Monday, June 14, 2010

National Splurge Day

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Serves 4

4 large russet potatoes, sliced into ¼ inch thick batons with a knife or mandolin
Canola oil, vegetable oil, or lard for deep frying
8 ounces fresh cheese curd
1 cup low-sodium chicken stock
1/2 teaspoon balsamic vinegar
2 tablespoons cornstarch dissolved in 4 tablespoons water
2 tablespoons butter
1/4 teaspoon fresh black pepper
Coarse sea salt

1. In a large bowl, cover potatoes with cold water and soak for 30 minutes. Drain and dry well.

2. In a deep pot or wok, heat oil to 325 degrees. Add potatoes, being careful not to overcrowd the pan, and cook until golden, 3-4 minutes. Remove with a spider or slotted spoon, and drain on paper towels. Sprinkle with coarse salt.

3. In a medium saucepan, add stock, vinegar, ¼ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce heat, add cornstarch mixture, and cook, stirring occasionally, until thickened, about 4-5 minutes. Remove from heat and stir in butter to melt.

4. To assemble, mound French fries and top with cheese curds. Pour hot gravy over the top. Let the flavors meld and the cheese soften for a minute before serving.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.