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).
Here’s an interesting carrot recipe — If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!
This is a traditional Basque salad dressing. So tasty on a green salad with just a touch of garlic salt – but then all Basque’s can’t get enough garlic.
Make and share this Basque Tomato Sauce recipe from Food.com.
“What would summer be without lemonade? Actually, this can be considered more of a wine cooler and is definitely the kind of lemonade not to serve to children. With a massive heat wave being felt around the world, including Spain’s Basque region, it is most likely that the ‘ardaurgozatza’ is flowing daily.” Neither soak nor chill time is included. Taken from hispanickitchen. com and posted for ZWT.
Your Kitchen Concierge
Recipe finder and budget meal ideas