French Fried with a Greek twist!

We have an amaze-balls fry truck in our town.  While, it's open all year round serving up tasty goodness, it's in the summer the smell of deep fried potatoes & malt vinegar wafts throughout the entire downtown beckoning you to break any diet you're on just for a taste. I love fresh cut french fries.  It's my vice.  Add herbs to them and I'm completely done.  You will be too after you've tried these.

NOTE: I like to think that my recipes can reach the myriad of cooks, from beginner to advanced. However, this one should be left to those that are more comfortable and experienced in the kitchen (if you don't have a deep fryer). Working with open hot oil is NOT to be taken lightly!  Be prepared to be chained to the stove for awhile with this one.  It is worth, it just be careful.

Fries with Greek Seasoning

Ingredients:

1 Large Potato/ 2 persons

Club House One Step Seasoning Greek

3 Litres Vegetable Oil*

Directions:

1.  Wash potatoes and cut into even pieces.  I like mine on the shoe string size side or about 1/2' square.  Remember the bigger they are the longer it takes to cook.  Pat dry with a paper towel - oil & water aren't good bed fellows!!!!

2. Fill a large pot about 2/3 rds full of vegetable oil.  *You probably won't need all 3 litres of oil but you will need a lot, it all depends on the size of your pot.  Heat until temperature reaches 190*F (or if you're using a deep fryer, set it up on the fry setting.).  If you are using the pot method this is the point when you're committed - feed the animals & make sure the kids are occupied prior to this.  A watched pot of water may not boil but an un-watched pot of oil boils VERY quickly.

3.  This is a double fry method so for the first fry add the potatoes one or two pieces at a time until the bottom of your pot covered in a single layer (to avoid them sticking together).  Remove them from the oil when the float to the top about 5 min.

4. Remove from the oil and let drain.  They will be pale still.  The first fry is to cook the potato through (the second fry will crisp them up).

5. Continue with the first fry until all your potatoes have been done.  Making sure the temperature comes back up to 190*F in between batches.

6. You can increase the batch size for the second fry.  I usually put 2 batches of the first fry in at a time.  Just remember don't crowd the pot too much and keep that temperature up.  They're done when golden and crispy about 15 minutes.  If you're using fresh new oil it may take a little longer to brown.

7. Once done, drain or pat away excess oil.  Place in a large bowl and lightly sprinkle with the greek seasoning.

8.  Let the oil in the pot completely cool, and using a funnel, return the oil to the jug.  The more you use the oil the crispier and darker your fries will be.  My jug is labeled For Deep Frying Only so it doesn't get used for anything else.

9.  Re-introduce yourself to your children & pets.  Have a great dinner!

Pair these up with my Brioche Buns & Potabello, Cheddar, Bacon Burgers for a complete meal!

Stay Sweet!

Tammy

Tasty Burgers

Has anyone else noticed the price of boxed burgers sky-rocketing over the last few months? I have. Fifteen dollars for 8 burgers is insane! And that's if you can even find them - there use to be an amazing selection of gourmet-style patties on the market.  Now, in my area at least, we're lucky to find the regular beef kind. And those, my friends, can get pretty boring after awhile.  Let's shake up your taste buds with these awesome burgers!

Portabello, Bacon & Cheddar Burgers

Ingredients:

2 kg Lean Ground Beef

3 Large Eggs

1 Large Portabello mushroom, finely chopped (about 1 cup)

1 Cup Cheddar Cheese, shredded (or use your favourite, mozzarella is another amazing option)

2 Cups Bread Crumbs

8 Strips Bacon (Cooked to very crispy, finely chopped)

1 Medium Onion, finely chopped

1/4 Cup Worcestershire Sauce

1 tbsp Dried Parsley

1 tbsp Fresh Garlic, minced

Directions:

1. It's imperative that all the ingredients are finely chopped, if they are too big you risk the burgers falling apart while cooking.

2. This part is easy!  Just mix everything together in a very large bowl.  I find working everything together with my hands is the most effective way to get this done - get in there and smush it, it's therapeutic :D . Please make sure you wash your hands before & after!

3. Scoop out about a baseball size portion (it works out to be about 1/4 lb) of the mixture, press into a  patty on 4' square of waxed paper and set aside.  Continue until all the patties are formed.

4. For convenience to freeze; I stack two patties together (with the waxed paper in between), wrap them in aluminium foil and place into freezer bags.  You should be able to get about 16 - 18 patties.

Pair these up with my Brioche Buns and add your fav toppings to make it all yummy.

Stay Sweet!
Tammy

The Perfect Brioche Bun

See, I told you I'd keep experimenting with buns.  I didn't really expect it to do it again so soon. But when I came across this one from a bag of my mom's recipes (I really need to finish typing them out for her). I couldn't wait to give it a try. It didn't disappoint - the crust is chewy and the inside is so soft & moist.  You couldn't ask for better.  While my first bun recipe is great in a pinch since there isn't crazy rise times - if you have the time, you really need to do this version.

