A tiny little post and a final recipe from Bryan’s party. Something to do with all of the pecans that don’t make it into your Maple Pecan Pie. These spiced nuts are super tasty, easy to make and keep well. Enjoy! Next week: one really amazing kuchen…

Spiced Pecans (adapted from recipes by Ina Garten and Frank Stitt)

• 4 cups pecan halves
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (or more to taste, I do more)
• 2 teaspoons brown sugar
• 1 heaping tablespoon very finely chopped fresh rosemary leaves
• 1 tablespoon melted butter
• 2 tablespoons olive oil

Permalink to Spiced Pecans | 8 comments so far

The new issue of Saveur features a cover story on the food of Rome. I’ve been experiencing some pretty serious wanderlust in recent weeks and so dreaming about Rome came pretty naturally. Since I have no real hopes of a trip to Italy in the near future, I decided to try a couple of the recipes. I started with the gnocchi and the milk-braised fennel. Luckily, they were both great, relatively easy to make, and perfect for this moment where many of us are anxiously waiting the arrival of warmer days and adventure.

The Roman gnocchi (Gnocchi alla Romana), which actually seems a lot more like polenta in preparation, tastes incredible. I think this recipe is absolutely lovely and I will definitely be making it again soon. Semolina is cooked with milk, Parmesan, egg yolks and butter. Spread in a pan and allowed to cool. Then cut into squares and baked in a very hot oven until golden brown and crisp on the edges. It is great as is, but I think next time I will try a red sauce with it to make it a bit more of a meal. It would be heavenly with a nice bright red sauce, just barely cooked with fresh basil.

I love fennel and was excited when the milk braised fennel tasted as good as I had hoped it would. The technique is simple and the results make for a really satisfying side dish. The fennel becomes very rich and sweet after the braising and baking but the saltiness of the Parmesan offers a nice contrast.

For the record, neither of these dishes satisfied my desire for travel. In fact, they made it worse. So, proceed with caution.

Unrelated to Rome, fennel, or semolina is a cookbook review I posted over at ReadyMade for Kim Boyce’s new book Good to the Grain: Baking with Whole-Grain Flours. It is the best cookbook I have seen in a while and I encourage all of you to check it out. I’ll post a recipe and more on the book soon. And speaking of ReadyMade, you’ll notice a little article I wrote in the new issue which is out now. Especially exciting is that the whole issue is dedicated to FOOD! It is beautiful and worth picking up.

Gnocchi alla Romana (Saveur, April 2010)

• 4 cups milk
• 1 1⁄2    cups semolina (about 8 oz.)
• 1 1⁄2    cups finely grated Parmesan
• 8 tbsp. unsalted butter, softened
• 2 egg yolks, beaten
• Kosher salt, to taste

In a 5-qt. pot over medium-high heat, bring milk to a simmer while stirring. Reduce heat to low; slowly whisk in semolina. Cook, whisking, until tender, 8–10 minutes. Whisk in 1⁄2 cup Parmesan, 4 tbsp. butter, and yolks; season with salt. Remove from heat.

Wet a 15″ x 10″ rimmed baking sheet with a soaked paper towel. Pour semolina mixture onto baking sheet; smooth surface with spatula to 1⁄2″ thickness. Let cool until firm, about 40 minutes.

Heat oven to 450˚. Using a knife, cut gnocchi dough in 2″ squares; transfer half of the squares to a buttered 9″ x 13″ baking pan. Sprinkle gnocchi with 1⁄4 cup Parmesan and dot with 2 tbsp. butter. Layer remaining gnocchi on top and sprinkle with 1⁄4 cup cheese and remaining butter. Bake until golden, about 15 minutes. Serve with remaining cheese.

SERVES 4

Finocchio con Latte al Forno (Saveur, Issue #128)

• 3 medium bulbs fennel, fronds reserved
• 4 cups milk
• 4 tbsp. unsalted butter
• 1 tsp. fennel seeds, crushed
• Kosher salt and freshly ground black pepper, to taste
• 1 cup freshly grated Parmesan

Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2″ wedges. Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper.

Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pour 1 cup of the milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.

SERVES 4 – 6

Permalink to Roman Holiday (I wish) | 14 comments so far

Today we are hosting our very first Thanksgiving in our new place. I’m not a traditionalist when it comes to this meal. Turkey never impresses me and since I am now in charge— I declared it a turkey-free Thanksgiving! Although this declaration was met with resistance (mostly from Bryan) I am confident that I will be able to convince everyone that we can still give thanks without killing a turkey (instead we will kill a cow). We’ll still have a really lovely meal, just minus the bird. I’ll tell you a little more about the feast once I have cooked it, but for now I wanted to share these delicious little cheese straws that will accompany cocktails and wine at the start of the meal.

This recipe is from the incomparable Edna Lewis and really is such a great recipe to have in your cooking repertoire. Cheese straws are a popular appetizer in the south and I have always wondered why they didn’t make their way north. The best thing about these cheese straws is that they are actually better made in advance! What more could you ask for? They are elegant and addictive and the perfect snack as everyone waits around for the main event (it is 9am and I have already eaten 5 of them— help).

I have a meal to prepare so— Happy Thanksgiving everyone! I hope that it is delicious.

I will see you all back here on Tuesday, December 1st for the start of something very, very exciting. December is going to be crazy here at Lottie + Doof!

