Tag: oil

There Are No Mistakes

It’s been a big step for me to share my artwork. It’s taken years, practise, contemplation, and well… just keeping at the drawing/painting/sketching. Thanks to confidence, as well as a substantial leap in technology, I’m now able to share a very-small morsel of my own artistic output.

It’s somewhat strange, as a journalist, to be sharing another aspect of my life so publicly. I definitely hold a very-precious and delicate part of myself up for scrutiny -and yet, that’s the risk of every artist: putting little shards of your own self out there for oohs or boos. For me, it’s analogous to sex-for-sex, or sex-with-big-feelings. Both are good, but one is riskier. It’s easy to get naked, but to strip away the superficial and reveal true soul -that’s hard. But it’s the call any artist worth his or her salt must heed in order to grow, and, I think, to develop spiritually as a human being. The ability to create -bodily, verbally, mechanically, culinarily, technically, virtually, with imagination, gusto, and fearlessness -is something I suspect we need to embrace in order to move forwards, personally and societally.

Thanks in no small part to one truly gifted artist I met during my time living in Dublin, I’ve felt confident enough to throw my paint-splattered hat in the ring, damning the consequences and inevitable sneers. The encouragement I’ve received since has been really, really heartening, as has every little bit of feedback.

This is a work-in-progress -both the sharing and the artwork itself -so all I ask is, look, and let me know if you have ideas, reaction, tips. I want to hear them.

Night, originally uploaded by catekustanczi.

Freaky-Good Frites

Yesterday’s cooler weather inspired in me a desire to make stew. However, my inspiration changed as the grey skies cleared in the afternoon. After a spate of domestic-y work & long-overdue gardening, I felt like something less…stewy. Also, starting a stew at 7pm is never a good idea. So I decided on steak frites. The steak part -fine, easy-peasy; I had a nice clean BBQ to grill them on, which made things even easier.

The frites? Not so easy. I’d never made them, if you can believe it. Perhaps it’s because I was never a spud person (though living in Ireland, I became one more out of necessity) and indeed, still am not entirely one -but the crisp, hot, carby goodness felt just right to end an afternoon of laundry, cupboard-cleaning and weed-pulling.
The response to my frites-making exploit on Facebook was so positive, I thought I’d share the recipe. I used one posted online as well as my own good common sense. Try it if you have a chance -easy, and yes, very good. This serves two people (or one very-hungry woman, natch).

Prep Time: 15 minutes
Cooking Time: 20-25 minutes

You will need:
4-5 medium-sized organic potatoes (Yukon Gold is best)
4-6 cups of ice water
roughly 2.5 to 3 cups canola oil
1 cup olive oil
sea salt
+ a whack of paper towels for blotting

Method:
Scrub potatoes and julienne. You want the shape to be long and skinny (do cut chunkier, a la pub style, if you like ’em that way, but mind they take longer to cook).
As you chop, place the julienned pieces in a big bowl of waiting ice water; mind the edges of the bowl are filled near the top, with plenty of ice (and keep adding cubes as you add the cut potatoes). I used a metal bowl to keep the temperature nice and cool.
Once you’re done chopping and your taters are in the bowl, leave them to soak for 15 minutes. (Make something else, or pour a glass of wine to enjoy whilst admiring your garden handywork…)

At about the 10-minute mark, heat the canola oil in a large, broad pan on the stove; place on medium heat.

After 15 minutes, drain the potatoes from the ice water in a colander. Discard any ice cubes, leaving potatoes in the colander. Give a gentle shake. Spread paper towels out on a flat surface, then spread the potatoes on them. Cover with another paper towel and gently blot.
Turn the heat of the oil up to medium high.
Place half the potatoes in the hot oil. They should sizzle on contact (test with one if you’re not sure). Mind that the oil covers them entirely.

When they’re semi-done (yellow but not golden), remove with a broad slotted spoon or tongs (carefully) & place on fresh, dry paper towels. Gently blot.

Check to see if there’s enough oil for the second batch of potatoes, and add as necessary. Again, you want the oil to cover the potatoes entirely. Repeat as before, removing the potatoes when they start to yellow and placing them on fresh, dry paper towels. Blot carefully.

Add the olive oil to the pan, and turn the heat down to medium. Wait about a minute (so it heats up), then place the first batch of potatoes in; shake the pan. Follow by placing the second batch in with the first, and shake again. The oil should be bubbling merrily, with the potatoes bouncing around inside.

Cook about ten to fifteen minutes, shaking the pan every few minutes or so.

When the potatoes turn that happy golden colour, your frites are ready. Using tongs or a broad slotted spoon, carefully remove them to a dry colander. Sprinkle liberally with sea salt and gently toss with your fingers.

Now… serve with your favorite accompaniment and enjoy.

Powered by WordPress & Theme by Anders Norén