CHEESESLAVE

It may seem like I’m doing a lot of fried food these days, and I suppose that’s true. But I just (a) got a new deep fryer, (b) rendered a whole lot of beef tallow, and (c) ordered a gallon of palm oil and five gallons of expeller-pressed coconut oil. So I’m having fun playing.

Plus, it’s tough when you’ve got a toddler on your hands who’s addicted to French fries. So addicted, that anytime we go to a restaurant and anyone at the table orders fries, she refuses to eat anything else.

Speaking of said toddler, see my post about the fact that she is slightly anemic. I think it was “milk anemia”, which is fairly common for this age group. Which is why I whipped up this dish of fried clams for her. Did you know that clams are really high in iron? Who knew? Popeye should have been noshing on fried clams, not spinach.

French fries have been around since the Middle Ages. They are said to have originated in Belgium in the 1600s. Known as pommes frites in France and chips in Great Britain, French fries are immensely popular all over Europe, as well as in America. Did you know French fries can actually be good for you? If cooked in the right kind of fat, French fries are nourishing, healthy and full of vitamins.

Who knew that eating French fries could help us prevent cavities and osteoporosis? Now you can tell your children they they can skip the salad, but they must finish all their French fries — so they can grow big and strong.

If you read my blog with any regularity, you know I’m a big fan of lard and tallow. I use them for pie crusts, making chicken nuggets and fried chicken, onion rings and French fries, and plan to try my hand at doughnuts and potato chips. Oh, and let’s not forget about buttermilk biscuits… [...]

I made a couple pies over the 4th of July weekend. While I hate to seem immodest, I have to tell you… I’m still blown away at how amazing the pie crust came out.

I’ve been making pie crust for decades and, thanks to Jeffrey Steingarten and Marion Cunningham, I have mastered a perfectly light, flaky pie crust.

But this crust was even better than my best pie crust. A hundred times better! My pie crust was elevated from perfect to divine, thanks to a new ingredient. New to me, anyway.

What’s my secret? Read on…

Who doesn’t love pie? Apple pie, pecan pie, coconut cream pie… mmm! A savory pie makes a wonderful dinner, especially on a cold winter night. (Check back — I’ll soon be posting a recipe for Steak & Kidney Pie. You could also make Chicken Pot Pie or Quiche Lorraine.)

Be honest. Are you intimidated at the thought of trying to make pie crust from scratch? If so, you’re not alone. Most people think making pie crust is hard. But it’s actually quite easy. You’ll be astonished at how simple it is to make the most delicious, flaky, perfect pie crust.

We had Steak Frites tonight. Wow — was it good! I got the steaks (grass-fed) from Rocky Canyon at the farmer’s market this morning. They were melt-in-your-mouth delicious.
I served the meal with Lillet Blanc (a French apertif that tastes like orange) on ice, watered down with a little Pellegrino and a slice of orange. [...]

What a great meal, if I do say so myself.
I made the same salad from last night — it was that good. I love the combination of watermelon and red onions. And the ogo balances the whole thing with a salty sea flavor — the way anchovies complete a Caesar salad. Seth loved it too [...]