Wednesday, July 28, 2010
1-2 potatoes for each person
Oil for frying
Wash and scrub potatoes; peel if desired. Cut potatoes into strips to your desired thickness, but make them all as close to the same size as you can to permit even cooking.
Place cut fries in a baking dish (or a pot of simmering water if cooking on the stovetop) and cover with water. Microwave for 8 minutes (simmer on stovetop for 5 minutes). Drain well and pat dry slightly with paper towels. Fry in hot oil (375 degrees) until golden and crispy; drain and season.
-Blanching the fries in water first removes some of the starch making the potatoes fry faster and come out crispier! YUM!
-Season with plain salt, salt and pepper, seasoned salt or hot salt. You can also experiment with other flavorings such as chipotle grill seasoning or whatever your family likes.
- Leave the skins on the potatoes, season with salt and malt vinegar and you'll be transported to the fair! ;o)
Wednesday, July 7, 2010
Here is the text as it appears in the book:
through the ages, rose petals have been used as a flavoring in all sorts of dishes and drinks, puddings candies and preserves. One traditional recipe for a tasty rose-petal jam, calls for these ingredients:
8 ounces of petals, preferably taken from newly opened fragrant red or pink roses
1 tablespoon lemon juice
1 1/2 pounds sugar
1 cup rose water (available in pharmacies)
Wash and drain the rose petals. Dissolve the sugar in the lemon juice and rose water. Add petals and leave in a warm place to steep for a few hours. Put in a saucepan; simmer gently for 30 minutes, stirring frequently, until the mixture takes on a jam-like consistency. Allow to cool, then put in small glass jars and cover.