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fries

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Three different ways to make polenta; a velvety traditional one with a spicy & smoky pulled pork, a grilled one for the BBQ or some crispy baked fries served with a garlic-yogurt dip.  This post is about three different ways to make polenta, three different textures going from smooth to crunchy. I always make too much polenta, so I usually spread the leftovers in a rectangular pyrex, cover it with plastic wrap and leave it in the fridge. The next day you can use the compacted or “cake like” polenta and make a whole different meal with it by whether grilling it “steak style” on the BBQ or baking sticks of it until getting crunchy polenta fries. Different types of polenta The perfect polenta is smooth and shiny, similar to the texture of a velvety mashed potato. Some put cream in it, others milk or even broth but most…

Eggplant Fries with Honey is a fairly common tapas in Spain. Nice crunchy eggplants sticks deep fried in olive oil and finished up with a sprinkle of salt and good quality honey. Ever wondered about nice authentic vegetarian tapas ? This crunchy Eggplant topped with honey tapa is what you are looking for! Called Berenjena con miel in Spanish this tapas originates from the south of Spain although nowadays you’ll find it in about every tapas bar in Spain. It’s usually served with a nice honey or a darker molasse (cane syrup) and a nice sprinkle of salt. A great sweet and salty dish! Golden rule of deep frying Knowing the common eggplants contains lots of water which makes them often saggy once cooked, the only way to make them relatively firm and crisp is by coating them in a light flour and breadcrumb layer and fry them up at high temperature.…

Baked or Air fryed Sweet Potato Fries with Wasabi-Pea Dip is a healthy and dynamic duo of colors and flavors. The sweetness of the fries balance to perfection the spicy green wasabi-pea dip.  A truly odd combination this Sweet Potato Fries with Wasabi-Pea Dip recipe for some but once you get your head around it and jump in and try it out… you’ll never go back to normal fries with ketchup. Sweet potato and wasabi is a match made in heaven, a bit like in the movie Ratatouille when the rat mix up the mushroom and the cheese and it become exponentially delicious, well it’s also the case for this combination. At first, I was hesitant about the mix too, and I could not have been more wrong. On my first bite I’ve started to be obsess with it! I’m a “savoury person” and sweet potatoes never really appealed to me until I…

If you ask any French Canadian living abroad; what they miss the most from home, it’s certain that you’ll see “the poutine” in the top 3. This is an emotional meal for any French Canadian and it’s actually pretty much impossible to reproduce the traditional one outside of Quebec because of the lack of that fresh of the day “squeech squeech” cheese. We say “squeech squeech” because it does that sound when we bite in it, although if it’s more than 24 hours old, the sound goes away. The cheese is in fact a fresh cheddar curd cheese and it’s main quality is, that’s the “secret of poutine”, that it doesn’t melt. So you can pour that hot gravy sauce on top of it and it won’t melt. Poutine is the meal you get after a night out with friends, or in a food stand in summer time, it’s always nice to…

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