a guilty pleasure

In as much as I consider myself a pretty serious foodie, I have to admit that when my hubby offers to take me out for dinner what inevitably sounds the best is a killer blue cheese burger with some seriously skinny fries (not skinny in the low-fat sense just to clarify). And while that combo is hard to beat, for me it’s all about the fries. Yes the fries. I have made it a personal mission to locate the best places for these slim, salty jumbles of crunchy finger lickin’ good potatoes in Orange County.

On a recent outing to a favorite local dining spot, the hubby and I were working our way through a plate of these little lovelies. He looks over at me and says “I bet you could make these.”

Hmmm.

So after a little experimenting, I think I came up with a pretty darn good recipe. So good in fact, that after making up a batch, we ate almost the whole pile before the rest of dinner was plated. The trick for these is in the double frying. Fry the potatoes once to sort of get them going, take them out to drain. Raise the temperature and fry again. This insures that they come out perfectly crisp and cooked all the way through. Although a sprinkling of salt and pepper is perfectly fine for serving, I decided to make a Meyer Lemon Gremolata to serve on top. The fresh parsley, garlic and lemon zest mixed with the warm fries looks, smells and tastes great.

They were wicked good!

Enjoy!
Shannon

Wicked Good Fries with Meyer Lemon Gremolata
should serve 4 if your lucky

4 Russet Idaho Potatoes
Peanut oil for frying
salt & pepper

Meyer Lemon Gremolata

3 Tbsp. chopped parsley
3 Meyer lemons, zested
2 garlic cloves, finely chopped

To make the Gremolata, mix together the chopped parsley, grated Meyer Lemon zest and the finely chopped garlic cloves. Set aside until ready to serve.

Attach a candy thermometer to the side of large heavy deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F.

While the oil is coming up to temperature, peel the potatoes and cut lengthwise into 1/4-inch-thick slices, then cut lengthwise into 1/4-inch-wide strips. Toss into a large bowl with very cold water until ready to fry. When oil is up to temperature, take the potato strips out of the water and place on 2 large baking sheets lined with paper towels, pat dry with additional paper towels.

Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt and pepper and then top off with the Gremolata.

a word on brussels sprouts and marriage

2010 marks a new decade, a list of resolutions but also for my husband and I it is the year we will celebrate our 25th wedding anniversary! I don’t want to sound corny and sappy but honestly, I have a great marriage. If you asked me “What is the secret to a good marriage?” One of the first things I would say is learn to compromise and not to hold to tightly to the whole “me first” philosophy. There are many other things that could be said on what makes a good marriage, but since this is a food blog and not the Dr. Laura show we will keep it on food.

This brings me to the topic of Brussels sprouts. You see, I really like them. I like them roasted, braised, and even raw with a little salt. But when my husband hears the words “B sprouts”, he goes off on a rant. He absolutely cannot stand them.

He even threatened that he wouldn’t read this blog because it would have photos of the little “creatures” (I think he was kidding, I will let you know). But in order to keep the peace in our home I decided that I would only make them when he is traveling, and not just overnight but gone for a few days, just to make sure the smell has completely dissipated from the house. Yes, folks: compromise.

So this week was my chance; he was going back east on business. And although I don’t like for him to be away, I knew this was my opportunity to make a recipe I’ve had tucked away for sometime. These little beauties turned out so good I believe they could convert some of those “on the fence” brussels sprout people….just not my husband.

Enjoy!

Shannon

Bacon-Braised Brussels Sprouts

Loosely adapted from Tyler Florence

1 ½ pounds Brussels sprouts, washed and then cut in half

3 strips of bacon (about 4 ounces) cut into small squares

1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped

4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped

2 cups chicken stock

Salt & Freshly ground black pepper

3 Tbsp. balsamic vinegar

1 cup panko bread crumbs

2 sprigs rosemary, leaves only, chopped

Extra-virgin olive oil

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer, season with salt and pepper. Cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes. If there is still too much liquid, remove the Brussels sprouts and raise the heat and let mixture reduce further. Then return the Brussels sprouts back to the pan.

In a small skillet over medium-high heat add a splash of olive oil then the panko bread crumbs, rosemary, thyme leaves and chopped garlic. Stir until mixture turns golden and fragrant. Season with salt and pepper.

To serve place Brussels sprouts in a serving bowl and top with panko mixture.

Serves 4

work cited

I have never been to a formal culinary school, my “school” has been over the years watching chefs/cooks such as Julia Child, The Frugal Gourmet, even Martha Stewart. I have attempted Martha’s Gingerbread house (multiple times). Although, admittedly they never looked quite as good as hers, I consoled myself in the fact that maybe they were “photoshopped” though they probably were not.

I would rather sit down and read a cookbook than a novel. My teachers have been James Beard, Alice Waters, Nancy Silverton, and Jamie Oliver just to name a few.

I have made many a mistake in my cooking efforts and have been known to get distracted, burn something and then end up getting Chinese take-out instead. It has been a work in progress, but one that I thoroughly enjoy.

In starting this blog, I’ve tried to give credit where credit is due on the recipes given and whether they were taken straight from the originator or slightly adapted. I know there are those chefs out there that like to keep some of their dishes a secret, and that’s fine I guess. But seriously it’s only food and what good is it if we don’t share it.

With that said, the following recipe is mine. But don’t give me too much credit, it came from trying other things like it and then just adding this or that or taking something out I didn’t care for in the dish. This is the type of recipe that you could throw most anything leftover from dinner the night before and it would turn out great.

So without further adieu…here is my version of a Savory Bread Pudding.

Enjoy!
Shannon

Savory Bread Pudding

1 day old French baguette, cut into 1-2 inch cubes
6 large eggs
2 cups ½ & ½ (or milk)
1 Tbsp. Dijon mustard
a dash of some freshly grated nutmeg
salt & pepper
½ lb. pancetta (have deli cut one large hunk)
2 shallots, sliced thinly
12 oz. asparagus, cut into 2 inch lengths
1 delicata or butternut squash cut into 1-2 inch dice
3 cups cheese grated such as smoked gruyere, Manchego, sharp white cheddar (or whatever you may have left in your fridge)
Olive oil

Heat oven to 375°.
Mix eggs, ½ & ½ (or milk), Dijon mustard, nutmeg and salt & pepper in a large bowl. Toss in bread cubes, let set while you prepare the rest of the ingredients.

Toss separately the asparagus and squash in olive oil and season with salt and pepper. Put asparagus and squash on separate sheet pans. Put in the oven and roast the vegetables until tender. The asparagus if thin won’t take very long, so watch it closely about 6-8 min. The squash will take about 25-30 min. until tender.

While the vegetables are roasting, chop the pancetta into ½ inch dice, put into a preheated sauté pan and let cook over medium heat until fat is rendered and they begin to crisp up, about 10 min. At that time you can add the shallots and cook together until the shallots begin to caramelize. Take off the heat.

Once the vegetables are finished roasting, let cool a bit and then add them to the bread mixture along with the pancetta and shallots. Toss in the grated cheese.

The pudding can then be placed in either a large casserole dish, or 4 individual 2 cup oven safe serving bowls or ramekins.

Bake for 30-40 minutes until the top turns a lovely golden color.
This is a nice side dish with a simple roasted chicken and some fresh lettuces dressed in a light vinaigrette.

Serves 4