Posts Tagged With: Swedish

Bruna Boner (Swedish beans)

Posted on November 16, 2013 by pauldelancey

Swedish Entree

BRUNA BÖNER
(Swedish beans)

INGREDIENTSBrunerB-

1 pound bag pink beans
6 cups water
4 teaspoons, or half-stick, butter
8 ounces brown sugar
1/4 cup white vinegar
2 tablespoons corn starch

PREPARATION

Put beans in large pot. Add enough water to cover beans with a few inches to spare. Let soak overnight or at least 10 hours. The beans will be crunchy if not sufficiently soaked. (You do not want to wake up, twenty years later, in the middle of the night screaming, “Why? Why did I not soak the beans long enough?”)

Drain the water. (This gets rid of any dirt on the beans.) Add 6 cups water. Cook on medium heat for 40 minutes. Stir every few minutes. Add more water if the water no longer covers the beans. Covering the pot with a lid also keeps water from evaporating.

Add butter. Cook on low-to-medium heat for 40 minutes. Stir every few minutes to avoid burning. Add more water if the water no longer covers the beans.

Add sugar. (If the brown sugar comes out of the box as a brick, saw it in half.) Cook on low-to-medium heat for 40 minutes. Stir every few minutes to avoid burning. Add more water if the water no longer covers the beans. (Engrave this advice in your memory.)

Add 1/4 to 1/2 cup vinegar, teaspoon by teaspoon, according to taste. If needed, thicken beans by adding cornstarch.

TIDBITS

1) This recipe comes from my grandmother Anna Erickson who was born in Murrum, Sweden, in 1889. I miss her.

2) Her family came to America through Boston, having heard of the hardships of Ellis Island in New York.

3) She grew up in Shickley, Nebraska. She later went back with my mother to visit. The whole town went to an outdoor movie, but was distracted by a rather lengthy meteor shower.

4) I grew up with this sort of Swedish food. Where the weird, modern Swedish pizzas came from I don’t know. It’s also strange that Bruna Bonër, or Brown Beans, uses pink beans. Wacky Swedes.

– 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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Atty’s Attic Interviews Me!

Posted on October 1, 2013 by pauldelancey

Atty'sAttic

Paul DeLancey goes above and beyond on this interview. You’re gonna love this guy!

While the Earl of Sandwich earns a spot in any culinary hall of fame, he was indeed a flawed man: opinionated, drunken, corrupt, incompetent, a sex fiend, a Satan worshiper, and all that.

And with that intro welcome Paul to my attic.

Who are you and where did you come from?

I’m Paul R. De Lancey. I was born in Los Angeles. I mostly grew up in Arcadia, California. I lived a year in Australia and three years in the Netherlands. I enjoy humorous novels, science fiction, history, and cookbooks. I also enjoy long walks to the fridge for orange juice.

Obviously you’re a writer, what is the name of your book and the general plot?

The title is “Eat Me: 169 Fun Recipes From All Over the World.” It’s a cookbook, so there isn’t any plot, although I do add humorous tidbits at the end of each recipe about the recipe and its ingredients.

Where did you come up with the idea?

I’ve always liked to cook. I had been posting my meals on Facebook and on my blog. People showed interest and even suggested I write a cookbook. So I did.

Which of your characters do you like the most and why?

Again, there are no characters in a cookbook, but I like Mexican food the best.

Too funny, thank you for answering anyway!

Which one do you hate the most and why?

I hate lutefisk. So did the Vikings. The idea of staying put in Scandinavia with its horrible lutefisk made the Vikings so ornery that they invaded and rampaged over Europe for centuries.

You’re stranded on an island and you are granted three things;

The first thing you’re granted is an iPod with only one song loaded, what is it?

The theme song from Barney to motivate me in finding a way off the island.

The second item is a book with the last chapter missing, what is it and who wrote it?

War and Peace by Tolstoy. I Loved it except for the mind-numbingly boring last chapter. I want to thank who ever tore out that last chapter.

And the third thing you’re granted on this island is a lunchbox with a sandwich and a full thermos, yummy, what kind of sandwich and drink would you appreciate?

Philly cheese steak and root beer.

What is the biggest mistake you have made in your life? Not writing or publishing mistake – any mistake. Even if it happened in 3rd grade, I wanna know about it.

Stupidly changing an answer on a national math test in high school at the last second. If I had left it alone I would have gotten national recognition.

What would you do for a Klondike bar?

Not much.

You’re still stranded on that island and two people show up, the character you love the most, and the one you hate the most, and they both know what you said about them. What do you do?

Get them to look for a contact lens in the sand while I sip on the root beer I got earlier in this questionnaire.  Oh, and thank you for the root beer.

