Tuscan Fries

Who doesn't love french fries?  

I'm kinda picky about fries and prefer them with the skins on, on the thin side, crispy, and well salted.  I occasionally fry my own but find standing over the stove frying batch after batch to be tedious.  When I spotted this recipe that calls for starting them in cold oil and pretty much just leaving them until they are done I knew this was the start of something wonderful.

And wonderful they were.  I sliced my potatoes thinner than suggested and ended up with this lovely pile of french fries that were perfectly golden and crispy.  Exactly like I like them.  Garlic and a handful of herbs are tossed in the oil after a while and add wonderful flavor and elevate these fries to something extraordinary.  As if a plateful of french fries weren't incentive enough, the easy prep for these makes this recipe a must try. 

In other news - I’m participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Cindy from Crazylou Creations and I will be sharing a fabulous recipe on each other's blogs {but we can't tell you what they are, because they're a secret!}.  Be sure to visit both of us on May 27th, we wouldn't want you to miss out on any deliciousness!

Tuscan Fries
Nigellissima, Nigella Lawson

2 1/4 pounds potatoes (Nigella recommends Yukon Gold but I used Russets)
1 1/2 quarts corn oil or flavorless vegetable oil, for frying
Unpeeled cloves from 1 head garlic
8 tender top sprigs thyme, rosemary, and sage, or herbs of your choice
Kosher salt, to taste

Cut the short ends off each potato (but don't peel) so that it can sit up vertically, and then slice downwards into generous 1/2-inch slices.  Cut these slices into fries about 1/2 inch thick; again, err on the generous side.  Load up a clean dishcloth with the fries as you cut them.

Put the oil into a wide, heavy pan and add the freshly cut potatoes.  Then put the pan over high heat and bring to a boil, which should take about 5 minutes.  Keep a careful watch on the pan at all times.

Continue to cook the fires, without stirring them, for another 15 minutes.  The pan will be bubbling vigorously.  If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it.  (If you're using a thermometer, once the oil temperatures reaches 325° F, turn down the heat slightly and keep the fires cooking at between 300 and 325° F.)

Now you can very carefully give the fries a gentile stir with a pair of tongs held in an oven mitt, moving any that have stuck away from the bottom or sides of the pan.  Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn't look burnt or the fries too dark), before testing a fry for crispness on the outside and tenderness on the inside.  Do not burn your mouth!  You might need another 5 minutes or so beyond this, but stand by your pan; the fries can turn from a cooked gold to a burnt bronze quickly.

At the point when the fries are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out - using a couple of perforated scoops for ease, and wearing oven mitts to protect your hands - onto a baking sheet or platter lined with a double thickness of paper towels.  Sprinkle with salt and serve.

Strawberry Buttermilk Shake

I'm really trying to eat better most of the time.  I'm not denying myself anything but am focusing on making better choices more often.  And it's been surprisingly easy.  And effective. I've dropped ten pounds in the last couple of months.

But I love ice cream.  Love it.  Love making it, eating it, going out for it.  I can't have one of my many favorite flavors in the house without feeling the constant pull to the freezer.  So when I came across this recipe for a Strawberry Buttermilk Shake I thought it was worth trying to see if it could be a lower fat alternative method for me to fulfill my ice cream cravings.

And guess what?  It kind of it is.  It's creamy and sweet.  The buttermilk gives a little tang but it works great with the strawberry.  The recipe below makes 2 generous servings or 4 regular servings but I have whipped up one for just me by quartering the recipe.  I've also found that my salad dressing shaker and a spoon make a milkshake without dirtying the blender and I get some bonus cardio from the vigorous shaking!  

What food (or foods) is your weakness?

Strawberry Buttermilk Shake
Mad Hungry, Lucinda Scala Quinn

1 pint strawberry sorbet
1 cup low-fat buttermilk

Place ingredients in blender and mix until combined.  

Nutella Cheesecake Brownies

Nutella Cheesecake Brownies in a word?  Decadent.  Or delicious.  Or sinful.

That's three words and I could choose another hundred to try and convey how utterly fabulous these are.

I was looking for a way to use the chocolate hazelnut spread I made a/k/a nutella and found this recipe.  I used my homemade spread but feel free to use the stuff from a jar and that's probably what I'll do the next time I make these.

I tweaked both the ingredients and instructions quite a bit so that I ended up with what i was looking for; a rich, fudgey brownie layer topped with a creamy cheesecake layer.  The Nutella flavor is definitely there but not so much that Nutella non-lovers (yes, there are people that don't like Nutella) won't be turned off.  

Now when you cut these, cut 'em on the small side because they are rich.  And addictive.  So you will be going back for more and if you make them smaller you may not feel so bad about it.

