Garlic Fries Adapted from: Lottie + Doof
8 garlic cloves, minced
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
1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the
garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl)
to the baking dish, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss
to coat. Wrap tightly in plastic wrap and microwave on high
power until the potatoes are translucent around the edges,
3 to 6 minutes, shaking the bowl to redistribute the
potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and
cayenne in a small bowl. Sprinkle over the hot potatoes and
toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking
sheet and bake, turning once, until deep golden brown and
crisp, 30 to 40 minutes.
Update: Given that I do not like to use the microwave for
cooking, and plastic cling wrap is a little scary to use, I have
tried making these garlic fries by par-boiling the potatoes and
then letting them steam dry by laying them in a single layer on
kitchen napkin. I proceeded with step 5 and it turned out to be
SO GOOD!
Pickled Red Onions Recipe
INGREDIENTS
7. 500g red onions (about 2 med or 1 large), thinly sliced
8. 1 1/2 cups white vinegar
9. 120g sugar
Spices
1/2 cinnamon stick
5 cloves
1 bay leaf
1 star anise
Dash red pepper flakes
More spices (optional): Fresh ginger slices, allspice berries,
oregano, garlic, cumin seeds, mustard seeds
METHOD
1 Blanch red onions in a saucepan of boiling water for 2 minutes.
Drain in colander.
2 While the water is heating in step 1, in a separate saucepan
combine the vinegar, sugar and spices. Bring to a boil, reduce heat
to simmer, cover and simmer for 5 minutes.
3 Add blanched, drained onions to the vinegar mixture. Simmer for
1 minute.
4 Transfer to a glass jar. Allow to stand until cooled. Will keep
several weeks refrigerated.
Makes 1 1/2 pints.
Baked Brie Topped with Caramelized Mushrooms
Ingredients:
1 tablespoon olive oil
1 onion (finely diced)
2 cloves garlic (chopped)
8 ounces mushrooms (cleaned and quartered)
1 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup white wine (or madeira or broth or 1
tablespoon balsamic vinegar)
1 (8 ounce) wheel of brie
1 tablespoon parsley (chopped)
1 baguette (sliced)
Directions:
1. Heat the oil in a pan.
2. Add the onion and cook until it starts to caramelize,
about 20-30 minutes.
3. Add the mushrooms and saute until they start to
caramelize, about 20-30 minutes.
4. Add the garlic and thyme and saute until fragrant,
about a minute.
5. Season with salt and pepper.
6. Add the wine, deglaze the pan and cook until it has
evaporated.
7. Place the brie on an oven proof serving platter, top
with the mushrooms and bake in a preheated 350F
oven until the cheese melts, about 8-10 minutes.
(Optional: Cut the top off of the brie and let the
mushrooms melt right into the brie.)
