New Site

Hey everyone! #ICYMI

So much exciting stuff has been happening and to see it all, check out my new website: TastyKaitis.Kitchen.

All the recipes you know and love are there, along with menus, videos, merchandise, and MORE! 

Make sure to bookmark TastyKaitis.Kitchen in your browser and on your phone/tablet for all new content by me! 

More Recipes, News and FUN! :-) 

Head over to TastyKaitis.Kitchen now for new content on my new site!

Sausage w/ Brussels Sprouts "Kraut"

It's been a long day full of excitement-- I hit 30k views!

I've been on a huge @FieldRoast kick recently. (Particularly their Apple Sage Sausage. Literally have eaten one every day for the past 2wks...) But tonight, I stepped it up a notch. I posted a picture of it on Instagram (as I do with almost everything I make/eat) and @that.fit.girl.christine was DROOLING!! :-) As promised Christine, this one is for you!  Read more

It's Time...

Well... After four and a half years, and now 30,000+ views, I am coming out of hiding! The "vegan Banksy" is no more! 

"Hey y'all I'm Kaiti, the creator/writer/designer behind Tasty Kaiti's. I never dreamed that people would actually read this blog let alone keep coming back for more!! It has grown to become not only a place for recipes and stories... but now I've got merchandise, videos, and more coming. Please head over to my website: www.tastykaitis.kitchen for more fun stuff that can't be seen here!"

Thank you for all of the support! I can't wait to come up with what's next!! ~Kaiti

Corn Salad

"I Could Never Be Vegan… it’s too expensive!!!"

First off, if you haven’t seen my friend Sara’s video: “5 Things Vegetarians are Sick of Hearing” you need to! “I could never go vegan” is one of them. I’m not asking anyone to become a vegan… All I suggest is “Taste This!” For some reason, there is a stereotype about vegan food, and I’m out to change that mindset! Read How!

(You've been warned!)

 

National BLT Month

So ya'll know that I love my food holidays... just check out my twitter, facebook, and instagram! ...Well sometimes people love a particular food SO MUCH that the "celebration" lasts for an entire MONTH!! That is the case for one of my favorite sandwiches EVER! (And the fact that it is celebrated during my birth month... Coincidence?! I think NOT!!!!)

...READ MORE

Stuffed Shells

Reader's Choice! I hope by now you know that I love responding to your comments and answering your questions and requests... If you didn't know that, well, here's proof!! 

Pineapple Salsa

Hi I'm Kaiti & I'm a Salsa-holic. Shout out to my best buddy ever @Wayeezy who knows just how much I'm addicted to salsa...

Grab some chips and get the scoop here!

OHMYGRACIOUS HOW GOOD DOES THAT LOOK?!

Bourbon Coleslaw

KY things I LOVE @WindyCornerMrkt @BuffaloTrace @MakersMark @KnobCreek @WoodfordReserve #bourbon

I've written many times before about my love for Kentucky, and somedays I crave the flavors of The Bluegrass. 

BBQ season with my friends has finally started and I wanted to impart a little Kentucky flavor into my contribution for the party. Here's what I did... Read More

Stuffed Mushrooms

The holidays are coming! The holidays are coming! Okay, obviously you know I'm kidding. I know, I know it's April and we are more than six months away from any kind of holiday season but it's never too soon to start planning.



On a  distantly related note, a popular appetizer/ hors d'oeuvres for many during the season holiday is the stuffed mushroom. I decided to combine the two... and this is what I came up with!

Creamy Mushroom Fettuccine

Check them out they are awesome! http://veganbros.com/

Shout out to the super cute @veganbros as this recipe was created with Matt in mind! Sorry Phil, but I know you don't like mushrooms. Matt's got a nut allergy and has had issues in the past with creamy pasta sauces containing nuts, so this one's for you babe!

#Crowdpleaser am I right?

Based on the reaction I got from social media after I posted this picture, I knew I had to share this recipe!

