Fluffy Zucchini Cornbread

We love this cornbread!  Adapted from Mel's Kitchen Cafe.

INGREDIENTS

 1/2 cup (3 ounces) yellow cornmeal
 3/4 cups (3.75 oz) all-purpose flour

 3/4 cup (3.75 oz) whole wheat flour
 1/3 cup (2.5 ounces) granulated sugar
 2 teaspoons baking powder
 1/4 teaspoon baking soda
 3/4 teaspoon salt
 1 cup buttermilk or milk
 2 eggs, lightly beaten
 4 tablespoons butter or coconut oil, melted
 2 cups unpeeled shredded, drained zucchini (8 ounces)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly grease a 9x9 inch metal baking pan with cooking spray. Set aside.

In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.

Gently stir in the buttermilk, eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.  Don't overmix.

Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Sheet Pan Chicken Tzatziki Wraps

One (two) pan meal that comes together quickly and is a crowd-pleaser.  The tzatziki sauce is delicious!  Slightly adapted from Mels Kitchen Cafe.

CHICKEN:

 3 tablespoons olive oil
 3 tablespoons fresh lemon juice
 1 teaspoon minced garlic, about 2 medium cloves
 1/2 teaspoon dried oregano
 1/2 teaspoon salt (I use coarse, kosher salt)
 1/4 teaspoon pepper
 1 1/2 to 2 pounds chicken breasts, cut into thin slices (see note)

VEGETABLES:

 2 bell peppers (any color), cored and sliced thinly
 1 medium zucchini, sliced into strips (no need to peel)
 1 medium red onion, sliced thinly
 1-2 tablespoons olive oil
 Salt and pepper

TZATZIKI:

 1/2 to 1 cup grated English cucumber
 1 cup plain Greek yogurt
 1 tablespoon fresh lemon juice
 1 teaspoon red wine vinegar
 1/2 cup crumbled feta (optional, but super tasty)
 Salt and pepper, to taste

EXTRAS:

 Naan, flatbread, or other wrap bread (omit if making gluten-free or try making gluten free naan)
 Diced cucumbers
 Chopped tomatoes
 Spring mix lettuce (or other lettuce or spinach)

INSTRUCTIONS

For the chicken and marinade, in a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Place the chicken strips in a shallow dish or ziploc bag.

Pour the marinade over the chicken, toss to combine, cover and refrigerate for at least 30 minutes (or up to 4 hours).

For the tzatziki sauce, squeeze excess liquid from the grated cucumber (can use a kitchen towel or lightly wring out with hands). Combine the cucumber with the remaining tzatziki ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.

Preheat the oven to 425 degrees F.

Lightly grease 2 half sheet pans.  Place the chicken pieces on one pan in a single layer (leave excess marinade in dish or bag).

On a second sheet pan, toss the bell peppers and zucchini with olive oil and season lightly with salt and pepper. Spread in a single layer.

Place both sheet pans in the oven on separate racks and cook for 5-6 minutes. Rotate sheet pans. (At this point, if there is a lot of liquid on the chicken sheet pan, drain it off). Continue cooking until the chicken and veggies are tender (they may finish cooking at different times so watch closely).

Serve the chicken and veggies on flatbread with tzatziki sauce and other toppings.

NOTES

Vegetables: if you don't have zucchini or want to change up the vegetables, feel free to sub in a favorite roasted veggie combo.

Broiling vs Roasting: for more golden color on the chicken or veggies, you can cook one sheet pan at a time on the broil setting (watch closely!).

Our Favorite Zucchini Bread

This is our favorite zucchini bread recipe, I prefer to make it in mini loaves.  Adapted from:  Mel's Kitchen Cafe.

INGREDIENTS
 1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry)
 2 cups (10 ounces) flour (see note)
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 1 teaspoon ground cinnamon
 1 teaspoon allspice (allspice is best, but you can sub pumpkin pie spice or Chinese 5 spice instead)
 1 cup granulated sugar
 2 large eggs
 1/4 cup plain yogurt (not fat free, can sub sour cream)
 1 tablespoon sour cream or more yogurt
 6 tablespoons (3 ounces) butter, melted

INSTRUCTIONS
Adjust an oven rack to the middle position and preheat the oven to 350-355 degrees. Generously coat a 9X5-inch loaf pan with cooking spray or a mini loaf pan.

Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel (or nut milk bag), wrap the towel, and wring the ends to squeeze out all the excess water over the sink. You should have about 1 1/2 cups of dry zucchini. Set the zucchini aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.

In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.

Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix!