Nutella Cheesecake Brownies
adapted from Brooke McLay, babble.com

Brownie Layer

1/2 cup unsalted butter (1 stick), softened
1/2 cup Nutella
1 cup packed light brown sugar
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/3 cup all-purpose flour
3/4 cup unsweetened cocoa
pinch of salt

Nutella Cheesecake Layer

8 ounces cream cheese, softened
1/2 cup Nutella
1/2 cup sugar
1 teaspoon vanilla
2 eggs

Preheat oven to 350° F.  

Line an 8" x 8" metal pan with foil or parchment paper, creating a sling by allowing the edges to overhang.  This will make removing the brownies much easier.

For the Brownie Layer:  Cream the butter in a large mixing bowl with a standing or hand held mixer until smooth.  Add Nutella and mix until blended.  Add both sugars and cream on medium speed until combined.  Add eggs, one at a time, mixing well after each addition.  Add vanilla and mix again.

Whisk flour, cocoa, and salt in a separate bowl.  Add to the brownie batter and mix just until the flour mixture is incorporated.  Pour the batter into the prepared pan.

Rinse off your mixer beaters and get a clean bowl.

For the Nutella Cheesecake Layer:  Place the cream cheese in the clean bowl and cream for a minute or so.  Add the Nutella and mix until blended.  Add sugar and mix until combined.  Add vanilla and eggs and mix until the mixture is combined and smooth.  

Pour cheesecake mixture over brownie layer.  Place pan in oven and bake for about 50 to 55 minutes.  You want the center of the brownies to be set.  Remove from oven and cool for about 30 to 45 minutes.  Place pan in refrigerator to allow the brownies to cool completely.  Use the aluminum or parchment sling to remove the brownies and cut into squares.  Brownies should be stored in refrigerator.  

Baked Sunday Mornings - Chocolate Hazelnut Spread

I went back and forth about making Chocolate Hazelnut Spread for Baked Sunday Mornings all week.  At first, I was excited because I do love me some Nutella.  But then I thought why make it when it when the store bought stuff is pretty fabulous.  Skinning hazelnuts is one of the more frustrating kitchen tasks and the thought of spending a bunch of money on expensive and difficult nuts was not appealing either.  But at the last minute I found a bag of chopped hazelnuts on sale and decided to go for it.  

I'm so glad I made this recipe!  Since the step of skinning the hazelnuts was already done for me, it was simply a matter of whirring everything up in the food processor.  And the results were wonderful.  I loved the texture of my homemade version and that it was less sweet than the stuff from the store.  Just yummy.

As delicious as it straight from the jar, I used mine to make a over the top batch of brownies that I'll be sharing here in a few days.  If you are interested in making your own chocolate hazelnut spread, you can find the recipe by visiting Baked Sunday Mornings. While you are there be sure to check out what the rest of the group did with this recipe!

Guava & Sweet Cheese Turnovers

Trader Joe's opened up here last summer and has been a life changer for me.  I told my husband that last week while dragging him there and he laughed.  But I wasn't kidding.  I find myself doing more and more of my shopping there and I have a large list of products that I'm in love with.  But I have found a couple, only a couple, of their products that have been disappointing.  

I picked up a package of their puff pastry around the holidays and just got around to using it while making these Guava & Sweet Cheese Turnovers.  I quickly discovered that their puff pastry is smaller than other brand that I usually use and that caused a bit of an issue.  I could have rolled it out but felt it was a little thin already.  I also found that it didn't have quite the same texture and so it didn't bind as well.  Both of these issues resulted in my turnovers exploding rivers of guava and cream cheese.  And I may have put just a little too much filling.

But these little gems were delicious!  And with a little trimming, they actually weren't too ugly.  I have shared my love of the Back in the Day Bakery cookbook before (see Roasted Vegetable & Chicken Cobbler, Bacon Jam Empanadas, Drunk Blondies and Strawberry-Blueberry Crisp) and this recipe is another winner.  An easy and wonderful breakfast treat that comes together pretty easily.

Guava paste is a new discovery for me and I love it.  It comes in a small tub and you just slice it and add to all sorts of things to get a tropical punch of flavor.  If you have a Latin grocery store near you I bet you will find guava paste.  If you can't, I think a dollop of your favorite jam would work beautifully here.  

As you bite into a turnover warm from the oven, the pastry is crispy and tender and the sweet fruit melds with the cream cheese.  I promise you these will just make you happy!

Guava & Sweet Cheese Turnovers

Cheryl & Griffin Day, Back in the Day Bakery Cookbook

17.3-ounce package frozen puff pastry (2 sheets), defrosted in the refrigerator for 20 to 30 minutes

8-ounce package of cream cheese, at room temperature (I use Neufchatel, or reduced-fat)

2 tablespoons whole milk

1 teaspoon fresh lemon juice

1/4 cup sugar, plus extra for sprinkling

1 egg, beaten with 1 tablespoon water, for egg wash

4 ounces guava paste, cut into 8 1/4-inch slices

Position a rack in the lower third of the oven and preheat to 400°F.  Line a baking sheet with parchment.