Cheese Straws (by Edna Lewis and Scott Peacock)

• 1 2/3 cups unbleached all-purpose flour
• 1 1/4 teaspoons dry mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)
• 1 stick (4 ounces) unsalted butter, at room temperature
• 2 tablespoons water

Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute.
Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes.
Preheat the oven to 425°. Cut the dough in half crosswise, then cut it into 6-by- 1/4 -inch strips. Transfer the strips to 2 cookie sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.

Permalink to Thanksgiving and Cheese Straws | 18 comments so far

I love this time of year. I know that it portends some seriously bad weather ahead, but for now I don’t care. I like putting on a scarf and walking around our beautiful new neighborhood amazed by the colors that a tree can produce. I am also pretty enamored with the foods available at the market right now: baskets of apples, and squash and especially concord grapes.

Last year I made a tart using concord grapes which was very delicious and worth a try. This time around I decided to make this foccacia, which I have had my eye on since last season. This was surprisingly wonderful. It falls somewhere between sweet and savory. The sweet concord grape flavor is nicely balanced by the rosemary and sea salt. This would be great with some nice cheese and a glass of wine or as an afternoon snack with tea.

One thing that will annoy some of you (and it annoyed me), is that you have to seed the concord grapes. Not a simple task. So, be patient, put on some good music and seed away. The end result is totally worth it. I’ll be honest though, I cursed a few times as I tried to remove the tiny seeds from their gelatinous protectors.

Grape Focaccia with Rosemary (Claudia Fleming, The Last Course)

• 3/4 cup plus 2 tablespoons warm water (105° to 110°F)
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons active dry yeast
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon dry milk powder
• 3 1/2 tablespoons unsalted butter, softened and cut into bits
• 4 tablespoons unsalted butter, melted and cooled
• 1 1/2 cups halved Concord grapes, seeded
• 1 teaspoon fresh rosemary needles
• 2 tablespoons turbinado (raw) sugar
• 2 teaspoons coarse sea salt

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, sugar, and yeast. Let the mixture sit until foamy, about 15 minutes.

Meanwhile, in another bowl, stir together the flour and salt. Add the milk powder and 1 1/2 tablespoons of the softened butter to the yeast mixture and mix well. Add the flour mixture and set the mixer to lowest setting. Mix for 2 minutes. Attach the dough hook , raise speed to medium-low, and knead for 8 minutes longer. The dough will seem really wet.

Brush a large bowl with a generous amount of the melted butter. Scrape dough into the buttered bowl and turn to coat with butter. Brush more of the melted butter on top of the dough. Cover bowl with plastic wrap and let it rise in a cool place (65°F) until the dough doubles in bulk, 1 1/2-2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and form it into a ball. Place it on a large baking sheet brushed with melted butter and brush top with more of the melted butter. Cover the ball with a clean, damp kitchen towel and set aside for 20 minutes.

Divide dough in half  and shape into two balls. Dip your fingers in melted butter and press and stretch each ball into a 8-9 inch circle. The dough should be slightly dimpled from your fingers. Brush tops with remaining melted butter, cover with the damp towel. Let the dough rise in a cool place for 1 1/4 hours.

Preheat the oven to 450° F. Top the dough evenly with the grapes, rosemary and the remaining 2 tablespoons of salted butter bits. Sprinkle with the turbinado sugar and the salt. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

Permalink to Grape Focaccia with Rosemary (+Autumn) | 13 comments so far

No time for dinner means we have to get creative with what we eat. We still want delicious food, but it needs to be ready in about 15 minutes. A while back I saw a recipe for baked feta, and although I lost the recipe- I remembered the idea. Who could forget feta?

A thick slice of feta is baked with some oil and herbs and vegetables and then eaten warm from the oven. We enjoyed this with a giant salad and slices of crusty baguette. It is both satisfying and only takes a few minutes to prepare. Perfect for times when you lack…time. Like now!

Baked Feta

• Feta
• Fresh Oregano
• Red onion sliced into thin half-moons
• plum tomato, seeded and diced
• capers, rinsed and drained
• garlic, sliced very thin
• olive oil
• freshly ground black pepper
• red pepper flakes

Preheat oven to 350°F. Combine ingredients in whatever proportions seem good to you on squares of aluminum foil. (One package per person) Seal aluminum foil packets tightly. Bake for 15 minutes. Carefully open packets and transfer hot contents to plates. Serve warm.

Permalink to Baked Feta | 27 comments so far

After my success with the quick refrigerator pickles, I was eager to pickle anything I could get my hands on. I pickled some red onions, which Bryan and I enjoy on everything from salads to quesadillas. Then, I came across this recipe of Molly Wizenberg’s for pickled peppers and immediately went to my farmers market to get some mini bell peppers.

Not only are these beautiful with their layers of color, they are delicious. And useful in a variety of situations to top everything from pizza to sandwiches. They are even good on their own as a first course with some bread and cheese. I tried to pick out a nice color assortment so the jars would look beautiful but these would be just as good if you could only find one color. If your peppers are larger, you can cut the rings in half and pickle them as strips.

As summer is coming to a close and autumn quickly approaches, preservation is on my mind. While these quick pickles only keep for a week or two, with proper canning you can extend the harvest. Even without proper canning, things can be frozen or dried. I’ll be trying my hand at drying my own herbs. I hope you’re thinking about how to hold on to some of the late-summer bounty for cold days to come.

Pickled Peppers (adapted from Molly Wizenberg)

Permalink to Pickled Peppers | 18 comments so far

I decided to make focaccia for dinner at about 7pm on a very hot night in Chicago. Maybe not the best decision I have ever made. Three hours later we were both starving and very hot.  Luckily this focaccia was worth the wait. It is  wonderful. We ate almost all of it in one sitting and I was truly sad to see it go.

