Easy French Fries

I am not normally a fan of frying foods ... not because it is considered unhealthy (all things in moderation), but because of the mess.  I've tried frying chicken, and well, let's just say the sign that should hang in my kitchen reads "When the smoke detector goes off, supper is ready."  But I came across this super easy recipe for french fries and decided to give it a go.  And I'm so glad I did.  Have you ever been to the fair or at a theme park and ordered fresh cut fries, salted with a beefy flavor?  Ya, this is like them!

Easy French Fries
serves 4 to 6


2 1/2 lbs Yukon Gold potatoes (about 6 medium)*
6 cups peanut oil
1/4 cup bacon fat, strained (optional)
table salt

Scrub potatoes and square off sides (make it look like a rectangle with flat sides).  Cut Lengthwise into 1/4 x 1/4 inch sticks.  In large Dutch oven, combine potatoes, oil, and fat (if using).  Cook over high heat till oil has reached a rolling boil, about 5 minutes.  Set a timer and cook for 15 minutes, without stirring.**  Using tongs, stir potatoes, gently scraping up any that stick to bottom and separating any stuck together.  Cook till golden and crisp, 5 to 10 minutes longer.  With a slotted spoon, transfer fries to a thick paper bag or paper towels.  Season with salt to taste, serve immediately.

* You must use these yellow potatoes.  This recipe will not work for other types of potatoes because of the starch content.
** You must allow the potatoes to set at a rolling boil for 15 minutes without touching; otherwise, they will fall apart.  This also allows them to acquire the yummy flavor that comes from those crunchy brown bits.

Note:  I know that it seems unorthodox to fry in "cold" oil, but trust me, it works.

Crispy Potato Wedges

We have absolutely fallen in love with this side dish.  In the words of my nephew, George, as he raised it in the air for all to see, "This is AWESOME!"  The outside is crunchy and flavorful while the inside is creamy and smooth.  They are not labor intensive, but they are a bit time consuming.  So start them first and use that time to prepare your other dishes, like frying up a batch of Patty Meltz.













Crispy Potato Wedges
serves 4 to 6


3 medium russet potatoes, scrubbed
5 Tbl vegetable oil
2/3 cup Panko bread crumbs
2/3 cup grated Parmesan cheese
1 Tbl paprika
2 tsp dry mustard
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried thyme
1/8 tsp cayenne

Cut each potato lengthwise into 8 to 10 wedges, depending on width of potato.  Place wedges in large bowl and wrap tightly with plastic wrap.  Microwave till edges are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl to redistribute potatoes half-way thru cooking.  Carefully remove plastic and drain potatoes well.  Return to bowl, add 3 Tbl oil, and stir till coated with starchy film, 1 minute.  Combine Panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish.  Dredge potatoes in mixture, pressing gently to adhere.  Transfer to platter.  Let sit 15 minutes.  Meanwhile, preheat oven to 400 degrees, adjust rack to middle position, and place rimmed baking sheet on rack.  Remove hot sheet from oven and brush with remaining oil.  Arrange coated wedges, cut side down, in single layer.  Bake, flipping halfway thru cooking, until crisp and golden brown, 25 to 30 minutes.

My Version Dixie Stampede Soup and Biscuits

Have you ever been to the Dixie Stampede in Pigeon Forge, TN?  It's an unforgettable experience.  The show is fabulous no matter what time of year you go, but I must suggest you go during Christmas to see the nativity ... fabulous!  The food though...  The food is...  The food... Mmmm.  Last week, we did our own version complete with soup and biscuits, cornish hens, soup and biscuits, potato wedges, soup and biscuits, little corn on the cobs, soup and biscuits, ham steaks, soup and biscuits, and apple turnovers.  Untrue to the original, we did of course use silverware, like spoons in our soup.  Now I realize if you've never been there then that last statement might be a bit confusing.  See, the DS doesn't offer silverware.  There, you drink your soup from the bowl or sop it with the biscuits and likewise eat everything else with your hands.  But when you don't have a horse show in front of you, it is kinda gross watching other people eat with their hands.  The men though did end up picking up their bowl and gulping down their soup.  My goodness, do I seem to be mentioning the soup a lot?  Well, I should.  It IS the best part!  And it is the reason for this post.  Here's what I did...



My Version Dixie Stampede Soup and Biscuits


Soup

• 16 oz bag frozen mixed vegetables (peas, carrots, beans, corn), thawed
• 2 Tbsp butter
• 5 Tbsp flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper
• 1 1/2 cup heavy cream
• 1 qt. chicken broth

Melt butter in medium stock pot.  Add vegetables and saute' till cooked thru and tender, stirring to avoid browning.  Add flour, cook for 2 minutes.  Dump contents in blender with 2 cups broth, puree.  Pour puree back into pot, add remaining broth, increase heat and bring to boil.  Add seasonings and cream, salt and pepper to taste.


Biscuits

• 2 cups all-purpose flour
• 2 tsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup shredded extra-sharp cheddar cheese
• 1 1/2 cups heavy cream

Set oven rack to upper-middle position and heat oven to 425 degrees.  Line baking sheet with parchment paper.  Combine flour, sugar, baking powder, and salt together and add 1/2 cup cheddar cheese.  Add cream, stirring with wooden spoon until dough forms.  Dump dough on countertop and knead by hand till smooth, about 30 seconds.  Pat into 8-inch circle, cut into 8 wedges and place on baking sheet.  Bake 7 to 9 minutes, remove from oven and sprinkle remaining cheese on top.  Return to oven and bake for 7 to 9 minutes.  *These biscuits are similar to scones so don't over-knead.  They should be light and fluffy.

Quick and Easy Clam Chowder

Clam Chowder can be tedious to make, so I hear.  But this recipe is anything but tedious!  It goes from pot to plate (bowl actually but that doesn't rhyme) in 30 minutes.  It's great for a busy weeknight or a simple appetizer at a dinner party.  Try it once and you'll love it.

Quick and Easy Clam Chowder

• 4 (6.5 oz) cans minced clams
• 3 (8 oz) bottles clam juice
• 1 1/2 pounnds red potatoes, scrubbed and cut into 1/2 inch pieces
• 2 bay leaves
• 2 tsp minced fresh thyme
• 6 slices bacon, chopped fine
• 1 onion, minced
• 2 garlic cloves, minced
• 1/2 cup all purpose flour
• 1 cup heavy cream
• 2 Tbl chopped fresh parsley
• salt and pepper

Drain clams through strainer set over medium bowl.  Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary).  Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat.  Reduce heat to low to maintain gentle simmer.

While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in flour and cook for 1 minute.

Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to sccrape bottom of pan.  Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes.  Season with salt and pepper.  Serve.

 



Mac N Cheese Makeover

I've never met a soul who didn't like macaroni and cheese.  But I have met a few mac n cheese dishes that I didn't like.  Here's one that is not only good to the taste buds but also good to the waste line.  Traditional mac n cheese, made with yummy cream sauce, can be over 1,100 calories just for one main-course serving.  This recipe cuts that in half (493 calories for main course/246 for side dish).