Posts Tagged With: Norsemen

Greenlandic Cake

Greenlandic Appetizer

GREENLANDIC CAKE

INGREDIENTS – CAKE

7 tablespoons butter
1 cup lukewarm milk
2¼ teaspoons (1 packet) yeast
⅔ cup raisins
½ teaspoon salt
½ cup sugar
4 cups flour
no-stick spray
2 tablespoons cold coffee
1½ tablespoons sugar, pearl or confectioner’s

SPECIAL UTENSILS

bread maker (optional)
bread pan

Serves 8. Takes 2 hours.

PREPARATION – CAKE

Add butter to pan. Melt butter using medium heat. Add milk. Stir gently until well blended. Add in yeast, stirring gently as you do so. Mix gently until yeast dissolves. Add raisins, salt, and sugar. Mix until well blended. Add flour. Knead with bread maker or by hand for 10 minutes or until you get a smooth dough.

Place dough on flat surface, cover with towel, and let stand for 45 minutes. Preheat oven to 390 degrees 15 minutes before dough has finished standing. Spray bread ban with no-stick spray. Add dough to bread pan. Spread coffee on top with brush. Sprinkle with sugar. Bake at 390 degrees for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

TIDBITS

1) The fierce Vikings of old loved cakes, particularly this cake. They got a might testy, particularly when they didn’t get their favorite dessert. Indeed, the Vikings were apt to loot whole cities when in such a mood. What towns did the berserk Norsemen target? Why, the ones with lots and lots of flour and milk, of course, there being no wheat fields or cowherds in icy, cold Greenland.

2) Why didn’t the Vikings simply move to mainland Europe where there were wheat and cows in abundance? Why not set up cake bakeries there? Because all the great Viking cake makers would only live in Greenland. Something about being able to always step out into cold Arctic air after a long day working beside hot ovens. So you can see, if air-conditioned kitchen had been available in the ninth century, there were have been no Fury of the Norsemen. Something to chew on.

– 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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Shrimp Ceviche

Ecuadorian Appetizer

SHRIMP CEVICHE

INGREDIENTSCeviche-

8 limes or ¼ cup fresh lime juice
3 oranges or 1 cup fresh orange juice
1 large red onion
3 tomatoes
2 pounds shrimp, peeled and deveined
¼ cup fresh cilantro
⅓ cup ketchup
¼ teaspoon pepper
¼ teaspoon salt
2 tablespoons vegetable oil

Serves 6. Takes 1 hour 45 minutes.

PREPARATION

Squeeze limes and oranges to get juices. Cut red onion into long, thin strips. Dice cilantro and tomato. Add enough water to cover shrimp to pot. Bring water to boil using high heat. Add shrimp to pot. Boil until shrimp turns slightly pink, about 2-to-3 minutes. Do not overcook, letting it turn completely red, as it will make the shrimp mushy. Remove shrimp with slotted spoon and let cool. Add lime juice, orange juice, red onion, cilantro, tomato, ketchup, pepper, salt, and vegetable oil to large mixing bowl. Mix with whisk until well blended. Add shrimp once it has cooled. Mix with hands until shrimp is well coated. Cover and refrigerate for 1 hour.

TIDBITS

1) Shrimp ceviche is reddish-pink and tasty. Many Vikings had reddish hair and loved good tasting food. However, Vikings ate oatmeal all the time, bowl after bowl. This drove the Norsemen crazy. They started cheating at checkers and saying, “Sez you” to everyone they met.

3) The Viking women took to cooking lutefisk. the foulest smelling, most evil dish ever rather than cook another yet bowl of oatmeal. Some wives had even thrown themselves into fjords instead of doing that. Fortunately, lutefisk’s horrible smell drove the menfolk to raid foreign lands for tasty food and even gold, sometimes. The women stayed at home and played Runeble, basically ScrabbleTM with runes, and ordered Chinese takeaway.

4) In 1284, Bjorni Thorvald, discovered Ecuador, while looking for a Pokemon GoTM character. This news electrified all Scandinavia. Whole clans of blood-thirsty Vikings moved to Ecuador. This is why there are so many blue-eyed redheads there.

5) Thus, the Viking raids stopped. Relieved Europeans came out of hiding to build the Renaissance.

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

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

Kourma Shurpa (beef vegetable soup)

Uzbek Soup

KOURMA SHURPA
(beef vegetable soup)

INGREDIENTSKourmaShurpa-

1¼ pounds tri-tip or chuck
3 russet potatoes
2 medium carrots
1 green bell pepper
2 garlic cloves
2 medium onions
2 tomatoes
¼ cup vegetable oil
½ tablespoon cilantro
½ teaspoon coriander
¾ teaspoon cumin
2 teaspoons dill
½ teaspoon pepper
1 teaspoon pink Himalayan salt or salt
1½ quarts water
2 teaspoons parsley

Makes 10 bowls. Takes about 1½ hours.

SPECIAL UTENSIL

Dutch oven

PREPARATION

Cut tri-tip into ½” cubes. Peel potatoes. Cut potatoes into fourths. Cut carrots into round ½” slices. Remove seeds from bell pepper. Dice bell pepper, garlic, onions, and tomatoes.

