Archive for the 'RECIPES' Category

FRIES with SHALLOT DIP

October 17, 2012

Sometimes when husband isn’t home, I eat fries for dinner. No healthy additions or anything, just greasy lil’ taters.  I can’t be bothered to haul out the deep fryer for two little potatoes, but I HATE, hate, hate under cooked oven fries. A Nelly/Kelly Rowland sized dilemma if I’ve ever seen one. I JUST WANT SOME GREASY FOOD TO EAT WHILE I WATCH NETFLIX ALONE BETCH. So I googled* a bunch of oven french fry recipes and hybrid-ed them to pretty delish results. The shallot dip is really where it’s at though. Suitable for all of your dipping needs!

* The most helpful recipe came from Gwyneth Paltrow. I know, what the effffffff.

 

FRIES

A couple of potatoes (I used baker’s ) scrubbed (not optional) and peeled (optional)
Olive oil
Salt

-Chop up your potatoes. I like them a little skinnier, but you can cut them to your desired thickness. Fat slices will take longer to brown in the oven. Just make sure they’re uniform in size.
– Soak your slices in a bowl of cold water for about and hour, changing the starchy water a couple of times throughout. If you don’t have an hour to spare, just give them a good rinse or two. Getting rid of the excess starch makes for crispier fries.
– Steam your fries in batches (I did 2) for about 5 to 8 minutes (depending on how thick you cut them) so that they are softened, but not falling apart.  I found this step to be the most beneficial as it helped make the fries more tender on the inside. If you son’t have a fancy steamy thing, you can just balance a metal colander on a pot of boiling water. It’s not as pretty but it works just fine.
– Pat your taters down with a paper towel so that they are as dry as possible. Wet potatoes = soggy fries = sadsies.
– Toss in olive oil so that they are all fully coated. Sprinkle with salt and spread them in one layer on a baking sheet.
– Bake in a 425 degree oven for anywhere from 25 to 40 minutes (depending on thickness) flipping the fries every so often for even browning. They’re done when they taste good!

SHALLOT DIP

One or two shallots, grated or finely diced
2 green onions (or some chives) finely chopped
1 cup of sour cream (I used low fat because I accidentally bought it… lame. Some thick yogurt would be fine too!)
2 ish tablespoons of mayonnaise
Dash of Worcestershire sauce
Little blob of Dijon mustard
1 ish tsp of dill (or any other herb you fancy)
Salt and pepper to taste

– Stir it all together. It’s done now.

NB: This dip gets even better as it sits and the flavors start to mingle  The next day I grated some cucumber and a little garlic in to it which made for a yummy fake-tzatziki.

 

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ROASTED

September 27, 2012

I always buy vegetables with the intention to, well, eat them. Sometimes they get they all get ate yo, but usually the stragglers end up rotting in the bottom of my fridge. Well rot no more forgotten produce! Imma roast all of y’all.

The first vegetables I roasted were tomatoes. I am on the verge of hating them raw and will try anything to zazz them up. Forty minutes in the oven and they developed  a deep, rich flavor, lost most of their acidity and become almost creamy in texture. They made their own sauce as they roasted, so I tossed them with some pasta, roasted garlic and basil. Result =Dreamzzz. Roasting 4 Life!

Below is a (very) loose guideline for roasting whatever vegetable you fancy. (NOTE: NO CUCUMBERS. BARF! OR LETTUCE. DOUBLE BARF!) The times and temperatures really vary depending on what produce you use, but a general rule of thumb is the denser the vegetable, the longer they need to roast. So tomatoes are on the lower end of this spectrum while potatoes, brussles sprouts and beets take the longest. The best way to tell if your vegetables are sufficiently roasted is to try them. Are they yummy? Then they’re done!

ROASTED VEGETABLES

Preheat oven to 400 – 425 degrees.

-Cut up vegetables in to similar sized chunks. (Keep ’em pretty big as tiny pieces will just turn to mush).
-Drizzle with a little olive oil and season with salt and pepper.
-Roast, flipping the little guys over every once in a while, for 40 minutes to an hour or so.
-Test them- when they taste luxurious and caramelized, they’re ready fool!

HOW TO USE ROASTED VEGETABLES!

– Toss roasted tomatoes and garlic with some pasta, fresh basil & goat cheese.

– Blend roasted tomatoes, jalapenos, onions and garlic with some cilantro and lime juice for a smokey salsa.

– Blend roasted peppers, onions, leeks, carrots, potatoes, tomatoes and garlic with vegetable stock for an easy soup.

– Eat them by themselves! Or as a side to chicken or roast! Or put them in cous cous! Just eat them, ok?

Eat yer veggies kids!