Transfer the batter to the prepared pan.  Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes for a 9x5 loaf pan, 18-22 minutes for a mini loaf pan. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

NOTES
Loaf Pans: the recipe calls for a 9-inch by 5-inch sized loaf pan but also works in an 8 1/2-inch by 4 1/2-inch loaf pan. This recipe is also great in mini loaf pans or even muffins.  Also, if you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred. If you don't have enough zucchini you can sub in shredded carrots to make up the difference.

Whole Wheat Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); it is a bit more dense with 100% whole wheat flour but still nutty and hearty and delicious.

Baked Cheesy Zucchini Bites

Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter! From Mel's Kitchen Cafe

INGREDIENTS
 1 1/2 cups (7.5 ounces) packed shredded and dried zucchini (no need to peel zucchini)
 1 large egg, lightly beaten
 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
 1/4 cup (.75 ounce) panko or regular bread crumbs (I use whole wheat panko)
 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
 1/4 teaspoon garlic powder
 1/4 teaspoon salt
 1/8 teaspoon pepper

INSTRUCTIONS
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.

Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry).

Place the zucchini and remaining ingredients in a medium bowl and mix until combined.

Drop the mixture by tablespoonfuls on the prepared baking sheet and press the mounds with your hands to flatten.  We like ours very thin (about a quarter inch) so they're slightly crispy.

Bake for 14-18 minutes until the edges are golden.

Grilled Corn Salsa

Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from a jalapeno.  This recipe has been on repeat all summer here.  My kids love the corn in the pico de gallo.  I usually grill 5-6 ears of corn, and use half for the recipe and serve the others on the side.  Adapted from Minimalist Baker and Bobby Flay.

INGREDIENTS
2 large ears corn grilled and removed from the cobb
1/4 red onion, diced
4-6 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped

DIRECTIONS
To grill corn gently pull back the husk, leaving it still attached at the bottom and remove the silk.  Put the husk back on and soak the ears of corn in cold salt water (1T of salt in a large pitcher of water works well for me).  Soak for 10-15 minutes while the grill preheats.   With the husks on grill the corn for about 12 minutes, rotating it a quarter turn every 3 minutes or so.   If you want more color or char marks on the actual corn, carefully pull the husk back put it back on the grill for a little color for a couple of minutes rolling to heat all sides.

Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
Serve immediately or cover and put in the fridge.

Mashed Potatoes

A simple recipe--but starting the potatoes in cold water, and adding warm milk while mashing are important to not getting goey starchy potatoes.

2 pounds russet or yukon gold potatoes, peeled, cut into 2-inch chunks

3/4 t salt

6 T butter, softened

1 cup whole milk warm*

1.  Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.  Bring to boil and continue to cook over medium heat 15-20 minutes until potatoes are tender when pieced with a paring knife.  

2.  Drain potatoes well and return to saucepan.  Mash over low heat with a potato masher, adding butter as you mash and stiring in the warm milk.

3.  Season with 1/4 salt and black pepper.  Serve immediately.

*You can sub 3/4 cup of 1%-2% milk plus 1/4 cup of sour cream mixed together to make 1 cup

Wisconsin-Style Potato and Cheddar Soup

Adapted from a blue apron recipe, this has become one of our favorite spring soups perfect for fresh sugar snap peas.

Ingredients
3 T butter
1 1/2 pounds yukon gold potatoes (about 4)--peeled and medium diced
1 leek--trimmed and small diced
1 1/1 t smoked paprika
1 t garlic powder
1/2 t dried thyme
salt
pepper
2 T flour
1/4 cup heavy cream
3 3/4 cup water
6 ounces yellow cheddar cheese
1/2 pound sugar snap peas, trimmed and chopped to 1/2 pieces
1 bunch of chives, chopped

1.  Peel and cut the potatoes.  Then cut off and scared the root ends and upper dark-green leaves of the leek.  Talk it lengthwise and rinse thoroughly in between the layers with cold water.  Dice the leek into small pieces.
2.  In a large pot, melt the butter on medium-high heat until hot.  Add the potatoes, leek and spices.  Season with salt and pepper.   Cook, stirring occasionally, 4-6 minutes or until the leek is softened and fragrant.
3.  Meanwhile grate the cheese.
4.  While the vegetables continue to roast, add the flour to the pot and cook stirring constantly 30-45 seconds or until well combined.  Add the water and heavy cream.  Use the liquid to deglaze the pot, scraping up any browned bits on the bottom.  Stir about 1 minute or until well-combined, season with salt and pepper.  Heat to boiling on high.  Once boiling, lower the temperature to medium-high and simmer 11-13 minutes or until potatoes are tender when pierced with a paring knife or fork.
5.  While the potatoes cook, cut off and discard the ends of each sugar snap peas.  (Optional: pull off and discard the tough string that runs along the length of the pod.)  Cut the sugar snap peas into 1/2-inch pieces.
6.  When the potatoes are done, turn the heat off.  Then using a fork, mash half of the potatoes against the side of the pot.  Stir to combine.  Turn heat back on and cook on medium-high for 2-3 minutes stirring occasionally or until slightly thickened.  Season to taste.
7.  Add the cheese and sugar snap peas to the pot; stir until thoroughly combined.  Garnish with chives.
 

