Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Garlic Truffle Fries http://steamykitchen.com/128-garlic-truffle-fries.html http://steamykitchen.com/128-garlic-truffle-fries.html#comments Sat, 30 Jun 2007 00:46:34 +0000 http://s198136598.onlinehome.us/blog/2007/06/29/garlic-truffle-fries/ After a title like that, does this dish need any other introduction at all?!? Just trust me. These will be the best fries you'll ever have. Look how light and crisp these are! Garlic, parsley and hints of truffles adorn these fries.

No shaved truffles...I'm not that rich! But I did a double-whammy and finished the fries with Truffle Olive Oil and Truffle Salt. The Truffle Olive Oil is ...

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Garlic Truffle Fries

After a title like that, does this dish need any other introduction at all?!? Just trust me. These will be the best fries you’ll ever have. Look how light and crisp these are! Garlic, parsley and hints of truffles adorn these fries.

No shaved truffles…I’m not that rich! But I did a double-whammy and finished the fries with Truffle Olive Oil and Truffle Salt. The Truffle Olive Oil is a brand from Trader Joe’s….less than $10 for a bottle that should last you for many months and many different dishes. The Truffle Salt that I bought isn’t the greatest….I’m sure there are better brands out there, but it certainly worked well at its price of $7 a jar. It even comes with a built-in grinder.

The secret to these fries are:

1) Use a mandoline. While my favorite mandoline is this one , its only flaw is that it doesn’t do super-thin julienne. Which is why I also have the Oxo Mandoline which makes perfect shoe-string fries.

2) Rinse Rinse Rinse. After slicing, soak the fries in cold water for 1 hour. This helps get rid of a lot of the starch. If you don’t have 1 hour, just fill big bowl with cold water, add fries, swish good with your hand, dump water and repeat at least 5 times until water runs clear. If you don’t do this step, your fries will be soggy and mushy.

3) Fry twice. I know. Frying is bad. BUT if you’re going to try sometime as divine as Garlic Truffle Fries, don’t try to de-fat, un-fry or dis-oil this dish. If you’re on a diet, just quietly close this window and gnaw on tree bark instead. Fry the first time at 325F for 1 1/2 minutes to cook the potato. Drain and let cool. The second frying is at 375F for another 1 1/2 minutes to crisp the potato.

4) Drain. Grab a baking sheet place a wire cooking rack on top. After frying each batch, place the fries on the rack to drain and cool. The rack allows the oil to drip through (and not just collect on a paper towel and soak right back into the potatoes) and lets the fries cool evenly. If you stack steaming hot fries on hot fries, you’ll end up with soggy fries.

5) Use the right potato. In my opinion, Russet (or Idaho) potatoes are the best for frying. They have the right starch content and make fries with a light, fluffy interiors.

Garlic Truffle Fries

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Garlic Truffle Fries

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.52.00 PM

The amount of garlic that you use is directly proportionate to how much after-dinner lovin' you plan on participating in. If you aren't a big garlic-lover, just skip it. Don't try to use garlic powder on these fries. Thats like installing a $5,500 Bose home theater system and only using it to watch cartoons (ahem). If you don't have a mandoline, just do your best to cut the fries evenly, but feel free to make them bigger than shoestring. You'll need to cook the fries longer during both fryings if you are doing thicker fries.

Ingredients:

Russet potatoes (about 1 medium potato per person)
Garlic - smushed through garlic press or finely minced
Parlsey - chopped finely
Truffle Oil
Truffle Salt
Oil to fry
Equipment: Mandoline & oil thermometer

Directions:

Optional: top with grated parmigiana or pecorino romano

1. Cut potatoes. Soak in cold water for 1 hour or rinse several times until water drains clear. Drain. Pat very very dry or use salad spinner. Combine garlic and parsley. Use a paper towel to pat the garlic/parsley mixture to soak up any moisture.

2. Heat oil to 325F. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and drain. They will be a soggy mess. Don't worry. Let cool.

3. Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. You'll see that the fries will crispy up nicely. Remove and drain.

4. Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.

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Creamy Corn Soup, Healthy and Organic http://steamykitchen.com/56-creamy-chicken-soup-healthy-organic.html http://steamykitchen.com/56-creamy-chicken-soup-healthy-organic.html#comments Tue, 27 Mar 2007 16:36:15 +0000 http://s198136598.onlinehome.us/blog/2007/03/27/creamy-chicken-soup-healthy-organic/ This soup is creamy and rich, yet only uses low-fat milk. The secret is to extract as much of the milky, creamy substance from the corn kernels. I also use a couple slices of natural bacon, crumbled as garnish. This gives a smoky flavor to the soup without going overboard on the fat or feeling deprived! ...

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Creamy Corn Soup

This soup is creamy and rich, yet only uses low-fat milk. The secret is to extract as much of the milky, creamy substance from the corn kernels. I also use a couple slices of natural bacon, crumbled as garnish. This gives a smoky flavor to the soup without going overboard on the fat or feeling deprived!

Creamy Corn Soup, Healthy & Organic

All ingredients used are organic, except where noted (serves 4 as side)

5 ears corn, husked
1 medium onion, chopped
2 cloves garlic, minced w/garlic press
1 large russet potato (or 2 red skinned potatoes), cut into 1/4” cubes
5 cups low sodium chicken stock
3/4 cup lowfat milk
2T chopped fresh parsley leaves (from my garden)
1 tsp Old Bay Seasoning (non organic)
pinch of Cayenne pepper (non organic)
1 T fresh squeezed lemon juice
Salt & Pepper
2 slices all natural (no hormones, organic) bacon, trimmed of visible fat on the edges

In a large bowl, hold 1 ear of corn upright and use a serrated knife to cut off the kernals, but only go halfway deep. Go around the ear once. Go around the ear a second time, this time getting the rest of the kernals. Third time around: use the back of the knife and go over the ear again, to extract out all of the creamy, milky pulp. The purpose of going around 3 times is to get as much cream from the kernels as possible (and without the use of a food processor) Repeat with remaining ears. Set aside.

Heat a large pot or dutch oven over medium heat. Add 2T olive oil. When oil is shimmering, add onions and cook until softened and translucent, about 3 minutes. Add garlic, cook 30 seconds. Add corn kernels, potatoes, chicken stock, Old Bay seasoning, Cayenne pepper, salt and pepper. Bring to boil and turn down heat to low. Simmer 20 minutes. In the meantime, place the slices of bacon on a microwave safe dish and microwave on medium for 3 minutes until crisp. Crumble the bacon. When the soup is ready, add lemon juice, adjust salt and pepper seasoning. Garnish with chopped fresh parsley leaves and crumbled turkey bacon on top.

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