These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook’s Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).
Make and share this Herb Garlic Bread – Belgian Style recipe from Food.com.
I found this on another site and tweeked it just a little, adding lemon juice. Great with a holiday meal, or any weeknight is great too.
Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.
Make and share this Belgian Carrots recipe from Food.com.
Your Kitchen Concierge
Recipe finder and budget meal ideas