GWYNETH PALTROWS BAKED FRIES

2 pounds russet potatoes, peeled

3 tablespoons olive oil
1 teaspoon coarse sea salt

1. Preheat oven to 450.

2. Cut potatoes lengthwise into 1/4 inch-thick fries. Soak cut potatoes in a bowl of cold water for
10 minutes or so to remove their starch and prevent browning.
3. Drain potatoes and pat dry with paper towels.
4. Add sliced potatoes, oil and salt to a large bowl or resealable plastic bag and combine
thoroughly.
5. Bake until lightly browned, about 40-50 minutes, flipping once to encourage even baking.

Chips
2 russet potatoes (about 1 1/4 lb total), unpeeled
1 tablespoon olive oil
2 teaspoons sweet smoked paprika
1/2 teaspoon salt
Dip
2 teaspoons olive oil
1 small onion, minced
2 scallions, thinly sliced
1 1/4 cups plain nonfat Greek yogurt
1/4 cup mayonnaise
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 F. Spray two rimmed baking sheets with nonstick cooking
spray.
Using a mandoline or a sharp knife, slice the potatoes into very thin rounds
(about 1/16-inch). Place them in a colander and rinse thoroughly with cold water.
Spread in a single layer on a kitchen towel or paper towels and top with another
towel or paper towels dry completely.

Whisk the oil, paprika and salt together in a large bowl. Add the potatoes and
toss to coat.

Transfer the potatoes to the prepared baking sheets. Spread in a single layer
its important they all have their own space in order to crisp up. Bake for 12-20
minutes, or until the chips are browned and crispy. The baking time will vary
depending on the thickness of the rounds so check frequently, and pull chips that
are finished from the baking sheets and let the others continue to cook. The
chips will crisp a bit more as they cool. They can be stored in a paper bag for up
to 3 days.

To make the dip: Set a nonstick skillet over medium heat and add the oil. When it
shimmers, add the onion and the white parts of the scallions. Cook for about 10
minutes, stirring frequently, until golden brown and softened. Cool completely.

Stir together the cooled onion mixture, the scallion greens, the yogurt,
mayonnaise, garlic powder, onion powder, salt, and pepper in a medium bowl.
Cover the bowl and refrigerate for at least an hour to allow the flavors to meld.
Serve with the chips.

Ingredients
2 large egg whites
1 teaspoon sea salt, finely ground
1 teaspoon baking soda
2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
4 medium garlic cloves
1-inch knob of fresh ginger
1/4 cup gochujang (Korean chile paste)
2 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
3 tablespoon dark brown sugar
1 tablespoon Asian fish sauce
1 tablespoon toasted sesame oil
Special equipment
Oven proof wire rack
Rimmed baking sheet
Directions
1. Place the wire rack inside a rimmed baking sheet. Place the egg whites, baking soda and sea salt in
a large bowl and beat until the salt and baking soda is dissolved into the egg whites (feel the egg
white, you shouldnt be able to feel any grains of salt). Toss the chicken wing pieces in the egg white
mixture, making sure to coat all sides of the wings. Pick the wings up from the bowl, letting any
excess egg white drip back in to the bowl, and put on the wire rack, making sure the wings arent
touching. Put in the refrigerator, uncovered for 8 hours or overnight to dry out. If you can, flip the
wings once to let both sides dry out evenly.
2. Once the wings have dried, preheat the oven to 450F. Place the wings (on the rack) in the oven
for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time
and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let
rest for 5 minutes.

3. While the chicken is baking, prepare the sauce by forcing the garlic through a garlic press or finely
mincing it. Peel then finely grate the ginger. Place the garlic and ginger in large saut pan or wok and
add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and
sesame oil). Once the wings come out from the oven, turn the heat to medium and cook the sauce
until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce
and serve immediately.

Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.

BAKED SWEET POTATO CHIPS

PRINT
PREP TIME
10 mins
COOK TIME
2 hours
TOTAL TIME
2 hours 10 mins
Baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside
sandwiches, burgers, chili and the like.
Author: Minimalist Baker
Recipe type: Side Dish
Cuisine: Vegetarian
Serves: 2-3
INGREDIENTS
2 organic sweet potatoes
2 Tbsp olive oil
1/4 tsp sea salt (optional)
INSTRUCTIONS
1. Preheat oven to 250 degrees F and position oven rack in the center of the oven.
2. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as
possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get
these uniformly thin. Know that chips that are too thick in parts wont crisp up all the
way. Still delicious, just not chip crispiness.
3. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a
single layer on a baking sheet and bake for about 2 hours, flipping chips once at
halfway point to ensure even cooking. I also rotated mine for more even cooking
(optional but recommended).
4. Remove once crisp and golden brown. Some may feel a little tender in the middle
but take them out and let them rest for 10 minutes or so to crisp up before
sampling. Serve immediately.

