Friday, September 23, 2011

Baked Fries with Bloody Mary Ketchup and Maple Mustard

Baked Fries with Bloody Mary Ketchup
and Maple Mustard
There's no better way to crush a salt craving then french fries. But all the fat and grease are just unnecessary. My roommate made the split-second mid-week decision to test out our apartment oven with some baked fries. After peeling a serious amount of potatoes and seasoning them liberally we obviously needed some fun dipping sauces. When it comes to french fries I am definitely a mustard girl while my roommate is a ketchup girl, so we came up with a fun variation on each. By putting all of the classic bloody mary seasonings in our ketchup we had a spicy and flavorful alternative. Instead of the classic honey mustard we mixed dijon mustard with maple syrup for a sweet molasses-y twist. The final result was two large pans filled with salty fries and two different sauces to satisfy any dippers preference.

1/2 pound russet potatoes
6 tablespoons olive oil
2 tablespoons garlic salt
1 tablespoon sea salt
1 tablespoon pepper

1 cup ketchup
1/4 cup plus 1 tablespoon prepared horseradish
3 tablespoons hot sauce
2 tablespoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

1 cup dijon mustard
1/4 cup maple syrup

The first thing to do is preheat the oven to 450 degrees fahrenheit. These french fries cook in two stages, first at 450 degrees to cook them all the way through and then for the last fifteen minutes at broil to brown the fries. Peel the potatoes and cut them in to fry strips. You can experiment with other sizes like steak fries or rounds but these will take longer to cook. Put the cut potatoes in a colander and rinse with cold water to wash away the starch. This step helps the fries get crispy. Next, pat the potatoes dry with a kitchen towel and place them in a large bowl. Add the olive oil, garlic salt, sea salt and pepper to the bowl and toss with your hands to evenly coat the potatoes. Spread the potatoes evenly out on two baking sheets in one layer.

Getting these fries to the perfect crispy consistency is a little bit complicated but so worth it. Bake the fries for twelve minutes then flip them and bake for another twelve minutes. Next put the oven on low broil and cook for ten minutes, then put the oven on high broil and cook for five minutes. At this point the fries should be perfectly cooked through and a crunchy golden brown on the outside. Dip into each of the sauces (we even mixed the two sauces together and it was delicious) and enjoy!

Wednesday, September 7, 2011

Dark Chocolate Coconut Ice Cream

Dark Chocolate Coconut Ice Cream
This is the type of ice cream that you put in your mouth and say whoa. And guess what - it uses just 3 simple ingredients! It has a texture that is creamier than most homemade ice creams due to the use of coconut milk instead of regular milk. I added sugar and unsweetened cocoa powder to give the coconut milk a rich chocolaty flavor. Topped off with dark chocolate shavings this makes the ultimate chocolate sundae even more intense!

2 cans coconut milk
1/2 cup sugar
3 tablespoons unsweetened cocoa powder

Make sure the bowl of an ice cream maker has been in the freezer for at least four hours before making the ice cream mixture. Place cans of milk  and a medium bowl in the refrigerator for an hour before use. After chilling, take out the milk and bowl and combine all ingredients in the bowl. Use a whisk to make sure the mixture is smooth. Place the mixture in the bowl of an ice cream maker, turn on and allow to spin for fifteen to twenty minutes until mixture is the texture of soft-serve ice cream. Top with chocolate shavings, shaved coconut, whipped cream or whatever your favorite sundae topping is and enjoy!