Posts Tagged With: vanilla

Tahini Almond Cookies

Israeli Dessert

TAHINI ALMOND COOKIES

INGREDIENTS

⅔ cup butter
¾ cup sugar
⅔ cup almond meal or almond flour*
2 cups flour
1 cup tahini
⅛ teaspoon salt
½ tablespoon vanilla extract
3 tablespoons water (perhaps a bit more)
2 tablespoons almond slivers

* = Found online or in ethnic or specialty supermarkets. Or simply grind blanched, slivered almonds until you get the consistency of almond meal or almond flour.

SPECIAL UTENSILS

electric beater
2 cookie sheets
parchment paper
food processor or spice grinder (If you can’t find almond meal.)

Makes 48 cookies. Takes 45 minutes to make plus 15 minutes to cool.

PREPARATION

Preheat oven to 325 degrees. Add butter and sugar to large mixing bowl. Blend with electric beater set on medium. Add flour and almond meal. Blend with electric beater set on medium. Add tahini and vanilla extract. Add salt, vanilla extract, and water. Blend again until you a soft, thick dough. (Add a little water at a time if dough is crumbly.)

Form 48 dough balls about 1″ across. Flatten dough balls until they become ½” thick circles. Gently press 2 almonds into the top of each dough circle. Place parchment paper on each cookie sheet. Add 24 dough circles to each cookie sheet. Bake for 15 minutes at 325 degrees or until cookies turn golden brown. Cool completely before serving to prevent them from falling apart.

TIDBITS

1) Four-leaf clovers are lucky, but, they’re hard to find. So maximize your good fortune by doing the following instead: place a clover on a plate or use a plate with a clover design, point the clover to the right, and surround the clover with four tahini-almond cookies. Like in the above picture. Doing all this but with four leaves on your clover, will make you the luckiest person ever. Now you know.

 

Paul De Lancey, The Comic Chef, Ph.D., fashionisto

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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Mocha Coffee Creamer

American Appetizer

MOCHA COFFEE CREAMER

INGREDIENTS

4 cups half and half
6 tablespoons sugar
6 tablespoons cocoa powder
2 teaspoons vanilla extract

SPECIAL UTENSILS

2-to-3 screw-top bottles or jars.

Makes 4 cups. Takes 15 minutes plus 30 minutes cooling in refrigerator

PREPARATION

Add half and half and sugar to pot. Warm on low-medium heat until sugar dissolves. Stir constantly. Don’t let it boil. Remove from heat. Add cocoa powder and vanilla. Stir until cocoa powder dissolves and liquid is well blended. Pour into bottles and refrigerate. This creamer will stay fresh up to 7 days.

TIDBITS

1) The bottle in this picture looks tall. It is tall! How tall is it? It’s as tall as Mount Everest. In fact, it was constructed right next to the world’s highest mountain. That’s how we know the bottle’s height.

2) Wow, how did I not notice it? You did. The Tall Bottle Filled With Mocha Creamer Next To Mount Everest story dominated the news for a week.

3) Then thieves stole the bottle for its recycling value. The epic journey of the bottle to a recycling center in Manchester, England became news as well.

4) How do I not remember any of this? Well, other things happened in the world, sports, politics, etc. On Facebook, pictures of kittens and puppies crowded out all other items.

5) Oh, and when the thieves emptied the bottle, they created a vast mocha-creamer glacier right there in Tibet. Inspired culinary scientists are now looking to making sheets made of mocha-creamer to replace the disappearing polar-ice shelves. This is why you can’t find any mocha creamers on your supermarket shelves.

– 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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Chocolate Chip Cookies

American Dessert

CHOCOLATE CHIP COOKIES

INGREDIENTS

¾ teaspoon baking soda
2¼ cups flour
½ teaspoon salt
1 cup butter, softened
¾ cup brown sugar
¾ cup sugar
2 eggs
1¼ teaspoons vanilla
12 ounces semisweet chocolate chips

SPECIAL UTENSILS

electric beater
2 cookie sheets

Makes 50 cookies. Takes 1 hour. (Varies with the number of batches.)

PREPARATION

Preheat oven to 375 degrees. Add baking soda, flour, and salt to 1st, large mixing bowl. Mix with whisk or fork until thoroughly blended. Add butter, brown sugar, sugar, eggs, and vanilla to 2nd, larger mixing bowl. Blend with electric beater set on medium until mixture becomes fluffy.

Gradually add dry mixture from 1st mixing bowl to the butter/sugar mixture in 2nd mixing bowl. Mix with beater at medium setting until thoroughly mixed. Fold in chocolate chips. Mix with hands until well blended.

