from mixing bowl and beef stock. Cover. Simmer on low heat for 2 hour or until beef cubes start to become tender.

Add potatoes and enough water to cover them to a separate pot. Bring to boil using high heat. Reduce heat to medium-high and boil for 15 minutes or until potatoes are tender. Drain.

Add reserved pearl onions, carrot, and bacon strips. Cover Dutch oven again. Simmer at low heat for 35 minutes or until beef cubes are tender. Skim off any fat from surface of stew. Bring stew to boil using medium-high heat. Serve immediately with potatoes. This dish is also great the next day.

TIDBITS

1) This is a truly tasty dish. It also takes a lot of time. So, if your sweethearts complain about this dish in any way or for any length of time be it only a muttered, “Bah,” zap them with your sonic obliterator. The relationships weren’t meant to be.

2) However, if they say your boeuf bourguignon is the best dish ever or if they say it is even tastier than you are good looking which they thought wasn’t possible, then you have keepers.

3) However, if a sweetheart makes this dish for you and it is good, real good, then you have met an angel on Earth. Propose marriage immediately.

– 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, international | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Khachapuri (Georgian cheese roll)

Georgian Entree

KHACHAPURI

INGREDIENTSKhacapuri-

¾ cup milk
1 teaspoon sugar
2½ teaspoons yeast
1 tablespoon olive oil
2⅔ cups flour (4 additional tablespoon later)
¾ teaspoon salt
1 tablespoon flour (3 additional tablespoons later)
1 tablespoon butter (2 additional tablespoons later)
1 pound Muenster or mozzarella cheese
½ pound feta cheese
¼ pound ricotta cheese
2 eggs (2 additional eggs later)
2 tablespoons flour (1 additional tablespoon later)
1 tablespoon flour
2 eggs
2 tablespoons butter

SPECIAL UTENSILS

parchment paper or at least, no-stick spray
food processor
2 x 9″ pie tins
clothes dryer

Makes 2 loaves. Takes 2¾ hours.

PREPARATION

Add milk and sugar to small pot. Cook on low-medium heat until mixture is lukewarm. Stir constantly. Remove from heat and add yeast. Stir until well blended. Let cool for 10 minutes. Add olive oil, 2⅔ cups flour, and salt. Stir until mixture becomes a lumpy dough ball. Let sit for 30 minutes.

While dough ball sits, dust a flat surface with 1 tablespoon flour. Add dough ball to flat surface. Knead dough by hand until you are at peace with the world or 8 minutes. Grease large mixing bowl with 1 tablespoon butter. Add knead dough ball to greased, first mixing bowl. Turn dough ball around until it’s coated with butter. Cover bowl and let sit for 1 hour.

While dough rises, cut Muenster and feta cheeses into ½” cubes. Add grated Muenster, feta, and ricotta cheeses to food processor. Blend until only a few cubes remain. Add 2 eggs and 2 tablespoons flour. Blend until mixture is smooth. Preheat oven to 375 degrees.

After dough has risen, dust flat surface with 1 tablespoon flour. Add dough ball to flat surface. Flatten dough ball with hands. Divide dough ball in half. Flatten dough halves until they are 11″ wide and about ⅛” thick. Add parchment paper or no-stick spray to pie tins. Add flattened dough halves to pie tins. Add half of cheese/egg/flour mixture to center of each dough half. Pull edges of dough to the center until there is only a round 1″ hole in the middle. Pinch edges together.

Bake for 15 minutes at 375 degrees or until bread loaves are starting to brown. Use spoon or shot glass to press a 3″ hole in the center of the loaves. Add an egg to each 3″ hole. Bake at 375 for 15 minutes or until loaves turn golden brown and eggs are slightly set. (The eggs will continue to cook after being removed from the oven.) Remove from oven and brush each loaf with 1 tablespoon butter.

Serve hot to adoring guests. Put pairs of unappreciative guests in pairs of matched socks. Put sock-clad guests in clothes drier. When one of the matching socks disappears, as often happens, it’ll take one of the complainers with it. Repeat until your home has only happy people in it.

TIDBITS

1) This entree is from the country called Georgia. This Georgia is near Russia and Iran. There is also a state in America called Georgia. It is near Florida, Alabama, Tennessee, and South Carolina.

2) Both Georgias are named after Madamoiselle Georgia Chat. We know little about Mlle. Mousse save that she was born in Tours, France about 708. She was also extraordinarily beautiful. Okay, we know that. Oh, she was also fabulously rich. All right, we know that as well. So, you’d think she’d be a hot marriage prospect for all the local barons. Why did she never marry?

3) Mademoiselle Georgia never considered giving up her independence and she had a giant, pet rabbit Snuggles to protect her. How gigantic? Sources yield varying heights from twelve feet tall to the preposterous sixty-seven feet. Given the fact that Snuggles was also a ninja, you can see why the local nobility thought twice before courting her. On it went. Georgia performed scientific experiments. She even invented the briquette for barbecuing while Snuggles swung his one-ton hammer. at local lords and door-to-door salesmen.

4) Then in 732, Abd Al-Raman with his Berber tribesmen invaded the Frankish kingdom. The Franks assembled their forces at Tours under Charles the Pippinid. The Muslim Berbers were famed for their cavalry. The Franks had the fiercest infantry in all of Europe. Unfortunately, the Franks at the time were notorious for their allergy to horses.

5) The Muslims should have won. Europe should now be eating koushry instead of croissants. What happened? Snuggles happened. He shoved his way past the sneezing Frankish infantry and swung his mighty hammer over and over again at the massed Berber cavalry. Soon, the overmatched Berbers fled, but not before one of them shot an arrow through Snuggles’ heart.

6) Two bards saw the battle and would travel the world singing Snuggles’ praises. One settled in America, the other near Russia. Locals impressed by Snuggle’s deeds wanted to renamed their lands after him, but balked at his cutesy name. They settled on Georgia instead and there you have it.

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

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