Sides

Crispy Cauliflower

November 8, 2017

Orange chicken is the bomb and all, but this popcorn cauliflower is absolutely the best veggie alternative of the like and in some senses better depending on preference. ANYWAYS, I hope you enjoyed this version of basically glorified glazed cauliflower tempura that’s just done right…in my humble opinion. Let’s dive in!

Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets…

…and trimming the ends.

In a separate bowl, add 1 cup of flour…

…1 tbsp of baking soda…

…1 tbsp of salt…

..3/4 cup of beer…

…1 tbsp of lemon…

…and mix until ingredients are well combined.

Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F).

Fry until golden brown.

Transfer to baking sheet/cooling rack to strain the excess grease, and repeat.

Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.

In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice…

…1/4 cup of honey…

…1 tbsp of brown sugar…

…1 tbsp of apple cider vinegar…

…1 tsp of garlic powder…

…1 tsp of red pepper…

…1 tsp of chopped lemon zest…

…a pinch of salt…

…and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze).

Mix well and reduce until it becomes a sticky syrup.

Once the cauliflower is finished baking transfer it to a large metal bowl.

Coat in the honey lemon glaze.

Add a pinch of fresh thyme and lemon zest.

Give a few tosses and transfer to a serving dish.

I went with a paper cup lined with wax paper for that fair-foods vibe!

Top with another pinch of thyme…

…and lemon zest—all that’s left to do is ENJOY!

Honey Thyme Beer-Battered Cauliflower

Honey Thyme Beer-Battered Cauliflower

Ingredients

    Beer Batter:
  • 1/2 head of cauliflower
  • 1 cup all purpose flour
  • 1 tbsp baking soda
  • 1 tbsp salt
  • 3/4 cup beer
  • 1 tbsp lemon juice
  • Glaze:
  • 1/4 cup honey
  • 3 tbsp lemon juice
  • 1 tsp chopped lemon zest
  • 1 tbsp brown sugar
  • 1 tsp red pepper
  • 1 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 1 tsp picked thyme leaves

Instructions

  1. Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets—and trimming the ends.
  2. In a separate bowl, add 1 cup of flour, 1 tbsp of baking soda, 1 tbsp of salt, 3/4 cup of beer, 1 tbsp of lemon, and mix until ingredients are well combined. Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F). Fry until golden brown, transfer to baking sheet/cooling rack to strain the excess grease, and repeat. Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.
  3. In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice, 1/4 cup of honey, 1 tbsp of brown sugar, 1 tbsp of apple cider vinegar, 1 tsp of garlic powder, 1 tsp of red pepper, 1 tsp of chopped lemon zest, a pinch of salt, and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze). Mix well and reduce until it becomes a sticky syrup.
  4. Once the cauliflower is finished baking transfer it to a large metal bowl and coat in the honey lemon glaze. Add a pinch of fresh thyme and lemon zest. Give a few tosses and transfer to a serving dish. I went with a paper cup lined with wax paper for that fair-foods vibe! Top with another pinch of thyme and lemon zest—all that’s left to do is ENJOY!
http://www.byrontalbott.com/crispy-cauliflower/

| Top Left: Boos Cutting Board | Top Middle: All-Clad Pot | Top Right: Metal Bowl Set |
| Bottom Left: All-Clad Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Sheet Pan |

Desserts

Apple-Whiskey Donuts (Vegan)

October 25, 2017

Apples and whiskey are such a perfect combo…add them to donuts and the magic begins. I’d love to tackle a yeast leavened donut next for a nice sour-dough kind of vibe, but these will more-than-do in the meantime! Hope you enjoy!!

Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups).

Drizzle some olive oil in pan heated on high.

Add the diced apples…

…1/4 cup of white and dark brown sugar (equal ratios)…

…pinch of salt…

…and 2 tbsp of whiskey.

Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing.

Once reduced, transfer to a blender or food processor.

In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey…

…and 1/2 cup of apple juice. Reduce to a syrup.

While that reduces, blend the roasted whiskey apples into a very fine puree.

In a separate bowl add 3/4 cup of almond milk (or alternative)…

…1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice…

…3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, …

…1 cup flour…

…and 1 tbsp of baking powder.

Give it a good mix.

Then add the roasted apple puree.

Mix well.

Transfer to a piping bag.

Using a greased up mini donut pan .pipe in the doughnut batter until each mold is filled about halfway.

REPEAT until all molds are filled.

