The transition from the Dell to the iMac is proving aggravating, mostly in the iphoto/photostream category. As in why doesn’t it work in an easy manner and why do I have numerous copies of the same pic and why won’t my labels stick and why can’t I have the awesome organization back (I did an organization overhaul/typed up all the ideas floating around my head the very day the laptop was damaged and lost all but one document since Carbonite had not backed up my junk that day)? I don’t remember this much aggravation when I had an ibook in college. It will get better. I love it in many other ways. Needless to say I’m a tad grumpy and feel like I’m wasting time on things I already had accomplished. Want to see what else I’ve accomplished? Look here.
Before adding the hot oil...the smell is amazing once the oil hits those ingredients.
But you don’t deserve me in such a bad mood. You deserve ginger scallion sauce-Francis Lam edition (where you first heat the oil to scalding) originally by David Chang at Momofuku. There are 4 ingredients and a wowsers reaction. Big time flavor. I will be making this on a frequent basis. And I love how Francis explains the directions so check it out here. Use quality oil, my choice and recent obsession, peanut. Just go see for yourself what scallions, ginger, some very hot oil and salt can do. Make a gallon. You’ll see.
My drunkard lush puppy knocked over his glass of wine on my laptop the other night. After some dry time, it came back to life then (not joking), died again as soon as Greg, my husband, left for work but only after using it to check some email without a single issue. It’s still not functioning hours later. Hopefully with a little dry time, all will be well and we won’t have to figure out how to purchase a new one. I think it involves something called cash or currency in exchange for the item but I’m not familiar with the term ‘cash’ as a new homeowner.
I’m on the dinosaur laptop, Brachio-Dell, that’s barely functioning. If it doesn’t go extinct, I could be in business for a short period of time. Trying to download my desktop from the other computer-thanks to Carbonite’s back-up-is proving to be a major pain in the arse.
Anywhosal, I might be absent for an unknown amount of time.
Lush puppy
Rules of Oven Fry Club
1. We will talk about oven fries.
2. We WILL talk about oven fries. (They are delicious when done right and this is a great way to make them crisp.)
3. If someone says “stop” or goes limp, taps out while you’re trying to explain how much better this method is, it is over. Let them go on with their less than wonderful recipe.
4. Only two oils to my recipe. (I enjoy olive and peanut oil but peanut is preferred…ok sometimes canola.)
5. One fight oil at a time. No mixy-mix.
6. No shirts, no shoes…around that oil and you will regret it.
7. The talking about the recipe will go on as long as necessary until you or someone else understands how effective this method is.
8. If this is your first encounter with the recipe/method, you HAVE to try it.
(Obviously I’m doing a parody of the movie Fight Club.)
Oven fries the way they should be made
Print Recipe
Serves 4 (ok maybe 1 or 2)
Ingredients:
4 potatoes, preferably Yukon Gold or Russet
2 to 3 tbsp peanut oil (or olive or canola oil but peanut is my choice)
add some fresh herbs if you’d like, chopped-optional (I also added garlic but later, during roasting so it wouldn’t burn.)
coarse salt and freshly ground pepper
Preheat the oven to 425F. Cut the potatoes into thick slices lengthwise (keep the skin on) and set in a bowl of cold water. This is the step many people don’t do and it makes a huge difference. It removes the starch on the outside of the potato and allows them to get nice and crisp. Leave them in, I’d say, at least an hour if not a few.
Next step is also important-dry these babies well, very well with paper towels. Place them in a bowl with the oil (depends on how big your potatoes were for the amount of oil but be sure each one is coated but not overly coated). Don’t add the salt before they are cooked. That’s a finishing step here and one I hadn’t learned til later in life. Spread the potatoes in a single layer on a roasting pan (I like to place a sheet of aluminum foil on my pan) and sprinkle herbs over top the potatoes…if you are adding them.
Bake for 35 to 40 minutes, turning halfway through cooking. They should be brown and crisp and the cooking time will vary. Remove from the oven and dump in a paper towel-lined bowl then sprinkle with salt and pepper. Serve immediately. Spread the word about oven fry club. And mind the hot oil.
Since it’s been all hustle and bustle around our place with building my new favorite space in the house-a studio-for our furniture refinishing side biz, photoshoots and general office/project maintenance then there’s the yard overhaul going on now. (Those links bring you to our other blog that documents our progress on the house, furniture and decor side of our lives.)
That said, I’ve been in the mood for easy, snacky dinners. We’re eating later and no longer planning every bite as were the majority of the days of yore a.k.a before we bought our first house needing renovation and starting a business on top of Greg’s day job. Weekends are accounted for and evenings are full as well. Greg and I tend to collapse on the couch on these warmer-than-usual evenings in Minnesota with a beer. Modelo is a light source that usually aids sleep along. Life is good.
So yeah, tapas come in handy nowadays. Like this simple recipe where you get to take a baguette slice and sop up the goodness left behind and eat with a small wooden skewer a.k.a toothpick.
Shrimp and Chorizo Sauté from Meghan Raveis on Tastebook
Print Recipe
Ingredients:
1/4 cup extra-virgin olive oil
2 precooked chorizo links, casing removed, sliced on an angle 1/4 inch thick
3 cloves garlic, thinly sliced
1/4 tsp crushed red pepper
1lb. jumbo shrimp (about 16 shrimp)
2 tbsp white wine
Salt and pepper
handful flat-leaf parsley, chopped (I used cilantro)
baguette, sliced and toasted (toasting optional)
In a large skillet, heat 2 tbsp of oil over medium heat. Add the chorizo and cook, stirring, until lightly browned, about 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
Add the remaining 2 tbsp of oil, the garlic and crushed red pepper to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden. Increase the heat to high, add the shrimp and stir to coat. Add the wine and cook, stirring, until the pan is nearly dry, 2 to 3 minutes. Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley (or cilantro). Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes. Serve with the sliced baguette and a toothpick. Sop up that goodness.