Unfold the pastry sheets on a lightly floured surface.  Cut each pastry sheet into 4 (about 5-inch) squares.

In a medium mixing bowl, combine the cream cheese, milk, lemon juice, and sugar and beat with a handheld mixer until well blended.  

Brush the edges of each pastry square with egg wash and arrange one-eight of the cream cheese mixture evenly on half of the square.  Place a slice of guava paste on top.  Fold the pastry diagonally over the filling seal by pressing the edges with a fork.  Cut a small X in the top of each pastry, this will allow steam to escape.

Transfer each square to the prepared baking sheet.  Brush each pastry evenly with egg wash and sprinkle the tops evenly with sugar.

Bake for 12 to 14 minutes, until the pastries are golden brown.  Remove from pastries from the baking sheet and let cool on a wire rack for at least 10 minutes.  Serve warm or at room temperature.

Baked Sunday Mornings - Black & White Cookies

Our Baked Sunday Mornings recipe this week was the infamous Black & White Cookie.  Which I always thought was a cookie but is actually a small cake.  

Black and White Cookies always make me think of the episode of 'Seinfeld' where Jerry sees a black and white cookie in a bakery and says, "Two races of flavor living side by side in harmony.  It's a wonderful thing, isn't it?"  Wise words, especially after this week of unbelievable violence.  

I enjoyed making these cookies.  Everything comes together easily and I enjoyed the process of frosting them.  I wished my cookies had come out more round, but none of my three cookies scoops were the right size so most of mine were ovalish.  

This was my first time trying this cookie and it was quite tasty.  Nothing that will knock your socks off, but a solid treat with simple flavors.  And sometimes simplicity is best, right?

To get this recipe, please visit Baked Sunday Mornings.

Big Boy Beef Sandwiches

Oh my.  This was the best sandwich I've had in forever.  Everything you could want in a sandwich:  spicy, slightly sweet, tangy, crunchy, melty, tender...

It all starts with the beef.  A roast is covered in a spice blend that includes chili powder, paprika,  and oregano.  The roast goes to the fridge to marinate in this concoction for an afternoon or a couple of days, whatever suits your schedule.  It's then roasted until tender and sliced up.  I tried to get my slices as then as I could without losing a finger.  I found the meat to be pretty salty alone but it was perfect when paired with the other elements.

I chose to top my roast beef with my beloved caramelized onions.  The onions are soft and sweet and a perfect counterpoint to the bold flavor of the beef.  My other additions included a new cheese for me, havarti.  Love it!  It's buttery and rich and melts beautifully.  A mayo-mustard sauce is smeared on for some tang.  Last, but certainly not least, is the bread.  Choose whatever you love, for me that's my everyday wheat bread that is hearty and rustic.

For a sandwich called big boy, I probably should have added more beef for a bigger sandwich, but this was perfect for us.  As my daughter said, a definite make again!

Big Boy Beef Sandwiches
adapted from Girl Carnivore

1 tablespoon salt
freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon chili powder
2 pounds top round
2 onions, sliced
2 tablespoons butter
1 tablespoon olive oil
salt and pepper
1 teaspoon sugar
2 tablespoon mayonnaise
1 teaspoon dijon mustard
1 teaspoon whole grain mustard
4 tablespoons unsalted butter
8 slices bread of choice (I used a grainy whole wheat)
4 slices Havarti cheese

Prepare seasoning for beef.  Place salt, pepper, onion powder, garlic powder, oregano, paprika, and chili powder in a large zip bag and shake well to combine.  Add top round, close bag, and shake well to ensure that seasoning coats meat.  Place in refrigerate for at least 8 hours or up to 48 hours.

When ready to cook, preheat oven to 425.  Place roast on a wire rack set in a roasting pan or over a cookie sheet.  Roast for 10 minutes, then without opening the oven door, reduce heat to 350 and cook about 30 minutes longer, or until internal temperature registers at 115 degrees.

Remove the roast from the oven, cover, and let rest for at least 20 minutes. Slice the meat in thin slices once cooled.

While the meat is resting, make the caramelized onions.  Add the butter and olive oil to a medium skillet set over medium-high heat.  Add onions, salt, pepper, and sugar.  Stir and cook for about 5 minutes until the onions begin to soften.  Reduce heat to low and continue cooking, stirring occasionally, until onions are caramelized.  

Prepare the mayo-mustard sauce by placing the mayo and both mustards in a small bowl and combine.

Prepare the sandwiches.  Spread butter on one side of each slice of bread.  Heat a skillet over medium-high heat.  Place one slice of bread on skillet, top with a slice of cheese, the sliced beef, and some caramelized onions.  Spread the mayo-mustard sauce on one side of the other piece of bread, and butter the remaining side.  Grill each side until golden and cheese has melted.  Slice and serve!