Posts Tagged With: Twins

Omelette Aux Fines Herbes

French Breakfast

OMELETTE AUX FINES HERBES

INGREDIENTSOmeletteAuxFines-

12 eggs
2½ tablespoons fresh chervil*
3 tablespoons fresh chives*
2 tablespoons fresh parsley*
1 tablespoon fresh tarragon*
4 tablespoons unsalted butter (1 tablespoon per omelette.)

* = This dish really is better with fresh herbs. However, it’s often difficult to obtain all of these herbs fresh. In this event, substitute 1 teaspoon dried herb for every 1 tablespoon fresh herb. We live in a world to stay-at-home chefs. There’s probably an heroic, but tragic ancient myth to explain the unavailability of fresh herbs.

Makes 4 omelettes. Takes 20 minutes.

PREPARATION

Add eggs to large mixing bowl. Use to whisk to gently blend eggs. Dice chervil, chives, parsley, and tarragon. Add all these herbs to small mixing bowl and blend with fork. Add ½ of the mixed herbs to eggs in the large mixing bowl. Fold herbs into eggs with whisk.

Add 1 tablespoon butter to large pan. Melt using medium heat. Do not let butter bubble; it will be too hot. Add ¼ of the blended egg/herb mixture, about ½ cup, to pan. Shake pan to ensure an even coating of the egg/herb mixture over the pan. Sprinkle ¼ of the remaining dry herb mix over egg/herb mix in pan.

Cook on medium heat until eggs are only slightly runny in the middle; tilting the pan occasionally to let uncooked part of the eggs to run to the bottom. Remove from heat. Use spatula to fold two sides of eggs toward middle. Serve at once.

TIDBITS

1) Just clink glasses together when toasting in France. Clink one glass at a time. Don’t cross any person’s arm while clinking. Follow all these rules or be cursed with seven years of bad sex.

2) If you crack open an egg and see two yolks, someone you know will soon be having twins. I didn’t know that, but I took economics instead of biology.

3) For pity’s sake, make sure you crush the 12 eggshells from this recipe. If you don’t, a witch will reassemble the pieces, head out to sea, and make horrific, huge storms. Admirals from all the world’s navies worry about this a lot.

– 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

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

Maschi (Stuffed tomato) from Sudan

Sudanese Entree

MASCHI
(Stuffed Tomato)

INGREDIENTSMaschi-

1/2 cup rice
1 cup water
2 cloves garlic (2 more cloves later)
1 medium onion
1 1/2 pounds beef (round, steak, or ground beef)
1/4 teaspoon allspice
1 tablespoon dill
1/2 teaspoon salt (1/4 more teaspoon later)
2 tablespoons vegetable oil (2 more tablespoons later)
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons vegetable oil
8 large tomatoes

2 tablespoons lemon juice
1 cup water
2 6-ounce cans tomato paste
1/4 teaspoon salt
3/4 teaspoon cinnamon
2 cloves garlic

Makes 8 stuffed tomatoes. Takes 1 hour 10 minutes.

PREPARATION

Cook rice and water according to instructions on package or rice cooker. While rice cooks, mince 2 garlic cloves and onion. Shred beef, if not using ground beef.

Add cooked rice, minced garlic from two cloves , onion, beef, allspice, dill, salt, 2 tablespoons vegetable oil, and 2 tablespoons lemon juice to pan. Sauté at medium-high heat for 5 minutes or until beef browns and onion becomes soft.

Cut off the middle top part of a tomato. Scoop out the insides of the tomato with a spoon or your finger. (If you’re wondering if you should marry, ask your sweetheart to use the finger methods to help you hollow out these tomatoes. If this exercise goes well, by all means, propose.) Fill tomato with sautéed beef mixture. Close the tomato with a middle-tomato top. Repeat for the other tomatoes.

Put tomatoes in large skillet. Add 2 tablespoons vegetable oil. Roll the tomatoes gently in the oil.  Add butter. Sauté at medium-high heat until tomatoes turn dark red on the outside. Remove pan from burner.

Mince 2 garlic cloves. Combine 2 tablespoons lemon juice, water, tomato paste, salt, cinnamon,  and minced garlic from two cloves in mixing bowl. Pour this sauce over tomatoes. Put skillet back on burner. Reduce heat to low. Simmer for 10 minutes or until sauce is done.

TIDBITS

1) Colonel John Garang led South Sudan’s long struggle for independence. Sudanese forces looked for Garang’s headquarters every day, hoping to decapitate the independence movement. Garang maintained radio silence unless he need to transmit critical information to his platoons.

2) Except when he radioed his congratulations to the Minnesota Twins for winning the World Series. Colonel Garang was a lifelong Twins fan.

3) Bombo Rivera was a mediocre but popular outfielder for the Twins. His popularity derived mainly from his cool sounding name. A song was even written about him. Here is a link to the lyrics, http://coffeyvillewhirlwind.wordpress.com/2007/07/05/the-ballad-of-bombo-rivera/

4) The movie, La Bamba, was made in 1987. It was not about the life of Bombo Rivera and didn’t star Bombo Rivera. Indeed, as far as I can tell Bombo Rivera did not even have a bit role in the movie.

5) The movie, La Bamba, is in English. There is no Spanish version of it, not even one in Esperanto.

6) The only movie made in Esperanto is Incubus. It starred William Shatner.

7) Within a year of that, he landed the role of Captain James T. Kirk in the television series, Star Trek.

8) So knowing Esperanto is useful.

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

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