- About 8 cups vegetable oil
- 2 pounds medium baking (russet) potatoes, peeled
- Equipment: a deep-fat thermometer; an adaptable-blade slicer fixed with French fry or big (1/4-inch) julienne blade
- Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over average heat. As oil is heating, slash potatoes with slicer into 1/4-inch sticks.
- Fry potatoes in 5 batches for 1 1/2 minutes per batch and move with a slotted spoon to paper towels to exhaust.
- Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and move to spotless paper towels to drain.
- Flavor fries with salt.
- 2 3/4 cups whole milk
- 3/4 cup plus 2 tablespoons heavy cream
- 4 large eggs
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
- About 4 tablespoons unsalted butter, softened, for cookery crepes
- Mixed fillings, such as fresh lemon juice and sugar or bananas and Nutella
In huge bowl, whisk as one 1 3/4 cups milk, heavy cream, and eggs. Slowly whisk in flour until soft. Whisk in residual 1 cup milk, sugar, salt, and vanilla. Strain batter from side to side fine-mesh sieve, removal any lumps. Store at a low temperature at least 1hr or up to 2 days. Using pastry brush or paper towel, flippantly coat 6-inch crêpe pan or cast-iron skillet with butter. Heat pan over fairly high temperature until butter is hot but not smoking. Whisk whip for a little time to reincorporate any settled solids.
Ladle about 2 tablespoons beat into pan, immediately tilting and revolving skillet to coat bottom. Fry until crepe is now set and golden around edges, 10 to 15 seconds. Using tilt of knife, untie edge of crêpe, then, using fingertips, cautiously flip crepe over. Heat until underside is place, about 20 seconds more. Transfer cooked crêpe to salver and keep warm. Repeat to cook left over crêpes, coating pan with lard each time and stacking crêpes on platter. Fill crepes with preferred fillings and serve immediately.
Braised Fingerling Potato Coins
- 2 pounds fingerling potatoes, peeled if desired
- 2 cups water
- 3/4 stick unsalted butter, cut into bits
- 3 tablespoons finely chopped flat-leaf parsley
- Equipment: an adjustable-blade slicer
Cut a round of parchment document to healthy just in a 12-inch heavy skillet and butter one side. Slice potatoes 1/8 creep thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Point top with butter. Cover potatoes with parchment, buttered surface down, and quickly simmer until affectionate and most of liquid has evaporated, 30 to 35 minutes. Serve scattered with basil.
Tuna Steak au Poivre
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon fresh lime juice
- 1/2 teaspoon grated peeled ginger
- 1/2 teaspoon sugar
- 1 scallion green, thinly sliced
- 2 1/2 teaspoons black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon coriander seeds
- 2 pounds tuna steaks (1 inch thick)
- 2 tablespoons vegetable oil
- Stir mutually soy sauce, water, lime juice, ginger, sugar, and scallion.
Roughly crush peppercorns and coriander with a mortar and pestle or grave skillet. Sprinkle tuna with 3/4 tsp salt, then shove spice mixture constantly all over fish. Heat oil in a 12-inch grave skillet in excess of intermediate-high heat until it shimmers, and then sears tuna, turning once, about 6 minutes for medium-rare. Serve with dipping sauce.
Nutty and Filling Crepes for Breakfast for Dessert.
- 1 Cup chocolate hazelnut spread
- 4 Crepes
- 4 bananas, sliced
- 1 (7 ounce ) can pressurized whipped cream
- Spread 1/4 cup of chocolate hazelnut extends into every crepe.
- Place 1 sliced banana down the middle of each one. Roll up, and put in a tepid skillet over average heat; let them warm up for about 90 seconds.
- Move to plates, and serve up topped with whipped cream.
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