Caesar Salad- REMIX

I love Caesar salad. As a vegan it's really hard to see Caesar salad on every menu and know that you still can't eat it. They serve it with seafood. They serve it with steak. They serve it with chicken. Why not serve it with a vegetarian option too? I mean we're vegetarian/vegan we eat salad, that's why you have it on the menu isn't it... That's all we eat right? So then, why ya gotta ruin it by putting meat on it?! Rude! 

Now, traditionally, Cesar salad is made with Romaine lettuce. That's all well and good but I wanted to jack up my nutritional intake. I've seen kale Caesar salad, spinach Caesar salad. Whoopy-friggin-do. I wanted to switch it up because... Well...  Here's why..

Grilled Cheese Please!! (part 2)

To @gardein @Daiyafoods @WholeFoods @HamptonCreek and @Lightlife thanks for being wonderful!!

Now that we've discussed Grilled Cheese Sandwiches at length... (Very VERY long Length!!!) We can move on to some gourmet variations of the sandwich! While I do agree that cheese should be the main focus of the sandwich, I am all about some extras! Read More

Grilled Cheese Please!

Happy #NationalGrilledCheeseSandwichDay from your favorite vegan blog! @daiyafoods @gardein

Growing up, I was actually not a fan of grilled cheese sandwiches. Confession: I straight up HATED them! (yeah, yeah.. I was the weird kid that preferred steamed broccoli over a sandwich made of cheese... A vegan in the making, maybe?) But... I had a knack for making them.  True perfection. My dad still to this day asks me to make his grilled cheese sandwiches! Perfectly golden browned, melty cheese, it doesn't seem too hard BUT, I've got some tips that will make your grilled cheeses perfect every time.

*Update: I finally fell in love with grilled cheese in 2012, when I first tried Daiya's vegan cheese! Now, I make them all the time and have some special recipes at the end of this post so, GO STOCK UP ON DAIYA, not just the slices, get the wedges and some cream cheese too! Go ahead... I'll wait.... 

So, What makes the perfect grilled cheese...?  

(If you want to weigh in on future polls like this, follow me on twitter/instagram: @tastykaitis and on facebook: facebook.com/tastykaitis)

From SeriousEats

Playing on the web, I stumbled across a list that states "A grilled cheese MUST...".  While I'm not one to follow food rules, I thought that their musts were interesting and thus, wanted to share them with you. 

• First let me say in my opinion no sandwich ever needs to be closed! Open-faced or "toasts" are totally fair game! (I'm not just saying this because I have some below) Sometimes I like making sandwiches fancier by adding silverware!

• "Griddled on BOTH sides"... not a terrible idea. But it's not a MUST! 

• "Have cheese as primary ingredient. [No overwhelming extras]" Well DUHHHH! It's called a Grilled Cheese! 

• "Crust-on loaves... do not qualify."  Who died and made you in charge of grilled cheese? What if I like to extra crispy, crouton-y crunch of crust-on bread?

• "...served hot all the way through..." I feel like this is a given. Who wants pieces of un-melted cheese and or hot melty cheese on cold extras?

• "Be cooked on a flat, greased surface." I agree that it should be cooked on a stove and not baked... but we'll address my secret ingredient for a delicious, crunchy, golden grilled cheese in a minute... Pause, why can't we deep fry the grilled cheese? That. Would. Be. EPIC!!!!

I also found another website, with perhaps a little more "merit" that disagrees with a few of these points that SeriousEats.com made. Specifically the point about bread. 

From GCA

I say this site has more "merit" not because I agree with creative bread-age but... well, it's the freakin' Grilled Cheese Academy website! (note: as noted on their website, it is not an actual culinary school or "establishment of higher learning"... but it is a trademark of the Wisconsin Milk Marketing Board) What else do they suggest...?

