Here is the first new illustration of the year. It is actually a last minute drawing that I did this afternoon. I was working on another one but the direction it was heading was not feeling right, so best to start over ..
Hope your day is going well, I have been sitting here de stressing already into the new year and craving some homemade bistro french fries, saw a few weeks ago in Saveur Magazine. Thinking I will make some this week, a good excuse to dip them in mayo or ranch, yes! Simple is good.
Bistro Pommes Frites
7 cups duck fat
3 cups canola oil
4 large russet potatoes, cut
lengthwise into 1⁄4"-thick batons
Kosher salt, to taste
1. Heat duck fat and oil in a 6-qt. dutch oven over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, add potatoes and cook, turning occasionally and maintaining a temperature of 300° (the temperature will drop when you add the potatoes), until pale and tender, 5–6 minutes. Using a slotted spoon, transfer fries to a wire rack set over a baking sheet. Remove pot from heat and refrigerate fries for
2. Return oil to medium-high heat until a deep-fry thermometer reads 400°. Working in small batches, add chilled fries to oil and cook, turning occasionally and maintaining a temperature of 375°, until golden brown and crisp, 1–2 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet; season with salt. Serve hot.
*Art inspired by a Mullberry 2010 ad.