Roll dough into little balls about 1″ wide. Leave a 1″ gap between chocolate chip/dough balls. Bake at 375 degrees for 12 minutes or until golden brown. (Baking times for successive batches may vary.) Let cookies cool for 2 minutes before transferring with a spatula to wire rack or cold plate. Cool for an additional 5-to-20 minutes or as long as you can stand waiting.

TIDBITS

1) In 2006 a company developed a microchip to be inserted into its employees. This was done prevent industrial espionage of its products and also deter the excuse, “But I was only going to the water cooler.” Management’s new enhanced employee monitoring resulted in a staggering 87% decrease in time spent away from work desks. “Na, na, na, poo, poo,” corporate security would say, “Our restrooms are in the other direction.”

2) All major businesses were posed to micro chip their workforce. But because of a typo, engendered by a poorly administered time-travel program, corporate America placed an order for one-trillion dollars of chocolate chips. This huge expenditure tore gaping holes in their budgets, forcing them to cancel their microchipping programs.

3) In a completely related event, production of chocolate-chip cookies output soared by billions and billions. So much so, that the Commerce Department started sending super tankers filled with such cookies to countries lacking chocolate-chip cookies.

4) This program, Chocolate Chip Cookies for People, or CCCP became permanent when, a scant year later, a chocolate chip congressman became head of the influential Ways and Means Committee.

5) International communist propaganda vanished when unstable countries confused CCCP with Soviet-style communism. Money that should have spent destabilizing their neighbors went to heretofore unimportant culinary budgets.

6) Dictators for life everywhere found their menus restricted to chocolate-chips for every meal of every day. Fortunately, chocolate-chip cookies are so yummy and delicious that tyrants all over couldn’t stop eating these delights. They became filled with the contentment that only chocolate-chip cookies can give.

7) It is time to ponder why Roget’s ThesaurusTM has no synonym for chocolate-chip cookies. Let’s just call them CCC, shall we?

9) Any way, it’s time to pick up the thread events that we left in tidbit 6.

10) World leaders became too contented to invade anyone.

11) Happy people everywhere even stopped saying, “And so’s your mother.”

12) In 2016, Gaston LaCroute, won the Nobel Peace Prize for his fortuitous typo,

13) In 2017, Monsieur LaCroute became president of France. He didn’t have a platform at all other than all entrees should be properly spiced.

14) French voters wrote him on their ballots by the tens of millions. “It’s about time our presidents concentrated on food,” they said.

15) America was happy too. Burgeoning employment in its CCC industry meant that the unemployment rate fell to -2.3%

17) Negative unemployment rates are possible when your government possesses a time-machine. In 2005 the United States was poised to prevent World War II by going back to 1938 and eliminating warmongering dictators. But typos, once entered into official documents take on a life of their own. All we ended up in doing was to cause Monsieur La Croute into making his famous typo.

5) And so, the world became peaceful and happy. Now you know why.

– 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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Hot Fudge Sundae

American Dessert

HOT FUDGE SUNDAE

INGREDIENTS

2 tablespoons corn syrup or honey
7 tablespoons heavy cream (⅔ cup more later)
⅓ cup sugar
7 ounces semisweet chocolate chips
3 tablespoons butter, softened
½ teaspoon vanilla extract
⅔ cup heavy cream or whipped cream
2 cups vanilla ice cream
chopped peanuts as desired
maraschino cherries as desired

SPECIAL UTENSILS

food processors
sundae glasses

Serves 4. Takes 25 minutes.

PREPARATION

Add corn syrup, 7 tablespoons heavy cream, and sugar to pan. Simmer at low heat until sugar completely dissolves. Stir frequently. Add chocolate chips. Simmer at low heat until chocolate chips melt completely and blend in with heavy cream/sugar mixture. Stir frequently. Add butter and vanilla extract.. Simmer at low heat until butter melts and blends in with heavy cream/chocolate mixture. Stir frequently. This is the hot fudge. Remove from heat.

Add ⅔ cup heavy cream to food processor. Blend until you get whipped cream. Pour just enough hot fudge into sundae glasses, cups, or bowls to cover the bottom. Add equal amounts of ice cream to each glass. Top ice creams with an equal amount of hot fudge. Garnish with whipped cream, chopped peanuts, and cherries.

TIDBITS

1) The first Summer Olympics took place in Athens, Greece in 1896. These games started with the official eating of the hot fudge sundae which was made locally.

2) There were no opening ceremonies for the 1900 Summer Olympics in Paris. The official hot fudge sundae melted en route or got eaten by an Olympic relay runner. After waiting fruitlessly for a replacement sundae to arrive, an exasperated starting official said, “Screw it, let the games begin.”

