Posts Tagged With: potato

Chicken Pot Pie

Posted on March 6, 2014 by pauldelancey

American Entree

CHICKEN POT PIE

INGREDIENTS – FILLING

3 chicken breasts
3 medium carrots
2 stalks celery
1 onion
1 white potato
1/3 cup butter
1/3 cup flour (6 more cups later)
1/4 teaspoon celery seed
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon salt (3/4 more teaspoons later)
1/2 teaspoon thyme
2 cups chicken broth
1 cup milk (1 tablespoon more later)

INGREDIENTS – PASTRY

6 cups flour
3/4 teaspoon salt
3/4 cup butter (softened)
1 pint water

1 tablespoon milk
1 egg

SPECIAL UTENSILS

Dutch oven
6 meat-pie pans (5″ diameter is best)

PREPARATION – FILLING

Cut chicken into ½” cubes. Dice carrots, celery, onion, and potato. Add onion and butter to Dutch oven. Sauté onion on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add 1/3 cup flour, celery seed, marjoram, pepper, salt, and thyme. Stir until well blended. Add broth and 1 cup milk. Bring to boil on high heat. Stir frequently. Add chicken, carrot, celery, and potato. Reduce heat to lower and simmer for 40 minutes or until carrots are soft. Stir occasionally. Remove.

PREPARATION – PASTRY

While filling is simmering, add 6 cups flour, salt, and butter to a second mixing bowl. Blend ingredients with whisk. Add water. Remove dough and knead on surface dusted with flour.

Preheat oven to 425 degrees. Let dough sit for 20 minutes. Divide dough into 12 balls. Use rolling pin on dough balls–A large can of soup will do. A stick of dynamite is way too risky–to make 6 circles with 8″ inch diameters. Flatten the remaining dough balls to make 6″ wide circles.

PREPARATION – PIE

Line each pie pan with an 8″ dough circle. Add filling to each pan. Moisten rims of pies with 1 tablespoon milk. (This helps to tops stick with the bottom pastry.) Place a 6″ dough circle on top of each pie. Trim away the excess puff pastry. Press edges of puff pastry onto rims of bottom pastry with fork. Beat egg with whisk or fork. Glaze tops evenly with egg.

Put pies in over. Bake at 425 degrees for 15-to-20 minutes or until golden brown. Spread ketchup over each pie. Have a nice cooling refreshment and enjoy. Press gang the least appreciative guest into cleaning up.

TIDBITS

1) H. G. Wells wrote the culinary-sci fi novel, The Thyme Machine, in 1903. It fared poorly, selling only three copies. Two of those copies were used to keep open windows during London’s August heat weaves. Some historians believe the third copy was placed under the short leg of an otherwise unstable table at a pub called The Copper Penny. The pub’s owner allowed customers to read The Thyme Machine with the understanding they replaced it before leaving the establishment.

2) The distraught novelist chucked his writing career and went to culinary school. He thrived there. He became a spice-using genius. In 1905, he opened up an upscale restaurant in one of London’s ritzy districts. It specialized in French cuisine and was called, Food of the Gods.

3) The wealthy soon flocked to the Food of the Gods. Everyone had to taste its scrumptious entrees, its divine desserts. It became so renowned that giant lines formed outside the restaurant’s doors. In 1907, Chef H.G. instituted a reservations only policy. This left thousands of aristocratic food lovers out in the culinary cold, to subsist on fish and chips. Just getting a reservation provided immense social prestige. In 1911, Charles Witherham garned a baronetcy from George V when he gave his time to the British monarch.

4) Tragedy struck in June, 1914, when the German nobleman, Hans von Frikadellen, stole the French ambassador’s 8 o’clock reservation at The Food of the Gods. The ambassador said German food was one boring pork dish after another. Frikadellen said the French didn’t know how to spice. Things went downhill after that and by July the two nations were at war.

5) Lots of nations joined in the kerfuffle. Millions perished during World War I . Naturally, H.G. Wells felt bad about that and invented a time machine and went back to 1895 long before his havoc creating restaurant opened.

6) Wells renounced cooking and went back to writing. He excised all culinary references in The Thyme Machine which became the more tighter, page-turning masterpiece, The Time Machine. The world would still go to war in 1914, but it wouldn’t be his fault.

