Ingredient: cornstarch

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

Autumn Chicken Stew

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Autumn Chicken Stew

  • 3 cups Butternut Squash or pumpkin
  • 6 tablespoons Chilli-flavored Olive Oil
  • 1/2 Onion (large, chopped)
  • 3 teaspoons ginger (freshly grated or 1 1/2 teaspoon ground ginger)
  • 1/2 teaspoons cinnamon (ground)
  • 6 boneless skinless chicken breasts (chopped into bite-sized pieces)
  • 2 cans chopped tomatoes (2 ½ cups)
  • 3 -6 teaspoons brown sugar
  • 1 can chickpeas (drained and rinsed, 2 ½ cups)
  • 4 1/2 tablespoons coriander (freshly chopped)
  • 1 1/2 teaspoons cornstarch (mixed well with (optional))
  • 6 tablespoons water (optional)
  1. Peel the pumpkin or squash. Cut the squash in ½ lengthwise (from top to bottom), remove any seeds then cut into bite-sized pieces.
  2. In a large pan, heat the oil and fry the onion for 3-4 minutes.
  3. Stir in the cinnamon and, if using the ground ginger, stir that in too, if you are using fresh ginger, it will be added later.
  4. Cook for a couple more minutes and then remove onions to a plate, then brown the chicken. Add more oil if needed to help brown the chicken. Chicken needs to be browned on all sides.
  5. Add the tomatoes and sugar.
  6. Season to taste with salt and pepper if you like, although the dish may not need any, and then add the chickpeas and squash.
  7. Evenly mix, then cover and simmer for about 30 minutes or until the pumpkin is tender.
  8. If using fresh ginger, add it in about half way through this process.
  9. Thicken stew to the desired consistency mixing and adding a bit of cornstarch and water. Cook stew for a couple minutes to thicken.
  10. Stir in the chopped coriander just before serving.

Tools Necessary-

  • Soup Pot
  • Sauté Pan
  • Wooden Spoon or
  • Spatula
  • Cutting Board
  • Chef’s Knife
  • Serving dish
Main Dish
American

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

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Asian Chicken Noodle Soup

This is one of the world’s comfort foods. Each country makes this slightly differently. Some countries add soy sauce, others add fish sauce, or hoisin sauce. Cooking wine can be added as can seaweed and flavored soy sauces. Make it your own by figuring out what you like in it.

  • 4 cups prepared chicken stock (plus 2 tablespoons for slurry)
  • 1/2 teaspoon grated fresh ginger (small diced)
  • 1 tablespoon soy sauce (cut into slivers)
  • 1 tablespoon cornstarch
  • 1 star anise (left whole)
  • 2 eggs (lightly beaten)
  • 2 green onions (chopped)
  • 8 drops dark Sesame oil (or a few more drops, to taste)
  • 1/4 Cup fresh spinach or watercress (chopped)
  • 2 pinches White pepper
  • 2 pinches Kosher salt
  • 1/4 pound egg noodles (chinese style, 2 nests or bundles if packaged)
  • 1/2 cup frozen peas
  • 1/2 cup carrots (sliced on the diagnal or in circles)
  1. Bring soup stock, star anise, grated ginger and soy sauce to a boil.
  2. Add salt and the egg noodles. Cook until al dente, 5 to 7 minutes. Divide noodles among 4 soup bowls.
  3. Add chopped carrots, then the snow pea and green onions. Cook two minutes then add the frozen peas.
  4. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold chicken stock or water. Stir until dissolved.
  5. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Remove and discard the star anise.
  6. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction.
  7. The egg will spread and feather.
  8. Turn off the heat and add the green onions. Lastly a few drops of sesame oil.
  9. Serve hot.

Choose from a set of different noodles. For example at chinese-noodles-101-guide-to-types-and-styles-of-chinese-egg-noodles.html there are lots to learn about how to make and cook Chinese noodles.

Tools Necessary-

  • Soup Pot
  • Grater for ginger
  • Chop sticks or whisk
  • Small mixing cup
  • Serving bowl
  • Chef’s Knife
Main Dish, Soups N Stews
Asian