This would be another great recipe for all of you yeast-phobes out there. The reward will outweigh any anxiety you might have over the process. Like all recipe with few ingredients, try to find the best. I used organic tomatoes from the farmers market and best quality olive oil. Try to buy olives from a reliable source and avoid supermarket cans. There seems to be such a range in quality of focaccia out in the world. From sort of soft, limp, flavorless breads to rich, crusted, and full of great taste. This definitely belongs to the latter.

I hope everyone is looking forward to the weekend as much as I am. It has been a long week and I need to enjoy these last weekends of summer. If you’re looking for a restaurant to try in Chicago I’d suggest: Urban Belly or Xni-Pec. Both very special and far enough away from the lake to avoid Air and Water Show madness!

Focaccia with Tomatoes and Olives (adapted from Saveur)

• 1 1/4 teaspoons active dry yeast
• 2 tablespoons sugar, divided
• 3 1/2 cups all-purpose flour, plus more for kneading
  
• 1 tablespoon plus 1 teaspoon kosher salt
  
• 1/2 cup extra-virgin olive oil, divided
  
• 1 pint cherry tomatoes, halved
  
• 1/4 pound kalamata olives, pitted and halved
• Coarse sea salt

In a small bowl, combine yeast, 1 teaspoon sugar, and 1⁄4 cup water heated to 115˚. Let mixture sit until foamy, about 10 minutes. Meanwhile, whisk together flour, the remaining sugar, and salt in a large bowl; form a well in the center. Pour in yeast mixture, 1 tablespoon oil, and 1 cup warm water; mix into a stiff mass. Transfer dough to a floured work surface; knead until smooth and elastic, about 10 minutes. Form dough into a ball and transfer to a bowl greased with 3 tablespoons oil; cover with plastic wrap and let rise until dough has about doubled in size, about 1 1⁄2 hours.

Heat oven to 475˚. Rub bottom and sides of a 13″ deep dish pizza pan or a 12″ cast-iron skillet with 2 tablespoons of the oil. Transfer dough to pan; flip to cover both sides in oil and flatten into the bottom of skillet with your fingertips. Cover skillet with a damp kitchen towel; set aside to let rise for 1 hour.

Gently press tomatoes and olives into dough and sprinkle with salt. Drizzle dough with remaining oil. Bake until golden brown and cooked through, 30–35 minutes. Transfer to a rack to let cool slightly. Enjoy!

Permalink to Focaccia | 23 comments so far

I love pickles. All forms. All vegetables. Pickled onions, turnips, cucumbers, peppers. Bring. Them. On. Until last week the only thing I pickled on a regular basis was red onions, which I love on salads and on top of tacos and other Mexican dishes. (I love this recipe for quick pickled onions) Then I found this super fast and easy recipe for spicy dill pickles and am currently on my second jar of them in less than two weeks. They are perfect.

They are refrigerator pickles— no heat involved. I know that this is the mildest summer I have ever experienced in Chicago, but it is still nice to not have to turn on the stove. Summer makes me lazy. Just combine the ingredients and let them do their magic overnight. You will be rewarded with a jar of seriously addictive pickles. You can vary the heat by how many and what kind of peppers you include. I used a couple of jalapenos and ours had a pleasant heat that increased as they aged. We’ve been eating these with everything and you should be too. Bring them to the next BBQ and your friends will be quite impressed.

Quick Spicy Dill Pickles (adapted from Food & Wine, August 2009)

• 12 oz kirby cucumbers, quartered or halved depending on size
• 1 tablespoon kosher salt
• 1 tablespoons sugar
• 3/4 cups distilled white vinegar
• 1 tablespoons coriander seeds
• 4 large garlic cloves, halved
• 2 long red or green hot chiles, halved lengthwise (some or all seeds removed depending on taste)
• 8 dill sprigs

Pack vegetables into a clean 1-quart glass jar. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

***These are best the first week. They get less crunchy as they sit and I like them crunchy.

Permalink to Pickles | 20 comments so far

Montreal was an amazing place to eat, but after a trip in which I ate poutine, croissants, fried pork, steak and more bacon than I care to admit, I was in need of some serious dietary improvements. I came home craving fruits, vegetables and whole grains. This is pretty much the state I am in at the end of all travels. Too much enjoyment of the local cuisine and I feel a strong desire to balance things out. The first thing I made for us was this very simple brown rice pilaf with green olives, lemon and a sprinkle of goat cheese.

I found this recipe in the current issue of Food & Wine which I picked up in the airport on my way to Canada. Sitting on the airplane 36,000 feet from dinner, the pilaf seemed like heaven. I discovered the recipe again on my return flight and was excited to get back to my kitchen and give it a try. It was the perfect post-vacation dinner served with a generous amount of salad. The cooking technique turns the rice into an almost creamy risotto-like dish which is accented by the salty olives and tangy goat cheese. It is totally satisfying and a great recipe to keep on hand for the next time you return home from good travels.

Brown Rice Pilaf with Green Olives and Lemon (adapted from Food & Wine, August 2009)

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium onions, finely chopped
• 7 garlic cloves, minced
• 10 cups water
• 3 cups short-grain brown rice
• 3 thyme sprigs
• 1 bay leaf
• Kosher salt
• 1 1/2 cups pitted small green olives, sliced (6 ounces)
• 1/4 cup chopped basil, plus more for garnish
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• Freshly ground pepper
• 4 ounces aged goat cheese, shaved with a vegetable peeler

In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the water, rice, thyme and bay leaf and bring to a boil for 1 minute. Remove from the heat, cover and let stand for 30 minutes.

Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat, stirring occasionally, until most of the water has been absorbed, about 30 minutes. Remove from the heat; discard the bay leaf and thyme. Stir in the olives, chopped basil, lemon juice and lemon zest and season with salt and pepper. Spoon the rice into bowls. Drizzle with olive oil and garnish with the goat cheese and basil leaves; serve.

***This makes a lot of rice. Like 12 servings. You may want to cut the recipe in half. Also, feel free to experiment with this, I think other things could make their way into the rice.

Permalink to Brown Rice Pilaf with Green Olives and Lemon | 14 comments so far

The barbecue that I started writing about in my last post had a pretty amazing first and last course, both of which you need to try.

For starters, Bryan made a cold cucumber soup flavored with basil and mint. It was tangy and refreshing and the perfect sidekick to the kebabs and vinegar potatoes. Katie and I agreed that we could eat it every day. We used low fat sour cream in this recipe, with good results. It tastes healthy and bright and would go well with any sort of Mediterranean-themed meal. It doesn’t keep for more than a day or so, although I doubt you will have any trouble finishing it quickly.

Cucumber Soup with Basil and Mint (adapted from Martha Stewart Living, July 2009)

• 1 cup sour cream
• 1/2 cup fresh basil
• 1/4 cup fresh mint
• 1/3 cup sliced scallion
• 1 cup water
• 1 English cucumber, peeled, seeds removed, and chopped
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon hot sauce, such as Tabasco
• Salt

Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.

Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

For dessert I made the grapefruit sheet cake that I fell in love with when I first saw it in the Texas issue of Saveur. I fell in love with pretty much every recipe in that issue of Saveur. This is the ideal summer party cake- sweet, sour and fresh. As night fell and we sat outside finishing our feast it was the perfect punctuation to a summer barbecue. I am already scheming to get access to the grill again and try out some more recipes. Everything tastes better when it is being eaten under a tree and twilight sky. Summer is here friends! Get out there and cook something over a fire!

Grapefruit Sheet Cake (from Saveur, July 2009)

• 3 pink grapefruits
• 2⁄3 cup unsalted butter, softened,  plus more
• 3 cups cake flour, plus more
• 1 tbsp. baking powder
• 1 tsp. kosher salt
• 1 3⁄4 cups sugar
• 2 eggs
• 3⁄4 cup milk
• 1 1⁄2 tbsp. vanilla extract
• 1 lb. cream cheese, softened
• 2 1⁄2 cups confectioners’ sugar

Zest 1 grapefruit to make 2 tsp. zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1⁄2 cup plus 1 tbsp.; set aside.

Heat oven to 350°. Butter and flour a 9″ x 13″ baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1⁄2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.

In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners’ sugar 1⁄2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.

Permalink to The Barbecue, cont. | 17 comments so far

A couple of weekends ago we barbecued with our friend Katie in the suburbs (well, technically the outskirts of the city). This might not seem newsworthy to you, but for apartment dwellers without access to a grill it was a very special and eagerly anticipated event—the opportunity to perform an important ritual of summer and try out a couple of the grill recipes I have been collecting. I am still kind of amazed that we are now people who grill-out, not just the children of people who grill. It seems so adult. I guess we are also buying houses, having babies and opening our own businesses- so maybe grilling shouldn’t be such a surprise.

The day started off with rain and grey skies, but as we pulled into her driveway the clouds parted and we were awarded the perfect summer day—hot in the sun, cool in the shade with blue skies and big fluffy clouds. It was a BBQ miracle and the perfect early summer evening.

Bryan was in charge of the grill although it turns out I am pretty aggressive with the lighter fluid and so with a little teamwork our charcoals were glowing and eventually our grill was ready to go.  He monitored the fire and acted as grill-master while Katie and I prepared the food. And oh what food!

Our main course was chicken kebabs marinated in a yogurt herb sauce and accompanied by slices of potatoes which were first cooked in vinegar and then grilled and sprinkled with sea salt and black pepper. The grilling equivalent of salt and sour chips.

The kebabs were delicious. The marinade rendered the chicken moist and flavorful. The potatoes were a real revelation- they were amazing! Such a simple idea that I had never even imagined doing. Salt and Vinegar chips are one of my favorite things and I was happy to have a less fried version that is so simple to make. The potatoes were so good that I am anxious to try to accomplish the same thing at home without the use of charcoal and lighter fluid. (oven roasted?) It was such a good meal and such a pleasure to eat outside with loved ones and look forward to the summer that lies ahead of us.

And that isn’t all. Stay tuned for the stellar cucumber soup we made and the cake that closed out our meal!

Grilled Vinegar Potatoes (adapted from Martha Stewart Living Magazine)

• 1 pound potatoes (your favorite- I used Yukon Gold) cut lengthwise into 1/4-inch-thick slices
• 2 cups white vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt, plus more for sprinkling
• 1/4 teaspoon freshly ground pepper

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-10 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Watch carefully so they don’t burn too much. Sprinkle with salt before serving.

Chicken Kebabs (Cook’s Illustrated)

• 3/4 cup plain, low-fat yogurt
• 3/4 cup extra virgin olive oil
• 6 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
  
• 6 boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons chopped fresh basil leaves
• 5 tablespoons freshly squeezed lemon juice
• 3 large red bell peppers, stemmed and seeded and cut into 1-inch pieces
• 2 large red onions, peeled and cut into 1-inch pieces

Whisk yogurt, 6 tablespoons oil, 4 teaspoons garlic, thyme, oregano, salt pepper and cayenne in a large bowl. Add chicken pieces and toss to coat. Cover and refrigerate 3 to 6 hours. Whisk remaining oil, garlic, basil and lemon juice in a small bowl. Cover and refrigerate while the chicken is marinating.

