Spicy French Fries Recipe
Prep Time: 10 minutes Cook Time: 7 minutes yield: 4 servings
1 1/2 teaspoons coarse salt
1/4-teaspoon ground coriander seeds
4 cups vegetable oil
4 medium baking potatoes, like russets (about 4 pounds total)
In a large bowl stir together salt, cayenne, paprika, and coriander.
In a 4-quart heavy kettle, heat oil over moderate heat until a deep-fat
thermometer registers 325 degrees.
While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks.
Fry potatoes in oil 1 1/2 minutes (potatoes will not be golden) and
with a slotted spoon transfer to brown paper or paper towels to drain.
Heat oil to 350 degrees F. Return potatoes to oil and fry until golden
and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean
brown paper or paper towels to drain and toss fries in spice mixture
Spicy French Toast
8 whole egg whites - slightly beaten
1 cup canned pumpkin pie mix
1/4-cup fat-free milk
16 slices white bread
In your blender, combine egg whites, pumpkin pie mix, milk, and cornstarch.
Blend until smooth. Dip bread slices in egg white mixture. In a skillet
that has been coated with cooking spray, over medium heat, add bread
slices. Cook 4 minutes per side or until golden brown turn and continue
cooking 3 minutes more. Remove from pan and keep warm. Repeat with remaining
Rouille (Pronounced: roo ee yuh)
Garlic, saffron mayonnaise makes about 2 cups.
3 egg yolks
1/4 teaspoon dried mustard
1-1/2 Tablespoons minced garlic
1/2 gram saffron threads (1 teaspoon)
1 Tablespoon warm fish broth (can be taken from the bouillabaisse broth)
1/4-teaspoon cayenne pepper
1-Teaspoon Pernod or Ricard
1-1/2 cups olive oil
Put the egg yolks, mustard, and garlic in a food processor (or blender)
and purée 30 seconds. With the machine still running, start to
add the olive oil, drop by drop until it is thick and smooth. When it
reaches this consistency, start to add the oil in a slow steady stream
until gone. Dissolve the saffron threads in the fish broth and add to
the blender. Add the cayenne and Pernod and pulse to blend. To serve:
Transfer to a bowl and taste. Stir in salt and lemon juice to season.
Serve as an accompaniment to bouillabaisse or other fish soup. It may
also be used as a dip
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