Both of these tips, I definitely agree with! They also suggest pressing the sammie to ensure even cheese spreadage. But I have a way that doesn't require pressing... plus I think that pressing ruins the amount of bread to cheese ratio, UNLESS you have a lot of extras and need to smush it to fit in your mouth like Dagwood here... (Or do the "hunch" -Guy Fieri) 

So that's what the "experts" have to say... But what about you?! I asked on my Social Media platforms and got a couple "Purest" (just cheese and bread) responses:

Kevin from NC says, 

"Evenly toasted/grilled bread (+bread with flavor) for crunch, and an equally enjoyable cheese with flavor that melts smooth (texture contrast with bread). Lastly, the right ratio: not so much bread as to dwarf the taste of cheese, nor so much cheese as to be too messy or make you sick."

And his opinion on gourmet grilled cheese vs the purest?

"Generally [I'm] a purest who enjoys a nice side of soup with it, but gourmet is enjoyable if the combinations are done correctly. Too often, though, gourmet is just a slopfest of things thrown in, then the sandwich falls apart on the first bite. For example, avocado is wonderful, but if it's sliced in large chunks, those'll pop right out. Hate that. HATE."

Great feedback! Thanks Kevin! This definitely stuck in my head when I started working on some recipes!  What else?

Neil from VA agrees:

"Has to be the right cheese to bread ratio, I would say. But I've only had basic grilled cheeses"

 So... How do I make my "famous" grilled cheese sandwiches?

• Bread: Sourdough! The texture makes for a a great crunchy outside and a chewy inside that can stand up to the gooey-ness of the cheese. Regular sandwich bread is too soft and can't handle being eaten... 

• Cheese: For a standard grilled cheese, I have to go with Daiya's cheddar slices... 2 slices! And listen, your cheese doesn't necessarily have to look pretty when you lay it on your bread... it's going to melt so RIP IT UP! and make sure that every centimeter of that bread is covered! (This doesn't necessarily apply to the gourmet grilled cheeses because they have more stuff to cover the bread. 

• Butter: NO WAY!!! My secret (and don't tell my dad because he is not typically a fan of this condiment)... Mayo! Yup that's right, I'm a big fan of Hampton Creek's Just Mayo. Why? Think about French Toast... the toast is dipped in a mixture of egg, oil and some spices, and the crust that ensues is simply delectable! Same thing applies here. Even browning, super crispy and I think it's less greasy.

• Temperature and Speed: Like great BBQ, go low and slow. This allows time for your cheese to actually melt and the crust to build without burning.

• Pan: Go non-stick. A lot of people think cast iron is the way to go BUT it actually has a bigger chance of causing you trouble when it comes time to flip your sandwich. No Bueno!

2- 1/4" slices Sourdough Bread

2 slices Daiya Cheddar Slices

2 TBS Hampton Creek Just Mayo (try their garlic one!)

I'm pretty sure everyone knows how to assemble a grilled cheese sandwich... No? 

Cheese goes between the 2 slices of bread.  Slather the outside of the bread with a tablespoon of mayo. Place, mayo side down, into a nonstick pan on medium-low heat.  Spread remaining mayo onto the top of your sandwich. After about 3-5 minutes, flip the sandwich. NOTE: this is not a hamburger... You can flip it a few times to achieve the color and crust you want! 

Serve with tomato soup, my Roasted Veggie Soup, or just a side of ketchup... (I like to add some sriracha to my ketchup!)

See Grilled Cheese Please (part 2) for my Gourmet Grilled Cheeses! 

Becoming Tasty Kaiti... my story

Friends, Family, and even Strangers have criticized me for switching to a vegan diet:

"Are you always going to be vegan?"

"I could never give up __! I'd rather die.."

"It's crazy that you don't eat __!" 

Well, I've had some of my own interesting experiences with my health and I couldn't feel better about my decision to go vegan. I don't know if I've ever actually shared my story, and since today is World Health Day, it seems appropriate to share.

