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Fisherman’s Pie – The Deadliest Casserole

I’ve never been a huge fan of the fisherman reality shows
like Wicked Tuna and Deadliest Catch. Seems like every situation that comes up, no matter how mundane, is made to look like a matter of life and death. Sure it’s relatively dangerous compared
to selling shoes, but they’re mostly just fishing in crappy weather.

Riveting
slip and falls notwithstanding, I think the real challenge in that environment
would be trying to cook a decent meal. Imagine putting together this delicious, potato-crust-topped
cod and spinach casserole in the galley of one of those boats. I actually
get woozy thinking about it. 

Luckily most of us have a nice steady oven at
home in which to make this comforting dish happen, rogue wave free. Speaking of the oven, be sure to check your fish to see if
it’s flaking before taking it out. Mine took about 40 minutes, but my sauce and
potatoes were warm. If you make your components ahead and they cool down, or
your fish is thicker, it may take a while longer to bake, so poke and peek. You
can always fix the top, and thanks to the broiler, no one will be the wiser. I
hope you give this a try soon. Enjoy!



For potato crust:
3 russet potatoes
3 tbsp butter
nutmeg, salt, pepper, cayenne to taste
1/2 cup milk
For the sauce:
3 tbsp butter
3 tbsp flour
2 cloves garlic, minced
2 cups cold milk
2 tsp lemon zest
salt to taste
For the rest:
1 tbsp butter to grease dish
salt, pepper, cayenne to taste
2 pounds boneless cod filets
12 oz washed baby spinach
juice of 1/2 lemon
fresh chives to garnish

Oven Baked French Fries

Oven Baked French Fries

by Pam on February 6, 2013

One of my very favorite cookbooks is called The New Best Recipe (from the editors of Cook’s Illustrated). I always find the best recipes in there. I wanted to serve fries with the Grilled Chicken Sliders with Avocado[1] but I didn’t want to fry them because we are trying to eat healthier. I found a great recipe in this cookbook that I used less oil but other than that did it exactly as written. I left the fries in for a little too long due to helping out with a homework problem but they still turned out amazingly delicious. They were crisp on the outside and soft and delicious on the inside. I served these fries with fry sauce (a mixture of ketchup & mayonnaise) alongside the sliders for a fun and delicious meal without all of the guilt!

Peel the russet potatoes then cut each potato lengthwise into same size fries. Place the cut fries into a large bowl and cover with hot tap water.

Adjust the oven rack to the lowest position. Preheat the oven to 475 degrees. Line a heavy-duty baking sheet with tin foil then drizzle two tablespoons of oil on the tin foil followed by a sprinkling of sea salt and freshly cracked black pepper, to taste. Set aside.

Drain the potatoes then place on kitchen towels (or paper towels) and pat dry. Rinse and wipe out the bowl then dry it with a kitchen towel. Place the dried fries back into the dry bowl then drizzle the last tablespoon of oil onto the fries.  Toss with your hands until evenly coated. Arrange the fries in a single layer on the prepared baking sheet. Season with sea salt and freshly cracked pepper, to taste.

Cover the baking sheet tightly with tin foil and place into the oven to bake for 5 minutes. Remove the foil and continue to bake until the bottoms are spotty golden brown, about 15-20 minutes, rotating the baking sheet after 10 minutes. Using tongs, flip each fry, keeping the potatoes in a single layer. Continue baking until the fries are golden and crispy, 5-10 minutes longer, rotating the pan as needed if the fries are browning unevenly.

Transfer the fries to some paper towels to drain. Serve immediately.  Enjoy. 



Print[2]

Save[3]



Oven Baked French Fries




Yield: 4

Prep Time: 15 min.

Cook Time: 25-30 min.



Ingredients:

3 russet potatoes, peeled & cut into same size fries
3-4 tbsp of canola oil
Sea salt and freshly cracked pepper, to taste

Directions:

Peel the russet potatoes then cut each potato lengthwise into same size fries. Place the cut fries into a large bowl and cover with hot tap water.
Adjust the oven rack to the lowest position. Preheat the oven to 475 degrees. Line a heavy-duty baking sheet with tin foil then drizzle two tablespoons of oil on the tin foil followed by a sprinkling of sea salt and freshly cracked black pepper, to taste. Set aside.

Drain the potatoes then place on kitchen towels (or paper towels) and pat dry. Rinse and wipe out the bowl then dry it with a kitchen towel. Place the dried fries back into the dry bowl then drizzle the last tablespoon of oil onto the fries. Toss with your hands until evenly coated. Arrange the fries in a single layer on the prepared baking sheet.

Cover the baking sheet tightly with tin foil and place into the oven to bake for 5 minutes. Remove the foil and continue to bake until the bottoms are spotty golden brown, about 15-20 minutes, rotating the baking sheet after 10 minutes. Using tongs, flip each fry, keeping the potatoes in a single layer. Continue baking until the fries are golden and crispy, 5-10 minutes longer, rotating the pan as needed if the fries are browning unevenly.

Transfer the fries to some paper towels to drain. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe The New Best Recipe Cookbook

 

 

References

  1. ^ Grilled Chicken Sliders with Avocado (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,”
which seemed a little strange since what was supposed to be so brave about
them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t
think so. Well, apparently my translation skills were lacking, and come to find
out it actually means “fierce.” Now that makes sense.


These are, as advertised, fiercely textured, fiercely
flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to
you and your inner Spaniard. There are as many patatas bravas recipes as homes
in Spain, and this is nothing more than my latest rendition. 

As long as you boil them
first, fry crisp, and season earnestly, the rest is open to wild
experimentation. I’ve used all sort of blanching liquids, spice blends, and
sauces, and never been disappointed.


My control around food is generally decent, but I am no
match for a plate of these. Once you start with the toothpick, you’ll be
impaling and eating potatoes until they’re gone. If you are making these for a
group, just do in batches and keep warm in the oven until you have enough. Just
don’t salt until the last second, or they can get soggy. I hope you give these
a try soon. Enjoy!


Ingredients for 4 portions:
2 pounds russet potatoes
For the boiling liquid:
2 quarts cold water
1 tbsp salt
1 tsp smoked paprika
1 tsp cumin
2 bay leaves

For the sauce:
1 cup mayonnaise
garlic to taste
1 tsp tomato paste
1-2 tbsp sherry vinegar
1/2 tsp smoked paprika
1/4 tsp chipotle powder
cayenne to taste

For the spice blend (makes lots extra):
2 tbsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp chipotle powder
chopped parsley