Restaurants, Recipes, Chefs, Food Trends, Entertaining and Travel Guides. Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper.
A Two Bite Breakfast: Bacon & Eggs in Toast Cups. * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast!
I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days.
Especially for my fellow small business owners who just gave half of their revenue back to the government. Hasselback Potatoes. Fancy looking potatoes, aren’t they?
You’d never think how incredibly easy they are to make. When I was leafing through Falling Cloudberries, I couldn’t help sticking a note against the recipe for Hasselback potatoes once I read the note from the author that said “Hasselback Potatoes are gorgeous: they have style and show up with beautiful crust and structure.” And from experience, you and I can both vouch for our love for all things potato, and all things crispy on the outside and comfortingly tender on the inside. Its potatoes! Its oven roasted! Next time, I’m going to sprinkle on some bread crumbs and parmesan cheese before I put them into the oven. In case you’re wondering about the name, it takes its name from Hasselbacken, the Stockholm restaurant where it was first served, or so goes the internet legend.
Hasselback Potatoes Adapted slightly from Falling Cloudberries (USA | UK | India) Pesto Sauce Recipe (I added ingredients to the mortar in the same order) The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by.
I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts.
Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath. Dzīve - Gâteau aux noix, Helene. Frančiem un viņu konditorejas izstrādājumiem ir viens fenomens – tie garšo ideāli neatkarīgi no tā, vai recepte ir tik viegla, ka pat ar aizvērtām acīm var uztaisīt, vai arī prasa divu dienu darbu.
Šī ir viegla un dievīga, tiešām dievīga. Sastāvdaļas * 300 g brūnā cukura * 4 olas. Treats: Meyer Lemon Bars. Being a Californian means you get really spoiled when it comes to the abundance of amazing fruits offered here year round.
When I'm hankering for something citrus-y I love to make meyer lemon bars. Lucky for me both of my brothers and my parents have meyer lemon trees on their property that are never in want of fruit. Buttery, crisp shortbread topped with refreshing and subtly-sweet curd filling....absolutely delicious! You don't have to use meyer lemons for this recipe but if you can find them you won't regret it. The sweetness of the meyer variety is a nice change from the lip-puckering tartness that you'd find with a regular lemon. Most recipes have you pour a concoction of lemon juice, eggs and sugar over a warm, partially-baked crust. If you like citrus you can't go wrong with these meyer lemon bars. Meyer Lemon Bars (adapted from Baking Illustrated) 1 1/4 cups all-purpose flour 1/2 cup powdered sugar, plus more to sprinkle on the finished bars pinch of salt 7 large egg yolks 2 large eggs.