French Fries are Not Only Good With Ketchup or Mustard Anymore!

Balatarin
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Monda
by Monda
12-Dec-2009
 

I was supposed to meet a friend for an Iranian benefit concert in SF tonight. I showered, blow dried my hair, put make up on, got dressed, put on boots and raincoat -- Not knowing that there are sizable broken tree branches blocking the driveway! It was pouring out there! I simply could not remove all the mess and still look appropriately nice for a concert. So the concert idea was cancelled. I was disappointed and so was my friend who does not particularly enjoy attending events by herself (baraaye mondesh khoob neest).

Realizing that I can have the house to myself, All Night, brought a tingling sensation in my belly area. I changed out of my concert clothes, cleansed my face, put my hair back, loaded my favorite classic rock starting with Velvet Underground. The idea of cooking various toppings for french fried potatoes never sounded more exciting! Read on, you'll see why:

New Toppings for French Fries (made of regular or sweet potatoes)

1) Pesto sauce: with Pine Nuts, Basil and Raisins, garlic optional, salt and pepper.

2) Bechamel Sauce: White sauce with hint of Nutmeg.

3) Roasted Garlic Sauce: puree of roasted garlic with cream (or thickened milk & butter) and salt.

4) Spagetti Sauce: with or without ground beef and/or sausage, with or without parmesan cheese.

5) (Cream of) Mushroom Sauce: sauteed brown or white mushrooms in butter, with cream, garlic and chopped parsley.

6) Cream Cheese and Spicy Mango Chutney: melt cream cheese in micro wave and whisk in chutney, 5 mins.

7) Melted Gorgonzola Cheese: melt cheese in microwave for about 20 sec.

8) Chopped Fresh Red/White onions with olive oil, salt and pepper: in olive oil with dash of brown sugar, salt and pepper.

9) Roasted Sweet Red Pepper Coulis: puree of roasted sweet red peppers, salt and pepper.

10) Balsamic Vinaigrette on chopped fresh tomato and onions: olive oil, balsamic vinegar, salt and pepper on high speed, 1 min.

11) Roasted habanero peppers (or your favorite spicy pepper): thinly chopped then whisked into melted cream or cheddar cheese. Or

simply chopped up (with or without chopped tomatoes) and salt.

12) Horse Radish Sauce (over or without chopped ham): I buy mine from Trader Joe's.

The list can go on! Please feel free to come up with Your suggestions.

Have Fun!

Balatarin
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Monda

merci Orang jan!

by Monda on Sat Sep 04, 2010 09:18 AM PDT

love your flag idea :o)

everything in moderation, right? jugging's good any time if you ask me.


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Orang Gholikhani

Ketchup +Mayonnaise + Pesto : our Flag

by Orang Gholikhani on Fri Sep 03, 2010 12:08 PM PDT

I've 2 suggestions: 

1: You have just to mixe Mayonnaise + Ketchup creating a Pink sauce.

2: If could also put in a plate a row of Ketchup, a row of Mayonnaise plus a row to Pesto, you have Iranian flag in your table and you could cross French friex thru 3 deliciouse sauce :-)

After that, you need jogging a lot ;-)

Orang


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Monda

melted spicy jack cheese makes a great dip

by Monda on Sat Dec 26, 2009 07:49 AM PST

or cheddar or gouda for that matter.  Any good quality cheese melted in microwave will Not get to the rubbery consistency which we don't want.  If you don't like using microwave, then bain-marie your cheeses. Or do as you would for fondu.  If you go the fondu way of course you'd need some gentle flame under the copper* pot all night until you and your friends are done enjoying your fry-dipping party.

Never use teflon for melting or cooking, on regular basis! Once in awhile your chances with cancer wouldn't change much.


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Monda

ON, how about that!

by Monda on Mon Dec 14, 2009 01:46 PM PST

Olive oil does make fries crunchy/ same with tahdig. Mind You though I've burnt quite a few tahdigs when I used olive oil!


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Organic NUTritionist

cooking oil

by Organic NUTritionist on Mon Dec 14, 2009 09:01 AM PST

Monda jan,

I guess if you dont cook past the smoke point of any oil, they are safe and nutritious to use.  Here is some more information:  //culinaryarts.about.com/od/culinaryreference/a/smokepoints.htm

I really like the taste of olive oil.  I like to use it for fries then just put salt, pepper and lemon on it. 

I also like to use macadamia nut oil for baking sometimes. 


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Monda

So glad someone out there liked my idea!

by Monda on Mon Dec 14, 2009 07:59 AM PST

Yes fries on top of shoreshte ghaymeh!

You know though, I believe olive oil loses its good properties (hydrogenizes) if used in cooking. Do you know about that piece?

I use canola for frying myself.  But am as always open to more info :o) 


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Organic NUTritionist

mmm again!

by Organic NUTritionist on Mon Dec 14, 2009 07:34 AM PST

Great tips for fries--I mean we pile french fries on top of khoreshte gheimeh-- //ellaheh.googlepages.com/Gheimeh_03.jpg

I like using olive oil for making french fries... 

 


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Monda

Revelation!

by Monda on Sun Dec 13, 2009 03:24 PM PST

No one is interested in any other toppings for fries besides boring ketchup or mustard - because you're thinking fries may get soggy with all these sauces, right?

Just visualize: Some hot sauces in small bowls around a heap of french fries on a platter.  

Try it at your parties even, you'll see how much Fun it is to gather around that platter of hot french fries, chat, drink and dip fries in different sauces.  

 


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