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Showing posts from February, 2012

Home Fries

Made these this morning and they were a big hit. Will never make home fries any other way again. Adapted from Cook’s Illustrated. And as noted in CI, whatever modifications or additions you make, DO NOT leave out the baking soda. It’s what coaxes the perfect texture out of the potatoes.Serves 21.5 pounds russet potatoes, peeled and diced 1/2 teaspoon baking soda1.5 tablespoons unsalted butter, dicedkosher salt and pepperPinch cayenne pepper3 tablespoons vegetable oil1/2 small onion, diced3 tablespoons minced fresh chivesAdjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Bring water to boil in Dutch oven or large pot over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and shake pot occasionally, until any surface moisture has evaporated, about 1-2 minutes. Add butter, 3/4 teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, star…

Ash-e Reshteh (Persian Noodle Soup)

Saturdays are Soup Suppers at our home. We often experiment with new recipes on these days. Tonight we tried our hand at Persian Noodle Soup, or Ash-e Reshteh. I used two differing recipes as inspiration- one from Saveur Magazine and the other from Najmieh Batmanglij’s A Taste of Persia cookbook. My adapted recipe combining the best of both follows below.Serves 4. About 45 minutes to prepare. olive oil3 small onions, peeled and thinly sliced5 cloves garlic, peeled and minced1/2 cup white wine1 can black-eyed peas, drained and rinsed1 can small white beans, drained and rinsed1 cup small green lentils, rinsed6 cups chicken broth1 teaspoon ground turmeric1 T dried dill weed1 /4 pound ground beef1/2 tsp cinnamon2 cups dried egg noodles1 T dried mint leaves, crushedPlain Greek Yogurtsalt and pepperIn a large dutch oven heat 2 T oil over medium heat. Add 2/3rds of the sliced onion (salt them lightly) and fry for 10 minutes, stirring occasionally and using the wine to deglaze the pan as need…