French Fries and Spicy Salsa

Today's Fusion Cooking: French Fries and Spicy Salsa
Posted Fri, Aug 17, 2007, 6:32 pm PDT

Fusion was the big buzz word in food in the '90s, but it's actually been around for much much longer. In fact, founding father Thomas Jefferson was also a founder of American fusion cuisine. Jefferson became smitten with French cooking while he was the American ambassador in Paris. He loved it so much that when he returned to Virginia, he brought a French chef with him to serve his guests ice cream, peach flambé, macaroons, and other Continental delights. But he also loved Southern cooking, so he had two young girls working in the kitchen with his classically trained chef to incorporate elements of American food into the menus -- like using peanuts in sauces, a tradition that harkens back to the West African cooking that is at the soul of Southern cooking.

Jefferson was one of the first to serve French fries in America. Today, I share with you my recipe for French fries, which takes fusion one step further to incorporate yet another culture -- in place of the standard accompaniment of ketchup, I like my fries with a spicy salsa. Enjoy!


Fries with Salsa

4 servings

3 Idaho potatoes, cut lengthwise into 1/4-inch pieces
3 cups grapeseed oil
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon cornstarch
2 tablespoons chickpea flour
Salsa

Rinse the potatoes under cold running water for 20 minutes. Strain and pat dry.

Combine the cornstarch and chickpea flour in a large bowl. Add the potatoes and toss to coat.

Heat the oil in a Dutch over or other large pot to 350 degrees F. Working in batches to avoid overcrowding, add the potatoes and fry until golden and cooked through, about 5 minutes. Remove from oil and toss with parsley, salt, chili powder, and paprika. Serve with salsa.

Grilled Tomato Salsa

6 tomatoes, divided
2 red chili pepper
1 red pepper
2 cloves garlic
3/4 cup olive oil
Juice from 2 limes
2 anchovies, finely chopped
2 scallions, finely chopped
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
Black pepper and salt

Preheat the oven to 450 degrees F.

Brush 3 of the tomatoes, the chilies, the red pepper, and the garlic with the olive oil and spread in a single layer on a sheet pan. Roast for 12 minutes, then remove from oven. When cooked enough to handle, roughly chop.

Chop the remaining tomatoes into a fine dice. Toss in a large bowl with the lime juice, anchovy, scallion, and cilantro. Add the roasted vegetables and parsley. Season with salt and pepper.

Penne alla Norma

Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily, where this dish originated.

Note: Crushed red pepper adds spice to this dish. Vary the amount according to taste.

Prep: 20 minutes
Total: 20 minutes


Ingredients:
1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Directions:
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

Macaroni and Cheese

Ingredients:
Coarse salt and ground pepper

1 pound elbow pasta, cooked and drained

4 tablespoons butter

1 small onion, chopped

1/4 cup all-purpose flour, (spooned and leveled)

4 cups milk

1/8 teaspoon cayenne pepper, (optional)

1 1/4 cups shredded yellow cheddar cheese (5 ounces)

1 1/4 cups shredded white cheddar cheese (5 ounces)

8 ounces ham, diced into 1/2-inch pieces

2 slices white sandwich bread

Directions:
Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.

In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

Yema Balls

Ingredients:
3 egg yolks
180 g condensed milk
120 g mashed potato
1 tablespoon plain flour
1 teaspoon vanilla essence
1 tablespoon butter
1/8 teaspoon salt
Sugar Glaze:

100 g sugar
60 ml water
1/8 teaspoon cream of tartar


Directions:
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper

Mango Chocolate Cream Cups

Ingredients:
300 g bittersweet chocolate melted
6 med ripe mangoes peeled
2 tbsps lime juice
1 170 g-can Nestle Cream
1 tbsps unflavored gelatin dissolved in
1/4 cup gold water
mint leaves for garnish


Directions:
Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around base and sides. Allow to set in refrigerator.
Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired.

Mango Cream Cake Recipe

1/2 cup butter
1/2-3/4 cup sugar, depending how sweet u want it
1/2-3/4 cup powdered milk
1 (170 g) container cream
2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
24 lady fingers (not the ones from live ladies)
maraschino cherry, if desired

1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.

2. Lay lady fingers on a 9x9 inch dish or pan.

3. Top with mango cream mixture.

4. Lay second layers of ladyfingers.

5. Repeat process.

6. Garnish with mango slices and cherries.

7. Refrigerate for 5-6 hours or overnight to set.

wise words to live by

Q: I've heard that cardiovascular exercise can prolong life; is this true?
A: Your heart is only good for so many beats, and that's it... don't waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that's like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.

Q: Should I cut down on meat and eat more fruits and vegetables?
A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetable products.

Q: Should I reduce my alcohol intake?
A: No, not at all. Wine is made from fruit. Brandy is distilled wine, that means they take the water out of the fruity bit so you get even more of the goodness that way. Beer is also made out of grain. Bottoms up!

Q: How can I calculate my body/fat ratio?
A: Well, if you have a body and you have fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc.

Q: What are some of the advantages of participating in a regular exercise program?
A: Can't think of a single one, sorry. My philosophy is: No Pain...Good!

Q: Aren't fried foods bad for you?
A: YOU'RE NOT LISTENING!!!. Foods are fried these days in vegetable oil. In fact, they're permeated in it. How could getting more vegetables be bad for you?

Q: Will sit-ups help prevent me from getting a little soft around the middle?
A: Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.

Q: Is chocolate bad for me?
A: Are you crazy? HELLO ...... Cocoa beans! Another vegetable!!! It's the best feel-good food around!

Q: Is swimming good for your figure?
A: If swimming is good for your figure, explain whales to me.

Q: Is getting in-shape important for my lifestyle?
A: Hey! 'Round' is a shape!

Well, I hope this has cleared up any misconceptions you may have had about food and diets.
And remember: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Chardonnay in one hand - chocolate in the other - body thoroughly used up, totally worn out, and screaming "WOO HOO, What a Ride!"