Saturday, April 4, 2015
Jazzin Up The Fries Bon Appetit
SWAP OUT THE POTATO Any starchy root veggie- parsnips, rutabagas, sweet potato, kohlrabi and celery root. BAKED PARSNIPS WITH ROSEMARY CHANG THE SHAPE OF THE FRIES Shape, thickness and size- shoelace-style or crunchy steak fry potato wedges CHANGE UP THE OIL Lard or duck fat-fried potatoes are heartier and meatier than vegetable oil alternatives. DIFFERENT SALTS Mushroom salt with porcini powder or add brightness with citrus zest salt. Fennel seeds, flecks of dried garlic or finely chopped herbs. GREAT COMBINATIONS Chipotle-lime , Coffee-paprika or Sichuan-sesame. Sea salt- American-sourced varieties. USE OLD BAY Iconic seafood seasoning loved for its salty, smoky and sweet flavor. It has paprika, mustard, black and red pepper. Savory spices like mace, cloves or allspice. Upgrade Your dip Ketchup with Sriracha Mayonnaise Mayo add-ins Chopped chives Caramelized onions Cracked black pepper Lemon zest Ranch and Sriracha
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