Posts Tagged With: toast

Çilbir (Turkish Eggs)

Posted on August 27, 2024 by pauldelancey

Turkish Entree

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ÇILBIR

(Turkish Eggs)

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INGREDIENTS
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2 garlic cloves
1 cup Greek yogurt or yogurt
¼ cup olive oil
1 tablespoon Aleppo pepper or red pepper flakes
4 eggs
3 tablespoons white vinegar
4 slices bread or flatbreads
1 teaspoon dill (optional)
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Serves 4. Takes 25 minutes.
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PREPARATION
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Mince garlic. Add garlic and yogurt to mixing bowl. Mix using fork or whisk until well blended. Add olive oil to pan. Heat olive oil at medium heat until a tiny bit of Aleppo starts to dance. Add Aleppo pepper. Cook at medium heat for 1 minute or until Aleppo pepper becomes fragrant. Remove from heat.
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Add enough water to pot to poach 4 eggs. Bring water to boil using high heat. Add eggs and white vinegar to pot. Poach eggs for 3 minutes or until the egg whites are cooked through, or until the eggs are done to your liking. While eggs poach, toast bread.
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Add toast to plate. Evenly spread the garlic/yogurt mix on the 4 pieces of toast. Use slotted spoon to transfer a  poached egg to each slice of toast (Let water drain from spoon.) Drizzle Aleppo pepper/oil evenly over the toast slices. Garnish evenly with dill.
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TIDBITS
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1) A horse is a horse, of course, of course. But who ever heard of a talking horse?
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2) “Çilbur!”
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3) Çilbur is Turkish for the name of this dish.
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4) It is also what all Turkish horses say. Turkish don’t neigh, they çilbur.
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5) The first Turk, Adlee Badem, to make this dish was quite pleased with it, and why not? But he didn’t have a name for it? How could he boast of it when it didn’t know what to call it?
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6) As luck would have, the exact moment Badem plated his entree, his horse said, “Çilbur.” “That’s a great name,” thought Adlee. Ever since then, we’ve all called this dish, “Çilbur.” Now you know.
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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, history, international | Tags: , , , , , , , , , , , , , | Leave a comment

Sun Dried Tomato Butter

Posted on January 27, 2022 by pauldelancey

American Appetizer

SUN DRIED TOMATO BUTTER

INGREDIENTS

1¼ ounces sun dried tomatoes*
2 tablespoons fresh basil
1 garlic clove
2 tablespoons fresh parsley
1 cup butter, softened

* = or 4 tablespoons ground

SPECIAL UTENSILS

spice grinder
electric beater

Makes 1⅓ cups. Takes 45 minutes.

PREPARATION

Mince sun-dried tomatoes in spice grinder. (Don’t add so much at a time that your grinder can’t handle the load). Mince basil, garlic, and parsley.

Add butter to mixing bowl. Cream butter with electric beater set at medium. Add all other ingredients. Cream with electric beater set on medium until well blended. Chill in refrigerator for 30 minutes. Place unused tomato butter in sealed container. It should keep for a week in the fridge.

TIDBITS

1) We all know the saying “Red sky at night, sailors delight.” For a night’s red sky the setting Sun’s rays are traveling through a thicker than usual concentration of dust particles. This event foretells high pressure and stable air coming in from the west.

2) I suppose this means easy sailing if your boat’s heading to the west. But what if your ship is heading east, wouldn’t a red sky indicate foul weather in the morning? Perhaps this saying needs to be made more robust?

3) Anyway, a red sky at night also means a rising moon will be red at night. Quick witted sailors soon associated red moons with smooth sailing. It was but two shakes of a lamb’s tail to think that red moons brought luck.

4) Then in 1822, during a red half moon, First Mate Tom Albacore won and won and won playing poker. At port, the next day, he wooed and wed the richest heiress in the world. From then on red half moons became a particularly lucky sign to sailors. But red half moons are rare, so sailors took the making Sun Dried Tomato Butter on sourdough toast because it looks like that phenomenon.

 

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

Provencale Roasted Red Pepper Soup

Posted on June 30, 2013 by pauldelancey

French Entree

PROVENÇALE ROASTED RED PEPPER SOUP

INGREDIENTSRoastedRPwB-

2 red bell peppers
2 cloves garlic
1 onion
1/2 cup olive oil
2 teaspoons herbes de Provence
1/4 teaspoon sea salt
1/4 teaspoon mignonette pepper (or pepper)
1/2 cup white wine
2 cups chicken broth
1 cup sour cream

PREPARATION

Preheat oven to 450 degrees.

Bake bell peppers in baking dish at 450 degrees. Turn every 8 minutes until skin blackens on all sides. Remove bell peppers and put in a paper lunch bag. Close lunch bag and let bell peppers sweat for an hour.. Do not, do not, for the love of God, Montressor, take them out early.

If you take the red bell peppers out of the bag early, you will find it so difficult to remove the skin from the bell peppers. If you take the bell peppers out early, you find the horrible memory of vainly trying to remove the peppers’ skin so seared into your mind that you will need to join the French Foreign Legion to forget. Keep those bell peppers in the bag for the entire hour. Don’t let them out even if they ask.

While the bell peppers are steaming in the sack, mince garlic cloves and onion. Put garlic, olive oil, onion, herbes de Provence, salt, pepper, white wine, broth, and sour cream. Cook on low-medium heat for 10 minutes. Stir occasionally.

TIDBITS

1) “Soup” is an anagram for “Opus.”

2) Opus was the name of the penguin in the comic strip “Bloom County.”

3) I don’t recall if Opus ever ate toast.

4) My father and mother in the early days of their marriage used to go to Toastmasters. Toastmasters, at least then, was a great place to master public speaking.

5) My father spoke on the Emperor Penguin. At one point he said this penguin could jump sixty feet up into air. He meant to say sixty inches. This claim immediately got the attention of his wife, who had been suffering through other people’s speeches. She looked around to see if anyone else had noticed the mistake. Nope. They were all suffering spouses or people concentrating intently of their own upcoming speeches.

6) My mother let this mistake go. My father and mother were married for nearly sixty years.

7) Which is the height in inches an Emperor Penguin can jump. I find both feats rather impressive.

– 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, recipes | Tags: , , , , , , , , , , , , , , , , , | 42 Comments

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