A few years ago I was having issues staying healthy. I would get sick after eating foods that I grew up on, burgers, pizza, ice cream, sushi, etc. Every day I was dealing with a distended stomach that made me look pregnant, a swollen face/neck, irritability, and sometimes even hives! It was so annoying that I decided I wanted to make a change. I made a list of everything that was making me feel AWFUL (cream cheese, burgers, chicken, fish, milk, ice cream... I could go on and on) and took it to the doctor to see what they had to say. They couldn't really give me a firm answer but it appeared as though my body had a tough time breaking down and accepting the proteins in animal products. Sure I could go to the doctor regularly and get a quick fix like a shot or pills... but if it was something that I could fix just by changing what I was eating, why wouldn't I just do that?!

I decided to make the change and invest in better food choices rather than investing in medications that would come with who knows what kind of side effects. After not being vegan for 23 years it was definitely going to be a challenge, especially for a giant foodie like me!!! But I was blessed with a crazy food memory and a love for experimenting in the kitchen. I went to the internet in hopes of finding some recipes that would ease my transition into a plant-based diet. Stuff that would make a carnivore feel truly satisfied in taste, texture, and a full belly! To my dismay, there was not much online (2010) that was very appealing to me as a new vegan. I still wanted a meaty burger and creamy, cheesy mac n cheese. 

Salt Potatoes... One of the first recipes I posted on my Tumblr page back in 2011!

I started my very first blog on Tumblr, trying out recipes from some cookbooks I had and then writing the review of the recipe. Then I switched over to Blogger (in Aug 2011). It was then that I realized there were a lot of people out there like me! They too wanted to find food that reminded them of the foods they used to eat so they didn't feel deprived. 

What's up South Africa, Australia, The Phillipines?! So Cool!!! 

Today, my blog (on Blogger) is coming up on it's 4th birthday, has been viewed over 23K times and has reached ALL OVER THE WORLD! I've expanded my blog from just blogger to a whole new website (www.tastykaitis.kitchen) which has menus, food holidays, and I hope to start adding more videos in the future. I never imagined this blog would take off as much as it has and I hope it will continue to grow! In fact, just recently as you may or may not have read, my social media accounts have even been recognized by big names in the food and vegan celebrity worlds. (Food Network, Chef Michael Symon, Vegan Bros, just to name a few!!!) 

Felt pretty cool to have a Tasty Kaiti's cup while I was in KY
(Shout Out to the great team at the US-127 Starbucks in Frankfort!!)

Welp, that's my story!  I went vegan for health reasons, as have big names like former President Bill Clinton, Mike Tyson, Usher, and more! There are plenty of people who go vegan for animal rights reasons, I love animals, but that was not my personal reason for changing my diet. Please remember that everyone is different, and not everyone is going to agree BUT, this is my personal blog. I'm not here to force anything on anyone, please do not try to force your opinion on others who may be reading. All I'm asking is for people to do is "TASTE THIS!" Maybe by posing that question I can influence people to try foods that can impact their health for the better... Maybe not. I'm just in it to give tasty foods to the people looking for them! 

From Top: Chopped Salad, Mac-No-Cheese, and Roasted Brussel Sprouts... One of my favorite dishes to serve people who doubt the delicious-ness that is Vegan food! 

I will be the first person to admit... I am not a fan of vegan food that "tastes vegan". Tofu, is one of my least favorite ingredients to use. (Sorry... but it's true) BUT, I will say, that what I do like about it is that it tastes like whatever you want it too! One of the first tofu recipes I found when I chose to go vegan was a recipe for chocolate mousse but... I wanted to switch it up... So I went with peanut butter instead! Adjust the sweetness and peanut buttery-ness to your liking!

1/3-1/2 cup peanut butter (CREAMY!!)

1/3-1/2 cup confectioner’s sugar (aka powdered sugar)

1 (12.3 oz pkg) soft silken tofu

Put all three things in a blender and puree until smooth and combined.  

