Perfect French Fries

Perfect French Fries

Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.

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We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.

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There’s a couple of tricks to perfect fries.

The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!

The second thing, though slightly more annoying to do but very important, is the double fry.  This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.

If you don’t do these things and just dump your potatoes into hot oil, it’ll still be tasty, but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.

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All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!

 

Perfect French Fries
 
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Serves: 4-6
Ingredients
  • 4 large russet potatoes
  • Oil for frying (corn and peanut are my favorite, vegetable is also fine)
  • Salt
Instructions
  1. Peel and rinse potatoes.
  2. Cut into long, ¼" width sticks and place in a bowl of cold water (to cover the fries) to soak for at least an hour. You can also place that bowl in the fridge and soak over night to break up the prep.
  3. Drain the water and spread the fries out onto a couple of layers of paper towels and pat dry.
  4. In batches, place the fries into oil heated to about 300 degrees for about 2-3 minutes or until soft when pinched with tongs.
  5. Remove from the oil and drain onto paper towels.
  6. Heat the oil to 375 degrees and in batches place the drained fries back into the oil for another 3-4 minutes or until golden and crispy.
  7. Remove from the oil and place back on paper towels, salting to taste immediately.
  8. Serve warm and crispy!

 

Sausage Cassoulet

Sausage Cassoulet

This recipe is part of Feeding A Crowd: French(ish!) Birthday.

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This is so easy that it’s practically criminal. Let’s get to it (Adapted from HERE).

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Sausage Cassoulet
 
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This tasty cassoulet is as good as the sausages you use.
Author:
Recipe type: Dinner
Cuisine: French-ish
Serves: 8
Ingredients
  • 1-2 sausages per person (I used 8)
  • 2 pints cherry tomatoes
  • 4 tablespoons garlic
  • 2 cans white kidney beans, rinsed and drained
  • Olive oil
  • Balsamic vinegar
  • A few sprigs of rosemary and thyme
  • Salt and pepper
Instructions
  1. Preheat oven to 425.
  2. Dump out the cherry tomatoes into the bottom of a casserole pan. Make sure there is a single layer that covers the entire length and width of the pan.
  3. Using a silicon brush, brush the garlic over the tomatoes.
  4. Lay sausages over the top of the tomatoes, then drizzle on some olive oil and vinegar.
  5. Arrange a few sprigs of rosemary and thyme throughout the pan.
  6. Sprinkle with salt and pepper (to taste)
  7. Bake until tomatoes just begin to split and the sausages are golden.
  8. Remove from oven, stir in beans, and return to oven for another 20 minutes.
  9. Serve and enjoy!

 

Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!

Tartiflette

Tartiflette

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This recipe is part of Feeding A Crowd: French(ish!) Birthday.

Potatoes, cheese, and bacon? What could go wrong! Adapted from HERE.

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Tartiflette
 
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Author:
Serves: 8
Ingredients
  • 1 onion, chopped finely
  • 3½ Tablespoons Olive oil
  • 4 slices Pan fried bacon, crumbled into small bits
  • ½ cup White wine
  • 6 large potatoes, cut into small cubes
  • ½ cup heavy cream
  • ½ half cups shredded Jarlsberg cheese
  • Thyme
Instructions
  1. Preheat oven to 350
  2. Heat oil in pan and add onion. Cook until softened.
  3. Add in bacon and white wine and cook for 2-3 minutes.
  4. Add potatoes and cook until tender.
  5. Stir in cream and cook for one additional minute.
  6. Put half of potato mixture into large casserole dish.
  7. Sprinkle half of cheese over potatoes.
  8. Put remaining half of potato mixture into the pan and cover with remaining cheese.
  9. Lay a few sprigs of thyme across the top.
  10. Bake until bubbling and golden, about 45 minutes.

 

Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!

Cheese Gougeres

Cheese Gougeres

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(Without grainy mustard brushed on top.)

This recipe is part of Feeding A Crowd: French(ish!) Birthday.

I discovered this recipe on TheKitchn, and oh. my. goodness. Just lovely.

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(WITH grainy mustard brushed on top.)

I highly recommend you run RIGHTNOW and make some. Lots. Infinite hoards of cheesy bready amazingnessitude.

Cheese Gougères
 
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Author:
Serves: 8
Ingredients
  • 1 cup water
  • 1 stick unsalted butter
  • ½ teaspoon salt
  • 1 cup all purpose flour
  • 4 large eggs, beaten
  • 1½ cups grated sharp cheddar cheese
  • Grainy mustard
Instructions
  1. Preheat oven to 450.
  2. Combine water, butter, and salt and bring to a boil.
  3. Remove from heat and quickly stir in flour, all at once.
  4. Continue stirring vigorously (it'll look a bit like mushy potatoes)
  5. Put the pan back on low to medium heat and stir for 5 minutes until the dough dries out a little bit. It's ready when it is thick, shiny, and you can stand your spoon up in it.
  6. Remove from heat and set up your hand mixer.
  7. Beat dough on medium speed for one minute, then add eggs (while mixing) one at a time until combined.
  8. Beat in cheese.
  9. Scoop small balls of dough onto a baking sheet.
  10. Using a silicon brush, paint tops of dough balls with mustard.
  11. Bake for five minutes, then turn oven down to 350.
  12. Continue baking for ten minutes.
  13. Rotate pan 180 degrees and bake for an additional 15 minutes.
  14. These will be puffy and golden (like the pictures above) when they are done.
  15. (Good luck keeping yourself from gobbling them up before they can leave the kitchen).
  16. Serve immediately.
  17. Enjoy!

 

Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!

French Onion Soup

French Onion Soup

This recipe is part of Feeding A Crowd: French(ish!) Birthday.

I did something terrible.

In the rush to eat the soup, I forgot to photograph it in its final form. I promise to replace the pictures the next time I make it (which will be soon!) Here’s what it sort of looked like (stock photo):

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And here are the two huge pans I used to cook the onions. So many onions.

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I basically saved all of my patience for actually making the soup, not photographing it. It’s a long process, but it is absolutely worth the effort.

French Onion Soup
 
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Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 5 pounds sliced onions
  • 1 stick unsalted butter
  • 3 Tablespoons squeeze bottle garlic
  • 8 cups beef broth
  • ½ cup ruby port
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 bay leaf
  • ½ cup grated Parmesan
  • Salt & pepper
Instructions
  1. Melt butter in very large pan over low heat.
  2. Add in garlic, onions, and two teaspoons of salt.
  3. Stir occasionally and scrape up and brown bits while letting onions cook for 1½ hours. They will slowly turn a deep brown as they caramelize. Do not allow them to burn.
  4. Stir in beef broth, port, cinnamon, nutmeg, and bay leaf then bring to a boil.
  5. Simmer on medium heat (stirring occasionally) and reduce, reduce, reduce for about an hour.
  6. Add salt and pepper to taste (and remove bay leaf).
  7. Serve, sprinkled with Parmesan, and enjoy!

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Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!