Remove chicken from yogurt marinade and discard marinade. Thread each skewer with chicken, red pepper and onion alternating. Set aside.

Grill over medium-high grill turning one quarter turn every couple of minutes until chicken is thoroughly cooked. Transfer to serving platter and brush with garlic-basil oil. Serve hot.

Permalink to The Barbecue | 18 comments so far

I seem to either make desserts or party food. I just reviewed my recipe index and find that I offer you guys very few recipes for entrees. I think I gravitate towards things like side dishes, appetizers and spreads because fairly often we piece together a meal using these foods. Some delicious artichoke-olive spread on a baguette with a nice robust salad or a serving of Mac & Cheese and some fresh fruit and I am happy. It is the way we eat. I also find that many people will only cook new recipes for special occasions and like many of you I find myself most excited by special spreads, appetizers and sweets. Little treats. And so, to continue the recipe tradition, I present: Charred Onion Dip.

This recipe features delicious charred onions which you make by slicing a red onion into 1/2-inch-3/4inch slices and placing on a very hot grill, or grill pan. Let the onion slices cook on one side for 5-6 minutes until black char lines have formed and the onion is melting and caramelized. Flip it over and let the same thing happen to the other side. You then have a charred onion slice. You could put them on top of a burger or salad or use them in this amazing dip. By combining the charred onion with sour cream and a host of other flavors you create the ultimate dip for potato chips. It will remind you of the stuff people served in your youth, or at least it did me. Don’t limit yourself to chips though, this would also be good with vegetables or even as a sandwich topping. It is robust, complicated and extremely satisfying. It gets even better the next day and is definitely something that can be made in advance. This could be the perfect thing to bring to summer cook-outs with friends or picnics in the park. It may not be dinner, but it sure is good.

Charred Onion Dip (adapted from Frank Stitt’s Bottega Favorita)

• 2 cups sour cream
• 1 tablespoon Mascarpone I am sure you could use cream cheese)
• 2 teaspoons whole-grain mustard
• 6 dashes Tabasco sauce
• 2 tablespoon thinly sliced chives
• Juice of 1/2 lemon
• 2 dashes Worcestershire sauce
• Two 1/2-inch-thick slices charred red onion, finely chopped
• Kosher salt and freshly ground black pepper

Combine sour cream, Mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a medium bowl. Fold in chopped onions, taste the mixture and season with salt, pepper and additional Tabasco if needed.

Permalink to Charred Onion Dip | 13 comments so far

It is always nice to hear that someone who makes stuff that you like, likes what you do too. When Ed Droste, founder of Brooklyn-based band Grizzly Bear, mentioned Lottie + Doof on his twitter feed I quickly heard from a bunch of loyal Grizzly Bear fans and I knew that Ed would be an excellent guest for L + D.

I’ve been a fan of Grizzly Bear since I first heard Horn of Plenty back in 2004. A mutual friend sent me the album and I was immediately drawn to the music. Several years later, Grizzly Bear has transformed from Ed’s solo project into one of the most compelling and popular bands making music today. The group has legions of very devoted followers who are attracted to the foursome’s moody and seductive music. Grizzly Bear fans had been eagerly anticipating the band’s third studio album, Veckatimest, which was released yesterday. The album does not disappoint, and critics have been heaping well-deserved praise upon the group.

Ed shares my love of good food and eating (he also shares my dislike of hard boiled eggs- read on!). He was nice enough to take time out of his busy schedule to share his recipe for Chicken Salad with us. It seemed like the perfect picnic food and so I made some on a sunny spring day in Chicago and we took it to the park for a picnic. It is delicious. Simple, elegant and something that will become a regular feature at summertime picnics. Ed was very insistent that there needed to be a lot of tarragon in this dish. Bunches of tarragon. He is right, it really takes it to a good place. The complete recipe and Ed’s answers to the food quiz follow.

Veckatimest is available here and here.

Check out the Two Weeks video here.

Grizzly Bear can be found online at: grizzly-bear.net

Ed Droste + Lottie + Doof Food Quiz

Sweet or salty?

Salty, although I love sweets too, but I often have terrible sugar crashes which make me hesitant to pig out on sweets.

Chocolate or vanilla?

Vanilla. I know it’s really “vanilla” to pick Vanilla but I just like it better. Chocolate can be too rich for me.

Hot or mild?

SPICY AS FUCK. BLOW YOUR BRAINS OUT SPICE. I realized in the past year I’m a spice addict and that it releases all these endorphins. I carry sriracha with me like a metro card. Have to spice everything! (best hangover cure is Pho with about 2 cups of sriracha)

What won’t you eat?

Eggs. It’s really a shame because it basically means breakfast and brunch are usually “out” for me despite me loving the act of “brunching”….The problem is I think Eggs smell like sewage and I can’t imagine a more disgusting thing that watching someone eat a hard boiled egg.

Most memorable meal?

This is impossible. It’s like picking a favorite album or something, it’s an unfair question!!!

Favorite object in your kitchen?

I’m really soothed by nice cutting boards. Not sure why, I just find them immensely satisfying and I’ve started collecting them which is pretty pointless and space occupying.

What are you scared of in the kitchen?