3) In 1928, Olympic officials decided to reinstate the opening ceremony with a flame brought from Athens. This worked. They also shortened the opening ceremonial line to “Let the games begin.”

Chef Paul

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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Vanilla Bean Ice Cream

American Dessert

VANILLA BEAN ICE CREAM

INGREDIENTS

1 vanilla bean
2 cups heavy cream
1 cup sugar
1⅓ cups warm whole milk
4 large egg yolks

SPECIAL UTENSIL

ice cream maker or churn

Serves 4. Takes 9 hours or more.

PREPARATION

Cut the vanilla bean in half lengthwise. Scrape out seeds with a small knife. Keep the pod. Add vanilla-bean seeds, vanilla-bean pod, heavy cream, sugar, and whole milk into pot. Simmer mixture at low heat until it is scalding (about 175 degrees). Stir gently and constantly. Remove from heat.

Add egg yolks to large mixing bowl and beat lightly with whisk. Add hot cream/milk mixture slowly to egg yolks while whisking gently. Add hot cream/milk/yolk mixture to pot. Heat mixture at low-medium heat until it thickens and leaves a trail on spoon.

Put pot in large mixing bowl. Add ice cubes to mixing bowl. Remove vanilla-bean pod. Cover and chill until in refrigerator. Churn hours later and then freeze according to instructions from ice cream maker. Serve to adoring quests.

TIDBITS

1) Eegah Olduvai, son of Ugg Olduvai, grandson of Ogg Olduvai, great grandson of Lucy, the first human, glanced up at the blazing Sun. He sweated so in the intense heat. So did the whole Oldivai tribe. Their sweat ran down their legs to the baked earth, merging into one rivulet. Nothing big mind you, a scant inch in width, but enough to give birth to the Nile River. In time, the Nile would expand until Egypt itself would be called the Gift of the Nile.

2) Meanwhile, Eegah craved something tasty, something to cool himself down, but what? His wife, her name sadly lost to history, suggested an refreshing ice cream. But there was no ice in Oldivai Gorge. There were no dairy cows. So they would search for ingredients. Perhaps they’d find them the next gorge, the next valley. If not there, they would trek forever until they found ice and heavy whipping cream. Thus began the human race’s great migration to all the continents of the world.

Chef Paul

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, international | Tags: , , , , , , , , , , , , , , , , , , | 4 Comments

Hibiscus Tea (Jus de Bissap)

Malian Appetizer

HIBISCUS TEA
(Jus de Bissap)

INGREDIENTShibiscustea

1 cup dried hibiscus flowers
6 cups water
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon fresh mint leaves

SPECIAL UTENSIL

colander

Makes 4½ cups. Takes 30 minutes

PREPARATION

Add water to lst large pot. Bring water to boil using high heat. Add hibiscus flowers Reduce heat to medium-high. Boil for 20 minutes or until water becomes aromatic and turns dark red. Strain red liquid through colander into 2nd large pot. Add sugar to red liquid. Stir with whisk or fork until sugar dissolves. Add vanilla extract. Stir with whisk or fork. Pour into tea cups. Garnish with mint leaves just before serving. Put tea in refrigerator, if you wish to serve it cold.

TIDBITS

1) Being buried by an avalanche is not fun, whether it happens in Switzerland or in the Saharan country of Mali.

2) Burial by avalanche is really, really dangerous. How dangerous? Really, really, really dangerous.

3) The downside of being buried in avalanche is death. See? Dangerous.

4) Legend has St. Bernard dogs seeeking–spelled with two “e”s outside of Switzerland–out avalanche victims and giving them brandy from a keg. What really happens is that rescue camels patrol the Saharan Dessert looking for victims of sand-dune avalanches. It can get cold under a mound of sand. The Sun’s heat can’t penetrate it. Neither can oxygen.

5) This why Malian rescues camels are proficient in CPR. After restoring the human’s breathing and heart beat, the camels serve the unlucky one a nice, hot cup of hibiscus tea. This wonderful restorative never fails, even with snow victims. The ever efficient Swiss have already tested this.

6) Indeed rescue camels are scheduled to start patrolling the Swiss Alps in late December. This will make cross-country skiing much safer. The Swiss Tourist Board expects a 37% increase in tourism.

– 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, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Egg Nog

American Dessert

EGG NOG

INGREDIENTSeggnog

6 eggs
⅛ teaspoon salt
¾ cup sugar
4 cups full fat milk
1 cup heavy cream
½ teaspoon nutmeg
2 teaspoons vanilla extract

SPECIAL UTENSIL

electric beater

Makes 7 cups. Takes 1 hour.

