Wednesday, July 28, 2010

Crispy, Golden, Fresh-Cut French Fries

There is nothing like fresh-cut fries. I think sometimes that people forget how easy they are to make.

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

Rose-Petal Jam

I'd like to preface this by saying that I haven't tried this recipe. I found it in the Time-Life Encyclopedia of Gardening Book, "Roses." It sounded interesting and I thought I'd share it in case anyone out there would be interested. I may try it one day and I'll let you know if I ever do. Please let me know if you try it, too!

Here is the text as it appears in the book:

Rose-Petal Jam
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.