Bake at 375ºF for 15 minutes, or until they are a dark golden brown.

While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar.

Mix well.

In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice.

Mix well.

Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.

Once the donut s gold and crispy, remove then from the oven.

Carefully flip them over and onto a cooling rack until they are cool enough to handle.

All that’s left to do is starting coating the mini spiced donuts.

I did equal amounts of spiced sugar…

…spiced powdered…

(SO BOMB)

…and lastly the apple-whisky glaze.

Just dip, flip, and…

…ENJOY!

Apple Whisky Donuts

Apple Whisky Donuts

Ingredients

    Donuts Batter:
  • 1 cup flour
  • 3 tbsp canola oil
  • 1 tsp nutmeg, cinnamon, and allspice
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 3/4 cup almond milk
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp roasted apple puree
  • Roasted Apples Puree:
  • 1 1/2 cup diced honey crisp apples
  • 1/4 cup white and dark brown sugar
  • 2 tbsp whiskey
  • Pinch of salt
  • Apple-Whiskey Glaze:
  • 1/2 cup apple juice
  • 2 tbsp whiskey
  • *Reduced
  • 4-5 tbsp powdered sugar
  • 1 tbsp reduced apple-whiskey syrup
  • Spiced Sugar:
  • 1 tsp nutmeg, cinnamon, and allspice
  • 4-5 tbsp granulated white sugar
  • Powdered Spiced Sugar:
  • 1 tsp nutmeg, cinnamon, and allspice
  • 4-5 tbsp powdered sugar

Instructions

  1. Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups). Drizzle some olive oil in pan heated on high. Add the diced apples, 1/4 cup of white and dark brown sugar (equal ratios), pinch of salt, and 2 tbsp of whiskey. Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing. Once reduced, transfer to a blender or food processor.
  2. In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey and 1/2 cup of apple juice. Reduce to a syrup.
  3. While that reduces, blend the roasted whiskey apples into a very fine puree. In a separate bowl, add 3/4 cup of almond milk (or alternative), 1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice, 3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, 1 cup flour, and 1 tbsp of baking powder. Give it a good mix and then add the roasted apple puree. Mix well and transfer to a piping bag.
  4. Using a greased up mini donut pan, pipe in the doughnut batter until each mold is filled about halfway. REPEAT until all molds are filled. Bake at 375ºF for 15 minutes, or until they are a dark golden brown.
  5. While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar. Mix well.
  6. In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
  7. Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
  8. Once the donuts are gold and crispy, remove then from the oven and carefully flip them over and onto a cooling rack until they are cool enough to handle.
  9. All that's left to do is starting coating the mini spiced donuts. I did equal amounts of spiced sugar, spiced powdered, and lastly the apple-whisky glaze. Dip, flip, and ENJOY!
http://www.byrontalbott.com/apple-whiskey-donuts-vegan/

| Top Left: Donut Pan | Top Middle: Pastry Bag Set | Top Right: Cooling Rack |
| Bottom Left: All-Clad Pan | Bottom Right: Glass Bowl Set |

Breads

Brioche

October 23, 2017

Hey all! Sorry for being so terrible with my uploads lately… I’ve been in a bit of a daze with my boys, new puppy, and new place—so I have to ask for a bit of grace from all of you!!! My wife Rachel has been a freaking shining beacon of an example, so go check out her channel (www.youtube.com/racheltalbott) if you want to watch a real youtuber. ANYWAYS, this bread is on another level amongst other bread and is such a wonderful thing to use for burger buns and French toast. Give it a go and you’ll have one of the best slices of toast in your life.

Add 1 cup of milk…

…1/4 cup of sugar…

…and 2 tsp of dry yeast to an electric mixer.

Let the yeast froth up for about 20 minutes.

Add in 5 large eggs.

Add in half of the flour.

Mix on medium speed using a dough hook—for about 5 minutes.Scrape the

Scrape the bowl down, add in the rest of the flour, and continue kneading for about 3 minutes.

Add a pinch of salt here and there to season the bread between mixing (2 tsp).

Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until it addition has been fully combined.

Continue mixing for 3-4 minutes or until the dough has a nice sheen to it.

Transfer the dough to a lightly floured work surface, knead for 1 minute to give is a round shape, and then transfer it to a bowl coated in oil.

Allow it to rest in a warm spot for an hour, or until it has doubled in volume.

This will yield two loaves, so divide the dough by two and store the other half in the fridge until ready to bake. Using half the dough, form an oval loaf shape.

