The Easiest (And Most Delicious) Way to Make French Fries


French Fries
French Fries (Photo credit: fritish)




The Easiest (And Most Delicious) Way to Make French Fries

By bon appétit magazine | Shine Food – 3 hours ago


Photo by Marcus Nilsson

Photo by Marcus NilssonBy Adam Rapoport, Bon Appétit

Slow-Fried French Fries
There are certain foods that are better when not made at home, like french fries. To achieve golden-brown perfection, you have to fry them twice: first at a low temperature, to poach them; then at a high heat, to crisp them up. Very tasty, very much a pain in the neck. A few years back, I read about how French chef Joel Robuchon supposedly does it at his house: He puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. It sounds too simple to work. But as the temperature rises, the potatoes cook from the outer layer in until the fries are wonderfully crunchy outside and creamy in the center. You’ll never make fries any other way-even if you’ve never made them before.

Read More: The Best New Restaurants of 2012

Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8×3/8 inches thick. Rinse; shake off water.

Transfer potatoes to a large deep heavy pot, spreading potatoes so they’re no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).

Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.

More from Bon Appétit:

How to Build a Better Burger
10 Kitchen Upgrades for Under $50
Junk Food Makeover: Tater Tots
10 Snacks You Thought Were Healthy But Really Aren’t


Frying french fries
Frying french fries (Photo credit: fritish)





Beer Barbecue Sauce / Master the beer barbecue sauce


Beer Barbecue Sauce

Recipe by Caitlin King

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation: Pour in a porter when you’re cooking beef, an amber ale for chicken, and something fruity when you’re working with pork.




  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons garlic
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 teaspoon hot sauce, or to taste
  • 1 cup beer


In a saucepot over medium-high heat, add the oil, onion and garlic; cook until the onions begin to soften, about 4 minutes. Add the Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce; bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally. Remove the sauce from heat and add the beer, . For a smoother sauce, strain out the onions or pulse in a blender.



Master the beer barbecue sauce

Slather a seriously savory (and seriously easy) brew-based barbecue sauce on beef, chicken or pork. Use our basic recipe below, and change the beer according to what you grill.

You’re grilling: beef  Pour in: a porter

A malty beer with a dose of roast makes a thick, rich sauce that stands up to burly beef flavor; a smooth porter laden with chocolate or smoke can muscle its way through all that meat. Heat lovers: Add a teaspoon of chopped chilies or a few dashes of extra hot sauce; a porter base will be thick and sweet enough to handle it.

You’re grilling: chicken  Pour in: an amber ale

Chicken’s moist white meat opens up nicely to the gentle malt flavors of a well-balanced amber; the beer’s caramel notes and pop of citrusy hops are strong enough to counter the smoke and spice that develop on the grill—think sweet meets savory.

You’re grilling: pork  Pour in: a fruit ale

No matter the cut, pork’s a juicy, tender blank canvas. A sweet apricot ale or berry lambic pumps up barbecue sauce’s sweetness; the pork’s earthiness keeps the sugar in check. Fruit acids make them natural meat tenderizers; consider adding chopped fresh or glazed apricots or raspberries into the mix for extra fruit flavor.

Published July/August 2012

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation.

Beer for Dinner: German beer cheese

Beer for Dinner: German beer cheese

Excited by the prospect of spreading “beer cheese” on various snacks? You should be. This recipe from page three of the book “Cooking with Yuengling Beer” is simple to make (that’s one point in favor of this recipe), tastes great (that’s another point), and it makes you look like a beer-recipe genius when you unveil it at a party (more points). As for what you decide to spread it on, that’s up to you. If anyone has any ideas, leave a comment.



  • 1/2 lb. cheddar cheese, shredded
  • 1/2 lb. Swiss cheese, shredded
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1 clove garlic, mashed
  • 1/2 cup Yuengling Lager (approximately)


Mix all ingredients except beer. Add enough beer to make a mixture of spreading consistency. Place mixture into a three-cup mold and pack firmly. Chill and unmold at room temperature.