– 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 | Tags: American, breasts, butter, carrots, celery seed, Chef Paul, chicken, chicken pot pie, cookbook, De Lancey, entree, Food of the Gods, French, German, H.G. Wells, King George V, marjoram, pork, pot pie, potato, recipes, The Time Machine, thyme, war, World War I | Leave a comment

Potato Ham Soup

Posted on December 22, 2013 by pauldelancey

American Soup

POTATO HAM SOUP

INGREDIENTS

6 Russet potatoes
1 pound ham
1 onion
1/2 teaspoon mustard
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter
1 cup milk
1/2 cup sour cream

PREPARATION

Cut potatoes and ham into 1/2″ cubes. Dice onion. Put potato, ham, and onion into large pot. Add just enough water to pot to cover potato, ham, and onion. Add mustard, paprika, pepper, and salt. Cook on high heat until water boils. Reduce heat to medium and cook for 20 minutes or until potato is tender. Stir occasionally. Reduce heat to warm. Add butter, milk, and sour cream. Cook for 2 minutes or until soup is heated through. Stir frequently.

TIDBITS

1) Dom DeLuise starred in a movie called Silence of the Hams. It parodied the movie Silence of the Lambs. Silence of the Hams did not do well at the box office. So I’ll discuss potatoes instead..

2) The Inca Indians of Peru were the first known cultivators of potatoes. They harvested the first spud somewhere between 8,000 BC and 5,000 BC. That’s quite a wide range of years. It’s the same thing as saying your federal-income-tax check will be in the mail sometime from now until the year 5014. See how well the folks at the IRS accept that statement.

3) In 1536, the Spanish conquered the Incan Empire for its potatoes and gold. There are thousands of varieties of potato. There is only type of gold. Gold is an element. The potato is not; it is a tuber. Sure there are such things as white gold but that comes from mixing gold from something, well um, whitish. But just think of the dozens of herbs and spices that can be added to potatoes. Moreover, the mighty tuber is truly tasty, gold not so much. Potatoes beat gold by a technical knockout.

4) Many people believe the first real French fries were actually made in Belgium. If Belgium had thought of patenting French fries, it could have ruled the world and become fabulously wealthy. However, it’s doubtful Belgium’s powerful and envious neighbors: Germany, Britain, and France would have let tiny Belgium continue with this monopoly. It’s certain a long and bloody European war would have erupted. Thank good Belgians shared the recipe. The Great Global French Fry Peace broke out, marred only the interruptions of World War I and World War II. Yay, spuds.

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: American, Belgium, Britain, Dom DeLuise, France, French, French fries, Germany, gold, ham, herbs, Inca, Incan Empire, Indians, mustard, paprika, peace, Peru, potato, russet potatoes, Silence of the Hams, Silence of the Lambs, soup, Spanish, spices, tuber, World War I, World War II | Leave a comment

Blackened Potato Crisps From Ghana

Posted on July 2, 2013 by pauldelancey

Ghanian Entree

BLACKENED POTATO CRISPS

INGREDIENTS

2 brown potatoes
3 clove garlic
2 tablespoons honey
1 tablespoon cayenne
3 tablespoons fresh ground ginger
1 tablespoon salt
3 cups oil

SPECIAL UTENSIL

electric skillet
food processor with thinnest slicing disk

PREPARATION

Wash potatoes. Use food processor to make thinnest possible potato slices. Dice garlic. Put potato slices, garlic, honey, cayenne, ginger,and salt into mixing bowl. Mix ingredients with hands until spices coat potato slices.

Put oil in skillet. There should be enough to cover potato slices. Heat skillet to 375 degrees. Put one potato slice in skillet. Oil is hot enough when the slice starts to dance around. Carefully put potato slices in hot oil. (Getting splattered by hot oil hurts quite a bit. May I suggest using the skillet lid as a shield between yourself and the oil?) To ensure even and crispy cooking, make sure none of the potato slices touch each other. You will most likely need to cook the potato slices in batches.

Fry each batch at 375 degrees for 7 minutes or until the slices become crispy. Remove slices with spoon with holes in it. Put slices in bowl. Remove remaining oil with paper towel. Repeat for each batch.

Promote world peace with this bit of culinary diplomacy.

TIDBITS

1) Nanotechnology is the latest rage in science.

2) Scientists hope to use nanotechnology to solve all sorts of tiny problems using tiny devices that are maybe a nanometer, one-billionth, meter wide.

3) I am going to make my culinary name with nanocuisine. Entrees, such as, coq au vin, would be made as small as a nanometer wide.