Then divide into glasses/bowls/parfait glasses—whatever you’ve got, cover with plastic wrap and refrigerate until set, at least 30 minutes.  (Or overnight)  

Then serve.  That’s it.  No really,  I’m serious! …

Okay fine if you really want you could dollop with vegan whip cream/chopped peanuts/or vegan chocolate.  But it truly doesn’t need it.  The best part…? Try secretly feeding it to your carnivore friends/family… bet they don’t know it’s tofu! ;-) Remember just a smile, a spoon and "Taste This" works every time!

SUPER Greens (my favorite salad mix)

March 30, 2015 3:07pm. @FoodNetwork started following me (@tastykaitis) on Twitter!!!!!! 

I can't even explain how SUPER I feel writing this! Food Network is like... my LIFE! I've seen just about every episode of every show, buy the magazines when I have the cash to spare, and am constantly on the site to see what's new and find some recipes to veganize for me and you.  I've dreamt my whole life to have my own show on the Food Network! (Ask my parents... I used to talk through my steps in the kitchen with everything from making cereal to veggie chowder!  ... I may or may not still do it -- and yes I'm almost 27!) :-D

While I took some time to reflect on the excitement of my day... I wanted to make sure I remembered every detail... I realized that I spent the morning prepping my homemade salad bar, complete with my SUPER Greens Salad Mix!!! 

I'm sure I'm not the only one who goes to the grocery store salad bar more than 2xs a week. I know I'm not! I see the same people 4-7 times a week at the salad bar! But do you know how expensive it really is?! Food Network Magazine did an "In the Know" article back in 2011 (yup, this one stuck with me!) called Shop the Salad Bar. It showed just how much your average grocery store marks-up the items on a salad bar (at $5.99/lb... Whole Foods- near me at least is $8.99/lb) is MIND BLOWING!!!!  The mark-up on chickpeas... 386%!!!! (and that article was from 2011... who knows if this has gone up over the past few years!)

The thing that SUCKS is that the items that are the most bargain items on the bar... tend to be the ones that aren't vegan/vegetarian friendly.  

Like Bacon.......................... And Cheese! :-(  (See all the findings here from the article here: Salad Bar Math) 

So... I started making my own salad bar at home! One day(more like an hour depending on how many veggies you have)+Veggies+mandoline= Salad Bar for the WEEK! For less than it would cost you to buy your salad for the week. Plus you get to decide what you put on your salad... you don't fall subject to the sadness that ensues when the grocery store swaps out one of your favorites for... Hard Boiled Eggs (Bleccchhhh!)

Grape Tomatoes, Red Bell Pepper, Fennel, Onion, Celery, Cucumber, Mushrooms and Carrots (Not Pictured: Peas, Baby
Corn, Microgreens, Beets, Kalamata Olives, Hummus, Quinoa, Farro, Wheatberries, Kamut, Harissa, etc!)

I'm sharing with you my "recipe" for SUPER Greens. What makes them super? Well... It's a mix of 4 of the Top 10 Most Nutrient Dense Foods (see: Dr.Fuhrman's List Explained for details) and it's chopped up so that you can enjoy the benefits of being about to eat lots of greens and actually feel full until dinner. 

1 pkg Baby Spinach & Arugula

8 leaves Kale, stemmed and roughly chopped (I like Lacinto best)

16 Brussel Sprouts, sliced about 1/8" (use a mandoline for uniformity)

Dump all of the spinach and arugula into a huge mixing bowl. Add in sliced sprouts and chopped kale. 

With the leaves all still intact, the mix is pretty voluminous... But wait... I'm going to fit it all back into the spinach/arugula
box!  WITH ROOM TO SPARE!!

Take a pizza cutter and cut the greens by rolling the cutter throughout the bowl over and over until everything is chopped and mixing into itself.

You'll notice that the mix takes up a lot less of the bowl... Scoop it out and store the mix back into the package for the spinach and arugula.  What was once full is now...

NOT!

Store in the refrigerator for up to a week.

Now for the Veggies: 

I used my mandoline for all my veggies except tomatoes (mostly bc I love tomatoes and nothing beats biting into a juicy tomato!)