Quick Creamed Corn

Makes about the same amount as 2 cans of creamed corn that I use in this favorite soup recipe.

32 ounces frozen whole kernel corn (2-16 ounce packages or 4-6 cups of frozen corn)
1 stick butter (1/2 cup)
1/2 cup Whipping cream
1 tablespoon sugar salt and pepper to taste

1. Place butter in large skillet over medium heat to melt.
2. Add frozen corn.
3. Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
4. Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.

Kale Salad with Pecan Parmesan Topping and Lemon Vinaigrette

Adapted from Mel's Kitchen Cafe.   Ideally the massaged kale and dressing sit for an hour or so, so plan ahead.  But if you make all the dressing and pecan parmesan topping ahead of time it comes together quickly at the end.

INGREDIENTS:

Salad:
12-14 ounces kale (about 2 bunches), stemmed and finely shredded or choppedPinch of sea salt or coarse kosher salt1/4-1/3 cup dried cranberries or cherries3-4 slices cooked, crumbled bacon (optional)

Dressing: 


3 tablespoons olive oil3 tablespoons freshly squeezed lemon juicePinch coarse black pepperPinch of coarse kosher salt1 tablespoon pure maple syrup or honey

Pecan Parmesan Topping: 
1/2 cup pecan halves, lightly toasted2 tablespoons freshly grated Parmesan cheese1 tablespoon olive oil1/4 teaspoon coarse kosher salt

DIRECTIONS For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You'll notice the kale starting to soften and darken in color.

For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).

For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs but not totally smushed.

Add the craisins and bacon to the salad and toss.  Sprinkle the pecan topping over the salad. Serve immediately.

Massaged Kale and Craisin Salad with Feta Cheese

This is a favorite salad adapted from Mel's Kitchen Cafe.  The first time massaging Kale was a bit unusual, but it makes all the difference.

INGREDIENTS
6-10oz bag of kale greens, pre-trimmed*
pinch of salt
1/4 cup finely diced red onion, optional
1/4-1/3 cup dried cranberries/craisins (the cherry flavored ones our my favorite)
3/4 cup small-diced apple
1/3 cup toasted sunflower seeds
1/3 cup crumbled Feta cheese

DIRECTIONS
 Place the kale in a large mixing bowl. Sprinkle salt over the top and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften. Toss in the red onions if using, craisins, apples, sunflower seeds, and feta.

Notes:  I love this salad without dressing.  But it's also great with a store-bought white or red vineagreete or make your own.  In a small bowl whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, and 1/2 teaspoon sugar.

*If you don't buy pre-trimmed and washed Kale you can prep it the following way for this salad:
 Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

Grilled Asparagus with Poached Eggs

A favorite quick brunch or breakfast for dinner dish.  Adapted from this recipe.

INGREDIENTS
1 bunch asparagus (pencil or standard)
Extra-virgin olive oil or Wegmans basting oil
Kosher salt
4 to 5 ice cubes
2-3 tablespoons white vinegar
3-4 large eggs

DIRECTIONS
Preheat grill to medium high for 10+ minutes.  Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.

Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Fill a medium saucepan two-thirds of the way with water. Add the 2-3 T vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg individually into a ramekin or small bowl and then slip it the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water.

Creamy Mashed Potatoes

These are our favorite mashed potatoes.  From America's Test Kitchen Healthy Family Cookbook

2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted

1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.

2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, Season with salt and pepper to taste and serve.

Ranch Version:  At the end fold in 3 minced scallions, 2 cloves minced garlic, and 2 T fresh minced parsley.

Guacamole

This is my favorite homemade guacamole.  It's definitely the chunky variety--more like a pico de gallo mixed with avocado.  Soaking the onions is genius!  It's delicious!  From Martha Stewart.

INGREDIENTS

1/2 cup minced white onion 

3 ripe avocados, coarsely chopped 

1 jalapeno chile (seeds and ribs removed), minced 

1 plum tomato, seeded and diced 

1/4 cup chopped fresh, cilantro 

2 to 3 tablespoons fresh lime juice 

Coarse salt 

Tortilla Chips

DIRECTIONS

Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine, mashing slightly. Serve with tortilla chips.