4) Nanocuisine would provide great opportunities for fusion cuisine. I could create a fish taco/cheese-egg salad/ salad Niçoise/paella/sauerkraut/ ham and cheese omelette,suaasat/lasagna,kung pao chicken/doro wat dinner with ease.

5) Indeed with nanocuisine most dishes would be mere molecules wide. I could easily make a dish that combined every appetizer, every soup, every salad, every entree, and every dessert.

6) So, I will cook the first truly global fusion dish.

7) The Nobel Cuisine prize cannot be far behind.

8) I just need to find a food processor that makes nanometer-thick slices.

– Paul De Lancey, The Comic Chef

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Categories: Uncategorized | Tags: coq au vin, crisps, cuisine, culinary, diplomacy, entree, food processor, Ghana, Ghanian, nanocuisine, nanometer, nanotechnology, Nobel, potato, skillet, world peace | Leave a comment

Tunisian Maacouda Bil Batata (potato omelette)

Posted on May 12, 2013 by pauldelancey

Tunisian Entree

MAACOUDA BIL BATATA
(Potato Omelette)

INGREDIENTS

1 pound potatoes
1 onion
2 garlic cloves
2 tablespoons olive oil
5 eggs
1 teaspoon harissa (See harissa recipe)
5 tablespoons cilantro
1/2 teaspoon coriander
6 tablespoons parsley
1/4 teaspoon salt

SPECIAL UTENSIL

casserole dish
no-stick spray

Serves 4. Takes 1 hour.

PREPARATION

Preheat oven to 425 degrees. Slice potatoes into fourths. Gently put potato bits in pot of boiling water. Boil for about 20 or until potatoes are tender. Drain water from pot. Mash potatoes with a potato masher or fork.

While potatoes are cooking, dice onion and garlic. Put onion, garlic, and olive oil in frying pan. Sauté on medium-high heat for 5 minutes or until onions are tender. Remove from heat. While potato bits are still cooking, put eggs, harissa, cilantro, coriander, parsley and salt in mixing bowl. Mix ingredients with whisk or fork..

Spray casserole dish with no-stick spray. Add eggs/spice mix , mashed potatoes, sautéed onions and garlic to casserole dish. Mix with whisk or fork.. Put casserole dish in oven and bake for 20 minutes or until golden brown. (If chefs couldn’t use the phrase “golden brown” there wouldn’t be any cookbooks.)

TIDBITS

1) Cilantro seeds are called coriander. I never knew that. I took Economics in college and in graduate and not once did they say anything about this important bit of knowledge.

2) The ancient Egyptians believed their loved ones ate cilantro after they died.

3) Proper spicing is always important, even in the afterworld.

4) Cilantro solve all sorts of digestive problems. Enough said.

5) Oh dear, I’ve written myself into a corner.

6) Bye.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: afterworld, ancient Egyptians, cilantro, cookbooks, coriander, economics, entree, harissa, maacouda bil batata, olive oil, omelette, parsley, potato, Tunisia, Tunisian | Leave a comment

Kartoffel Suppe – German Potato Soup Recipe

Posted on April 9, 2013 by pauldelancey

German Soup

KARTOFFEL SUPPE
(Potato Soup)

INGREDIENTS

1/2 pound bacon
4 potatoes
1 carrot
2 stalks celery
2 stalks leek
1 onion
2 tablespoons butter
6 cups beef broth
1/4 cup flour
1/4 teaspoon salt
1/2 cup cream
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1 tablespoon parsley
1/4 teaspoon black pepper

PREPARATION

Slice bacon strips into 1/2″ squares. Chop potatoes into 1/2″ cubes. Dice carrot, celery, leek, and onion. Add butter, bacon, carrot, celery, leek, and onion to soup pot. Sauté on medium-high for 5 minutes or until onion is soft. Stir frequently.

Add potato cubes, broth, flour, salt, cream, marjoram, nutmeg, parsley, and pepper. Simmer for 20 to 30 minutes on low heat or until potato cubes are tender. Stir occasionally.

Become a culinary hero to your hungry hordes by serving this tasty dish. And for those who want bacon with everything, this soup has it. Yay!

TIDBITS

1) This tidbit is not getting done. I made chocolate-covered cake and the hungry hordes are eating it up as I type.

2) If I were to open a dessert shop, I would call it Dessert Storm.

3) The name would be especially apt if I ever forgot to put the lid on the blender.

