Comida, Cooking, Food

Best French Fries for a Great Tremendous Messy Eating

There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.

Truffle French Fries

food cooking dra martha castro noriega mexico
Photo by Chelsea Hawk

What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.

French Fries Dipped in Creamy Clam Chowder with Bacon

food cooking dra martha castro noriega mexico

Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha

food cooking dra martha castro noriega mexico

Simple Delicious Fries Madness!

food cooking dra martha castro noriega mexico

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Cooking, Food

Exotic French Food Dish of Today Guilt Free to Enjoy!

French Food Recipe: BLINIS

Cooking and eating doesn’t have to be common and boring. It is nice to savor each bite, to satisfy the palate with each bite.

Enjoy the following recipe:

THESE ARE THE QUAIL EGGS

cooking food dra martha castro noriega tijuana baja california maxico usa

Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon

cooking food dra martha castro noriega tijuana baja california maxico usa

Delicious and exotic!

cooking food dra martha castro noriega tijuana baja california maxico usa

Bite-size blini are topped with a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe.

cooking food dra martha castro noriega tijuana baja california maxico usa

Ingredients Make 4 dozen

Meat 24 Quail eggs

Seafood 2 oz Trout or salmon roe … Salmon fillet if you prefer

Produce 6 Scallions 3 bunches Tarragon, fresh

Condiments 2 tsp Dijon mustard

Baking and Spices 1 Salt, Coarse

Oil and Vinegar 1/4 cup Canola or vegetable oil

Bread and Baked Goods Dairy

DR. MARTHA CASTRO, MD

Cooking, Food

Messy Fun Food of the Day: French Onion Soup Please Enjoy!

Make sure to make it messy…it tastes better!

INGREDIENTS

6 large yellow onions, sliced thinly
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon salt
2 cups dry white wine
2 quarts chicken stock
5 ounces Gruyere cheese, grated (a Cheddar would work, too)
4 slices of hole-y, country bread

COOKING METHOD

In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.

This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.


Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.

Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!

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Beauty, Cycling, Travel

Remembering Happy Travel to South Korea Biz in 2018

REMEMBERING AN AWESOME TRAVELING TIME!

 

I love to travel a lot and I am a well versed traveler but this is my first time in South Korea for business and fun. And since the Winter Olympics are happening in this country our family decided for us to stay three days at the Conrad Hotel in Seoul and then go to Pyongyang for the finals. So, so long Seoul, hello Pyeongchang!

 

NOTE:

 

It was very hard to track down accommodations close to these mountain events but we did it with anticipation though, we learned our lesson in Sochi 2014 where we stayed on a cruise ship near the coastal cluster and had to commute every day to watch my events. The way the security was set up most of the mountain based accommodations would have been difficult to get to without a car. We planned better this time.

 

SE SOUVENIR DE LA CORÉE DU SUD

 

Busan en Corée du Sud est la seconde plus grande ville du pays. Très souvent, visiter Busan est une étape incontournable lors d’un voyage en Corée du Sud.

Ville portuaire située au sud de la péninsule coréenne, la ville est assez étendue et dispose de plusieurs points d’intérêt touristiques au sein même de la ville ou en bordure. En effet, pour visiter Busan correctement, il faut compter au moins 2 jours.

 

Dans ce billet consacré à Busan en Corée du Sud, je vous donne mes conseils pour préparer votre visite de la ville et savoir quoi faire à Busan.

FRANCE DIPLOMATIE

 

HOTEL I PREFER IN PYEONGCHANG SOUTH KOREA:
Intercontinental Alpensia Pyeongchang Resort

 

 

 

remembering south korea

 

 

travel south korea

 

HOTEL IN SOUL SOUTH KOREA:
Conrad Seoul Hotel

 

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Beauty, Food

Delicious French Fries for a Messy Food of the Day – Part 2

CANADIAN POUTINE FRIES

french fries canadian poutine

 

FRENCH FRIES A LITTLE BIT OF HISTORY

FIRST VERSION

They were invented in Belgium, in its French country area, back in the beginning of the 18th century.

Since then, selling french fries in Belgium has been considered very profitable and it is the most popular street food. I compare this tradition to the Mexican one: eating tacos in the street.

The word ‘french’ stands for the special way of cutting the potatoes.

BELGIAN FRIES WITH SPICY GARLIC AND ROSEMARY 

BELGIANS WAY TO COOK THEM:

French fries should be thick ( for taste and health) and fried twice: first time at 175 C for about 7 minutes.

Then the fries should be cooled (best way is 15 minutes in the freezer under a towel.

A second frying is at 190 C for 1 to 3 minutes. The temperature shock makes them really crispy. Make sure not using canola oil. olive oil, or any vegetable oil.

NOTE; Coconut oil is the only oil not changing its chemical structure under the mentioned temperature.

LOADED POTATO WEDGES

SECOND VERSION

Origin: it has been attributed to both countries: France and Belgium, but way earlier than the first version. This one goes back as far as to the 1600’s.

Potatoes became popular in Northern Europe, because they did not require all the milling, grinding, relatively long cooking and other preparation that grain required.

Some people say that the French style of cutting potatoes is to cut in half long ways and then long ways again, to prepare for dicing into cubes for soups and stocks.

Sometimes they leave vegetables long ways, which is known as “julienne”. Long and finely cut, this would reduce the cooking time and make them easier to eat.

FRENCH FRIES NACHOS

 

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