Flash round favorites:

Color

Blue

Sound

In my hearing range

Season

Spring. I so wanted to say allspice.

Animal

Cat

Smell

Food cooking

Food

Tacos

Place to visit

Fiji

Place to live

Wherever my family is

Movie

It’s a Gift by W.C. Fields

Alien

Mexican, French, Swedish

Great answer!

Number

5

Writing spot

Fiji

Texture

Smooth

Planet

Earth

And last of all, favorite memory?

Births of my children

Anything else you would like to add?

Vote Bacon & Chocolate in 2016.

And on that note, Paul didn’t have to but he shared a fantastic recipe for us so I do expect you all to try it. Thank you so much, Paul for going above and beyond!

 

American Entrée

 SLOW FRENCH DIP SANDWICHES

french

INGREDIENTS

2 1/2 pounds beef loin top sirloin
1 1/2 pounds beef sirloin tip
1 10.5 ounce can condensed French onion soup
1 cup beef stock or broth
1/2 cup water
8 peppercorns
1 bay leaf
1 teaspoon rosemary
1 teaspoon thyme
2 garlic cloves
1 teaspoon beef base or 1 beef bouillon cube
1/2 teaspoon sea salt
1 teaspoon Meat MagicTM spice
1/4 teaspoon black pepper
10 slices provolone cheese or about 10 ounces
5 French rolls

SPECIALTY ITEM

3 quart, or larger, slow cooker.

PREPARATION

Cut the top sirloin and the sirloin tip enough so that it will fit inside your slow cooker and be covered with the liquid you will add later. Dice garlic cloves.

In fact, here comes the liquid now. Pour French onion soup, beef stock, and water into slow cooker. And now for addition. Add peppercorns, bay leaf, rosemary, thyme, garlic, beef base, sea salt, meat spice, and pepper. And wait.

And wait. Oh and the turn the cooker on low for 6-to-8 hours. (Egads, you’ll have time to collect all receipts that you’ve stashed all around the house in preparation for tax time. Then you forgot where you put them. Now you have time to find them. Go! Go! Look for those receipts. I’m with you on this one.)

It really pays to get an early start on this one, especially if you are using your cooker for the first time. Many but not all slow cookers will get the job done on low in 6-to-8 hours. (My crock pot however needs to be set on high to cook anything in less time than it takes a city to repair a major street.)

Use spoon with holes in it to remove beef from cooker to serving bowl. Open French rolls. Put a slice of provolone cheese on each half. Use spoon with holes in it to put a generous portion of beef on the roll. Spoon juice remaining in cooker onto open sandwich. Close sandwich. Spoon more juice onto closed French roll. Eat. Dream of Heaven.

TIDBITS

1) The sandwich was invented in 1762 when the Earl of Sandwich was too busy to leave the gambling table to eat. Instead, he had a waiter bring him roast beef between two pieces of bread.

2) See, gambling has been good for society.

3) Indeed, many people believe professional sports came into being because gamblers hired players to be on the team they were backing with their bets.

4) The Earl asked for slices of bread to keep the grease from the roast beef from marking the playing cards.

5) While the Earl earns a spot in any culinary hall of fame, he was indeed a flawed man: opinionated, drunken, corrupt, incompetent, a sex fiend, a Satan worshiper, and all that.

6) There is no word, however, if he over spiced.

7) But he did weaken the Royal Navy to such an extent that the French Fleet beat it in 1781, ensuring America’s victory in the American Revolution.

8) A lot to think about when you bite into your next sandwich.

website: www.lordsoffun.com

blog: pauldelancey.com

Thank you so very much for coming to cook for us today. My attic smells wonderful!

Thank you, Atty!

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Suaasat – Greenlander Soup

Posted on February 12, 2013 by pauldelancey

Greenlander Soup

SUAASAT

INGREDIENTSSuaasat-

1 chicken breast (1 pound reindeer if you can get it)
1 onion
1 carrot
1 quart water
1/2 cup pearl barley
1/4 cup millet
1/4 teaspoon coriander
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon thyme

Makes 6 bowls

PREPARATION

Chop reindeer meat or chicken into 1/2″ cubes. Dice onions and carrots. Add cubes, onions, carrots, water, barley, millet, coriander, salt, pepper, rosemary, sage, and thyme to large pot. Cook soup on medium heat for about 1 hour or until chicken or reindeer cubes are fully cooked and barley and millet are tender.

TIDBITS

1) A Viking called Gunnbjorn discovered Greenland in 876.

2) Why does Gunnbjorn get all the credit for discovery when thousands of Eskimos had been living there for hundreds of years?

