5 posts tagged “food”
Oh how I have missed out on the funny shenanigans of the Vox universe..work and a sick husband have pulled me away from the blog. I offer this recipe on the perfect fries..celebrated by many as the "Hold Grail" of food. Even the pictures is making me hungry..
Cook the Book: Perfect French Fries
Posted by Caroline Russock at seriouseats.com
Making the perfect fries is a learning process; it took Bobby Flay
years to perfect his technique. Here are a few of his tips for
mastering the art of the perfect fry from Bobby Flay's Burgers, Fries
& Shakes.
Russets or baking potatoes are the best, whereas waxy potatoes (such as Red Bliss or new potatoes) simply won't do. Soaking is key—this removes the starch, keeps the potatoes from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness. As far as oils go, peanut oil is the best for deep frying. It has a high smoking point and a taste that is mild enough not to overpower the potatoey goodness of your fries. While countertop deep fryers are great you don't need one to make fantastic fries at home. A heavy-bottomed pot, a wire mesh strainer, a deep-fry thermometer, and a roll of paper towels are the only pieces of equipment you need for piles of golden brown, crisp and delicious fries at home.
Win 'Bobby Flay's Burgers, Fries & Shakes'
- serves 4 -
Adapted from Bobby Flay's Burgers, Fries & Shakes by Bobby Flay.
Ingredients
5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt
Procedure
1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.
3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
4. Increase the heat of the oil to 375° F.
5. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.
I am thinking of making something fun, something adventurous..
It's Time to make Crepes
Check out these delectable crepe recipes
from Kitchn.com
The Basic Recipe
Makes about 20 crêpes, enough for 6-8 adults
1 cup milk
1 cup all-purpose flour
3 eggs
3 Tablespoons melted butter
Whisk all the ingredients together either by hand, with a blender, or in a food processor. It should form a smooth, fairly runny batter. If the batter is too stiff, add a little more milk. If you have time, let the batter rest for 1 hour or overnight.
The Basic Method
Heat an 8- or 10- inch non-stick skillet (or a cast-iron crêpe pan) over medium heat. Add a small pat of butter and swirl to coat the pan.
Pour 2-3 tablespoons of crêpe batter into the pan. Tilt the pan from side to side until the batter forms a very thin layer over the bottom of the pan. Cook until the edges of the crêpejust start to curl away from the pan (about a minute) and then flip it over to brown the other side (another 30 seconds or so).
Stack the finished crêpes on a plate and loosely cover them with aluminum foil. Keep them warm in the oven at very low heat. Add more butter to the crêpe pan as needed while you cook.
Fillings for Crêpes
One of the best things about crêpes is how versatile they are. Fillings can be sweet or savory, light or filling, vegetarian or with meat. For a brunch or dinner party, we like to set up a station with lots of different fillings and let guests help themselves to what looks good. Here are some of our favorites:
Sweet: Fresh cut fruit, cooked fruit or fruit puree, jams and jellies, whipped cream, sour cream, ricotta, cream cheese, goat cheese, nutella, peanut butter, maple syrup, dulce de leche, and honey.
Savory: Cooked mushrooms, sautéed veggies, roasted red peppers, pickled vegetables, salad greens and sprouts, cooked beans, pulled pork or beef, seafood ceviche, crab or tuna salad, shredded lettuce or cabbage, whole grain mustard, goat cheese, sour cream, blue cheese, and feta cheese.
Finishing Touches
Fold crêpes anyway you like: in half, in quarters, rolled up, or like a burrito.
If desired, you can fill and wrap your crêpes and then put them under the broiler for a minute or two. This crisps up the crêpe and gets the filling nice and bubbly.
You can also top the rolled sweet crêpes with ice cream, a sprinkling of powdered sugar, or a dusting of cinnamon, or savory crêpes with melted cheese, a savory sauce, or course-grained salt.
Hello voxers,
I hope you had a safe & happy holiday...I enjoyed the time off of work and did the following:
- Have decided to try my hand at sewing again. It's been many years since I used a sewing machine, so I am essentially navigating uncharted waters. I got a Brother Sewing machine with 25 stitches, and the journey begins!
- Have made a commitment to get back on track with my food choices, and will be dedicating myself to eating more fruit & vegetables. Sugar is a big hurdle for me, and I look forward to feeling healthy when I kick the Sugar blues.
- Re-invested time with my family, enjoyed my mom's visit to our California home, and I anticipate my sisters may join us soon (since Chicago is getting a record cold winter so far).
- Watched "10 Questions for the Dalai Lama" during the holiday. What an extraordinary film and personal journey for the filmmaker. The Dalai Lama is so very jovial for an esteemed religious leader, and it is a pleasure to watch him answer questions on life, culture and forgiveness.
I hope you had a good holiday too & look forward to catching up on your blogs...
Happy Thanksgiving!
Enjoy your food, drink &
good company ;o)
Here's an old favorite to share with your family
Part of the secret of success in life
is to eat what you like,
and let the food fight it out inside.
~Mark Twain (1835 - 1910)
