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Belgian-Style Fries

 

Makes: 4 servings

Time: 2 hours

 

Ingredients:

4 golden Yukon potatoes, sliced in 1/2” sticks

5 C vegetable oil

Salt

Thyme, chopped

 

Directions:

1. Submerge sliced potatoes into a large bowl of iced water and allow to soak for 1 hour in the fridge.

2. Drain potatoes in a colander and run cold water over them until the water runs clear. Spread potatoes out on a baking sheet and pat completely dry with paper towels.

3. Heat oil in a heavy skillet until a fry thermometer reads 350 degrees. (If you don’t have a fry thermometer, use a test potato to check if the oil makes it bubble.) When oil is ready, fry potatos in 4 batches, until potatoes are just cooked through, 4 minutes. Remove to a cooling rack, and allow to cool 30 minutes.

4. Reheat oil and fry potatoes once more in 4 batches, until they are deep golden brown, an additional 3 minutes.  Remove back to cooling rack and drain of excess oil.

5. Season with salt and thyme and serve in a signature newspaper cone.


Pesto Fettuccini with Peas and Celigine

 

Serves 2

Time: 15 minutes

 

Ingredients:

8 oz. fresh egg fettuccini

1 tbsp. butter

1 C fresh peas

1 jar pesto

1 C ciligiene

Basil for garnish

 

Directions:

1. Cook the fettuccini until al dente, 4-5 minutes, in boiling salted water. Drain.

2. Meanwhile, in a hot skillet, melt butter. Add in peas and sauté for 2 minutes. Addin pesto and heat for 30 seconds. Add in pasta and toss to combine. Add in ciligiene.

Serve with basil.