Store water dense veggies in water (celery, cucumber, carrots... think of what veggies sit in water on the salad bar) in the fridge. I don't put my onions in water because it tends to leach the onion flavor. 

With everything else stick them in a tupperware in the fridge. When you have everything on hand, already prepped, tossing a salad together is a cinch!(pun ABSOLUTELY intended) 

With all the nutrients you get from these SUPER Greens and from raw veggies in general... You can have a SUPER day like me!!!* 

*Results not guaranteed :-)

I feel as though this post needs to be dedicated to a friend of mine from college... Not necessarily because he loves salad, but because he is known to most as SUPER Mario! :-) "This just in... You're Super!!!" hehehe

Breakfast Sammies

Breakfast.  Let's be honest... Not exactly the most vegan friendly meal to get on the go.  If you go to a typical restaurant or diner for breakfast chances are you can have toast/bagel with jam or plain, hashbrowns (if they aren't cooked in butter), fruit, and maybe oatmeal (if it's not cooked with milk).  Personally. That sounds LAME! Why can't vegans have the same REAL breakfast options with some protein or at least some substance?

How much do you love that mug!? hehe

Not to worry! I've got you covered! All this week I have been on a breakfast sandwich kick. My mornings have been so packed with protein! My carnivore friends should be jealous. Delicious sandwiches, with all (or more) protein and none of the cholesterol! Just to show you how quick and easy breakfast on the go can be, here are a few combination to make your own vegan breakfast sammies!

For All Sammies I used:

Rudi's Organic Whole Wheat English Muffins

Extra Firm Tofu (sliced 1/4"-1/8" thick and pressed between paper towels to remove moisture)

Earth Balance Soy Free Margarine

Nutritional Yeast

Salt and Pepper

Tumeric/Onion Powder/Granulated Garlic -optional

Sriracha (I love a little kick in the morning!)

For my "Meat" (pick your favorite):

gardein Breakfast Patty

Lightlife "Fakin Bacon" (tempeh bacon)

Extras (all are optional pick you favorite or a combination of the below):

Daiya Cheddar slices

Sautéed Spinach

Sautéed Mushrooms

Tomato Slices

Sautéed Onions

How much easier could this be? 

In a large pan over medium heat, put 2 tsp of canola oil on one part of the pan.  Put your breakfast patty or tempeh bacon there. 

On another part of the pan, add some Earth Balance, put your slice of tofu. Season tofu with salt and pepper and onion powder/granulated garlic and a SLIGHT SPRINKLE of tumeric--its here for it's color and is totally optional!

If you want any of the sautéed veggies, add them to the pan with a little Earth Balance and season. (1 pan meal! That's why I said a LARGE PAN!!) Flip your tempeh bacon/breakfast patty and your tofu at about the same time. 

Toast your English muffin (or toast or bagel). If you are using the Daiya, put it on the breakfast patty after you start your toast.

Once that toaster pops, you're ready to assemble.  Butter your toast, on the bottom put your "meat", top with tofu, and finally your veggies. Sprinkle your top toast with some nutritional yeast and you are set! If you're not on the run, serve with sliced tomato or avocado and a potato hash/Hashbrowns.  

Hash Browns

A(nother) "Ode to Potatoes"!

If you've been following me for a while you know by now... I LOVE POTATOES... In fact, one of my first ever posts to my blog mentioned a story about the extent of my potato love.  Did you miss that one? Let's see if I can re-enact it for you...

"Anyway, like I was sayin', I love the potato. You can mash it, boil it, roast it, bake it, fry it. Dey's uh, baked potato, mashed potatoes, potato au gratin. Hash browns, home fries, tater tots. There's french fries, potato chips, scalloped potatoes, potato soup, potato chowder, potato pierogi, potato salad, potato pancakes, hasselback potatoes, twice baked potatoes, potato skins. That- that's about it."  (did you get the movie reference?)