PREPARATION

Add eggs, salt, and sugar to large mixing bowl. Mix with whisk until salt and sugar dissolve. Add milk. Stir with whisk until thoroughly blended. Add this mixture to pot. Simmer on low heat for 10 minutes or until mixture coats a spoon. Stir frequently. Chill in refrigerator for 30 minutes or until liquid is cold.

Add heavy cream to small mixing bowl. Use medium-high setting on electric beater for 5 minutes or until peaks form on cream. Use whisk to fold heavy cream, nutmeg, and vanilla extract into large mixing bowl with milk/eggs mixture to form egg nog. Ladle egg nog into glasses or keep refrigerated for future use.

TIDBITS

1) Some say “nog” derives from “egg and grog.” a rum drink served in the American Colonies before the Revolution. The beverage was very popular. People had to have it.

2) In 1775, British forces stationed in Boston ran out of egg and grog. So the red coats marched to Lexington and Concord, egg and grog capitals of Massachusetts respectively, to seize ingredients. The local militia took up arms to stop them. I mean liberty and egg nog. The first shot was fired when some one dropped his musket while accepting a shot of egg nog from a local tavern keeper trying to drum up business. Another shot rang out. A battle broke out. The revolution had begun.

3) Culinary etymologists, however, say “obgyn” is an anagram for “by nog.” Truly successful obgyns know that their patients find visits unpleasant. So, these “egg” doctors keep a refreshing glass of egg nog by every chair in the waiting room so their patients can always sit “by nog.” Hence, “egg nog.”

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

Brownies

American Dessert

BROWNIES

INGREDIENTSBrownies-

13 tablespoons butter
1 cup unsweetened cocoa
¼ teaspoon salt
1 cup sugar
1¼ teaspoon vanilla extract
3 eggs
½ cup flour
no-stick spray.

Brownies assuming a defensive posture against lions.

SPECIAL ITEM

8″-square baking pan
or 8″-square oven-safe casserole

Makes 16 brownies. Takes 40 minutes to cook and 45 minutes to cool, if you can wait that long.

PREPARATION

Preheat oven to 325 degrees if you are using a baking pan and if 300 degrees if you are using a casserole dish. Add butter to pan. Cook using low-medium heat until butter melts. Stir frequently. Add cocoa. Reduce heat to low. Mix thoroughly with whisk until all lumps disappear. Remove from heat. Add salt, sugar, and vanilla extract one at a time to pan. Mix with whisk after each ingredient until mixture becomes thoroughly blended. Add eggs one at time. Mix with whisk until well blended. Add flour. Mix batter with whisk until you can no longer see any flour and there are no lumps.

Spray baking pan with no-stick spray. Pour batter into baking pan. Smooth batter with spatula. Bake batter at 325 degrees for 20-to-25 minutes or until a toothpick stuff into middle of batter comes out clean. Carefully remove 8″-x-8″ brownie from baking pan. Let cool for 45 minutes. Cut into 16 2″-square brownies.

TIDBITS

1) The natural enemy of the feral brownie is the lion. This is why brownies inhabiting the African grasslands travel in threes. (See above picture.) There is safety in numbers.

2) Aerial combat first occurred during World War One. Single planes proved easy prey to multiple enemy planes. However, there was no favored flight formation until Burton Manley from South Africa wrote the Royal Flying Corps how brownies covering territory in a certain pattern–Shown above–rarely suffered losses to even the most ferocious lions and that maybe their pilots should do the same. The Royal Flying Corps gave it a try. It worked! British pilots dominated the skies. The war would be won. A grateful British government gave Manley a medal, a cookie and some milk.

– 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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Cooking Tips, #2

 People often ask me, “Paul, what is the secret to culinary happiness?” Here are four more tips.

1) Know what T, t and c mean in recipes. A bread loaf with 1/2 cup (1/2 c) of vanilla extract packs a much stronger taste sensation than does 1/2 teaspoon (1/2 t.) Similarly, be prepared to have your guests hate you for the rest of their lives when you serve them a dish with 1 tablespoon (1 T)  of diced ghost chiles instead of the correct amount of 1 teaspoon (1 t)

2) Chili sauce comes from chiles, unless you’re from a part of the country where it comes from chilis. Or even chillis.

3) Do not cook in the nude. Not ever. Hot bacon grease splatter hurts oh so much when it lands on your face. Imagine what it’ll feel like when it hits one of the more exciting parts of your body. If you do get hot bacon grease or oil or your hand, place it immediately under running cold water. Good luck getting your special bits under the cold-water faucet. And if you do, it’s almost a certainty your postal carrier will be walking by your kitchen window at that precise moment.

