frites & fries

Oh, happy friday! Enjoy this cool coffee apparatus chart from...

Fri, 17 May 2013 09:00:24 -0400

Oh, happy friday! Enjoy this cool coffee apparatus chart from Pop Chart Labs. (via)

Failed Recipes

Thu, 16 May 2013 00:00:00 -0400

My failed experiments:

Ziti with roasted corn and an avocado based sauce. It was so incredibly fatty just to get the consistency and texture right. Also, it looked like baby puke.
Gojuchang glazed cod, inspired by Nobu’s famous miso black cod. A little bit of that chili paste goes a long way. I haven’t given up on this yet…it’s just been too salty and boring every time.
Baharat based noodle soup. I was like, “let’s toss in some shiitakes and fried tofu” like an Asian soup. It sounded like a good idea at the time. It tasted like…identity crisis.
Matcha marbled castella. A lot of people can make castellas well. But I can’t. I think it’s because I just have so many memories of it and the type of texture it is supposed to be from the cakes I’ve had in Japan and Taiwan. My expectations are too high.

What have you made that seemed like a good idea but actually turned out…not so great?

Tuesday, 6pm. North Loop, Minneapolis. Still dreaming of this...

Wed, 15 May 2013 18:01:00 -0400

Tuesday, 6pm. North Loop, Minneapolis. Still dreaming of this rabbit sausage with lettuce purée, duck fat braised potatoes, and beets from The Bachelor Farmer.

Stephanie (not this one) and I are making this Tuesday day out a regular thing. Screw girls’ night, it’s food night.

Spring Couscous with Ras El Hanout Lamb Leg

Wed, 15 May 2013 00:00:00 -0400

I found a packet of a North African seasoning called ras el hanout seasoning at Bi-Rite and I wanted to try it because the mixture of spices was so interesting and complex. Ras el hanout typically consists of cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric but some mixes — the one I used — also include lavender. Together, these spices create a very aromatic, warm, and slightly chocolately flavour. This seasoning compliments gamey meats, like lamb, quite well.

I wanted to use lamb chops but for some reason, lamb chops were really damn hard to find the day I went shopping (I went to three different grocers!) so the cut of meat I used was a leg of lamb. I’m a huge fan of lamb but if it’s something you’re not crazy about, I would think a beef would be a good alternative for the seasoning I used. If you’re vegetarian, I feel like roasted root vegetables tossed in ras el hanout could be a tasty option.

As for the couscous, I figured a light, fresh couscous would go really nicely with the richness of the lamb.

For two servings:

Spring couscous:

1/3 c. dried couscous
1/2 c. vegetable broth
3/4 c. spring peas, steamed
2 tbsp. red onions
1 tbsp. parsley
2 tbsp. mint
1/2 c. crumbled feta
1 tsp. olive oil
juice of 1/2 a lemon
1 tsp. lemon zest
1 tsp. salt
1 tsp. freshly ground black pepper

Lamb chops:

2 tsp. ras el hanout (Note: You can use this recipe or buy it already mixed — I used this)
1 tsp. salt
1/2 lb. center-cut leg of lamb, boneless
2 tbsp. olive oil

Prepare the couscous by bringing the vegetable broth to a boil in a medium saucepan. Add the couscous to the broth; turn off the heat, cover with a lid and let it sit for 10 minutes. In a mixing bowl, gently stir together the onions, herbs, feta, and peas. Add the couscous and olive oil to the mix. Season the mix with the lemon juice, lemon zest, salt, and pepper.

For the lamb, season the meat with ras el hanout and salt. Heat the olive oil in a pan on high heat. Sear each side of the meat until browned, about two minutes. Turn off the heat and cover the pan. Let it rest for about ten minutes before serving. You might want to cook it more…but medium rare is my preference.

Serve the lamb on top of the couscous. If you feel like it.

Things I love: Food photography from Richard Haughton (via...

Tue, 14 May 2013 00:00:12 -0400

Things I love: Food photography from Richard Haughton (via Pinterest)

Things I Did This Weekend: Mother's Day

Mon, 13 May 2013 00:00:00 -0400

So Mother’s Day was yesterday. I’m not a mom, but Bacon is the closest I have to a kid right now. I can’t imagine what I’d be like as a mom because I know I already baby Bacon to death.

