Posts Tagged With: takeout

Pan Fried Cheese Pie (Plăcinte) From Moldova

Moldovan Entree



4 cups flour (9 tablespoons more later)
1¼ teaspoons baking soda
½ teaspoon salt
¾ cup buttermilk
¾ cup milk
1 egg
½ tablespoon dill
4 cups cheese (combination of feta, farmer’s cheese*, ricotta, or Moldovan cow cheese*
9 tablespoons flour (1½ tablespoons per pie)
⅔ cup vegetable oil

* = Can be found in ethnic or specialized supermarkets or online.
** = As far as I found out, you have to go to Moldova for this. Bon voyage.

Serves 6. Takes 1 hour 30 minutes.


Add 4 cups flour, baking soda, and salt to large mixing bowl. Mix with fork or whisk until well blended. Add buttermilk, milk, and egg. Knead until soft dough ball forms. Split dough balls into 6 smaller dough balls. Brush oil onto dough balls. Let sit for 30 minutes.

While the 6 dough balls sit, add dill and cheese to medium mixing bowl. Mix with fork until well blended. Dust rolling pin with ½ tablespoon flour. Sprinkle 1 tablespoon flour onto flat surface. Flatten dough ball with rolling pin, or hands, on flat surface until it is ⅛” thick. Add 1/6th of cheese mix (about ⅔ cup) to center of flattened dough ball. Fold in edges until they meet in the middle. Pinch edges together to form a seal. This is the cheese pie. Repeat for each dough ball.

Add oil to pan. Heat at low-medium heat until a bit of dough starts to dance in the oil. Add cheese pie to pan. Deep fry at low-medium heat for 4 minutes or until bottom of cheese pie turns golden brown. Carefully flip over cheese pie. Deep fry for 4 minutes more or until new bottom becomes golden brown. Repeat for each cheese pie. (Deep frying times will decrease with each pie.) Place on plate and pat dry with paper towel.


1) We know the universe expands at an ever increasing rate as far-off stars display a red shift. If the Plăcinte on your stove shows such a shift, then it’s accelerating away from you at near-light speed. Plan on getting takeout. But, if the Plăcinte looks bluish, it’s coming at you just as quick. Duck!


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

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My Favorite Restaurants – In-N- Out

I’ve heard that the three things Southern Californians love to talk about are:

1) Rain

2) In-N-Out

3) Rain

This restaurant/to-go place is that good.

I said before that the best restaurants often are family run where the family members love to make food. Although In-N-Out has become far too big to have all its restaurants staff by family members, it is still family owned.

The workers at In-N-Out are the most dedicated and competent of any fast-food restaurant that I have ever seen. Perhaps it’s because it pays its employees so well. It has been the highest paying burger eatery since 2013. Store managers earn $160,000. The desire to work at an In-N-Out stays so high, that you realistically only have a chance of being hired if you’re recommended by a current employee. But employees stay on longer than other burger joints. You almost have to inherit a position from an employee who leaves.

In-N-Out runs it’s to-go orders better than any other fast-food restaurant. Whenever there’s any line of cars behind the takeout window, In-N-Out sends employees out to individual cars to take orders. So, their to-go line moves fast.

There food is fresh. I know this. I’ve seen the restaurant make its own French fries. In-N-outs have a machine that cuts potatoes into fresh, individual fries. Those fries go immediately into a deep fryer where they are cooked to a wonderful crispness. I believe the chain extends this commitment to freshness to all of their ingredients.

And I haven’t even gotten to the rest of their menu. Their hamburgers are the best in the county and so are their milkshakes.

Their prices are so reasonable. They rival or are below those the national burger chains.

In short, In-N-Out is the best place for burgers. And fries. And shakes

Oh, ask for their “Animal Style” sauce packets. They’re tasty.

I’m hungry.


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

Categories: food, observations, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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