4) No matter many herbs and spices you have, and I possess more than one hundred, there will be so many times when you’ll find you’re missing an  ingredient essential to your meal. Try to marry someone who will love you enough to enough to drive to the store for that one item.  And then do the same thing 186 more times.

– 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 | Tags: , , , , , , , , , , , | 2 Comments

South African Custard Pie (Melktert)

South African Dessert

CUSTARD PIE
(melktert)

INGREDIENTS – PASTRYMelkTert-

2 cups flour (1 teaspoon plus 3 tablespoons more later)
1 teaspoon baking powder
¼ teaspoon salt (¼ teaspoon more later)
½ cup chilled butter (1½ tablespoons more later)
¼ cup water
1 teaspoon flour

INGREDIENTS – FILLING

4 eggs
4 cups milk
1½ tablespoons butter
½ cup sugar (½ cup plus 1/4 cup plus ½ teaspoon more later)
1 cinnamon stick
¼ teaspoon salt
2 tablespoons cornflour
2 tablespoons cornstarch
3 tablespoons flour
¼ cup sugar
1 teaspoon vanilla
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon sugar

SPECIAL UTENSILS

2 9″ pie tins
rolling pin
electric mixer or beater
sonic obliterator

Makes 2 pies. Takes 2 hours 40 minutes. Well, it should take that long, unless of course, while in the midst of preparation someone drank some of the milk you needed for this recipe, so you rushed to the store to buy milk and just before you got to the checkout stand four people rushed their carts in front of you, and then you got home only to find you had to take your child to sword-swallowing lessons. In this case, preparation will take longer.

PREPARATION – CRUSTS

Preheat oven to 400 degrees. Add 2 cups flour, baking powder, an¼ teaspoon salt to large mixing bowl. Mix with whisk. Grate ½ cup butter or cut into small pieces. Add grated butter. Use hands to blend grated butter with flour mix. Add water. Use hands to smoosh, a new culinary term, water into butter/flour mix. Form mix into dough ball using hands.(Add additional water as necessary to keep dough ball together.)

Dust rolling pin and surface with 1 teaspoon flour. Split dough ball into two. Roll out each dough ball into circles into a 10″ circle. Place a dough circle into each pie tin. Poke pie crusts a few times with a fork. (This releases excess air.) Bake crusts for 6-to-10 minutes or until they start to turn golden brown. Keep oven at 400 degrees while you prepare filling. (Depending on the number of mixing bowls you have, you might want to clean them as you get the chance.)

PREPARATION – FILLING

Separate eggs. Add egg whites to small bowl. Beat egg whites with electric mixer set on beat until they stiffen. Add egg yolks to another small bowl. Beat yolks with fork.

Add milk to pot. Bring milk to slow boil using medium-high heat. Stir constantly. Add 1½ tablespoons butter, ½ cup sugar, cinnamon stick, and ¼ teaspoon salt. Reduce heat to low and simmer for 5 minutes. Stir as frequently as you can.

Add cornflour, cornstarch, 3 tablespoons flour, and ¼ cup sugar to new mixing bowl. Mix with whisk until well blended. Add about ¼ of the hot-milk mixture (about 1 cup to this bowl. Mix with whisk until well blended. Add egg yolks. Mix again with whisk. Add vanilla and entire corn flour/flour/sugar/hot-milk contents to simmering pot. Keep pot simmering using low heat for 10 minutes or until mixture thickens. Stir as frequently as you can. Remove from heat and let cool for 15 minutes.

Lower temperature of oven to 375 degrees.. Add egg whites and ¼ cup sugar to pot. Mix with whisk. Pour filling into pie crusts. Bake for 15-to-25 minutes or until filling sets. (A toothpick inserted into the middle should come out clean)

Remove pies from oven. Add ground cinnamon and ½ teaspoon sugar to small bowl. Mix with fork. Sprinkle pie with ground cinnamon/sugar mixture. Let cool for 15 minutes and then chill for 30 minutes in the refrigerator. (Note: some people favor serving this dessert warm. A fierce debate rages.)

Congratulations! You’ve done a lot to make this wonderful dessert for your guests. Relax with a nice, cold root beer or even something stronger. If your guests do not appreciate your heroic efforts, zap them with your sonic obliterator. You don’t need that negativity in your life. ☺

TIDBITS

1) Hippos can get sunburned!

2) No wonder hippos kill people crossing rivers. Sunburns make them cranky. I got a bad sunburn recently. Made me cranky, I can tell you. But I didn’t kill anyone. Yay for me.

4) Hippos need sunscreen. Who would apply the sunscreen to these creatures? Someone brave.

– 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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