Cuisine: American

Sweet Potato Fries

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Because sweet potatoes are low in starch—and a portion of what starches they do possess converts into sugars when heated—most sweet potato fries end up limp or burnt. Giving our sweet potato fries a starchy coating ensures a crust with a crispy texture.

Sweet Potato Fries

  • 1/2 cup cornstarch
  • Kosher salt (to taste)
  • 1/2 cup cold water
  • 1 teaspoon baking soda
  • 3 pounds sweet potatoes (peeled & cut into ¾ inch wedges, sliced crosswise)
  • Oil spray
  1. Adjust oven rack to middle position and heat oven to 425⁰F.
  2. Set wire rack in rimmed baking sheet.
  3. Whisk cornstarch and 1/2 cup cold water together in large bowl.
  4. Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in pot. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), about 3 minutes.
  5. Whisk cornstarch slurry to recombine. Using a slotted spoon, transfer potatoes to bowl with slurry.
  6. Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes.
  7. Place on the wire rack which is in the baking sheet, then spray with a touch of oil and place in the oven for 14 – 22 minutes. Using tongs, turn if needed.
  8. Season with salt to taste. Serve immediately.
Appetizer, Side
American

Mac N Cheese with Bacon

Mac & Cheese with Bacon

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Mac & Cheese with Bacon

Our 4th president, Thomas Jefferson invented Mac N Cheese. He made a pasta extruder that helped make macaroni. Back then, in the 1700s, macaroni was long and flat. So you would get only 6 per serving.

Every-time I celebrate Thomas Jefferson, I eat a version of Mac N Cheese. This one has bacon to really perk it up. If your family eats bacon, then this is a great recipe for you.

  • 2 tablespoons butter (unsalted)
  • 3 tablespoons olive oil
  • 3 slices bacon (diced)
  • 1/2 pound pasta (any shape that is fun)
  • 1/2 white onion (diced)
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 garlic clove (chopped)
  • 1 quart whole milk (scalded)
  • 1 cup white bread crumbs
  • 3 tablespoons freshly chopped parsley
  • 2 teaspoons Kosher salt
  • 8 ounces extra-sharp Cheddar (shredded (2 cups))
  1. Preheat the oven to 375 degrees F.
  2. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Set aside.
  3. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  4. Meanwhile, melt the 2 tablespoons butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  5. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  6. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Equipment Necessary-
2 Pots
Cutting Board
Chef’s Knife
Box Grater
Whisk
Wooden Spoon
Adult Supervision

Main Dish, Side
American

Eggless Pasta Dough

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Eggless Pasta Dough

One of the great questions if you are a huge pasta fan is:
Egg or eggless?

Well to be honest, in Italy, the recipe for pasta changes from town to town. Adding eggs was made by more “well to do” people. It does add a slight richness to the dish, but there is absolutely nothing wrong with eggless pasta.

Basically in Italy, they use a different type of flour than we do here in America. They use “semolina” which is a dry duram wheat – very hard flour. Semolina because it basically is a whole grain product has nutritional value. Contrast to that, in America, all-purpose flour is used that doesn’t have any nutritional value.

  • 2 1/2 cups semolina flour (or 1¼ cup semolina and 1¼ cup regular all purpose flour)
  • 1 teaspoon Kosher salt
  • 1/2 cup water (have another 1/2 cup ready in case dough is dry)
  • 1 teaspoon olive oil
  1. In a large bowl mix all ingredients together until a ball of dough is formed.
  2. Allow dough to rest for about 30 minutes to an hour. This will allow the wet ingredients to moisten the dry flour(s).
  3. Roll out dough and send through pasta machine according to desired thickness.
  4. Adjust attachments to which desired pasta: fettuccine, or any long strand shaped pasta. Or make your own shapes. There are over 650 different shapes and sizes of pasta. Find your favorites.

Equipment Necessary-

Measuring cups and spoons
Dough scarper (optional)
Chef’s knife
Cutting board
Sheet tray
Plastic wrap
Pasta maker or rolling pin
Adult Supervision

Appetizer, Main Dish, Poultry and Eggs
American, Italian