3) Because Gunnbjorn sounds a lot like GummiTM bears and everyone likes those.

4) Leif Erikkson discovered North America in 1000.

5) Why did Leif get all the credit when North America was discovered thousands of years by peoples crossing the land bridge between Siberia and Alaska thousands of years before?

6) Because Leif sounds exactly like leaf. The maple leaf grows on the maple tree. Maple trees produce maple syrup. Everybody loves maple syrup.

7) Proper branding is a must for all discoverers.

8) Erikkson is variant of Erickson. Erickson is the name of my Swedish born grandparents who settled in America about 100 years ago.

9) I don’t believe the Erikksons and Ericksons ever relinquished their claim of discovery.

10) So North America quite possibly belongs to me.

11) As long as North Americans love maple syrup.

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

Baked Maple-Covered Doughnuts Recipe

Posted on February 4, 2013 by pauldelancey

American Dessert

BAKED MAPLE-COVERED DOUGHNUTS

INGREDIENTSMapleDo-

DOUGHNUT

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil

MAPLE GLAZE

1 cup confectionary sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
3 tablespoons maple syrup

SPECIAL UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION – DOUGHNUT

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and blend with whisk until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and bake at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula and put on plate.

PREPARATION – MAPLE GLAZE

Combine confectionary sugar, milk, vanilla extract, and maple syrup.. Use blend setting on electric beater to mix these ingredients. Use ladle or large spoon to pour glaze over the doughnuts. Use spoon to smooth the glaze on the doughnuts. Cool doughnuts in refrigerator until glaze sets.

Eat your share before your family or friends do.

TIDBITS

1) Canada’s new $50 and $100 bills smell like maple syrup. Way cool.

2) It’s part of the bills’ anti-counterfeiting measures.

3) The maple leaf symbolizes Canada and appears on the Canadian flag.

4) Swedish meatballs smell great and symbolize that nordic nation.

5) It would be great if Swedish currency smelled like that.

6) I like the idea of baking money.

7) “Patty cake, patty cake, baker man, bake me a bill as soon as you can.”

 

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

Spicy Chicken Strips

Posted on December 7, 2012 by pauldelancey

American Entree

SPICY CHICKEN STRIPS

INGREDIENTSSpicyCS-

4 chicken breasts

3 garlic cloves
2 eggs
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Dijon mustard

3 cups bread crumbs or cracker crumbs
2 tablespoons dried basil
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon Poultry MagicTM spice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
no-stick cooking spray

PREPARATION

Preheat oven to 400 degrees. Coat baking sheets with no-stick spray.

Cut chicken breasts into pieces 3-inches long and 1-inch wide. (Why did the chicken cross the road? To avoid being an entree.)

(Did you know you can buy a butcher’s block with a precisely measured line so that your chicken piece will not only be exactly 3-inches by 1-inch, they will also have precise 90 degrees angles? People who like knives and this product scare me.)

Mince garlic cloves. Put garlic, eggs, prepared mustard, and Dijon mustard into mixing bowl. Stir well.

Make bread crumbs if you don’t have them. (Dry, hard bread is a great source of bread crumbs. If you don’t have dry, hard bread, toasted bread will do. Crackers also make excellent crumbs.)

Combine crumbs, basil, paprika, coriander, poultry spice, chili powder, black pepper, and salt in another mixing bowl. Stir well.

Dip chicken strip in egg mixture. Roll dipped chicken strip in crumbs until it’s completely covered. Put covered strip on baking sheet. Repeat until all strips are coated.

Bake chicken strips in oven at 400 degrees for 10 to 15 minutes or until golden brown and chicken meat is completely white. (As always, cooking times vary widely depending on the oven and the closeness of the food to the heating coils.)

TIDBITS

1) Dijon is home to the Dijon Ducs, who play hockey in the Magnus League.

2) Magnus Svenson lives in Sweden as do many other Magnussons. Probably, at least a few of them play hockey.

3) Swedish hockey is generally considered superior to that played in France.

4) However, many more people prefer France’s wine to Sweden’s.

5) Something to consider when planing a vacation to Europe.

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

Recipe Pictures From Forthcoming Cookbook

Posted on November 28, 2012 by pauldelancey

From my cookbook.

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I Again Invite Fidel Castro Over For Dinner

Posted on October 27, 2012 by pauldelancey

A year ago, I offered Fidel Castro a retirement dinner to celebrate stepping down  as the ruler of Cuba after about only 52 years. I, the Powegian Chef, offered it to him at my humble home. Did he RSVP? Heck no? So, I’m offering one last time. What about it Fidel? I offered President Obama a dinner at my home. He didn’t bother to reply either. What happened? I’m running against him on the Bacon & Chocolate Party. All polls that I follow show B&C’s popularity surging, carrying me into the White House in November. So I suggest your RSVP “yes.” After all biting into a sandwich with hidden lutefisk in it fills the eater with severe depression. Just saying.