Brioche Burger Buns

Ingredients:

1 cup Warm Water
3 tbsp Warm Milk
2 1/2 tsp Active Dry Yeast
2½ tbsp Sugar
2 large Eggs
3 1/3 cups All-purpose Flour
1½ tsp Salt
2½ tbsp Unsalted Butter, softened.
Sesame Seeds, optional

Instructions:

1. In a two-cup glass measure; combine the water, milk, yeast and sugar. Let stand until frothy, about 5 - 10 minutes.

2. In  a large bowl, add the flour, salt and butter and with an electric mixer, mix together until the butter is combined - it'll look like crumbs.

3. In a small bowl beat one of the eggs and set aside.

4. Stir in yeast and beaten egg. The attach the dough hooks to your mixer and mix for about 10 minutes or until the dough is smooth and well combined.  This could take as little as little as 7 or 8 minutes.  Just keep an eye on it and go by look - if it's nice & smooth it's ready.

5. Shape the dough into a ball, return  it to the bowl, and cover with a clean, damp dish towel and let it rise in a warm place until it's doubled is size.  This can take 1 - 2  hours or more depending on conditions and no two times will be exactly the same.  Just keep watch on the size of the dough.

6. Lightly grease your baking sheet.  Then divide the dough into 8 pieces. Roll each piece into balls and place 3 inches apart on the prepared sheet - seam side down. Cover again with the dish towel, re-dampened.  Let rise for a second time in a warm place for another 1 - 2 hours or until the balls almost double in size again.

7. Mix a small bit of water with the second egg to make the egg wash.  Once the second rise is finished, VERY lightly brush on the wash.  At this point you can sprinkle on the sesame seeds.

8. Preheat the oven to 400*F and put a small baking pan with water in it on the bottom rack prior to adding the buns. This creates steam & helps to keep the bread moist.

9. Bake on the middle rack for 15 - 20 minutes or until golden brown. Place on a wire rack to cool
completely.

Stay Sweet!

Tammy

Music Monday

Today's pick I am un-apologetically in L.O.V.E. with <3 . I don't know why but this song absolutely speaks to my soul.  It's not about the lyrics but the combination of music & voice.

Listen! Share! Enjoy! and Crash........

Dave Matthews Band - Crash Into Me

Stay Sweet!
Tammy

Small Town Photo Shoot

If you've ever asked why does this girl post mostly food pics, when she say's she loves photography? The answer is - It's Canada, it's winter, it's darn cold!  I don't like cold (see my cold weather rant ). To prove I do get unshackled from the kitchen and explore a bit of the environment around me from time to time. Here's my favourite pics from places around my town I took on a Mommy Strike Day last fall.  Enjoy & don't forget to leave comments - I love feedback!

Stay Sweet!

Tammy

Ranch Chicken

Daughter B isn't a big fan of meat, she hates anything with even the smallest bit of fat on it.  Grocery shopping is a battle of finding the leanest cuts possible.  That's why we always have a fridge full of chicken on hand.  I'm always looking for new and exciting ways to prepare it, and if you are too, give my Ranch Chicken a try.  You won't be disappointed.

Ranch Chicken

Ingredients:

4 Skinless Boneless Chicken Breasts, defrosted
4 tbsp Ranch Dressing
1 tsp Garlic powder
Salt & Pepper

Directions:

1. Preheat your oven to 400*F and place chicken in a baking dish.

2. Cover each breast with about 1 tbsp of the ranch dressing. Sprinkle over the top the garlic and lightly salt & pepper.

3. Bake for 45 minutes to an hour or when an internal temperature reaches 175*F through the thickest part.

Pair it with my Rosemary Potatoes  and dinner's all wrapped up!

Stay Sweet!
Tammy

Rosemary Roasted Potatoes

Hubby is your typical meat & potatoes kind of guy.  While he'll try just about anything I experiment with; you can't pull him away from the standards for extended periods.  My challenge with that is keeping things interesting on the potato front.  One can only stand boiled spuds for so long my friend. All my experimenting has lead me to this gem!  They are oh-so-good...

 Rosemary Roasted Potatoes

Ingredients:

5 - 6 medium Pototoes

2 tbsp Butter (melted) or Vegetable/Olive Oil

1 tsp Garlic Salt

1 tsp Dried Rosemary

1/2 tsp Paprika

Salt & pepper

Directions:

1. Preheat oven to 400*F

2. Wash potatoes and cut into bite size cubes - about 1" x 1".  Spread out evenly in a 9 x 13 pan and drizzle the melted butter/oil on top.

3. Sprinkle the rosemary, garlic salt, paprika, salt, and pepper over everything. Place in the oven to bake for 30 - 45 minutes.

Stay Sweet!

Tammy