Crystal’s Cozy Kitchen: Canadian Bacon Eggs

Crystal’s Cozy Kitchen: Canadian Bacon Eggs.

via Crystal’s Cozy Kitchen: Canadian Bacon Eggs.


Canadian Bacon Eggs

 I just looked and this is the egg recipe I’m posting this month (3 out of 4). It makes me want to have an egg dish every week to see if the majority keeps voting for egg dishes! I may cook an egg dish every week just because I love eggs so much. I love these eggs though because they are super easy and the Canadian Bacon gives great flavor to the eggs. I also love how easy this is, it lets you prepare a side or two while it is baking.
Believe it or not I made these while on a diet. Yep, it’s true. These are not diet wreckers. The latest research suggests an egg a day is safe (although my diet reduced a whole egg to 3 times per week – I can have egg whites but not the yolk) and nutritious for most adults — and if you eat that egg for breakfast, you’ll boost your odds of losing weight. It’s the protein that helps you – protein makes you feel fuller longer. I would not suggest eating all 6 of these! I in fact only ate one (and enjoyed every bite!)
 Canadian Bacon Eggs
 First, you’ll need a muffin tin. Then you’ll need some Canadian Bacon (you can use deli meat in place of the Canadian bacon). Place one slice of Canadian Bacon in each cup of the muffin tin.
 Next, crack open an egg into a separate dish (to make sure there are no shells) and then transfer to the muffin tin. Repeat with remaining eggs. Some of the egg white may leak into the tin  around the Canadian Bacon, unless you’re worried about presentation that is great – that part of the egg will have the most flavor.
Sprinkle with salt and pepper.
  Bake in a 350 degree oven for 10 – 15 minutes.
 Remove from pan, serve immediately.

Beer for Dinner: Steak and potatoes with lager | Eighteen Twenty Nine

Beer for Dinner: Steak and potatoes with lager | Eighteen Twenty Nine.

via Beer for Dinner: Steak and potatoes with lager | Eighteen Twenty Nine.


Beer for Dinner: Steak and potatoes with lager

Crock-pots really are one of the most underrated kitchen accessories. Think about it – you place raw ingredients inside, clamp down the lid, set the temperature to low, and then walk away. Four to eight hours later, dinner is served! In the meantime, it fills your house with the sweet, sweet smell of slow-roasted beef and you can knock out half your to-do list.




  • 1 large onion, quartered, sliced
  • 8 medium potatoes, quartered
  • 1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces
  • 1 tablespoon brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 envelope onion soup mix
  • 1 bottle (12 ounces) Yuengling Lager
  • 1/2 teaspoon salt, or to taste


Combine sliced onion and potatoes in bottom of crock-pot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over all. Cover and cook on LOW for 6 to 8 hours, until beef is tender. Salt to taste.

Looks incredible!

Good Cooks

Hi guys! It was an awesome weather yesterday and today, days to enjoy the spring with the kids, a relief after a continuous raining for the whole last week and the week before, which is good but not in kids spring break though. Hope it will not cool too much especially in April, as many are expecting, like what happened last 2 years when it snowed and made damage to a lot of trees and plants.

Today’s the last day of the kids break. We tried to make it super fun. Fortunately, they had a pretty little camp with friends last week before the rain, but during the rainy day, there’s only one thing. Sticking Inside. So we enjoyed some indoor plans, they had the chance to join me in the kitchen and make some of their favourite recipes, or actually, some of their long list of recipes they wished to make…

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Holy Panini Ideas, Batman!

From all over the friggin’ place…


These from:

How to Cook Panini
In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.

On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

1. Caprese Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill with 2 slices each fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.

2. Smoked Caprese Make Caprese Panini (No. 1) with smoked mozzarella.

3. Eggplant-Mozzarella Make Caprese Panini (No. 1) with smoked or fresh mozzarella; replace the tomato with grilled eggplant slices.