Yeah... That ACTUALLY happened... maybe not exactly word for word in that order, but I did ramble on about all the ways you can cook potatoes! Why do I love potatoes so much? Seriously? DUH it's because potatoes are super versatile and you can eat them for every meal! (except maybe dessert... but then, there's sweet potatoes for that!)  Potatoes are like the French Manicure of food... they go with everything! 

ANYWAYS.... One of my favorite things to have for breakfast is a super crispy hash brown dipped in sriracha-ketchup. I used to have an issue with eating breakfast because I'd feel so sick afterwards... turns out it had to do with too much fruit/veggie acid in my stomach, but potatoes were a way to combat that! So I've been on a quest to create the best homemade hashbrowns and I've finally mastered them! 

(so much that this -----------------------------> was actually my breakfast one morning.. 2 gardein breakfast patties, a small batch of homefries and a huge hashbrown w/ sriracha ketchup) It was glorious.

So today's post is to give you my recipe for that large and crispy hashbrown at the top of my plate. I've now made these hashbrowns for my dad and sister and both love how crispy they are and how they aren't bland and boring.

To make these hashbrowns (small, about 2-inch diameter):

4 small-medium russet potatoes, peeled
1/4 small onion (optional)*
canola oil
s&p / any other seasoning you may like (you should try cajun! yum)

On a box grater, shred the potatoes on the small grating side. *if using onion, shred it as well

Soak the shredded potatoes in a bowl of cool water for 5 minutes.  Drain off water, pressing the potatoes to drain off all of the liquid. 

Add more water to the bowl and let the potatoes sit.

Heat about a turn of the pan of oil in a large pan over medium high heat.

Take a small handful of the potato shreds (and a pinch of the shredded onion if using) and mix it in your hand and roll into a ball.  Over the sink, squeeze the ball into a flat pancake, squeezing out as much water as possible.  Carefully place into the hot oil, and repeat until pan is full.

While the hashbrowns are in the pan, use your spatula to press down on them. (I've found not doing this results in a higher chance of the inner potatoes being raw.)  Season with salt and pepper (and/or other seasoning) and flip when the edges start to deepen in color. Cook until both sides are golden brown.

Drain on a paper towel sprinkle with salt and serve while hot!

How easy is that?! It's is important not to skip the soaking part of this recipe.  Soaking the potato shreds helps to remove all of the potato starch which will help your hashbrowns to achieve the super crispy exterior!

Pomme Frites

So funny story...  You may have gone to a fancy restaurant and ordered "Pomme Frites" and gotten what we know as French Fries in the US... But literally translated, Pomme Frites means "apple fried".

Last I checked, potatoes and apples don't run in the same crowd... 

This recipe for pomme frites is actually what the name suggests with a little touch of the Americanized version... that's right guys... these are: APPLE FRIES (ahahaha I'm so good at rhyming without even trying!!<---- I did it again)

Apple fries... HOLY SUGAR! These are so yummy.  I'm still perfecting the recipe a little so that the apples stay crispier for longer, a problem only because of the residual cooking that happens while they are cooling. 

...maybe if I freeze them first.... hmmmm Next batch I will try that.  I will definitely make these again, and often.  They are SUPER quick and a great little snack that would definitely be a hit with the kiddos!

Side Note:  I've always got a bucket of cinnamon sugar on hand... A happy mistake created by my sister :-) 

YOU NEED:

• High Temp Frying oil
• 1 apple, peeled, cored, and cut into "steak fry" sized wedges 
• cornstarch
• cinnamon sugar

Heat oil in a sturdy pot to 375-400 degrees F.

Coat apple wedges in cornstarch, shake of extra. 

Fry apples in oil for 1-2 minutes per side. Drain on paper towels.

Dip in cinnamon sugar to coat. And serve.

They are best when they are fresh out of the oil but like a real fry they do stay crispy on the and are get soft and squishy on the inside.... Like I mentioned earlier, I'll work on a way to make 'em still crunchy on the inside for a longer period of time!