#FoodForThought: The Adventures of Fanny and Olive (Easy Button)
<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>
#TalkNerdyToMeLover's Fanny Slater
just the other night, someone asked me where i learned how to cook. well, the answer is that i owe 75% of my foodie knowledge to my dad and the other 25% to my obsession with the food network. whether i'm sleeping, sweeping, sauteeing, or salsa-ing (making pico de gallo, not dancing) i have food network on in the background. my brain is constantly absorbing knowledge and tips and i can't even begin to explain to you all the things i've learned. it's basically been like going to cooking school for free. shhhh.
but back to where it all started...
one of the earliest memories i have of watching my dad cook for me is seeing him prepare chicken fingers from scratch. yep, chicken fingers. it's not like he was going to feed a seven year old duck confit over polenta. not that i would have minded that--but usually a kid's taste-buds start out a little more simple. after slicing boneless chicken breast into long strips, he would dip them into flour, and then an egg-wash, and then some type of seasoned breadcrumbs. i believe paprika was involved. back in those days, i didn't pay attention to much besides what color the lint between my toes was. well, let's face it. not much has changed. but there was something about seeing my dad create this simple dish from the very beginning that got the wheels in my head turning. as a child, you're used to just seeing food appear in front of you. to witness its production from start to finish was such a vivid memory that has stuck with me, and really influenced the way that i prepare my own meals. don't get me wrong, i love pushing the easy button and microwaving a hot pocket when i'm running late, and there is always space in my fridge for a lunchable. it's true! i'm all for quick and easy pre-prepared meals in certain situations, but i truly believe that if you have the opportunity to make something scratch--then why not?
where do you think olive came from?
for today's recipe, i wanted to continue with the theme of simplicity. what's more simple...and more delicious...than french fries?
that's right.
NOTHING.
fries are another dish that i've seen my dad make more times than i can count. the key to a good french fry is a crispy outside and a soft, fluffy inside. and preferably about a hundred spoonfuls of ketchup...but that's just me. i'm also a big fan of homemade sweet potato fries, but today i wanted to stick to the basics.
homemade skinny fries
(by skinny i mean thin. i still haven't figured out how to take the calories out yet.)
1. rinse and dry an idaho potato (preferably one that is long and skinny and not perfectly round like mr. potato head).
2. slice into french fry shape--as thin or thick as you want. i happen to like them thin so they cook faster. i'm impatient.
3. heat a deep sautee pan with vegetable (or canola or peanut) oil. i'm not a professional or anything so i'm not here to talk about what the temperature of your oil should be. just crank up the heat to medium high and test it out by dipping one of your fries in it. small bubbles should sizzle around the fry. if nothing happens, then increase your heat.
**foodie note: although olive oil is fantastic and has my cat's name in it, you need something like vegetable, canola, or peanut oil because it has a higher smoke point. don't worry about what that means. just do what i say. i'm a professional....**
4. you don't need so much oil in the pan that the fries are completely immersed, you just want them to be bathed in the oil.
5. give the fries about five minutes in the pan, turning and tossing them occasionally.
6. when they're done in the oil, they will be lightly golden brown like this.
...you didn't think we were done yet did you?
7. lay out the fries on a baking sheet and make sure not to crowd them or put them all in one pile. bake at 350 for about 5-10 minutes (depending on how many fries you have) until a knife can easily pierce the thickest one.
8. put in a bowl and toss with sea salt and cracked black pepper. if you're feeling crazy, toss them with fresh minced garlic and parsley.
9. if you're from north carolina, go to your local bojangles and buy this.
10. if you have no idea what bojangles is--first, shame on you--second, toss your fries in a combination of old bay seasoning, salt, pepper, and a pinch of sugar.
good luck and happy french frying
#nerdsunite
click here to check out more from Fanny! (heheheeheh her name is Fanny)