Salt Crusted Potatoes with Rosemary

These potatoes are amazing: creamy, salty, and flavorful with the fresh rosemary.  Literally every time I serve them to guests they rave and can't stop talking about them!  We usually serve these on the side with pulled pork or zippy BBQ.

1 bag (4-5lbs) small boiling white potatoes (1 inch to 2.25 inch) or salt potatoes
1 T regular  salt
2 T olive oil
2 T minced fresh rosemary leaves (I've used 2-3 teaspoons dried instead if I'm don't have fresh)

1.  Preheat oven to 425.
2.  Place potatoes in a large bowl.  Toss to coat with olive oil, salt, and rosemary.
3.  Transfer to baking sheet, bake 25 minutes.
4.  Turn potatoes and continue baking about 20 more minutes or until they are fork tender.

Acorn Squash with Apple

"Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families."

 PREP TIME  20 Min:    COOK TIME  15 Min:     READY IN  35 Min 

INGREDIENTS

1 acorn squash

2 apples, cored and sliced

1 tablespoon butter

2 tablespoons brown sugar

1 tablespoon finely chopped walnuts

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

DIRECTIONS

To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.

Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Variations

You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.

If you prefer roasted squash, you can place the squash and apples (uncovered) in a 9x13 pan in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.

Salt Potatoes

Salt-encrusted baby potatoes a popular Rochester, NY side dish.


Ingredients
• 2 quarts of water (8 cups)
• 1 cup of salt
• 4½ lbs. small potatoes (white, red, or salt potatoes 1½-2 inches in diameter)
• ½ c. melted butter


1. In a large pot bring water and salt to boil. Add potatoes.
2. Boil about 20 minutes or until tender (red potatoes take a little longer).
3. Drain, but don’t rinse off salt. Serve hot with melted butter. Makes a great BBQ side dish.

Cauliflower Popcorn

This is our latest compromise on how to eat cauliflower--Curly's favorite vegetable.  She usually likes it steamed.  Baldy and I prefer it roasted.  But this version is a perfect blend of the two--lightly roasted to enhance flavor but still crisp-tender so Curly loves it.  Also the curry powder flavor is very understated.  From Mel's Kitchen Cafe.

1 medium head cauliflower
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon curry powder

Preheat the oven to 475 degrees F.

Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.

Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.

Grilled Rosemary-Garlic Chicken Kebabs

From Cooks Illustrated.

Rosemary-Garlic Marinade

·          ¾ cup buttermilk

·          2 tablespoons minced fresh rosemary

·          1 tablespoon olive oil

·          3 garlic cloves, minced

·          1½ teaspoons grated lemon zest

·          1 tablespoon fresh lemon juice

·          1 teaspoon salt

·          ½ teaspoon pepper

Mix all the ingredients in a bowl, set aside.

Chicken Kebabs

·          1½ pounds boneless, skinless chicken breast (about 3-4), trimmed and cut into 1¼-inch pieces

·          2 red, yellow, or orange bell peppers—cut into 1-inch pieces

·          1 large zucchini (about 12 oz), sliced into ¼-inch rounds

·          1 large red onion, cut into 1-inch squares

1.  Combine the chicken and marinade in a large Ziploc.  Toss to coat and let marinate for at least one hour and up to 6 hours, flipping the bag occasionally.

2.  Thread marinated chicken, peppers, zucchini, and onion onto skewers in an alternating pattern.  Brush with the leftover marinade

3A.  For a gas grill: turn all the burners to high, cover, and preheat the grill until hot about 15 minutes.  Turn the burners down to medium-high.

3B.  For a charcoal grill:  Open the bottom grill vents completely.  Light a large chimney starter three-quarters full with charcoal briquettes (about 75 brisquettes).  When the coals are hot, pour them in an even layer over the grill.  Set the cooking grate in place, cover, and heat the grill until hot about 5 minutes. 

4.  Clean and oil the cooking grate on the grill.  Place the kebabs on the grill and cook (cover if using gas), turning as needed until the chicken and vegetables are lightly charred on all sides and chicken is done about 8-12 minutes.

5.  Transfer to a platter, tent the kebabs loosely with aluminum foil for about 5 minutes (this helps keep the veggies and chicken moist) before serving.

Oven Fries

"Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp.  Serves 3 to 4."  From Cook's Illustrated, Published January 1, 2004. 

INGREDIENTS

·          3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise

            into 10 to 12 evenly sized wedges

·          5 tablespoons vegetable oil or peanut oil

INSTRUCTIONS

1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Crisp Roasted Potatoes

The steps of partially cooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.  From Cooks Illustrated.  Excellent served with Zippy Barbeque.


INGREDIENTS
• 2 ½ pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
• Table salt
• tablespoons olive oil
• Ground black pepper

INSTRUCTIONS
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2. Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.