A Variety Of Fries

One of the foods we love so well is French fries. We have them with our breakfasts, lunches and dinners. They make a great snack, whether at a  stand or on a beach. Nowadays , there are so many . what to choose from? Which is the best?

French fries come from the Belgians but also  French chefs have made them for some two hundred years. There have been some hot  debates about their origins for the last century  A reference to them in  the Gerard family archives ,mentions potato batons being fried as early as 1680 in Meuse Valley of what is modern day Belgium.Inhabitants of the Belgian towns of Namur, Andenne and Dinant has the custom of fishing for smaller fish in the Meuse River. They were fried and eaten.When the river was frozen over, fishing became impossible so the locals cut the potatoes  into small pieces and fried them instead. Thomas Jefferson had them made in the White House in 1802 and the first recipe for them came in 1856 in Cookery For  Maids Of All Work.  The English also grabbed onto the recipe with the first chip shop  opening in Yorkshire, somewhere around  West Riding in 1854. The Germans also jumped on the fry bandwagon, in the 1850's easily pairing them with their wursts.The first frozen fries were created by the JR Simplot Company y in the 1940s; Now fries include sweet potatoes and parsnips. They can be very thin such as the shoe string or thick like the plank kind.

What's being cooked in most households? Is it frozen or fresh? Frozen  is an easy choice. It's just preheat the oven, toss a few on an oiled cookie sheet and bake for twenty to thirty minutes in a 400 degree oven.There are some very good brands out there. Stop & Shop has their own in house line of different cuts. Their crinkle cut fries bake up really well. They're crispy without being too greasy when baked along with having pretty uniform sized pieces. Ore-Ida has excellent microwave fries which actually taste as if they've been cooked in a fryer. They have a nice crunchiness on the outside and a meatiness on the inside. For good waffle fries, try the Alexia brand. The brand was created by a chef who wanted to elevate everyday sides and he has done so with both Idahos and sweet potatoes. He even has Parmesan flavored as well as rosemary, truffle oil, and olive oil and  different combinations of all four. You can make them yourselves.it is a bit labor intensive but worth the effort.
start with Russet or Idaho potatoes and cut first into slices  and then into batons or sticks. Let them soak in ice water over night to draw out the starch. The next day, drain the water and pat the sticks
 dry  with paper towels. Fry until they're  golden and slightly brown. Sprinkle with sea salt and serve.

Fries are good whether  as a side for burgers and chicken strips or as a fun snack with a cold drink. Make them yourself or heat up a tray of frozen ones. either way , they're a meaty, crunchy treat.

The Best Salt On Earth

Salt is a crucial part of cooking and baking.Selina Naturally knows this and has produces a variety of different sea and river salts that elevates savory and sweet recipes to pure gourmet levels. Best of all there is a wide range of them to experiment with and have fun creating unique dishes.

The company was formerly known as The Grain and Salt Company, started by Belgian born Jacques Delangre a doctor, in 1976, and actually sells much more than just sea salt or fleur de sel.You could also buy all natural body and hair products along with sea salt for animals (yes, they need a tiny pinch of it - but check with your vet first before you buy).There's also coconut ghee and raw honey as well as monkfruit sweetener and cassava flour for all natural baking.They even sell beverages such as coconut water along with soups such as the Paleo bone broth.Selina naturally also makes  health and body products, geared for men and women's health as well as for weight loss and electrolyte balancing. However the company is primarily known for its' salts.It has branched out in river salts ,which are taken from subterranean rivers. The owners harvest their salts from off the coasts of ,France, Spain ,Guatamala,Portugal,  and Hawaii. To be honest, every kitchen needs a shaker of Selena Naturally salts and you can also buy those at the site too.The family who owns the company has also come up with a sea salt cook book, perfect for those who are new or leery about cooking with too much salt.

This company has the most amazing array of salts. I love their liquid salt from their Fossil River collection. This has several flavors such as cucumber, garlic and truffle. I used the garlic to make a garlic bread that was lighter than the usual loaf  because the bread was spritzed with an infusion of garlic. It was also lightly salted, which heightened the taste. There is also a cucumber infused liquid salt that can be used lightly on salads.Another favorite is the Fossil River salts that are mixed with everything from herbs to rose petals!  This last one I can see sprinkled on shortbread to heighten the buttery taste as well as for decoration. Selina Naturally also mixes their salts with Szechuan pepper and regular peppercorns separately. This is perfect for sprinkling over any meat, whether chicken or steaks  for some kick. Try the wasabi and sesame infused salt over fish and tempura for an interesting meld. of tastes.  There is also a grilling salt that would go well over any rib eye steak along with their applewood smoked salt. Sprinkle some of this over ribs to bring out the meat's unami. .Celtic Sea Salt also has salts blended with dried rosemary that can easily be added to any homemade tomato sauce along with garlic salt  (again reserved for making garlic bread ) and celery salt, perfect for salads.

Selina Naturally has the best array of sea and river salts. Use them to heighten any savory or sweet recipe. They bring a delicious and nutritious kick of flavor to any dish

Mussels A Summer Treat

One of the best summer pairings is a plate of steamed mussels, usually served dockside with an icy cold beer. The seafood itself is good a variety of ways and its' an easy cook for home chefs. The best part of them is that they're fun to eat on a hot summer's night.

