Some of these got pretty burned as you can see from the picture,
but those that weren't literally burnt to a crisp were salty perfection, as is the way with fries.
"Tainted Love" Soft Cells
Ingredients:
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon salt, or to taste
1/2 teaspoon paprika
Directions:
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Beer bread is a family tradition right up there with Irish Soda Bread.
If you've never baked with beer, this is for sure the recipe to start with.
"Broadway" Goo Goo Dolls
Ingredients:
3 cups of flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups beer
1-4 tablespoons sugar
4 tablespoons butter
Directions:
Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.
Mix the flour, baking powder, salt, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps.
Spoon the batter into the prepared pan, smoothing the top. Drizzle with the remaining 1 tablespoon melted butter.
Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool.
Alright, this fancy cake was published in The New York Times a while back.
The Grand Marnier soaks into the cake and chocolate and makes it so good!
"Five Minutes to Midnight"
Ingredients:
10 oz. bittersweet chocolate
1 cup heavy cream
2 tbsp finely chopped candied orange zest
5 tbsp sugar
3 tbsp Grand Marnier
4 large eggs, separated
3/4 cup confectioners' sugar, plus extra for sprinkling and dredging
1 tsp vanilla extract
1/4 cup plus 3 tbsp cake flour
Carmel Spikes, optional
Directions
To prepare chocolate ganache: Finely chop 6 oz. chocolate and place in a mixing bowl. In a small saucpepan, bring cream to a boil. Whisk hot cream into chocolate until smooth, then add orange zest and stir to mix well. Set aside to cool and thicken, or chill 40 minutes, stirring occasionally.
To prepare Grand Marnier syrup: In a msall saucepan, combine sugar with 1/4 cup water. Bring to a boil, then mremove from heat. Stir in Grand Marnier, then set aside to cool to room temperature.
Reheat oven to 350 degrees. Line a 15 by 10 inch jelly roll pan with parchment paper, allowing paper to overlap slightly at ends.
Using a mixer, whisk egg whites until foamy. Gradually add 1/2 cup confectioners' sugar and beat until whites form firm, glossy peaks. In a large bowl, whisk egg yolks by hand with 1/4 cup confectioners sugar. Add vanilla and whisk to blend. Turn mixer to lowest speed and add yolk mixture to whites, mixing only to combine; do not overmix. Place flour in a sifter and sift over mixture. Using a rubber spatula, gently fold in flour. Scrape mixture into jely roll pan and smooth top. Sprinkle cake lightly with 2 tbsp. confectioners' sugar. Let sit 5 minutes, then sprinkle with 2 more tablespoons confectioner's subar
Bake cake until lightly golden and springy to the tough, about 10 min. Slide it on parchment paper onto a rack and cool to room tmeperature. Place a piece of parchment paper on counter and invert cakeon paper. Peel away baking paper. Brush Grand Marnier syrup over surface of cake. Using an offset spatula, spread chocolate ganache evenly over syrup. Starting from one of shorter ends of cake, using paper for assistance, roll up cake. Cover with plastic wrap and refigerate for 1 hour.
Just before serving, spread a generous amount of confectioners' sugar on a baking sheet. Chop and melt 4 ounces of chocolate. Unwrap cold cake and brush it with a coating of melted chocolate, then roll it in confectioners' sugar. Return cake to refrigerator for 5 minutes to set chocolate, then transfer to a serving platter. If desired, decorate with caramel spikes.
I'd wanted to make banana ice cream for a long time. When I tried it with a different recipe, I ended up with a solid mass of banana. This works and tastes great! It's from It's All Good by Paltrow and Turshen.
Ingredients:
4 ripe bananas, peeled and sliced into thin rounds
1/4 cup finely chopped roasted almonds
2 tsp plus 2 tbsp maple syrup, divided
a pinch of sea salt
1/2 cup almond milk
1 tsp vanilla extract
Directions:
Freeze the banana slices in a single layer on a tray or plate lined with parchment or wax paper. Once the slices are frozen, use them immediately or keep frozen in a zip-top plastic bag or airtight container for up to a month.
Meanwhile, in a small bowl, combine the almonds with 2 tsp. of maple syrup and the pinch of salt and set the mixture aside.
Combine the frozen banana slices, the almond milk, the remaining 2 tbsp. of the maple syrup, and hte vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. Don't worry if hte mixture is not toatlly smooth at first-- once the bananas start to break down and defrost in the food processor, they'll give in and the "ice cream" will take shape quickly.
Spoon the banana "ice cream" into bowls immediately and sprinkle each serving with a bit of the almond mixture.
I'd been wanting to try this pizza from Debrah Madison's Vegetarian Cooking for Everyone for forever! It was so good! and the crust was too!
But then again, I love olives more than the average person...
"Something That I Want"from the film Tangled
Ingredients
Olive Paste:
1 cup olives, such as Niçoise, Kalamata, or green, pitted
¼ cup capers, rinsed
1 small garlic clove
2 teaspoons chopped thyme leaves or ½ teaspoon dried
1 to 2 tablespoons extra virgin olive oil
Freshly milled pepper
Fresh lemon juice
Crust:
2 teaspoons active dry yeast
1 teaspoons sugar
1/2 cup warm water (110 degrees F)
1/8 cup lard or vegetable shortening
1 to 2 cups all-purpose flour
1 teaspoons salt
Olive oil
Directions:
Olive Paste:
In a food
processor, make a smooth paste of the olives, capers, garlic, and thyme
if using dried. Add the olive oil while the machine is running. Season
with pepper and add lemon juice and thyme if using fresh.
Thin Crust:
In
an electric mixing bowl, whisk the yeast, sugar, water and lard
together to make a paste. Add the flour and salt and mix, using a dough
hook, until the dough comes away from the sides and crawls up the dough
hook. Remove the dough from the bowl. Grease the bowl with olive oil and
place the dough back in the bowl. Turn the dough
out onto a floured surface and divide dough in half. Roll the dough into
balls, cover, and let the dough rest for 15 to 20 minutes. Roll out dough.
Pizza:
Preheat oven to 400 degrees Fahrenheit. Spread olive paste on pizza dough. Sprinkle cheese of choice on top of olive paste. Bake for 10-12 minutes.
I made this at the beginning of the week when I wanted something for real for dinner.
(You know not just cracker's and cheese) and my parents were away for the weekend.
So I had that moment of realization when the red peppers just touched the flour mixture that I needed to make them less solid somehow, so they'd mix with the pasta.
Not so fun to pick chopped red pepper bits from the dough!
"Everybody Wants To Rule the World" Tears for Fears
Ingredients:
2 cups flour
2 extra large eggs
2 teaspoons olive oil or water if needed
1/4 teaspoon of salt
1 medium red pepper, chopped
olive oil
Directions:
Saute pepper in olive oil. Once tender, blend until smooth. Combine ingredients in medium sized bowl. Roll out the
dough with a rolling pin until the dough is 1/16 of an inch thin (the
thinner the better). Cut out the dough into whatever type of pasta you
desire (linguine is easiest). Bring a pot of water to boil and add
pasta. Cook until pasta is al dente (8-10 minutes).