5. Prosciutto Caprese Make Caprese Panini (No. 1), adding 3 thin slices prosciutto and some shaved parmesan to the sandwich.

6. Pesto Turkey Make Caprese Panini (No. 1); brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices roasted turkey breast to the sandwich.

10. Roast Beef–Onion Spread dijon mustard on 2 thick slices of sourdough bread. Layer shredded gruyere, sliced roast beef, caramelized onions and more gruyere between the bread. Press and cook until golden.

11. Three-Meat Brush the inside of a split Italian roll with olive oil. Fill with sliced soppressata, capicola, salami, fontina and roasted red peppers. Press and cook until golden.

13. Grilled Veggie Brush the inside of a split ciabatta roll with pesto. Fill with slices of grilled eggplant, zucchini, yellow squash and roasted red peppers. Add 2 slices fresh mozzarella and a few basil leaves. Press and cook until golden.

15. Three-Cheese Brush the inside of a split ciabatta roll with pesto. Fill with a few slices each of mozzarella, fontina and asiago. Add a few basil leaves. Press and cook until golden.

16. Sun-Dried Tomato Make Three-Cheese Panini (No. 15) with sun-dried tomato pesto. Add baby spinach instead of basil.

20. BBQ Fill a soft sesame roll with pulled pork, shredded cheddar and charred red onion. Press and cook until golden.

22. Spicy Steak Lightly spread mayonnaise on the inside of a split onion roll. Fill with thinly sliced cooked steak and season with salt; top with shredded pepper jack cheese. Press and cook until golden.

23. Apple-Brie Spread dijon mustard on the inside of a split piece of baguette. Fill with sliced brie and thinly sliced green apple. Press and cook until golden.

24. Reuben Spread Thousand Island dressing on 2 slices rye bread. Layer sliced Swiss cheese, corned beef, sauerkraut and more cheese between the bread. Press and cook until golden.

26. Italian Melt Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press and cook until golden.

27. Fajita Melt Brush the inside of a split sub roll with olive oil. Fill with sliced grilled chicken, sauteed peppers and onions, and shredded pepper jack cheese. Press and cook until golden.

28. Mexican Melt Make Fajita Melt (No. 27) with sliced roast beef instead of chicken. Press and cook until golden.

29. Steak-Gruyere Mix equal parts mayonnaise and horseradish. Stir in some chopped parsley. Spread on the inside of a split piece of baguette. Fill with thinly sliced cooked steak and sliced gruyere. Press and cook until golden.

33. Canadian Bacon Butter a split English muffin. Fill with 2 slices sauteed Canadian bacon and some sliced Swiss cheese. Press and cook until golden.

37. Cuban Spread the inside of a split Cuban or other soft sub roll with yellow mustard. Fill with sliced dill pickle, deli ham, roast pork and Swiss cheese. Press and cook until golden. (This is traditionally done in a skillet.)

38. Turkey Cuban Make Cuban Panini (No. 37) with sliced turkey instead of ham and roast pork.

40. Breakfast Burrito Roll up scrambled eggs, shredded pepper jack cheese and salsa in a flour tortilla. Press and cook until golden.

41. Grilled Cheese Sandwich shredded sharp cheddar and jack cheeses between thick slices of white bread. Cook in a skillet with butter until golden (don’t press—the bread is soft and there’s not a lot of filling).

42. BLT Grilled Cheese Thinly slice a tomato, pat dry and season with salt. Make Grilled Cheese (No. 41), alternating cheese, tomato, escarole and bacon.

45. Apple-Cheddar Spread apple butter on a slice of white bread. Top with grated sharp cheddar and another slice of bread. Cook in a skillet with butter until golden (do not press).

46. Thanksgiving Sandwich sliced turkey, cheddar and some cranberry sauce between slices of potato bread. Cook in a skillet with butter until golden (do not press).

