July 2011
Monthly Archive
July 13, 2011
French Fries
July 13: National French Fries Day
French fries are one of our favorite side dishes and snacks—so much so that Islander gave them up for Lent one year! Highlander’s Mum used to make homestyle fries for her seven kids, too. But they ate them faster than she could cook them! For National French Fries Day, we peeled a potato, sliced them thinly into strips and simply deep-fried them for a fast-food fix—no restaurant runs needed. Bon appetit!
Recipe
(Adapted from America’s Test Kitchen via Serious Eats)
Ingredients
- 1 large potato (we recommend a Yukon Gold)
- peanut, vegetable or canola oil for deep frying
- salt
Directions
Wash and peel the potatoes. Thinly slice into strips (¼ inch by ¼ inch), squaring off the ends.
Place the strips of potatoes in the basket of the deep fryer. Lower into the cold oil. Heat the oil to 375 degrees F. Fry the strips to a crisp for about 15 minutes but do not stir or the potatoes will break. After 15 minutes, stir the strips gently, loosening any that are sticking to the bottom. Continue to fry for another 5-10 minutes or until brown and crispy. Remove the basket from the deep fryer and let the oil drip. Drain the French fries on paper towels. Season with salt.
Notes
- The above recipe features the cold-fry method. Another method is to twice-fry the potato strips.
- Cut the potatoes into thick, long wedges for steak-style fries.
- Serve the French fries with sauce, such as ketchup or mayonnaise (Highlander learned how to dip them into the latter when he visited Belgium).
- Sprinkle garlic salt, parsley or other seasonings to add a variety of flavor to the French fries.
July 12, 2011
Haupia (Coconut Jell-O)
July 12: Eat Your Jell-O Day
Hawaiian keiki (kids) and keiki-at-heart love the cool and creamy blocks of a coconut-flavored gelatin known as haupia. Islander grew up eating Hawaii’s version of coconut Jell-O as a simple dessert at get-togethers with ‘ohana and friends. It is so popular that haupia is served even at the largest luaus so tourists can taste these tropical treats, too. With the summer season underway, have some Hawaiian haupia on “Eat Your Jell-O Day!”
Recipe
(Adapted from The Honolulu Star-Bulletin)
Ingredients
- 1 can (13.5 ounces) coconut milk
- 3/4 cup sugar
- 3 envelopes unflavored gelatin
- 1/2 cup water
- 1 cup milk
Directions
In a sauce pan, mix together the coconut milk and sugar over low heat. In a measuring cup, add the gelatin with water and dissolve for one minute. Stir the gelatin mixture into the sweetened coconut milk. Add milk and mix well.
Pour the hot, white liquid into an ungreased 8-inch square pan. Let cool to room temperature. Cover with a plastic wrap and refrigerate until firm. Cut into squares and serve.
Notes
- The traditional haupia recipe is simpler with fewer ingredients. We used the above recipe because it is a sturdier version to transport to a kanikapila or luau. The former recipe uses cornstarch as a thickening agent, whereas the latter uses unflavored gelatin to firm up the dessert. To make traditional haupia, check out our recipe post for Mini Haupia Pies (eliminate the pie crust and whipped cream topping).
- Prepare this easy dessert ahead of time but be patient as the gelatin solidifies.
July 11, 2011
Blueberry Muffins in a Mug
July 11: National Blueberry Muffin Day
Oven-baked blueberry muffins are definitely much better than those microwaved in a mug! But those who are curious in the kitchen and like a quick breakfast or snack might want to try making blueberry muffins in cute coffee cups. We have found that the fruit added a much needed moistness to the somewhat dry batter. This was our one-time experiment for our blog to post on National Blueberry Muffin Day.
Recipe
(Adapted from HEB)
Ingredients
- 1 cup blueberries
- 1 egg, beaten
- ¼ cup brown sugar (we used an Imperial Sugar brand Redi-Measure pouch)
- 1/3 cup vanilla yogurt
- 1 tablespoon olive oil
- 1 cup all-purpose baking mix (we used Bisquick brand)
- 1 teaspoon ground cinnamon
Directions
Mist three large or four small microwave-safe mugs with cooking spray. Set aside. In a mixing bowl, combine the egg, brown sugar, vanilla yogurt and olive oil and blend well. Add the baking mix and ground cinnamon and stir well. Gently fold in the blueberries.
Fill the mugs halfway with the batter. Microwave each mug for 90 seconds. The batter will boil over but can be easily wiped clean. Carefully remove the hot mug from the microwave and let the contents settle and cool slightly.
Notes
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