Tag Archives: oil

French Fries at Home

10 Aug

Oh my, I love a good french fry.

When all the elements come together — perfect size (thicker than a pencil), perfect texture (crisp outside, tender inside) and salt — there are few things I enjoy more. Particularly with a wonderful homemade aioli on the side. (Yeah, I left ketchup behind a while ago. But feel free… )

I never make fries at home, however, because it is too much of a pain and too much of a mess. Additionally, as good as a home fry might occasionally be, they never match a fry from a restaurant, given restaurants have the equipment to make amazing fries. 

Well, no longer. 

fries vertical

french fries at home

I’ve written before about an amazing chef, food writer and cookbook author I had the great pleasure to come to know, Patricia Wells. Her cookbook At Home In Provence truly changed my life, an experience you can read about here.

In her latest cookbook, My Master Recipes, she details a method of making fries at home that is very simple and doesn’t involve throwing fries into a pot of hot boiling oil. You actually start the fries in room temperature oil on the stove, so the mess is reduced almost entirely.

The result?

The best possible fries imaginable, and not just at home. They rival any fry I’ve had in my favorite ‘french fry restaurants’ all over the country. 

Steak and fries

mmm steak and fries

 

I’ve tried her technique many times now to make sure they really work. (Just taking one for the team, you know, just the kind of fellow I am.) Except for the first time, when I used too many fries and they fell apart, these fries have come out perfectly every single time. Even that first time they tasted amazing; they just were barely an inch long.

I am linking to a more detailed recipe here, which you may want to use as reference, at least your first time. A quicker reminder recipe, for those who have tried it, is below. But, honestly, even if you just use the below recipe, these really are easy and you are still going to have some killer fries! Just make sure you do the measurements right.

You’ll be stunned how easy it is, how the timing works just right every time… and of course, by how wonderful are these fries!

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Your Ultimate Green Salad

11 Aug

Oh my, do I love salad. Of all kinds. Cobb Salad, Antipasto Salad (coming soon), Cole Slaw, Greek Salad, Salad Nicoise, Panzanella (OMG), Tabbouleh, Caprese… I can’t get enough. And while my ‘last meal’ would probably include a Caesar Salad, ultimately my favorite salad is a green salad. Of a very specific kind.

Green Salad Ingredients

Green Salad ingredients

One reason I love green salad is that I love lettuce. Love. It. Basically, I’m a rabbit. Years ago I saw my dear friend Tanja eating lettuce out of a bag like potato chips and I thought, ‘Yep, that’s another reason why we are such good friends.” Crispy, crunchy heaven, that lettuce. The basis for all green salad.

The term green salad, however, can conjure an image of a pitiful scattering of withered lettuce served for free before something better arrives. As the late great comedian John Pinette said, “Salad is not food. Salad comes before food. Salad is a promissory note that food will soon arrive. If my brain sees a salad it says ‘Something good is going to happen soon, wait right here.'” This might be true at a low-rent diner but it misses the genius of an amazing green salad.
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