Posts Tagged ‘garlic’

Beer Fries, Y’all

If I was going to make my man a Valentine’s Dinner, I would start with these fries because

1. Pasta is so overrated and so predictable

2. What guy doesn’t like beer? There’s practically a beer gene in their DNA

3. They’re really frickin’ tasty.

too thin...make them fatter than these

Garlicky Beer Fries
from Edible Perspective 

  • 1-2 bottles of your favorite beer (I used an apple beer and ended up using 2 bottles as one didn’t cover my fries)
  • 3 russet potatoes
  • 3 cloves garlic, minced
  • 3T olive oil
  • 1-1 1/2t salt
  • 1/4-1/2t black pepper
  1. Preheat oven to 425
  2. Scrub potatoes, and cut into thick sticks
  3. In a large bowl, soak the cut fries in beer.
  4. Let soak for 15min, tossing 1-2x.
  5. Drain beer and toss with olive oil, garlic, salt + pepper, until well coated.
  6. Line a large baking sheet with parchment* and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don’t want them stacked.
  7. Bake for 40min – 1hr, depending on how crispy you like them, tossing 3-4 times.**
  8. Add more salt + pepper to your liking.
*The recipe says the parchment paper is optional so I opted not to use it. When I went to toss them though, the fries were sticking to the baking sheet. I would definitely suggest using the parchment paper. It will help keep your fries in one piece
** I really like crispy fries so I cut my fries on the skinny side and cooked them for an hour. This ended up being WAY to long. Definitely start with 40 and work up.
These fries were delicious but if you really want the beer taste, which I did, you have to keep the middles potato-y. I would suggest cutting the fries on the thicker side and then cooking them until just crispy, not too long.

I don’t know what you should pair these with, though. I can’t plan your whole valentine’s dinner for you! Sheesh…

PS.- For Valentine’s Day, I don’t need roses. I’ll just take these, size 7. No big deal, right?

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Holiday Sprouts

Hey. How are you?


Remember when I asked you to trust me because I was borderline forcing cupcakes with beets down your throat? Remember when you trusted me and made them anyways and were super impressed?? Because you go and make my food right after I post them, obviously.

Well…I’d like you to remember that feeling because today, on a Friday of all days, I’m going to be giving you…brussel sprouts.

I know. It’s Friday. You want chocolate. It’s probably some sort of cheat day for you. You have your brain on the brunch you’re going to on Sunday. Or the movie theater popcorn you’ll be indulging in when you watch Robert Pattinson be all angsty and Kristen Stewart bite her lip as she struggles through her lines.

I get it. BUT you will need to eat something healthy. After all, French toast and movie theater popcorn does not a meal make.  

Oven Roasted Garlic Brussel Sprouts

From The Cooking Photographer

2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9×13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.


So, this is my second attempt at Brussel Sprouts and I was pretty impressed. My first go around I tried to be too fancy. I tried to make vegan bacon grease, I tried to throw in some caramelized fruit. It had potential. These, though, are just straight up roasted and garlicky and good. I know they look black which you may think equals burnt but they aren’t. They are just yummy, that’s all! I served mine with a pumpkin mac and cheese recipe I tired and wasn’t Wickedvegan.com worthy. You can serve yours with some turkey and stuffing though! These are the perfect little vegetables to serve as the green portion for your Thanksgiving meals.

So who wants to start a Breaking Dawn pool with me? We can take bets on how many times Kstew bites her lip. I say 75. What about you?

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