48. Meatloaf Layer shredded sharp cheddar and jack cheeses, thinly sliced leftover meatloaf and more shredded cheese between 2 slices of potato bread. Cook in a skillet with butter until golden (do not press). Serve with ketchup.

49. Mozzarella in Carrozza Sandwich 2 slices fresh mozzarella between 2 slices white bread. Beat 1 egg with 2 tablespoons milk and some salt in a bowl. Dredge the sandwich in flour, then dip both sides in the egg mixture. Cook in a skillet with olive oil until golden (do not press).

50. Peanut Butter–Banana Spread peanut butter on a slice of cinnamon-swirl bread. Top with sliced bananas. Lightly brush another slice of bread with honey and set on top. Press and cook until golden.



– Provolone cheese, mushroom, sun dried tomatoes, artichoke hearts, chopped red onion and olives, and basil. This one has quite a few ingredients, so you’ll want to do just a small amount of each on each panini.

– A pita pocket filled with refried beans, olives, salsa, peppers, onions, and maybe some cheddar cheese. A great way to mix things up is to use something instead of bread for the outside, so this is a good one to get away from the norm.

– Mayo, basil, eggplant, mozzarella, red peppers, and red onion. Grill the eggplant, red peppers, and red onion (all sliced up) before putting this sandwich on your panini maker for an awesome summer treat. If you’re not a fan of mayonnaise, you could always switch out the mayo and basil for some pesto and spinach.

– Sun dried tomatoes, sharp cheddar cheese, and sliced avocado. You could also do this with pesto instead of cheese for a very different taste. Avocado is great on sandwiches and is very nutrient rich, so it’s great to find new ways to mix this into your diet.

– Mushrooms, crumbled tofu and/or chicken, and brown gravy. This sandwich is great comfort food on a cold winter day, and is very different from the others on this list. It really gives you a unique sandwich that can help get you out of a food rut, fast. Be aware that this one will probably get some gravy on your panini maker, but it should be pretty easy to clean up as long as you get to it as soon as your grill has cooled.



Panini Sandwiches. Photo by Kat in MA USA

Photo by Kat in MA USA

5 Photos of Panini Sandwiches

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Total Time: 4 mins

Prep Time: 0 mins

Cook Time: 4 mins


Mysterygirl‘s Note:

When I got my George Foreman grill, I made up this recipe to be like the ones that I had bought. It has been a big hit with everyone.




Units: US | Metric


  1. 1
    Start heating the grill.
  2. 2
    Place 1 slice of mozzarella on each of 4 slices of bread.
  3. 3
    Place 1 slice of provolone on each of the other 4 slices of bread.
  4. 4
    Top the mozzarella with pepperoni, salami and pepperoncini.
  5. 5
    Top the provolone with turkey, ham and cheddar.
  6. 6
    Place the two halves of the sandwiches together.
  7. 7
    Brush the top of the first sandwich with the melted butter.
  8. 8
    Place the sandwich butter side down on the grill.
  9. 9
    Brush the other side with melted butter.
  10. 10
    Grill till bread is toasted and the cheese has melted.
  11. 11
    Continue with the other sandwiches.
  12. 12
    A George Foreman grill works great with these sandwiches but even a stove top grill would work.

Read more:



Smoked Ham, Gouda and Apple Butter Panini


  • 4 oz. deli sliced smoked ham or turkey
  • 2 Tbsp. apple butter


  • 1Spread butter over 1 side of each slice bread. Turn 2 slices over; top with 4 slices cheese, the ham, apple butter and remaining 4 slices cheese. Close sandwiches with remaining bread, buttered sides up.
  • 2Cook sandwiches in a preheated panini maker or greased waffle iron until golden brown and cheese is melted, 3 to 4 minutes. (Or, sandwiches may be cooked in a large nonstick skillet over medium heat, 3 to 4 minutes per side.)
Smoked Ham, Gouda and Apple Butter Panini


  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Yield: Serves: 2