Matchstick Fries, and Lately I’ve Been Loving, Part 2
Medically reviewed by Christiana George Updated Date: June 8, 2023
Apologies to those who want me to get straight to the food commentary. (Although it’s becoming apparent that I’m always kind of long-winded when it comes to writing about food, isn’t it?) Feel free to jump past this section, of course.
To all you others, lately I’ve been loving…
– Jeni’s Splendid Ice Cream, lemon and blueberry fro-yo to be exact. I had the pleasure of trying the salted caramel flavor this weekend, and while it was delicious and pleasantly salty, the lemon was stunning. Luckily the recipe can be found online.
– Niagara grapes, a replacement to the Muscats I can’t get on this coast.
– The perfect wedding ring has been found. It was love at first sight; I was mesmerized by the shine and didn’t want to take it off.
– The Book Thief may fall in the YA category, but it was so creative and lovingly written. Apparently, 1,249 people agreed, yowza.
– Fashion Week street style. I can’t help loving the grand display those fashion insiders put on twice a year.
– Jeanne Damas. Specifically, I love her hair. So much so, I was inspired to carve out a set of bangs for myself the other day. It soon became clear that I’m rusty in the bangs-cutting department. They turned out shorter than I would’ve liked. A LOT shorter, and crooked too. This is why there are professionals to do this sort of thing—but surely I’m not the only person in the world staunchly opposed to forking over money simply to get my bangs cut?
And the latest Pinterest love:
– This photo pretty much captures love, don’t you think?
– The perfect wedding takes place in the forests of Northern California. (I want a forest wedding!)
– This wedding veil is utterly romantic. I must get it.
– One of my favorite food photos as of late. It is so moody and evocative.
On to today’s recipe. Chris and I got home famished, after an afternoon rummaging through the Brooklyn Flea. I remembered that we had been given a bunch of potatoes, big dusty Idahos, that had been sitting on the counter for awhile. We hardly ever have potatoes in the house, because neither of us really like them except when they’re deep-fried.
So that’s what I decided to do. I whipped up a batch of these matchstick fries in no time, doused them in salt, pulled out a couple beers from the fridge, and suddenly, happy hour had been transported home with us. Minus the lack of seats.
MATCHSTICK FRIES
Recipe adapted from Barefoot Contessa
Serves 2
Ingredients:
Vegetable oil
1 Idaho potato, peeled
Salt
Directions:
Slice the potato into matchsticks of about 1/8″ thick. You can use a mandoline, but I just hand-sliced without too much difficulty.
Heat about 1/2-inch of oil on medium heat in a medium saucepan with steep sides.
When the oil starts to shimmer, gently drop enough potatoes in the pan so it’s full but not overcrowded (overcrowding will cause the potatoes to stick together). Cook until they turn golden brown, about 5 minutes. Remove them with a slotted spoon and drain them on a paper towel. Continue cooking batches until you run out of potatoes.
Serve with your favorite condiments. Chris likes them as simple as can be, amply salted, and I like them with ketchup.
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Tequila Lime Coconut Fudge
So this happened the same day as my Lime Coconut Rice Krispie Treats with Tequila. I figured while I had the bottle of tequila out, I’d make good use of it. I did take a few sips of it and hoowee that stuff was strong. Don’t worry, although you do taste the tequila in the finished product, it’s balanced with the sweetness of white chocolate and citrus flavor of the limes. There is no burning sensation as you eat it, only an “OMG this is delicious” moment.
I ended up using two different white chocolates in this recipe due to the simple fact that I didn’t have enough of the Baker’s chocolate to complete the recipe and I was not going to get in the car to go get some. You are free to use whichever white chocolate you prefer.
I know that 1/4 cup lime rind does sound like a lot, I thought so at first also, but I gave the recipe a chance. And in the end, the lime flavor is not over powering at all.
I wanted a smooth fudge, so I put the shredded coconut flakes in the food processor and pulsed it a few times to get the flakes even finer.
You do have to keep a close eye on the boiling milk, or it will scorch. Just keep stirring.
Mmmm…lime zest. It smells so good. I need to find myself a lime candle to keep in the kitchen. I did find that my chocolate starting hardening up once I took it off the stove, so I ended up putting it back on the stove top on low to be able to blend everything smoothly and it worked.
It came out perfect, smooth and creamy. You can taste all the flavors in this one, the limes, coconut, and tequila. They all pay off of one another, and blend together as one flavor, without one being more overpowering than the other. If you like lime and coconut, you have got to try this.
Tequila Lime Coconut Fudge
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: stove top dessert snack coconut limes tequila fudge American summer
Ingredients (64 squares)
- 1 can (5 oz.) evaporated milk
- 1 2/3 cups sugar
- 1/2 teaspoon salt
- 12 large marshmallows
- 12 oz. Baker’s Premium White Chocolate Baking Squares
- 1/2 cup white chocolate chips
- 2 tablespoons tequila
- 1/4 cup grated lime rind
- 2 tablespoons lime juice
- 1/2 cup shredded coconut
Instructions
In a large saucepan, combine milk, sugar and salt.
Cook over medium heat, stirring constantly until the mixture comes to a boil.
Then cook for 8 minutes, again stirring constantly so that the milk does not scorch at the bottom of the saucepan.
Remove from heat and stir in the marshmallows, chocolate, tequila, lime rind and juice.
If you mixture begins to harden up, simply place pot back on stove top and heat on low until the mixture becomes soft and smooth.
Next add in the coconut flakes and stir until all incorporated and pour into an 8×8 pan lined with parchment paper and spread out evenly.
Then place in fridge until completely set, about 1-2 hours.
Cut into squares, eat, and enjoy!
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