We’ll see.

My mom’s birthday is always extra close to mother’s day so it ends up being a big double event. Lots of food, lots of presents. Birthdays are a big deal in our family.

Over the years I’ve learned a few things from my mom, a fashionista in her own right:

Always put on some lipstick [and it’s surprising how put together you look].
You can always look put together and be comfortable, even if you’re just going to the grocery store — it reminds me of that quote, “being well dressed is a beautiful form of politeness.” I don’t know why this one stuck with me, but I have never owned sweatpants and I have only owned one sweatshirt. Ever.
Wear white after labor day if you feel like it.

Things I love: “Cut Food”, a series from food...

Sun, 12 May 2013 22:53:04 -0400

Things I love: “Cut Food”, a series from food photographer Beth Galton and food stylist Charlotte Omnès (via)

Do you remember what your first taste looks like? This awesome...

Fri, 10 May 2013 10:43:19 -0400

Do you remember what your first taste looks like? This awesome video was put together for TEDxSydney so you can see what you probably looked like when you had your first taste of a anchovy/orange/lemon/whatever. You know, when you were cute.

Happy Friday

Fri, 10 May 2013 00:00:03 -0400

Enough said.

[Oh, and don’t forget to buy your momma somethin’ nice for Mother’s Day this weekend (if you do celebrate it).]

(photo by A Subtle Revelry, via)

Links I love today:

Eat: Strawberry Hibiscus Jam, Cheese Stuffed Pretzel Bites, Shaved Asparagus Carrot Salad
Drink: True Love Brewster’s Cocktail with gin, lemon juice, golden raisin purée, rosemary-infused honey, and IPA
Want: These place mats
Visit: Cook Your Cupboard
Read: “How food eats up time”, “I’m an EveryGirl…I went to culinary school”, fun facts about Goya Foods, do we need an age limit for coffee consumption?, this top ten list for the wine and architecture nerds, this simple guide to braising food…oh, and look at this topographic food art!

Things I love: This series of kitchen portraits by Erik Klein...

Thu, 09 May 2013 00:00:00 -0400

Things I love: This series of kitchen portraits by Erik Klein Wolterink. Each cabinet and drawer is photographed, and then the individual images are stitched into one to show an intimate look at one’s kitchen.

Roasted Cauliflower Salad with Fennel and Mint

Wed, 08 May 2013 00:00:11 -0400

I love roasted vegetables. It’s so simple, healthy, and flavorful if you pick and choose the right combinations and seasonings. One of the seasonings that I’ve been really interested in playing with is a mix called baharat. This mix of spices is typically used to season meats in Arab cuisine but it’s pretty damn tasty on roasted vegetables — like the roasted cauliflower salad in the picture below — in my opinion.

The baharat mix I used consisted of allspice, pepper, cardamom seeds, cloves, coriander seeds, cumin seeds, nutmeg, and paprika, but it actually varies by region. In the recipe for this cauliflower salad, I used a variation of the Turkish baharat as opposed to the Tunisian version which uses rosebuds; I just don’t care for rose flavoring. I tried to get into rosebud and rosewater with some cookie and cocktail recipes I experimented years ago which is why I have a four year old bottle of rosewater in my pantry. I should probably get rid of that, huh?

For 4-6 servings:

1 head of cauliflower, broken into florets
1 fennel bulb, trimmed and sliced
2 tbsp. olive oil
1/2 red onion, vertically cut
1 can chickpeas, drained and rinsed
2 tsp. baharat [Note: I used a variation of the Turkish version]
2 tsp. salt
7 mint leaves, chiffonade

Preheat the oven to 350F. Toss the cauliflower, sliced fennel, chickpeas, and onions together in a mixing bowl. Add the olive oil, salt, and baharat. Mix until the vegetables and chickpeas are well seasoned. Spread out the seasoned vegetables and chickpeas on a baking pan and bake for 40 minutes or until they are well roasted. Garnish with mint leaves.

Tuesday, 7pm. North Loop, Minneapolis. Lamb loin, lamb sausage,...

Tue, 07 May 2013 22:46:00 -0400

Tuesday, 7pm. North Loop, Minneapolis. Lamb loin, lamb sausage, lamb tongue, chickpeas, fava, and sheep’s milk yogurt at Borough.

