It's Sunday, so you know what that means. It's the Sunday Brunch. It's almost CHRISTMAS!!! This week we have another Yule/Advent Candle Liturgy from Howard Thurman. This weeks recipe is Anthony Bourdain's famous Les Halles Fries. Then we have a fresh set list, book brunch, MMM That's good coffee (or tea) and the song of the week. Here we go - Bon Appetite.
How to Make Bourdain's French Fries from Les Halles:
The legendary Anthony Bourdain spent years serving some of the best no-nonsense French brasserie food at Les Halles in New York, including their famous French fries.
"We're famous for our French fries at Les Halles. Many have said that we make the best fries in New York. Naturally, I agree," Bourdain wrote in his first collection of recipes, Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking.
Total Prep: Serves 4
4 Idaho potatoes, big, long ones
2 quarts or more peanut oil to fill fryer (or pot)
2 large bowls
Deep fryer or heavy-bottomed pot Skimmer or wire basket (if using a pot)
Step 1: Prep
Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out a large amount of the starch.
Step 2: Blanch
In a deep fryer or heavy-bottomed pot, heat the oil to 280°F and cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi-translucent white. Do not get impatient and yank them out early. Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet. Let them rest at least 15 minutes.
Step 3: Fry
Bring the oil up to 375°F, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes, each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.
Step 4: Serve
Immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.
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