Transfer to a lightly buttered loaf pan.

Cover and allow to proof until it doubles in size. 

Transfer to a 375°F oven and allow to bake for 20 minutes. Then turn the degrees up to 425°F and continue to bake for another 10 minutes.

Once baked, carefully remove the loaf from the pan and flip it.

Transfer to a cooling rack until cool enough to handle.

Serve however your heart desires!

I toasted mine up…

…topped with a few pads of butter…

…some salt to taste, and it was good to go! ENJOY! 

Brioche

Brioche

Ingredients

  • 5 cups ap flour
  • 1 cup milk
  • 2 tsp dry yeast
  • 5 large eggs
  • 1/4 cup sugar
  • 1 cup butter
  • 2 tsp salt

Instructions

  1. Add 1 cup of milk, 1/4 cup of sugar, and 2 tsp of dry yeast to an electric mixer. Let the yeast froth up for about 20 minutes before adding in 5 large eggs. Add in half of the flour and mix on medium speed using a dough hook—for about 5 minutes. Scrape the boll down, add in the rest of the flour, and continue kneading for about 3 minutes. Add a pinch of salt here and there to season the bread between mixing (2 tsp).
  2. Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until it addition has been fully combined. Continue mixing for 3-4 minutes or until the dough has a nice sheen to it. Transfer the dough to a lightly floured work surface, knead for 1 minute to give is a round shape, and then transfer it to a bowl coated in oil. Allow it to rest in a warm spot for an hour, or until it has doubled in volume.
  3. This will yield two loaves, so divide the dough by two and store the other half in the fridge until ready to bake. Using half the dough, form an oval loaf shape. Transfer to a lightly buttered loaf pan. Cover and allow to proof until it doubles in size.
  4. Transfer to a 375°F oven and allow to bake for 20 minutes. Then turn the degrees up to 425°F and continue to bake for another 10 minutes. Once baked, carefully remove the loaf from the pan and transfer to a cooling rack until cool enough to handle.
  5. Serve however your heart desires! I toasted mine up, topped with a few pads off butter, some salt to taste, and it was good to go! ENJOY!
http://www.byrontalbott.com/brioche/

| Top Left: Walnut Cutting Board | Top Middle: Electric Mixer | Top Right: All-Clad Bowls |
| Bottom Left: Glass Mixing Bowls | Bottom Middle: Staub Brean Pan | Bottom Rad: Cooling Rack |

Desserts

Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

October 23, 2017

Cannoli’s are yet another beautiful example of what flour, butter, and booze will do for ya! In all seriousness though, this recipe is a cinch to make, but I would caution the hot oil part…frying is always a risk we cooks take, so just be careful. The reward is a wonderful though. Anyways, try this out and you won’t be disappointed. Let me know what filling you end up going with!!!

In a small food processor add 1 cup of all-purpose flour…

…1/4 cup of sugar…

…1/4 cup of butter…

…and 1 tsp of salt.

Blend until it reaches a mealy texture.

Then add in 2 egg yolks…

…3 tbsp of brandy (or dark rum)…

…and 4 tbsp of water.

Blend until the texture of the dough is slightly tacky.

Remove the dough from the food processor.

Knead it for 2-3 minutes, or until it begins to stiffen.

Wrap in plastic and let chill for 15 minutes.

Once chilled, remove from the fridge and roll it out into 1/4” thick sheets.

Half the dough so that it will fit inside of the pasta maker.

Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.

Divide the dough into manageable sheets and trim it down to 1 1/2” strips. 

Using a cannoli mold, roll the dough all the way around (slightly overlapping the other side)…

…trim the excess…

…and seal with a little water on the edge of your finger.

Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides.

Repeat the process until the dough has all been used.

These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of matcha powder to one…

…2 tbsp of cocoa powder to another…

…and 2 tbsp of vanilla paste to the last…fold…pastry bag…done!

Pipe the filling into the cannoli shells and ENJOY!

Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

Ingredients

    Dough:
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1 tsp salt
  • 2 egg yolks
  • 4 tbsp water
  • 3 tbsp brandy
  • Filling:
  • 1 cup cream
  • 1/2 cup sugar
  • *whipped and divided into thirds
  • add 4 tbsp cocoa powder to one
  • add 2 tbsp matcha powder to another
  • add 2 tbsp vanilla paste to the last...fold...pastry bag...done

Instructions

  1. In a small food processor add 1 cup of all purpose flour, 1/4 cup of sugar, 1/4 cup of butter, and 1 tsp of salt. Blend until it reaches a mealy texture. Then add in 2 egg yolks, 3 tbsp of brandy (or dark rum), and 4 tbsp of water. Blend until the texture of the dough is slightly tacky.
  2. Remove the dough from the food processor and kneed it for 2-3 minutes, or until it begins to stiffen. Wrap in plastic and let chill for 15 minutes. Once chilled, remove from the fridge and roll it out into 1/4” thick sheets. Half the dough so that it will fit inside of the pasta maker. Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.
  3. Divide the dough into manageable sheets and trim it down to 1 1/2” strips. Using a cannoli mold, roll the dough all the way around (slightly over lapping the other side), trim the excess, and seal with a little water on the edge of your finger.
  4. Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides. Repeat the process until the dough has all been used.
  5. These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of cocoa powder to one, 2 tbsp of matcha powder to another, and 2 tbsp of vanilla paste to the last...fold...pastry bag...done! Pipe the filling into the cannoli shells and ENJOY!
http://www.byrontalbott.com/cannoli-bites-matcha-dark-chocolate-vanilla/

| Top Left: Boos Cutting Board | Top Middle: Food Chopper | Top Right: Piping Bag Set |
| Bottom Left: Glass Bowl Set | Bottom Middle: Pasta Machine | Bottom Right: Cannoli Molds |

Main Course

Artichoke & Ricotta Rollatini

October 16, 2017

If you’ve ever wanted to make individual lasagna burritos, then this is the way to go! Rollatini’s are my new favorite baked pasta and I implore you to give these a try. I’m 100% going the traditional bolognese with red sauce the next go around, but these were just fantastic! Artichokes FTW!

Begin by adding a pinch of salt to a large pot of boiling water.

Clean and trim 4 artichokes. 

Transfer to the boiling water and cover. Cook for 45-60 minutes or until tender.

Once the artichokes are done cooking allow them to cool before handling.

Remove the leaves from each artichoke (saving for a snack).

Scoop out the fibrous center…

…leaving only the artichoke hearts. 

Chop up the artichoke hearts (cooked) and add them to a bowl.

Add 1 cup of chopped arugula…

…1/2 cup of ricotta…

…2 egg yolks…

…1 tsp chopped lemon zest…

…salt…

…and pepper.

Give this a good mix and refrigerate until ready to use.

In a food processor combine 3 egg yolks…

…1/4 cup of water…

…1 tsp of salt…

…1 1/4 cups of all purpose flour (00 recommended)…

… and 1/4 cup of olive oil.

Blend, intermittently checking the texture and adding more water if necessary.


The dough should stick together and be clay like.

 

Transfer the dough to a work surface.

Knead it for about five minutes until you have a small ball of dough.

Cover in plastic and transfer to the fridge to set up for about 30 minutes before rolling it out.

When the dough has rested, remove it from the fridge and roll it out.

Divide it into two…

…roll out one half…

…and then begin pressing it into sheets using a pasta maker.

Start with a thicker setting and with each pass lower the setting until you reach about a #3 setting on the maker.

With the dough rolled out in pasta sheets, trim the long sheets into pieces that are about 3”x5” in size.

Use a pasta cutter (optional) to flute the edges of the pasta sheets.

Dust each sheet of pasta with a little flour and transfer them to a tray.  

In a medium pot simply boil each pasta sheet until they are al dente.

Coat a tray with a drizzle of olive oil.

Strain the pasta before coating in the oil.

Once the pasta sheets are cool enough to handle, add a generous portion of ricotta to the each of noodle.

Gently roll the rollitini.

Transfer to a tray coated in oil. Repeat the process. 

Next steep 1/2 cup of cream with a little lemon zest, garlic, and thyme. Add a few spoonfuls of the cream to a small baking dish.

Transfer in the rollitinis.

Top with a few more spoonfuls of cream…

…some shredded mozzarella…

…and fresh parmesan to finish.

Bake at 375F for 20 minutes or until the cheese is a golden brown. 

Once nice and crispy, remove from the oven and top with some fresh herbs—I used thyme and basil.

Add some fresh parmesan cheese and ENJOY! 