So, Fidel, do you like Swedish cuisine? My grandmother was from Sweden and passed on a great, authentic recipe. Or would you prefer a fine Cuban sandwich, Cuban stuffed peppers? I’ll leave the menu to you. Just let me know.

We could watch reruns of Gunsmoke after dinner. Sorry, no post-prandial cigars at this home, but wouldn’t you really rather have a peanut-butter milkshake?

We have a fold-out sofa bed if you’d care to stay the night. For the first ten minutes of the next day we could visit the cultural sites of Poway, twenty if we’re lucky enough to see street repair.

And my wife could shave off your unruly beard. She’s really good.

C’mon over Fidel, we’ll treat you right.

– 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: food, politics | Tags: , , , , , , , , , , , , | Leave a comment

Swedish Sliders

Posted on September 30, 2012 by pauldelancey

Swedish Entree

SWEDISH SLIDERS

INGREDIENTS

1 onion
1 parsnip
1 beet
3 tablespoons butter
1 tablespoon olive oil

1 pound ground beef
1/2 pound ground pork
4 egg yolks
1/2 cup heavy cream
1 teaspoon capers
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon allspice

1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
1 1/2 tablespoons butter

8 slices potato bread

PREPARATION

(Sweden is at peace with the world, but not with the culinary community as you will see.)

Mince onion, parsnip, and beet in food processor. Melt butter. Add olive oil. Saute onion, parsnip, and beet in frying pan on medium heat for about 5 minutes.

Put sauteed onion, parsnip, and beet in large mixing bowl. Add beef, pork, yolks, heavy cream, capers (diced), mustard, salt, pepper, and allspice. Mix thoroughly with fork.

Make patties about 1 1/2-inch to 2-inches wide. Melt butter in large frying pan. Add olive oil and cider vinegar. Cook on medium heat for 4 to 6 minutes or until done. Turn over every 90- to-120 seconds. (Be sure to use a spatula bigger than the patties as they are more “liquidy” in the first few minutes than a traditional American burger patty.)

Toast 8 slices of potato bread. Put a patty on one side of the bread, fold over the bread, and voilà, you have a Swedish Slider.

TIDBITS
1) How did the Swedes come up with idea of putting beets and heavy cream in hamburgers? I don’t know.

2) As far as I know the first Swede to put a beet in a hamburger patty did so in 1862.

3) Sweden has been at peace since 1862.

4) America’s first known hamburger was served sans beets in 1826 and has been beet free ever since. We’ve also had the Mexican-American War, the Civil War, Spanish-American War, two World Wars, Korean War, Vietnam, and two Gulf Wars. We are currently fighting in Afghanistan.

5) Might we not try making our hamburgers like the Swedes? All I am saying is give beets a chance.

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

Swedish Meatballs

Posted on September 20, 2012 by pauldelancey

Swedish Entree

SWEDISH MEATBALLS

INGREDIENTS

1 pound lean ground beef (not the leanest, it sticks.)
2 slices dry bread
milk (optional. If used, enough to cover bread crumbs or at least 1/2 cup.)
1 egg
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons allspice
1/4 teaspoon sugar

PREPARATION

Use dried bread, let bread dry out overnight, or toast bread. Let bread soak in milk overnight. This last step is a matter of preference and can be omitted. (Do this part after your spouse has gone to bed, if the two of you disagree on the inclusion of milk.)

Combine meat, bread (soaked or not, did you win the argument?), eggs, salt, black pepper, allspice, and sugar. Make small meatballs, not more than 1-inch wide.

Cook in electric skillet at 340 degrees. Turn occasionally. Meatballs should be at least dark brown all over.

These meatballs are great. They disappear fast. They can be rewarmed in a little water.

TIDBITS

1) This recipe comes from my Grandma Anna. According to her, these are the authentic Swedish meatballs.

2) She said the big gravy-covered meatballs served at buffets were not.

3) Grandma Anna served these meatballs to my Dad’s parents when they came over to meet my mother’s parents for the first time. Upon seeing the meatballs, my Dad’s father said, “What are these little black things?” Fortunately, Grandma Anna laughed, my parents married, and I was born. Whew!

4) Grandma Anna used to say, “Be useful as well as ornamental.”

5) Whenever my brother or I did something to displease her she’d say, “You’re in bad trouble.”

6) This  has been a much anticipated dish at Thanksgiving and Christmas.

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

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