4) It’s amazing the number of burglars around the world who have fallen asleep inside burgled homes after eating chocolate cake found in the refrigerator.

5) To my knowledge, no house burglar has ever fallen asleep after eating potato soup.

6) Chocolate cake, used by the best home-protection services everywhere.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bacon, beef, broth, burglars, celery, chocolate cake, cream, desert, German, Germany, hero, home-protection services, kartoffel, leek, marjoram, nutmeg, pepper, potato, soup, suppe | Leave a comment

Sopa De Mani – Bolivian Peanut And Potato Soup Recipe

Posted on April 7, 2013 by pauldelancey

This is my 300th blog! Thank you for reading.

Bolivian Entree

SOPA DE MANI
(Peanut and Potato Soup)

INGREDIENTS

2 chicken breasts
4 cloves garlic
1 large onion
1 cup raw, unsalted peanuts
1 cup water
3 Yukon gold potatoes (to be chopped into pieces)
1 Yukon gold potato (to be cut into strips)
2 1/2 tablespoons vegetable oil (1/4 cup more later)
6 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon salt

1/4 cup vegetable oil
1 teaspoon cilantro
1 teaspoon parsley

SPECIAL APPLIANCE

blender

PREPARATION

Cut chicken breasts into 1/2″ cubes. Mince garlic and onions. Put peanuts and water into blender. Use chop setting until you get a smooth white liquid or paste. Peel potatoes. Cut 3 potatoes into 1/2″ slices. Cut each slice into 2 or 3 pieces. Cut 1 potato into 1/4″ by 1/4″ inch strips.

Put oil, garlic, and onion in frying pan. Sauté at medium-high heat for 5 minutes or until onions soften or start to turn golden brown. Stir frequently. Transfer sautéed garlic and onion to soup pot.

Add chicken cubes, peanut paste, potato pieces (not the potato strips), chicken broth, cumin, oregano, pepper, and salt to soup pot. Simmer on low heat for about 40 minutes or until potato pieces are soft. Stir occasionally. (It is also a good idea to stir occasionally when watching tv or you may be thrown out with that old sofa you’re sitting on.)

While soup is cooking, add 1/4 cup vegetable oil and strips from one potato to frying pan. Sauté on medium-high heat for about 5 minutes or until potato strips turn golden brown. Stir frequently enough to keep strips or fries from burning. (Note, hot oil splatters. Tip the frying pan away from you or hold a lid between you and the frying pan when stirring the fries.)

Ladle soup into bowls. Garnish equal bowl with an equal amount of cilantro, parsley, and fried potato strips .If desired, add as much LLAJUA, (spicy sauce) to each bowl.

TIDBITS

1) Bolivians love potatoes.

2) They did not love McDonald’s enough. McDonald’s left Bolivia on December 1, 2001 after seven years of trying. Bolivians simply preferred their own style of cooking or were too poor to eat out .

3) Iceland does not have McDonald’s either. It costs too much to get potatoes from Germany.

4) Many of the poor countries between the Mediterranean Sea and South Africa are without McDonald’s. The same holds true for ex-Soviet republic in Central Asia.sauté

5) American forces fought in the Vietnam War in: Vietnam, Laos, and Cambodia. These countries do not have McDonald’s.

6) North Korea and Iran have nuclear-weapons programs. They are unfriendly to us and have no McDonald’s.

7) Indeed, most countries do not have McDonald’s restaurants in them are poor, have fought America, or have become hostile nuclear powers.

8) Think about that when you’re tempted to pass by an empty McDonald’s in some foreign land.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: America, American, Bolivia, Bolivian, broth, Cambodia, chicken, cilantro, cookbook, cumin, De Lancey, garnish, Iceland, Iran, Laos, llagua, McDonald's, Mediterranean, North Korea, nuclear weapons, onion, oregano, parsley, peanut, pepper, potato, potatoes, recipe, saute, sopa de mani, soup, South Africa, Vietnam, Vietnam War, Yukon | Leave a comment

Venezuelan Hot Dogs Recipe

Posted on March 26, 2013 by pauldelancey

Venezuelan Entree

VENEZUELAN HOT DOGS

INGREDIENTS

1 small onion
1/8 head cabbage
1 3 ounce bag plain potato chips (or whatever amount is close or preferred)
6 potato hot-dog rolls (regular okay)
6 pork hot dogs (beef okay)
mayonnaise
mustard
ketchup

SPECIAL UTENSIL

rice cooker with steamer insert

PREPARATION

Mince onion and cabbage. Smash the potato chips into little bits. My preferred way is to hit the potato-chip bag a number of times with my fist. (Don’t be so enthusiastic that the bag ruptures and little chips fly all over the kitchen.)

