PUBLISHED 09/27/2006
Bobby Flay's Southwestern Fries
2 tablespoons ancho chili powder
1 tablespoon kosher salt
5 large Idaho potatoes, peeled
1 quart vegetable oil
Salt
1/4 cup chopped fresh cilantro
Combine chili powder and salt in a small bowl. Set aside. Cut potatoes into 1/4-inch thick slices, then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight-sided skillet to 325?. Dry fries in batches on paper towels. Fry each batch for three to four minutes or until a pale blonde color, and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375? and fry the potatoes in batches again until golden brown. Remove to a sheet pan lined with paper towels and season with the chili mixture and cilantro.Serves four.
Calories: 770 Fat: 45 g (52%) Protein:10 g (5%) Carbs: 86 g (43%)
Percentages are of total calories
Patricia Well's Harvest Cake
2 large eggs, at room temperature
2/3 cup sugar
1/2 cup extra-virgin olive oil
1/3 cup nonfat milk
1/2 teaspoon pure vanilla extract
1 1/2 cups unbleached, all-purpose flour
3/4 teaspoon baking powder
Pinch of sea salt
Grated zest of one lemon
Grated zest of one orange
2 pounds small fresh purple grapes (or cherries)
Preheat the oven to 375?. Lightly oil and flour a 9 1/2-inch springform pan, tapping out any excess flour. In a bowl, beat the eggs and sugar at high speed until thick and lemon colored (about three minutes). Add the oil, milk, and vanilla, and mix just to blend. Combine flour, baking powder, and salt in a large bowl. Add the lemon and orange zest and toss. Spoon the flour mixture into the egg mixture and stir to blend. Set aside for 10 minutes to allow the flour to absorb the liquids. Stir three-fourths of the fruit into the batter. Spoon the batter into the prepared cake pan, smoothing out the top with a spatula.
Place the pan in the center of the oven. Bake for 15 minutes. Remove from the oven and scatter the remaining grapes on top of the cake. Bake until the top is a deep golden brown and the cake feels quite firm, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature. Serves 12.
Calories: 230 Fat: 10 g (37%) Protein: 3 g (5%) Carbs: 36 g (58%)
Percentages are of total calories