Want: This Pizza Compass app. I’m totally in. I hope they...

Tue, 07 May 2013 10:52:00 -0400

Want: This Pizza Compass app. I’m totally in. I hope they make a Cheese Fries Compass soon. (via SwissMiss)

[Update: Slice Pizza Master Adam Kuban says don’t buy, guys. Sometimes curiosity does get the best of us.]

One year ago today: A trip to Blue Hill. I’ll be back in...

Tue, 07 May 2013 00:00:22 -0400

One year ago today: A trip to Blue Hill.

I’ll be back in New York at the end of this month! I look forward to seeing my old friends…and making new ones! Don’t be shy! Send an email to anniew(at)fritesandfries.com.

I’m flattered. Really, really flattered. Okay, I have...

Mon, 06 May 2013 15:20:00 -0400

I’m flattered. Really, really flattered. Okay, I have nothing to do with this event. An invitation would be nice though. Or perhaps I can invade one of their kitchens à la this Aldea post (I prefer this more).

It’d be nice to talk to Ripert in person and not via Twitter.

How do i subscribe to email editions?

Sun, 05 May 2013 20:10:00 -0400

I’m still working out the details but for now, you can subscribe here!

Things I Did This Weekend: Family Time

Sun, 05 May 2013 18:46:00 -0400

I went to my parents’ house this weekend to get some feedback on the authenticity of a recipe I was working on. I also wanted to use their kitchen because it is much bigger than ours and my mom has so many gadgets and spices that I can play with.

Bacon came along for the ride because I have such a hard time parting with my little dude. Luckily, he had been in doggie daycare all week so he was too tired to run around and destroy things while I was busy prepping and cooking.

[If this was a normal, more typical weekend at my parents’ house, my brother would be chasing him and yelling, “Bacon! Nooooooooo!”]

And here is a random picture of my mom making a chilled lemongrass jelly dessert:

I love this picture because it’s so disgusting… >:D

Smashed Potatoes

Fri, 03 May 2013 00:00:00 -0400

One of my favorite side dishes are smashed potatoes. My friend Dave makes the best smashed potatoes IMHO but he uses a fryer. I would use a fryer except *ahem* a certain someone took it to the restaurant and has yet to bring it back home.

Instead of frying them, mine are baked until they’re crispy. In my opinion, I think these are just as good as the fried ones because they’re not as greasy. I do not want to know what Dave has to say about this because he’s probably shaking his head at me halfway across the country.

Well, whatever.

For 4 servings:

1 1/2 lbs. red potatoes
2 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. parsley, minced
1 1/2 tsp. kosher salt

Boil the potatoes in a pot of water that is seasoned with a teaspoon of salt. When the potatoes are completely cooked (you can easily stick a skewer through it), let it cool a little bit on a flat service, preferably a large cutting board. Preheat the oven to 450F. Combine the garlic, olive oil, parsley, and remaining salt so it kind of resembles a paste. With a clean wash cloth, cover the potatoes with it and smash each of the potatoes with the palm of your hand. Carefully transport the potatoes onto a baking sheet. Spread/drizzle the paste onto the potatoes.

Bake the potatoes for 30 minutes or until they are crispy.

Happy Thursday

Thu, 02 May 2013 09:00:00 -0400

Don’t give up! You can do it! Happy Thursday!

(typography by Jay Roeder, via)

Links I love today:

Eat: Zucchini and Aubergine Tart, Shaved Fennel Salad, Minty Chickpea Yogurt Parfait
Drink: Champagne Mango-Lime Aqua Fresca, Tequila and Campari with Tangerine
Read: “This Is What Humane Slaughter Looks Like. Is It Good Enough?”, how to make coffee without a coffee maker, and an interesting read on the copyright implications of 3D printed food
Visit: Burgers and Nails (via)
Watch: Not food related but I’m so obsessed with Lana Del Rey’s cover of Chelsea Hotel

Things I love: Picture Cook, an illustration-centered cookbook...

Wed, 01 May 2013 10:21:36 -0400

Things I love: Picture Cook, an illustration-centered cookbook by Katie Shelly. Instead of writing out the text instructions for recipes, the instructions are explained and simplified with illustrations. The book won’t be out until October (!) but I’m definitely going to buy a copy. Click over to Fast Company to see some of the recipes from the book!