Fill bottom of rice cooker with enough water to cover hot dogs. Bring water to boil. Add hot dogs. Put in steamer insert. Add as many rolls as will fit on the insert. Cover with lid. Cook for 2-to-3 minutes or until rolls are warm and soft. Remove rolls. (Be sure to check; over-steamed rolls can get soggy.) Add remaining rolls and cook another 2-to-3 minutes. Remove rolls. Remove hot dogs with tongs or fork.

Put hot dog in roll. Spoon desired amounts of onion, cabbage, and potato chips on hot dog. Squirt mayonnaise, mustard, and ketchup on top of your creation until you are happy. (Eat with the cut of the roll facing up. This is a messy hot dog.)

TIDBITS

1) The recent leader of Venezuela was Hugo Chavez.

2) The United States did not have the best relationship with him.

3) But Venezuela’s hot dogs are great. Perhaps we could show the new Venezuelan leadership how much enjoy this dish.

4) We have good hot dogs as well. Our president could bring their president chili dogs and Coney Island dogs. My their president could give us Venezuelan hot dogs to bring back to the United States.

5) Hot Dog Diplomacy. We should give it a chance. After all, look what Ping-Pong Diplomacy did for China and America.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, politics, recipes | Tags: America, cabbage, chili dogs, China, cookbook, De Lancey, diplomacy, entree, hot dogs, Hugo Chavez, leadership.Coney Island, mayonnaise, ping pong, potato, potato chips, President, recipe, recipes, rice cooker, United States, Venezuelan | Leave a comment

Potato Chervil Soup Recipe

Posted on March 8, 2013 by pauldelancey

French Soup

POTATO CHERVIL SOUP

INGREDIENTS

3 medium brown potatoes
1/2 onion
1 medium carrot
3 tablespoons butter
1 tablespoon olive oil
2 1/4 cups vegetable broth
3/4 cup milk
2 teaspoons chervil
1/2 teaspoon French four spice (Muntok white pepper, nutmeg, ginger, powdered cloves)
1/4 teaspoon parsley

PREPARATION

Peel potatoes. Dice potato, onion, and carrot. Put potato, onion, butter, and olive oil in large pot. Sauté potato and onion on medium heat for about 10 minutes or until potato and onion begin to soften. Stir frequently.

Add diced carrot, vegetable broth, milk, chervil, French four spice, and parsley to the pot. Cook for 20 minutes. Start at medium heat reducing to low when soup starts to boil. Stir occasionally.

TIDBITS

1) People use chervil a lot more during the Lenten season than other times as it symbolizes new life and rebirth.

2) People often give up foods for Lent.

3) I always give up lutefisk.

4) Successfully.

5) During all the non-Lenten times as well.

4) I looked up fun facts for chervil on the internet. I found chervil improves the taste of radishes growing next to it.

5) Fun fact, you bet.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: butter, chervil, cloves, cookbook, De Lancey, France, French, ginger, internet, Kindle, Lent, Lenten, lutefisk, Muntok, Nook, nutmeg, olive oil, pepper, potato, radishes, rebirth, recipe, recipes, soup | Leave a comment

Kugelis, Potato Pudding Recipe

Posted on March 2, 2013 by pauldelancey

Lithuanian Entree

KUGELIS
(Potato Pudding Recipe)

INGREDIENTS

5 pounds russet potatoes
12 ounces bacon
1 1/2 large white onions
1/4 cup butter
6 eggs
1/2 cup milk
1 12 ounce can evaporated milk
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup farina

SPECIAL UTENSILS

1 9″*13″ baking dish
or
2 8″*8″ baking dishes
or
127 1″*1″ baking dishes

Serves a lot of people. We’re talking about 7 pounds of rich food here.

PREPARATION

Preheat oven to 350 degrees. Peel potatoes. Grate or shred potatoes. (This is some debate about the authenticity of shredding potatoes for Kugelis. After noting how long it took to merely peel the potatoes, I fired up the trusty food processor and shredded away. Yep, I’m a rebel. Born to be Wild.)