Add tri-tip cubes and oil to Dutch oven. Stir occasionally. Sauté for 4 minutes on medium-high heat or until cubes brown. Add garlic and onion. Sauté for 5 minutes or until onion softens. Stir frequently. Add bell pepper, carrot, tomato, cilantro, coriander, cumin, dill, parsley, pepper, and salt.

Add water. Bring to boil using high heat. Reduce heat to warm and simmer for 30 minutes or until carrot becomes tender. Stir occasionally. Add potatoes. Simmer for 30 minutes or until potato fourths are tender. Stir occasionally. Garnish with parsley and serve to guests who will be agog with your knowledge of Uzbekistan.

TIDBITS

1) Uzbek is an anagram for bezku.

2) Kudzu is an extremely fast growing vine that’s spreading all over parts of the southern United States.

3) Bezku is a fast growing beet that’s growing all over Uzbekistan.

4) For the longest time, the Turkmen government was aghast about the proliferating bezku.

5) Then came last month’s announcement that Beetball would be added as a sport for the Summer Olympics. Now athletes all over the world are clamoring for beets.

6) Beetball is played very much like volleyball but with a beet instead of a volleyball. So, tough agile hands are a must for the successful participant.

7) Oh, also good eyesight, excellent eyesight, superb eyesight. You really don’t want to get hit in the nose by a beet hurtling toward you at 80 miles per hour, because you didn’t spot it in time.

8) The best beetball players hail from Mongolia. Genghis Khan trained his warriors to dodge arrows by hurling beets at them. Sure, he could have trained his fighters by loosing arrows at them, but men with arrows in their heads or heads invariably prove to be slow learners.

9) That reminds me, the phrase, “That beats all,” really came from “That beets all,” and is a deadly serious statement. Nothing beats beets for tough army training.

10) Genghis Khan and the succeeding khans of Mongolia nearly conquered Europe in 1241. No European army could withstand the Mongols. The Mongol horsemen, toughened by months of beet throwing, easily dodged the arrows of Russian, Hungarian, and Polish archers.

11) It looked really grim for the nascent French pastry industry.

12) Then suddenly in 1242, the fiercesome, all conquering Mongol armies withdrew to Mongolia. Their khan, Ogadai, had tied and the Mongols true to their tradition, had returned to their homeland to elect a new leader. How did Ogadai die?

14) Well, Sven Svenson of Sweden poisoned the Mongol leader with lutefisk. Sven knew that just as no Western army could stand up to the Terror of the East, no man could survive eating lutefisk, or even smelling and looking at it. Apparently though, Sven was okay with run-on sentences.

15) Indeed, lutefisk warfare is the primary reason the tiny Viking armies consistently overwhelmed the much larger armies of Ireland, England, France, and Germany. We hear the expression, “God save us from the fury of the Norsemen,” but it used to be, “God saves us from the horror of lutefisk.”

16) Anyway, Svenson was decapitated by the Mongols, which certainly was a bummer for Sven.

17) The United States and the European Union still permit the making and even the selling of lutefisk to adults and innocent children. Why? Why? Because we all know how lutefisk saved Western civilization in 1241. There is even the suspicion that Western armies maintain vast stockpiles of lutefisk, but no one will talk.

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

Moroccan Spiced Lentils Recipe

Moroccan Soup

SPICED LENTILS

INGREDIENTSSpiceLe-

1 1/3 cups red lentils
2 1/2 cups vegetable broth
1/4 teaspoon cayenne
1/2 tablespoon coriander
1 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric

2 onions
1 tablespoon butter
2 small tomatoes

PREPARATION

Put lentils and broth in pot. Add cayenne, coriander, cumin, ginger, pepper, salt, and turmeric. Soak for 4 hours. Lentils should be split. (Hey, if you want some to leave slowly, you could say, “Make like a lentil and split.”)

While the lentils soak, go outside and pull weeds. When you come back, dice your onions and tomatoes. After your lentils have been sufficiently soaked (and how often does that phrase come up in normal conversation?) add onion and butter to pan. Sauté the onions on medium-high heat for 5 minutes or until the onions are tender. (Love me tender, love me true.)

Put onions and tomatoes in pot. Bring soup to boil. Turn heat down to low and simmer for 30-to-60 minutes or until lentils are tender. Serve to adoring family or guests who are about to go Morocco mad.

TIDBITS

1) You know, if I had a time machine this tidbit would have already been written.

2) Or maybe I’d use my time machine to always go back to the moment all my clothes were clean. I’d never have to do laundry again.

3) I think I’d go back to the moment when that Viking, Haarald, was about to invent lutefisk and give him a crunchy-shell taco. The culinary world would have been better off.

4) Oh, and the rest of the too. Eating lutefisk was the main reason the Norsemen assaulted England and continental Europe for centuries. I mean who wouldn’t feel like killing and pillaging after eating lutefisk?

5) Fortunately, the Vikings eventually came into contact with Moroccans in Spain. While bad for the inhabitants who had to suffer through countless battles to-ing and fro-ing across their backyards, it was a positive boon to the rest of Europe.

6) For once the fierce Norsemen discovered the spices of Morocco, they could preserve their food. They didn’t have to soak their fish in lye, a poison, to preserve it. They could even make Berbere shish kabobs. This made them very happy.

7) And the raids of the Scandanavian beserkers ended. Well okay not right away, but they did tail off.

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

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