Mildly scared of our insanely old antique stove (that came with apartment but is too cute to give up). It’s unreliable, impossible to use if you need exact temperatures and sometimes just leaks gas. Hmmm…probably should replace it I guess.

Do you prefer to cook alone or with others?

Oh 100 percent with others. My favorite meals are the ones that take forever that you go through all the steps with a little cooking posse. Not that I can’t get down on some solo adventures, but it’s so much more fun to share the experience with others.

What country would you move to for the food?

Japan, France, Italy. The obvious choices.

If you were to come back as a fruit or vegetable, what would you be?

I think I’d prefer to be a fruit. (Go figure)

What are some favorite albums to play while cooking?

Beach House is the best cooking music ever.

What’s for dinner?

Not sure tonight as I’m driving to visit my family for my great aunt’s 90th birthday so it’s whatever my mom decides to cook. Have a hunch she might surprise us with Lobster Newburg but I’m not sure.

Tarragon Chicken Salad (by Ed Droste)

Previous guest: Sophie Buhai of Vena Cava

Permalink to Lottie + Doof + Grizzly Bear | 14 comments so far

Before the Miracle Fruit came dinner. My #1 rule for entertaining is that things need to be made in advance. I want to be able to enjoy my friends and spend time with them. I gravitate towards dishes that can be prepared in advance and assembled or cooked when guests arrive. Salad ingredients are washed and chopped, salad dressing is made, a pitcher of ice water is set out and the rest is ready to be popped in the oven and heated and I am ready to relax and enjoy my friends and our time together.

These three crostini toppings, artichoke-olive dip, ricotta cheese, and roasted cherry tomatoes, have become a favorite of mine for dinner parties. This combination of starters allows guests to assemble their own snacks and the three toppings work well in any combination. I originally discovered the artichoke dip a couple of years ago on Smitten Kitchen—I’ve been making it ever since. It is so delicious and leftovers make an excellent sandwich spread. I know not everyone loves olives, so I diversified with a simple ricotta mixture and these very easy roasted cherry tomatoes. Even mediocre cherry tomatoes are transformed through oven roasting. I hope you’ll try these next time you have friends over. All three can be made in advance and served at room temperature.

The ricotta needs to be fresh ricotta, not the stuff you buy in tubs next to cottage cheese. If you’re feeling really adventurous, you’ll make your own.

Ricotta

• 1 1/2 cups fresh ricotta
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon kosher salt
• freshly ground black pepper
• pinch of red pepper flakes
• olive oil

Mix the ricotta, thyme, salt, and peppers in a small bowl and drizzle some good quality olive oil over the top.

Roasted Cherry Tomatoes

• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• kosher salt
• freshly ground black pepper

Preheat oven to 450° F. If cherry tomatoes are large, cut in half. On a rimmed baking sheet, toss cherry tomatoes with olive oil, and oregano. Season with salt and pepper to taste. Bake for 15-20 minutes or until tomatoes are wrinkling and beginning to release juices. Serve warm or at room temperature.

Artichoke + Olive Spread

• See Smitten Kitchen

Crostini

• Baguette or loaf of country style bread, cut into 1/4 inch slices
• extra virgin olive oil
• kosher salt
• freshly ground pepper

Preheat oven to 425° F. Arrange bread in single layer on a baking sheet. Brush tops of bread lightly with olive oil and sprinkle with salt and pepper. Bake until edges begin to brown, about 10 minutes. Let cool. Store in an airtight container.

Permalink to Party Food | 11 comments so far

I have a real affinity for Southern cooking. It first captured my imagination as a child and continues to inspire me as a cook. The South has such a rich food history influenced by so many different cultures which make it both fascinating to explore and immensely satisfying. As a child raised on Midwestern suburban restaurant food and dinners at home that usually consisted of a piece of over-cooked meat, canned vegetables and a microwaved potato, these culinary traditions were enviable. I wanted my grandma to have a cake recipe that had been passed down for generations or a secret method for fried chicken. Although my family put a lot of care into holiday food, outside of those days what we ate was pretty soulless. I began to look outside of my life for inspiration.

One of those inspirations is Edna Lewis, who I hope you are familiar with. She was a cook and writer who chronicled classic Southern cooking. She left us with several important cookbooks and inspired many people to help preserve traditional Southern cuisine. Her classic, The Taste of Country Cooking, reads like poetry and is difficult to put down. Lewis’ cooking is characterized by simple recipes relying on the best local and seasonal ingredients before any of those had become buzzwords. In a NY Times interview Edna Lewis said that “As a child in Virginia, I thought all food tasted delicious. After growing up, I didn’t think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past.” I am also in search of those flavors, although I suspect that the flavors I am chasing were conjured by my imagination rather than my kin.

With summer on the horizon I find myself returning to favorite Southern recipes that I have collected over the years. Most Northerners don’t realize they have been missing out on Pimento cheese. This delicious spread of sharp cheddar cheese and sweet roasted red peppers is all but ignored outside of the South. It is available as a mass-produced food in supermarkets but many southerners have their own recipes for this spread. My favorite version forgoes the traditional jarred pimentos in favor of freshly roasted red peppers. This is what I love about cooking, we can create our own traditions and signature recipes. This is my version of pimento cheese which was inspired by Frank Stitt, which was inspired by a colleague of his named Miss Verba, which was undoubtedly inspired by someone else, and so on. Now I too can make and eat food that is both delicious and full of the history and culture that I fantasized about as a kid.