Mussels are both a fresh and salt water fish and a member of the clam or bivalve family. They're usually found clumped together on the exposed shores of an intertidal  or seashore area. They attach themselves to each other by their "beards" or byssal threads. Mussels have been eaten by humans for millennia and there are seventeen varieties of them. Most fish stores and restaurants usually have the black or navy blue shelled ones. The Belgians are the ones to go mad for them , usually serving them with fries or frites along with a good Belgian beer, The Italians and Spanish usually serve them steamed with white wine and lemon while the Spanish also turn them into croquettes with other seafood. Mussels are steamed in garlic and black bean broth while the Turkish fry them and then put them back into their shells The Indians serve them as a plate with chicken drumsticks, breadfruit and other vegetables. They're also made with coconut paste and rice and then, like the Turks, stuffed back into their shells. Many Americans usually first encounter them at their local pizzeria where they're served with marinara sauce.

There is just one thing to remember when buying them. Living ones will shut tightly when they're taken out of the water and exposed to air. If they remain open, they should be tossed because they're not living.Cleaning them is easy, Put them in a large bowl of water as soon as you get them home. They should remain there for twenty minutes, expelling water (they are filters,after all) and sand. The next step is de-bearding. This requires holding a mussel  in one hand and cover the grasping hand with a towel, Now give it a sharp yank, pulling in the direction of the hinge. The mussels have to be rinsed a second time and then scrubbed of any exterior sand or barnacles.Use a firm brush for this. There are a variety of ways to cook them.Most recipes call for steaming them in white wine but you can use water as well, usually one cup. You can serve them topped with a homemade or even store bought marinara sauce along with a large loaf of crusty Italian bread. You can also go the Belgian route by steaming them in a savory broth of  beer and a variety of herbs such as rosemary, thyme and oregano. They are served with piping hot julienne fries and mayo but you can just have a loaf of crusty, French bread and Stella Artois on hand.

A fun summer meal is a plate of fresh steamed mussels. Make them just for yourself or for a party. They are an easy and delicious, a no fuss meal for these sweltering days.

Belgian Cuisine A True Variety

Belgian cuisine is often overlooked.It's not as suave and sophisticated as French or as internationally known as Italian or German.However it has provided the world with two favorite dishes as well as a cornucopia of land and sea dishes.It employs almost every ingredient from both bounties. What's the favorite standby that Beligans have given the world?There's actually two ,the French fry and the waffle.Fries have been made since the potato's introduction to Europe.They were first written about in 1680 and they originated around the area of the Meuse River in the central part of the country ( at this point Belgium didn't exist.It was a manufactured country thanks to the Napoleonic Wars).They are served in a cone ,with a side of mayo, or curry ketchup, or both.They're sometimes served with a frikandel ,a minced meat hot dog and recent addition to Belgian street fare.Waffles ,another world beloved treat,that comes from the Dutch or Fleming side of the country.Americans were first introduced to them at the Seattle World's Fair of 1962 and the New York World's Fair of 1964.They are a waffle served with whipped cream and strawberries but can also be served with ice cream and a bitter chocolate sauce.They're usually eaten as a dessert or snack.They are different from the American kind because they are made with egg whites or yeast to give them a lighter, crispier texture as well as a lighter taste. The Belgians love mussels or moules, as they're called figure prominently in their cuisine.They are usually steamed with onions and celery along with white wine and served with frites or fries.They are a wonderful fragrant dish ,briny with the taste of fresh caught mussels.Waterzooie is another hearty dish.This is a stew made with chicken or fish, eggs, cream and vegetables.It's associated with the historic city of Ghent.Another popular dish is carbonade flamande,a Belgian beef stew similar to the French Bouef Bourguinon, but made with a dark ,earthy beer instead of red wine.Served with bread or fries along with mustard.The French influence is also felt in boudin,a sausage made with a fine blend of meat, blood and breadcrumbs.It's usually eaten with potatoes and various vegetables. Dessert could be anything from rice pudding to lush Belgian chocolates to crisp cinnamon laced shortbread cookies and sugar drenched doughnuts. Belgian cuisine is varied and flavorful. It has the best of the sea and the land. It also has given the worlds it's favorite treats, waffles and fries.

Mussels - Gems Of The Sea

Mussels are a different and unique alternative to other seafood. They are also more versatile, being able to go with a variety of sauces. They’re also one of the most fun foods to eat as well. The are perfect for just two or at a party . Best of all they are easy to cook and even a novice chef can enjoy them.
People have been eating mussels since the beginning of time. There have been shells found in ancient settlement sites . Today they’re still loved in a variety of countries and a variety of ways. The most famous is the Belgian style where they are steamed with white wine and served with fries. The Italians prefer theirs with pasta while Indians like the plump meat in a spicy sauce. In Turkey they are covered in flour and fried and usually accompany cold icy, Turkish beer.. The French love to have fresh mussels in a seaside bake similar to our clam bakes. Mussels are also extremely popular in the East too. The Chinese cook them with garlic and fermented black bean for a fiery main dish.
You can make mussels any of these ways although the bes t is usually steamed and then serve d with a white wine and butter sauce. You do have to make sure that you are cooking live mussels because dead ones will turn highly toxic. Throw away any dead ones. You can check this by seeing what shells are closed tight. These are the living ones. If they’re open then toss them immediately. After that they do require some cleaning, namely removing their fibers or beards. This can be done with either cutting htem or a quick strong tug. Also remember that mussels are salt or fresh water. It’s up to you which you want.
Mussels are a different alternative to the usual clams and shrimp. They can be served a variety of ways, whether in a spicy sauce or just with wine an d butter. They are satisfying and briny, a true taste of the water. Have them for your next dinner or at your next party.