Kosher salt Archives

Sweet Potato Fries

July 21, 2020March 24, 2021Leave a comment

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

Adjust oven rack to middle position and heat oven to 425⁰F.
Set wire rack in rimmed baking sheet.
Whisk cornstarch and 1/2 cup cold water together in large bowl.
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.
Whisk cornstarch slurry to recombine. Using a slotted spoon, transfer potatoes to bowl with slurry.
Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes.
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.
Season with salt to taste. Serve immediately.

Appetizer, Side

American

Waffle Iron Hashed Browns

December 20, 2016March 24, 2021Leave a comment

Waffle Iron Hashed Browns

Waffle iron hashed browns are fun! This platform for cooking potatoes will allow for crispy crunchiness plus nooks and crannies which are great for toppings. While keeping a moist, cooked interior. A waffle iron helps achieve this.

A note on cooking technique for this recipe is that a good cook controls the amount of moisture in a dish. By making this recipe, one will learn 3 great methods for controlling moisture.

These moisture control skills are called for again and again in cooking.

Once this basic recipe is grasped, how about adding delicious ingredients like ham and cheese; or top with sour cream chives and smoked salmon; or how about Parmesan style with tomatoes and mozzarella or even poached eggs? Where does your imagination take you? Let us know in the comments!

2 russet potatoes (shredded)
3 Tablespoons canola or vegetable oil
2 teaspoons Kosher salt (1 for extracting water from potatoes, the other teaspoon for seasoning later)
2 Tablespoons onion (grated, or chopped green onions)
2 Tablespoons herbs (of choice (Thyme, basil, oregano, marjoram, dill))
1/2 teaspoon black pepper (freshly ground)

Shred the potatoes on the largest holes of the box grater.
Wrap the shredded potatoes in a kitchen towel and salt with 1 teaspoon of kosher salt. Stir salt in using a spatula and let sit for 5 minutes.
Wring out the towel by twisting and get out as much liquid as possible. Move potatoes to a microwave safe bowl.
Cook in a microwave on high for 2 minutes.
Turn on the waffle iron for at least two minutes. Then brush with oil the tops and bottoms of the iron.
To the microwaved potato bowl, add grated onions and herbs along with 1 more teaspoon salt and freshly ground pepper to taste. Using a spatula, stir the mixture, then divide the grated potatoes into four equal portions into the waffle iron.
Close the waffle iron and cook for 4 minutes or until golden brown on both sides.
Remove from the waffle iron using a tongs, spatula or a wooden spoon, then drain off the extra oil.
Top with whatever your imagination desires. Then serve immediately and enjoy!

To prevent potatoes from turning brown, grate them just before cooking.

Tools Necessary:
Microwave oven
Kitchen Towel
Box grater
Waffle Iron
Spatula or wooden spoon
Measuring cups and spoons
Medium bowl
Adult Supervision

Appetizer, Breakfast, Brunch, Side

Mac & Cheese with Bacon

November 10, 2016March 24, 2021Leave a comment

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))

Preheat the oven to 375 degrees F.
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.
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.
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.
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
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