Pimento Cheese (inspired by a recipe in Frank Stitt’s Southern Table)

• 1 pound sharp cheddar cheese, grated
• 1/4 pound cream cheese, softened
• 3/4 teaspoon freshly ground white pepper
• 2 large red bell peppers, roasted (see below), peeled, seeded and diced
• 1/4 cup best-quality commercial mayonnaise or homemade
• 1 teaspoon granulated sugar
• 4-5 splashes of hot sauce
• 1/8 teaspoon cayenne pepper
• pinch of salt

Combine all ingredients in medium bowl and blend together thoroughly. Refrigerate and serve chilled. Will keep for several days in the fridge. Serve with crackers, celery, as a topping for burgers or the classic preparation: sandwiched between two slices of white bread.

To roast peppers: Place peppers on a grill over hot flame or under broiler and turn occasionally until the skin is black. Transfer blackened peppers to bowl and cover in plastic wrap. Let steam for 10 minutes. Remove the blackened skin with your fingertips. Remove stem and seeds. Don’t worry about getting all of the skin off. Never rinse under water because you will lose lots of flavor.

Permalink to Pimento Cheese | 26 comments so far

My friend Sophie Buhai is one half of the design genius behind Vena Cava, a women’s fashion line that launched in 2004 and has been rocking the fashion world ever since. The duo (which also includes my pal Lisa Mayock) won runner-up honors in last year’s prestigious CDFA Fund Awards and have garnered countless accolades from the fashion world and their loyal fans. If you’ve read a fashion magazine in the last few years you have undoubtedly heard about Vena Cava. Their clothing is consistently beautiful, relevant and smart and always has a sense of humor. The only problem I see with Vena Cava is that they don’t make men’s clothing—yet. I keep begging and hopefully one day I’ll be spending my paychecks on VC menswear.

I thought Sophie would be the perfect first guest for Lottie + Doof. She loves good food and makes a mean guacamole. Vena Cava also has had a bit of a history incorporating food into their work. A few seasons ago they presented their clothes on models who were lounging around on AstroTurf lawns, some even picnicking (lots of jokes about models eating were made). The following season there was a pretty pink fabric covered in a beer can print which got a lot of press and is featured in the photos at the top of this post. I’m a huge fan of everything they do and was happy that Sophie shared the recipe for her famous guacamole and answered the Lottie + Doof Food Quiz.

Sophie Buhai + Lottie + Doof Food Quiz

Sweet or salty?

Both! I always need both extremes- I over-salt everything. I love sweet things that have sea salt on them too. And that great Bacon chocolate bar that Vosges makes. Or a spicy chicken curry sandwich with fig jam.

Permalink to Lottie + Doof + Vena Cava | 18 comments so far

Oh, carrots. They are such a reliable and safe vegetable, like the sedan of the vegetable world. They make their way into the brown paper lunch bags of countless school children across the country. Onto crudités platters at corporate meetings and dinner parties. They get glazed with some sweetness for holiday meals. If they’re really lucky they get turned into a carrot cake to celebrate a special day. And in every incarnation they are consistently good.

I love carrots, they are nutritious and delicious but I would never call them exciting. And perhaps that is their appeal, but I still find myself attracted to recipes that take them out of their comfort zone. This recipe does just that. Caraway seeds and red grapes mingle with the lightly sweetened coins of carrot. It is an appealing side dish and super easy to put together. Sometimes you need to do a little something extra to make an ordinary carrot into a special part of the meal.

Carrots with Caraway and Grapes (adapted from Screen Doors and Sweet Tea by Martha Hall Foose)

• 6 medium carrots, peeled and 1/8-inch sliced on the diagonal
• 4 tablespoons unsalted butter
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon ground ginger
• 1/4 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 3 tablespoons light brown sugar
• 3/4 cup halved black or red seedless grapes

Bring a large saucepan of salted water to a boil. Add the carrots and cook until slightly tender, about 4 minutes. Drain well.

In a large skillet over medium heat, melt the butter. Add the carrots, carawy seeds, ginger, mustard, salt and brown sugar.

Cook and stir for 6 to 8 minutes, until the carrots are fully cooked and glazed. Toss grapes into skillet during last minute of cooking. Serve hot.

Permalink to Carrots with Caraway and Grapes | 12 comments so far

I have been reading a lot lately about the trade war over Roquefort cheese—a trade war that was advanced by Bush in retaliation for France’s unwillingness to accept imports of hormone-containing beef from the US (and likely influenced by residual anti-France sentiment in the USA post-September 11th). In January, before leaving office, the Bush government imposed a 300% tariff (raising it from an already steep 100%) on the import of Roquefort, essentially stopping its sale in the US.

The story seems to highlight the complexities of the global food trade and raises interesting questions for all of us about how things like Roquefort cheese fit into our diets. Critics of locally-centered diets often address the responsibilities we have to the global economy. Many of the imports we enjoy are also the primary income sources for their region of origin and by no longer purchasing these imports we will be affecting the economies of the exporting countries. The higher tariffs will likely hurt the economy of the area in France surrounding Roquefort which depends entirely on cheese. What does that mean to us, do we have responsibilities to the food economies we have created? Although I’ve never claimed to be a “localvore”, I do try to buy locally grown produce, meat and dairy as often as possible. I make exceptions all of the time and one of those exceptions is cheeses from Europe.

I don’t have any answers, but I am interested in these questions. Eating in a way that feels responsible and ethical is incredibly complicated.

So, how does this lead to French Onion Soup? It doesn’t really. Although, it did prompt me to look through last year’s issue of Gourmet that was dedicated to France. It arrived in my mailbox a couple of weeks after Bryan and I returned from Paris and it felt like a wonderful souvenir of our trip. It featured many of the places we were lucky enough to eat at during our stay. This recipe for an updated take on French Onion Soup stood out the first time I flipped through the magazine and as we all suffer through these final weeks of winter, it seems like a good time for a bowl of soup.