Dice bacon. Shred onions. Put bacon, onions, and butter in frying pan. Cook on medium-high heat until bacon is done to your desired level of crispness and the onions soften. Stir frequently. Hold the pan at an angle away from you while stirring. You really want bacon splatter to head away from you.

Put eggs in large mixing bowl and beat the heck out of them. Add potato, bacon/onion sauté, milk, evaporated milk, salt, pepper, and farina. Mix thoroughly with spoon.

Bake in oven at 350 degrees for 1 hour 20 minutes or until golden brown on top. Remove baking dish from oven and let cool for 5 minutes before serving. Enjoy the national dish of Lithuania.

TIDBITS

1) Pepper is used in this recipe. It is a happening spice. Pepper was first widely used in India over two millennia ago. India is one of the world’s oldest civilizations One of every seven people in the world is Indian. India has lots of trains, great food, nuclear weapons, and customer-service reps. Okay, the last one is bad.

2) Pepper traded westward to ancient Egypt. Black peppercorns were found stuffed up the nose of the mummified body of Pharaoh Ramses II. Snorting, perhaps? Egypt was the dominant power in that region for hundreds of years. It’s chariots raced all over the countryside. Perhaps they wouldn’t have had to race all over if they had bothered to ask for directions, but you know men.

3) Some think Rome conquered great swaths of North Africa, Europe, and the Near East because the Romans were really cranky from constantly sneezing snorted pepper. The Roman Empire lasted so long because its subject were so down with the taste explosion pepper brought that they really didn’t mind constant taxation and civil wars.

4) Then around the 5th century AD, barbarians invaded and destroyed the Roman Empire for no good culinary reason. Lutefisk crazed Vikings pillaged everywhere. People stashed their pepper. The Vikings killed the stashers. Knowledge of pepper disappeared. The Dark Ages descended.

5) Around 13th century or so the Venetians started trade routes with India. Indian pepper once again flowed westward to Europe. Venice became the richest and mightiest city in Europe. Then they started making blinds and their economy tanked.

6) Portugal started the Great Age of Exploration. It sent fleets around Africa and to the Americas and sooner than you can say heteroskedasticity pepper graced the tables of people around the world.

7) Life’s been pretty good since then. Even the occasional global war was made tolerable by proper amounts of peppers in soldiers’ meals.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes | Tags: Africa, America, bacon, chariots, cookbook, Dark Ages, De Lancey, Egypt, Europe, Great Age of Exploration, India, Kindle, kugelis, Lithuania, lutefisk, Near East, Nook, nuclear weapons, pepper, peppercons, Pharaoh Ramses, Portugal, potato, potato pudding, pudding, recipes, Roman empire, Rome, russet potatoes, snorting, Venetians, Venice, Vikings | Leave a comment

Tomato Potato Soup Provençale Recipe

Posted on January 31, 2013 by pauldelancey

French Soup

Tomato Potato Soup Provençale

INGREDIENTS

1 white onion
2 garlic cloves
2 tablespoons extra virgin olive oil
3 russet potatoes
6 Roma tomatoes
32 ounces chicken broth
1 tablespoon red wine
1 1/2 tablespoons herbes de Provence

PREPARATION

Mince onion and garlic. Put onion, garlic, and olive oil into frying pan. Sauté on medium high for 3-to-5 minutes or until onion is tender. Put onion and garlic into soup pot.

Peel and chop potatoes into cubes small enough to go into food processor. Mince potatoes. Mince tomatoes. Add to soup pot: potatoes, tomato, chicken broth, red wine, and herbes de Provence. Cook soup on high until it starts to boil. Turn down heat to warm and simmer for 40 minutes.

TIDBITS

1) The world’s best tomato festival, La Tomatina, is held in Bunol, Spain. It occurs on the last Wednesday in August. Up to 100,000 people attend. Why? Because it’s fun!

2) The festival hosts the world’s biggest tomato fight. Yippee. Up to 30,000 people participate, hurling some 200,000 overripe tomatoes at each other.

3) But just try throwing a rotten tomato at home or at the school cafeteria. Or at your local mayor or police officer for that matter.

4) And you get to eat fantastic tomato-based dishes before this culinary melee.

5) I wanna go there. I wanna go there. I wanna go there.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: Bunol, Eat Me, France, French, Kindle, La Tomatina, mayor, overripe tomatoes, police, potato, Provencale, recipe, red wine, soup, Spain, tomato, tomato fight | Leave a comment

Posts Tagged With: potato

Chicken Pot Pie

Potato Ham Soup