An Experiment with Oven Fries
So, the only thing to do was try the recipe without parboiling the potatoes first. I thought I would beat the system by cutting the potatoes very small (think McDonald's). Because I knew this was a risky experiment and really did want the fries, I also followed the recipe for the majority of the sliced potatoes, but cut them all smaller than the recipe called for.
I observed the following:
- the "experiment fries" browned about twice as fast as the regular ones (which seemed like a bonus), didn't absorb the olive oil so tasted really bland and were somewhere between crispy and cardboard-y. Even with a lot of ketchup, they were only tolerable.
- it is a very bad idea to cut the fries very small because they fall apart when you parboil them and you have to flip each one of them individually! Ideally the fries would be on the wider side, but not very thick (you are only going to flip once, so only two sides will brown well).
In conclusion, my experiment failed. And the parboiling wasn't so bad. And the (real) fries were incredible. And my mother is always right.
Finding My Passion
Once I got the idea, I talked about it to my sister-in-law, Pam, my step-daughter, Lauren, and my daughter, Lindsay, for two reasons. First, I enjoy them all tremendously, and thought it would be fun to work with them. Second, they all have strong skill sets in different areas, and we all complement one another. And we are all passionate about All Toasty, as it has evolved, and will continue to evolve.
Calling All Chicken Kiev Recipes
We also coined a family favorite during these first days in Paris. Bob had ordered French onion soup and was raving about it. I knew of French onion soup from Ruby Tuesdays or somewhere else embarrassing, so I had to have a taste. I asked Bob if I could try it. He said no, because I didn’t have a spoon. My carefree eleven-year old self suggested that I just use his spoon – we were family, after all. Bob was disgusted and informed us that sharing spoons is “barbaric”. We still make fun of him for it. He’s obviously classier than the rest of us.
After our week in France, we boarded a ferry to take us to England (this was pre-Chunnel, obviously). On this ferry, I had what I called the “best meal of the trip” and I think about it to this day. I went to the counter at the ferry cafeteria and ordered chicken kiev. It arrived hot and in a plastic wrapper that it had been heated up in (probably in the microwave). Mom, chime in if I am making up the wrapper, but this is how I remember it. I cut the chicken open and a wonderful, herb-filled butter sauce filled my plate. I ate the entire thing and wished for another.
I have not eaten Chicken Kiev since that magical ferry. I am hoping someone out there can make my (chicken kiev) dreams come true and give me a great recipe for chicken kiev. Does it really have an herb butter sauce?
Everything Is Better With Melted Cheese
When I became old enough to make my own melts (aka law school when there were not great melt choices), I still concentrated on turkey and American, and threw in some grilled cheeses, tuna melts and egg sandwiches. My melt tips and instructions are below.
Generic Melt Tips:
1. I am always trying to be healthy (at least when cooking for myself), so I use Pam on the outside of each piece of bread instead of butter. Of course, butter tastes better but Pam is a pretty good substitute and it is not greasy.
2. If you are desperate and only have hamburger buns to use for bread (yes, this happened to me last week), flip the bun “inside out” so the inside of the bun faces the pan. Of course, spray it with Pam (or use butter if you are skinny).
3. My favorite cheese for melts is white American (try Land-o-Lakes from the deli counter or Applegate organic, in a package). To make a healthier version, I use Kraft 2% (yellow) American. It’s low in fat and calories but still melts nicely. 4. The first side will take about 5 minutes to cook, but after you flip the sandwich, the second side will only take 1-2 minutes. Be careful not to burn!
I’ll be writing about my favorite melts in the future.