French Fries

Apr 29, 2012 by

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name “French” was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: “to fry” can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term “French fried” was being used for foods such as onion rings or chicken, apart from potatoes. The verb “to french”, though not attested until after “French fried potatoes” had appeared, can refer to “julienning” of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don’t put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven’t found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

French Fries

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name "French" was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: "to fry" can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don't put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven't found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.
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http://arrisje.com/french-fries/

 

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Potato, Parmesan Baked

Jan 31, 2012 by

 


Ingredients

  • 4 Large Potatoes
  • 1 egg
  • 1 tsp black pepper
  • 1 cup of hot milk
  • 1 stick melted butter
  • 3 green onions
  • 1/2 cup Parmesan cheese
  • 1 tsp paprika

Instructions

  1. Wash and scrub the potatoes, and microwave them till done (how long that depends on your microwave), mine takes about 15 min.
  2. Slice the top off. Scoop the inside out. Add to the potatoes, the egg, hot milk, melted butter. And mix it with the mixer. Add the green onions, and parmesan cheese. Fill the potatoes, sprinkle with pepper and paprika, and with a little left over of the melted butter. Bake in a 350F oven for about 30 min.

Parmesan Baked Potato

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 4 Large Potatoes
  • 1 egg
  • 1 tsp black pepper
  • 1 cup of hot milk
  • 1 stick melted butter
  • 3 green onions
  • 1/2 cup Parmesan cheese
  • 1 tsp paprika

Instructions

  1. Wash and scrub the potatoes, and microwave them till done (how long that depends on your microwave), mine takes about 15 min.
  2. Slice the top off. Scoop the inside out. Add to the potatoes, the egg, hot milk, melted butter. And mix it with the mixer. Add the green onions, and parmesan cheese. Fill the potatoes, sprinkle with pepper and paprika, and with a little left over of the melted butter. Bake in a 350F oven for about 30 min.
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http://arrisje.com/parmesan-baked-potato/

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Parmesan Baked Potato

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Stoof Peertjes (Dutch)

Jan 7, 2012 by

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.

Ingredients

8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
2 tbsp sugar
1 (12oz) bag of berry blend berries
1 cups of Minute Maid Pomegranate blueberry juice
1 cinnamon stick
1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don’t have the same pears the color won’t be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom’s Dutch Cooking.

 

Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *

Recipe Card StoofPeertjes

 

Stoof Peertjes

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

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Ingredients

  • 8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
  • 2 tbsp sugar
  • 1 (12oz) bag of berry blend berries
  • 1 cups of Minute Maid Pomegranate blueberry juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don't have the same pears the color won't be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom's Dutch Cooking.
Cuisine: Dutch | Recipe Type: Side Dish and or Dessert
7.5
32
http://arrisje.com/stoof-peertjes/

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