Friday, November 12, 2010

French Fry Friday

For the next few Fridays I thought I'd share some fancy, unconventional French Fry recipes.
We LOVE to cook here.
EC is a phenomenal and amazing chef.
(I'm gonna buy him one of those chef hats one day.)
He's self taught.

Did you know that you can teach yourself to cook?

You can.

I grew up with a Hungarian grandmother who cooked & baked everything from scratch.
Next to her I stood watching in amazement as she kneaded, churned, stirred, collected and seasoned all of our food.

I had no idea that it had any great "cooking skill" impact on me. I only knew that I LOVED her and LOVED EVERYTHING SHE MADE.

Today.
I cook.
And it's not bad, if I do say so myself.
Now, not all of us cook well at first.
But we really won't know anything about anything until we give it a go.
Just like I didn't know how to make a slip cover or paint or blog.
Gettin' my point?

JUST DO IT.

You will be in awe of what you slide onto everyone's plate.
Then listen.
You'll start to hear humming sounds coming from the table.
That's my favorite part!!!

ONTO THE FRIES:

We eat tofu here.
I can hear the crowd already:
"tofu!  gross!  mushy!  no flavor!!!  I'd rather eat dead bugs!"

NOT HERE
Take a look at these golden babies!

 Very simple.
Inexpensive.
High in protein.
Tofu = soybeans


If you'd like to try these, here is what you'll need:
  • TWO CARTONS OF EXTRA FIRM TOFU (makes 4 servings)
  • OLIVE OIL or whatever oil you have
  • GARLIC POWDER
  • SALT and PEPPER
  • SHREDDED ASIAGO CHEESE
  • CATSUP for dipping
  • Paper towel or cheese cloth
  • Parchment paper
  • Cookie sheets


Preheat oven to 400 degrees

  1. DRAIN WATER FROM TOFU CARTON
  2. USE CHEESECLOTH OR PAPER TOWELS - WRAP AROUND TOFU TO ABSORB EXCESS LIQUID, PAT DRY
  3. SLICE TOFU INTO DESIRED FRY WEDGES OR RECTANGULAR PRISMS (I homeschool, remember?)
  4. LAY OUT ON THE PARCHMENT COVERED COOKIE SHEETS
  5. DRIZZLE OLIVE OIL, ADD SALT AND PEPPER, GARLIC POWDER and then SPRINKLE ASIAGO CHEESE ON TOP.
  6. BAKE FOR 20-40 MINUTES

(we like ours a bit firm with a hard exterior.  if they get overcooked they will be too hard.  keep an eye on them)







GIVE 'EM A TRY AT YOUR HOUSE!

 
coming to you from the Kitchen Table

7 comments:

  1. Can I say that they look good in a unique sort of way? I trust you that they are delish.

    ReplyDelete
  2. Are you serious you are coming to an area near ME? I looked it up I would have to guess Kendall is about an hour away. The shop is about 45 minutes from Amherst give or take depending on how far out in Amherst you are. I am on the boarder of Amherst. Do you live near Kendall?

    ReplyDelete
  3. Ahhhh! I knew somehow by your sweet comments on my blog that we would click. I LOVE tofu! Fried is the best (of course, what isn't good fried?) but I also cube mine and eat it strait out of the package in some soy sauce, mmmm mmmm! The rest of my family gags at the thought but I love me some tofu! Thanks for stopping by my blog and leaving a few comments... I'm going to browse around for a bit =)

    ReplyDelete
  4. Hey, I love tofu too! and my partner Karl is also an amazing self-taught cook, I on the other hand am pretty hopeless - I can make yummy soups and good cakes/biscuits, and I do make an awesome crumble - but that's about it! Luckily I have Karl to cook :)

    ReplyDelete
  5. Kolein... my hubs is the cook around here... but today... today I cook!! Vegetable Soup (mom's recipe)... it's rainy and cold here... but I did overcook the potatoes :(

    I'm not a tofu fan but I believe you!!

    ReplyDelete
  6. Tofu? Really? Good? I'm not so sure about that. Okay, if you say so. ;)

    ReplyDelete

What you say means so much

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