34 ∙ recipes
Ingredients:
canola oil for deep-frying
2 lb Yukon Gold potatoes
salt & pepper
shoestring
potatoes
Directions:
1. Peel or wash the potatoes. Remove any dark spots and potato eyes and set the potatoes aside.
Heat 2-3 inches of oil in a heavy-bottomed, deep pot. Bring to 365°F. (It is important to use a deep-
fry thermometer.)
2. Fill a large bowl with water. Using your mandoline, julienne the potatoes very thinly, then place
them in the water. Swish the potatoes around the water so any excess starch will be removed.
3. Take the potatoes out of the water and place on paper towels to dry. Pat the potatoes dry with more
paper towels. The potatoes should be as dry as possible before placing in the hot oil.
4. Place the potatoes in the oil very carefully and fry only a small amount of potatoes at a time.
(If too many potatoes are added at one time, the oil will bubble over the top of the pot).
Fry the potatoes until they are brown and crispy - stir often for approximately 4 minutes.
Scoop the potatoes from the hot oil with a slotted spoon and place them on a plate or pan covered
with paper towels. Salt and pepper the shoestring potatoes.
5. Check the thermometer often to make sure the oil stays around 360-365°F.
6. Repeat the process until all potatoes are fried.
recipes ∙ 35
2 eggplants
6 Roma tomatoes
2 yellow squashes
2 zucchinis
1.
2. Thinly slice the eggplant, tomatoes, squash, and zucchini into approximately (1-mm) rounds (set your
Thickness Adjuster from 1-3mm), then set aside.
3. Make the sauce: heat the olive oil in a 12” (30-cm) oven-safe pan over medium-high heat.
Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper,
then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat,
then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns, (for example, tomato, eggplant, squash, zucchini)
on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the
vegetables are softened. Mix herb seasoning ingredients and pour over the cooked ratatouille.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and
ratatouille
Ingredients:
Directions:
For the sauce
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
salt, to taste
pepper, to taste
1 (28 oz) can crushed tomatoes
2 tbsp chopped fresh basil,
from 8-10 leaves
Herb seasoning
2 tbsp chopped fresh basil, from 8-10 leaves
1 tsp garlic, minced
2 tbsp chopped fresh parsley
2 tsp fresh thyme
salt, to taste
pepper, to taste
4 tbsp olive oil
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