The Perfect Fry

I always bake my fries at home. With that being said, it is no longer the case. You may be wondering why I didn't fry before and why I fry now? The answer is simple, work. When frying a french fry you must fry them, twice, at two different temperatures: a low temperature for poaching and a high temperature for crisping. In this month's edition of Bon Appetit, I read about a chef Joel Robuchon who does fry at home. Although he does fry, there is one big difference; he used a unique method which gives you that perfect golden brown fry: crunchy on the outside and creamy in the middle. The unique method is Robuchon begins with cold oil in order to achieve the same result you would get from frying the french fries at two different temperatures resulting in less work and the same result! Perfection! I promise after trying this technique at home, you will be tempted to never make your fries any other way! You may not even want to leave home to order another sub-par french fry again!

Ingredients:

-2 lbs. peeled and rinsed russet potatoes; cut into long fries approximately 3/8" by 3/8"

-Safflower or Vegetable Oil to cover potatoes by 1"

-Kosher Salt

-Parmesan optional, Truffle Oil optional

Directions: 4 servings (Keep in mind you will not be able to make a second batch seeing as the pot and the oil needs to start out cold.)

1. Cut Potatoes and rinse well. Shake off excess water.

2. Place the potatoes in a deep heavy pot. Make sure potatoes are no more than two layers deep; spread them out well.

3. Pour oil over the potatoes until they are covered by 1" of oil.

4. Place pot on burner and turn heat on to medium.

5. Cook for 15 minutes. The oil will begin bubbling gently.

6. Continue cooking and occasionally loosen the potatoes from the bottom of the pot for 25-30 minutes.  The potatoes should be very tender

7. Increase heat to medium high until the potatoes are golden brown about 15 more minutes. The oil at this time will boil vigorously. 

8. Using a slotted spoon remove the fries and place on a paper towel lined plate. Sprinkle with salt immediately. 

The Summer Chop

This salad is an easy and light starter or side dish. Although during the summer months when you are looking for a main dish that is a little lighter, you could easily add grilled chicken or salmon to make for a more filling and complete meal. 

Ingredients:
1 ear of yellow sweet corn
1/2 small red onion, diced
1/2 cucumber, diced
1/4 cup fresh grated Parmesan-Reggiano cheese
1 heart of Romaine lettuce


Directions:
1. Bring water to boil in large pot. Add corn and continue boiling until corn is easily pierced with a fork. Remove from water and let cool to room temperature on a dish.


2. Meanwhile, chop onion and cucumber. Set aside. 


3. Grate cheese and set aside.


4. Thoroughly clean lettuce and with a chef's knife chop into 1/2" strips. 


5. Cut corn off of the cob. Holding the corn vertically while resting bottom of the corn on the plate slowly cut downward with a serrated knife. 


6. Combine all ingredients in serving bowl. Dress with fresh cracked black pepper and dressing of choice. With this salad I prefer a good balsamic vinegar or Brianna's vinaigrette. 

Thyme and Garlic Oven Baked Fries

These oven baked fries are one of my favorite side dishes to prepare. Adding thyme and garlic give what would be simple and traditional fries a little something special. I can guarantee that your guests will not be able to leave without asking for this recipe. I should also mention if you are in search for a main course, these spuds pair perfectly with Lulu's Backyard Burger. What better way to end a beautiful summer day than enjoying a delicious burger and a handful of fries with the people you care about?

(Serves 2)


Ingredients:
2 large Idaho baker potatoes
4 large garlic cloves, minced
6 sprigs of fresh Thyme
Good olive oil
1 tsp. Kosher Salt
1/4 tsp. cracked black pepper


Active Time: 50-55 minutes


Directions:
1. Preheat oven to 425 degrees.


2. Thoroughly clean potatoes. Cut in half lengthwise, cut again lengthwise creating four equal sections. Slice each section lengthwise in 1/2" cuts. (Cut these in half lengthwise if too thick. You want the size to be uniform for even cooking as well as presentation. They should look like a typical steak fry.)


3. In large mixing bowl, place sliced potatoes and submerge in cold water. Place in fridge for a minimum of one hour, up to overnight. This step makes the fries take on a crispness.


4. Remove fries from water and pat completely dry. Dry out mixing bowl and return fries.


5. Add garlic, thyme, salt and pepper. Pour in olive oil until fries are just coated. Toss mixture with hands.


6. Place on cooking sheet in single layer.


7. Bake 25-30 minutes and then with a spatula flip the fries over.


8. Return to oven and continue to cook for approximately 25 minutes. Remove promptly from oven as soon as a golden brown texture is reached. Check for salt and pepper and season to taste.


(Note: I like to take pint glasses and line them with waxed paper to serve fries. This enables everyone to have their own serving and the excess olive oil to drain off. Serve with Lulu's Backyard Burger.)

Rosemary Yukon Gold Whipped Potatoes

I prefer to use Yukon Gold potatoes when making any form of whipped potatoes. This is simply because these spuds have the undeniable taste of both nut and butter. Since they do have a naturally more intense flavor profile, it makes it much easier to bring out the flavor in them without a lot of work or additional ingredients. Not to mention, this simple side dish will have a rich golden hue that is unattainable with the traditional russet.

Rosemary Yukon Gold Whipped Potatoes  

Active: 40 minutes

Serves: 2-4 people

Ingredients:

4 Yukon Gold Potatoes

Kosher Salt (Approximately 1-1 1/2 tsp. to taste.)

Cracked black pepper (Approximately 1/4 to 1/2 tsp. to taste.)

2 sprigs of fresh rosemary

1/2 stick of butter

1/4 c of heavy whipping cream (You may need more depending on consistency, slowly add until smooth in texture. Use caution as you do not want to add too much liquid.)

Directions:

1. Peel the skin off of potatoes. Slice potatoes into pieces
 no larger than two inches thick.


2. Place potatoes and sprigs of rosemary in a saucepan
with cold water. Fill saucepan with cold water until potatoes are thoroughly covered.


3. Boil for approximately 40 minutes over medium heat until potatoes are easily pierced with a fork.


4. Drain potatoes and remove rosemary from the pan. (By boiling the rosemary with the potatoes you will get the subtle hint of flavor, but will not have to deal with the rubbery texture of the actual herb.)


5. Place the lid on the pot and return the potatoes to the burner. Allow the water remaining to cook off. 


6.Mash the potatoes with a potato masher. 


7. In a small saucepan bring the whipping cream and butter to a simmer. 


8.Once mixture is warm, slowly add it to the potatoes paying close attention to the consistency as to not allow the potatoes to become too thin in consistency. (I personally like to use an electric mixer at this point to thoroughly combine everything and give the dish the "perfect consistency".)


9. Now salt and pepper to taste.


10. Garnish with fresh spring of rosemary for serving. (I also like to roughly chop fresh flat leaf parsley and mix it into the potatoes for added color and a better visual presentation. Although, this is simply a preference of taste.)