Artichoke & Ricotta Rollatini

Ingredients

  • Pasta:
  • 1 1/4 cup all purpose flour (00 recommended)
  • 3 egg yolks
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp salt
  • Filling:
  • 4 artichoke hearts (cooked)
  • 1/2 cup ricotta
  • 1/4 cup parmesan
  • 2 egg yolks
  • 1 cup chopped arugula or spinach
  • 1 tsp chopped lemon zest
  • salt and pepper
  • Cream Sauce:
  • 1/2 cup cream
  • lemon zest
  • garlic
  • thyme
  • *Mozzarella & Parmesan to finish

Instructions

  1. Begin by adding a pinch of salt to a large pot of boiling water. Clean and trim 4 artichokes. Transfer to the boiling water and cover. Cook for 45-60 minutes or until tender.
  2. Once the artichokes are done cooking allow them to cool before handling. Remove the leaves from each artichoke (saving for a snack) and scoop out the fibrous center leaving only the artichoke hearts.
  3. Chop up the artichoke hearts (cooked) and add them to a bowl along with 1 cup of chopped arugula , 1/2 cup of ricotta, 2 egg yolks, 1 tsp chopped lemon zest, salt, and pepper. Give this a good mix and refrigerate until ready to use.
  4. In a food processor combine 3 egg yolks, 1/4 cup of water, 1 1/4 cups of all purpose flour (00 recommended), 1/4 cup of olive oil, and 1 tsp of salt. Blend, intermittently checking the texture and adding more water if necessary. The dough should stick together and be clay like. Transfer the dough to a work surface and knead it for about five minutes until you have a small ball of dough. Cover in plastic and transfer to the fridge to set up for about 30 minutes before rolling it out.
  5. When the dough has rested, remove it from the fridge, roll it out, divide it into two, roll out one half, and then begin pressing it into sheets using a pasta maker. Start with a thicker setting and with each pass lower the setting until you reach about a #3 setting on the maker.
  6. With the dough rolled out in pasta sheets, trim the long sheets into pieces that are about 3”x5” in size. Use a pasta cutter (optional) to flute the edges of the pasta sheets. Dust each sheet of pasta with a little flour and transfer them to a tray.
  7. In a medium pot simply boil each pasta sheet until they are al dente. Coat a tray with a drizzle of olive oil and strain the pasta before coating in the oil.
  8. Once the pasta sheets are cool enough to handle, add a generous portion of ricotta to the each of noodle. Gently roll the rollitini and transfer to a tray coated in oil. Repeat the process.
  9. Next steep 1/2 cup of cream with a little lemon zest, garlic, and thyme. Add a few spoonfuls of the cream to a small baking dish, transfer in the rollitinis, top with a few more spoonfuls of cream, some shredded mozzarella, and fresh parmesan to finish. Bake at 375F for 20 minutes or until the cheese is a golden brown.
  10. Once nice and crispy, remove from the oven and top with some fresh herbs—I used thyme and basil. Add some fresh parmesan cheese and ENJOY!
http://www.byrontalbott.com/artichoke-ricotta-rollatini/

| Top Left: Pasta Maker | Top Middle: Boos Cutting Board | Top Right: Food Chopper |
| Bottom Left: Baking Dish | Bottom Middle: Glass Bowl Set | Bottom Right:  All-Clad Sauce Pan |

Sides

The Crispy Potato Stack

September 16, 2017

What do you get when you cross a French fry, tater tot, and potato gratin? THE CRISPY POTATO STACK IS WHAT YOU GET BABY! This is by far one of the best (if not the best) form of fried potato I’ve ever had and it’s by far one of the easier recipes…it just takes a little bit of time to get cut the stacks out, but once that’s finished, it’s “crunch” time! If you guys decide to try these out please make sure you share them with me on my social channels and try not to horde them to yourself. Like I said, the temptation is real with these bad boys.

 Start by squaring off the edges of 1 large russet potato.


Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.

Stack the potato slices as evenly as possible.

Trim the edges to make an even rectangular shape.

Cut the rectangle in half, press the slices firmly together.

Transfer to a frying pan filled with grapeseed oil heated to 350°F.

Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

Transfer to a paper towel to drain.

Sprinkle with a little sea salt and ENJOY!

The Crispy Potato Stack

Ingredients

  • 1-3 russet potato
  • grape seed oil for frying
  • salt

Instructions

  1. Start by squaring off the edges of 1 large russet potato.
  2. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.
  3. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape.
  4. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.
  5. Transfer to a frying pan filled with canalo oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.
  6. Transfer to a paper towel to drain. Sprinkle with a little sea salt and ENJOY!
http://www.byrontalbott.com/the-crispy-potato-stack/

Screen Shot 2017-02-17 at 5.15.59 PM

| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |