Tag: second

Cronuts! Part 2: The Sights and Sounds

As promised, here’s the finale to our two-part cronut
extravaganza! The series concludes with me frying the two batches – the first
half fried as prepared in the last video, but the second half of the dough
received an additional tri-fold, which resulted in a much higher, but less
crispy cronuts.

Both were very good, and the second batch was more
impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the
way to go.

Of course, if you’re
going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier
cronut is probably a better delivery system. Rest assured, further exploration is inevitable.

In case you’re wondering, the second half of the dough was
frozen overnight, and then thawed in the fridge until soft enough to work with,
so it seems as though making and freezing this would be problem. I hope you
give this a try soon. Enjoy!

Note: These cronuts were fried in grapeseed oil, at 350
degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.

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

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Easter Eggshell Cupcakes!

My lovely and talented friends at Allrecipes.com have come up with a way to combine two of my all-time favorite things; colored Easter eggs and cupcakes! Okay, so the first part of that wasn’t true, but neither was the second part. However, if you’re into this kind of seasonal foodcraft, and apparently many of you are, then I think this would make a brilliant addition to your Easter baskets. Enjoy!