This isn’t your grandma’s french onion soup, it is brighter and fresher but still very delicious. The addition of star anise is what really sets this soup apart. It complicates it in a way that transforms the dish. I topped the soup with Manchego cheese, but you could just as easily use Gruyère. It comes  together in about 20 minutes and makes for a really good week night meal.

Oh, and the Roquefort tariff is scheduled to increase on March 22nd, so go buy some of the cheese while you can still afford it!

French Red Onion Soup (adapted from Gourmet, September 2008)

• 2 cups low-sodium chicken broth
• 2 cups water
• 2 whole star anise
• 8 black peppercorns
• 2 lbs red onions, cut into 1/2-inch wedges
• 3 tablespoons good olive oil
• 1/2 cup dry red wine
• slices of baguette
• 2 cups grated Manchego cheese

Bring broth, water, spices and 1 teaspoon of salt to a boil. Remove from heat and let steep 15 minutes.

Meanwhile, cook onions in oil with 1/2 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 20 minutes. Add the wine and boil, uncovered, until reduced to about 2 tablespoons, about 1 minute.

Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.

Preheat broiler. Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil until cheese is melted and bubbling, about 2 minutes.

Permalink to French (Red) Onion Soup | 20 comments so far

Even though I know better, I look forward to watching the Oscars every year. The movies I like rarely win and often aren’t even nominated—but there is still something fun about watching the show. This year’s show seemed particularly strange, but I kind of liked that about it. And I certainly liked that Milk received a couple of major awards accompanied by a couple of politically charged speeches.

We had some friends over to watch the show and I cooked the chicken Milanese and escarole salad that Deb posted about a few weeks ago. While the recipes I post on Lottie + Doof are usually things I find in magazines and cookbooks or make up on my own, I still get many recipes from my favorite food blogs. Especially Deb’s. This recipe is fantastic and I basically agree with everything she says, so read her post and admire her beautiful photos. The salad is particularly outstanding and pickled onions are quickly becoming one of my favorite foods. I made an addition to the menu in the form of cream cheese and chive biscuits. They are relatively easy to make and I think add an extra little something to this meal (more carbs?). They were really delicious.

Even if you don’t make the meal exactly, there are some techniques and tools to learn from these recipes. The first in panko bread crumbs. If you’re planning on breading anything and want it extra crispy and delicious, these are great to have on hand. The second is escarole, it is an underused green. It is slightly bitter, very hardy and easily stands up to whatever you dress it with. It is like the romaine of the endive family. It is also delicious cooked. Another great idea is the use of the ground hazelnuts and cheese, which is tossed with the escarole. It adds cheesiness and crunch. I can imagine trying this with other combinations of cheese and nuts. Finally, I love that the salad is simply tossed with a some olive oil and the onion pickling liquid, so simple! I plan on keeping pickled onions always on hand so this will quickly become a favorite dressing.

Cream Cheese and Chive Biscuits (Martha Stewart)

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 tablespoon granulated sugar
• 1/4 cup finely chopped fresh chives
• 1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
• 4 ounces cream cheese, cold, cut into small pieces
• 1 1/4 cup buttermilk

Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.

Turn dough out onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll the dough to a 8-b-11-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap in plastic, and refrigerate for 30 minutes.

Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, divide the rectangle into 12 equal squares or rectangles. Place on prepared sheet about 1 1/2 inches apart. Refrigerate for 1 hour. (at this point you could also freeze the biscuits…to cook, simply put the frozen biscuits on a parchment lined sheet and proceed with baking)

Preheat the oven to 424° F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the bicuits to a wire rack to cool.

Permalink to Cream Cheese and Chive Biscuits (and the Oscars) | 12 comments so far

I basically have the palate of an 11-year-old. If I were left to my own devices I would probably eat pizza, tacos, french fries, ice cream and cookies for almost every meal. These things remain my favorites even though I have gained an appreciation for fancier stuff like oysters, truffles, curry, sushi etc.. I’m a little afraid of deep frying, which is probably a good thing, but it normally prevents me from making fries at home. I’ve been experimenting with oven fries for as long as I can remember but was never completely satisfied with the results. Until now.

I recently came across a technique that improved my efforts dramatically. Cook’s Illustrated is an under-rated source for recipes. Perhaps it is because the writing is so annoying. I find reading about the process of creating the recipes kind of tedious. “1 teaspoon of salt was too much, 1/4 teaspoon not enough- we decided on 1/2 teaspoon!“- ahhhH! Also, the recipes are sometimes dull. BUT, they almost always work and some of them will blow your mind. In fact, some of my all-time favorite recipes have their origin in the pages of Cook’s Illustrated.

This recipe produces amazingly crispy and garlicky fries that are ready to be dipped in some delicious sour cream mixed with chives, or homemade ketchup or chipotle mayo. Maybe even served alongside that salad that you created and dressed with some homemade vinaigrette. However they are served, they are fantastic.

Garlicky Oven Fries (adapted from a Cook’s Illustrated Recipe)

• 6 garlic cloves, minced
• 6 tablespoons vegetable oil
• 3 russet potatoes (about 8oz each), each cut into 12 wedges
• 2 tablespoons cornstarch
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Preheat oven to 475° F. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.

Add the potatoes to the bowl with the remaining oil 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.

Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. 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. Serve.

Permalink to Fries (Baked!) | 71 comments so far