How To Make Potato Chips

Ingredients
2 to 3 Yukon Potatoes (medium sized)
6 cups cooking oil (see headnote above for recommendations)
salt and pepper to taste
1- 2 teaspoons chopped fresh herbs of your choice for seasoning (optional)
Directions
1. Line a baking sheet with paper towels and place a wire rack over it. Slice the potatoes thin as you
possible can with a sharp chef knife. If you have a mandoline slicer, feel free to use that but be careful
with your fingers. Place the sliced potatoes into a heavy dutch oven or stock pot.
2. Pour the room temperature oil over the potatoes, making sure the potatoes are covered
completely. Stir them a bit to make sure they arent sticking to each other than turn the temperature
up to high and bring the oil to a boil. Once the oil is bubbling let the potato cook, undisturbed for 5
minutes. Then, using heatproof tongs, stir the potatoes to make sure none are sticking to the bottom
of the pan. If any are sticking together, pry them apart carefully with a fork and the tongs in the oil.

3. Continue to fry at high heat, stirring occasionally, for another 5-8 minutes, paying attention to the
color of the potatoes. Once they start turning golden brown and feeling firm and crisp when you stir
them, remove them from the oil with a mesh skimmer, spider strainers spoon or the tongs if you are
careful with them and place on the wire rack over the baking sheet. Some of the thicker cut potatoes
may not be done by the time the thinner ones are, just scoop out the done ones and let the others
cook a little longer. Season with salt, pepper or any chopped fresh herb you want (I used rosemary
because I had some in the fridge). Serve warm or at room temperature.

Makes about 3-4 cups of potato chips.

Chicken Parmesan Baked Pasta

adapted from Pasta Revolution by Americas Test Kitchen via Pink Parsley

1 (28 oz) can whole peeled tomatoes

1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 1 1/2 cups low-sodium chicken broth
12 oz pasta (I used shells)
2 oz (about 1 cup) grated Parmesan cheese, divided
1/4 teaspoon black pepper
4 oz (about 1 cup) shredded mozzarella cheese
1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil

Preheat the oven to 475 F.

Add the tomatoes to the bowl of your food processor and pulse until coarsely
chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high
heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until
fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the
chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to
a vigorous simmer, then cover the pan and continue simmering (you may need to
reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the
pasta frequently as it cooks.
Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the
pepper, and the chicken. Season to taste with additional salt and pepper if
necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of
chicken broth as needed to loosen it up (I didnt add any of it). {Note: if you dont
have an oven-safe skillet, transfer the mixture to a baking dish at this point.}
Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan
cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the
cheese has melted and bubbles around the edges. Garnish with the basil then
serve.

Triple Chocolate Chip Muffins

adapted from Joy the Baker Cookbook by Joy Wilson

1/2 cup (1 stick) unsalted butter, cut into 4 pieces

5 oz semisweet chocolate, finely chopped
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2/3 cup buttermilk, at room temperature
1 cup semisweet chocolate chips
2 oz white chocolate, finely chopped

Preheat oven to 350 F. Line a muffin pan with paper liners.

Combine the butter and chopped semisweet chocolate in a microwave-safe bowl.

Microwave in 30-second bursts on 50% power, stirring in between each, until the
mixture is melted and smooth. Set aside to cool slightly.
Meanwhile, whisk the flour, baking powder, baking soda, espresso powder and
salt together in a medium bowl.

Add the brown sugar to the chocolate/butter mixture and whisk to combine. Add
the eggs, vanilla extract, and buttermilk, and whisk until completely incorporated.
Add the dry ingredients in two additions, gently stirring just until incorporated.
Fold in the chocolate chips.

Divide the batter evenly among the prepared cups, filling each about 2/3 to 3/4-
full. Bake for about 20 minutes, or until a toothpick inserted in the center comes
out clean. Transfer the pan to a wire rack and let the muffins cool for a few
minutes before removing them from the pan to cool completely.

Meanwhile, add the white chocolate to a microwave-safe bowl. Microwave in 30-

second bursts on 50% power, stirring in between each, until the mixture is melted
and smooth. Drizzle the melted chocolate over the top of the cooled muffins.

Store in an airtight container at room temperature.

Makes 12-16 muffins

Banana-Mango Smoothie
from Cooking Light, March 2001

{Note: Im sure you could just sub frozen mango for fresh here to make life easier
but its been hard to find at my grocery store lately.}

1 cup cubed peeled ripe mango (about 1 mango)

3/4 cup sliced ripe banana (about 1 medium)
2/3 cup milk (I used 1%)
1 tablespoon nonfat dry milk powder (optional)
1 teaspoon honey
1/4 teaspoon vanilla extract
Spread the mango in a single layer on a baking sheet and pop in the freezer until
frozen, about 1 hour. Combine the frozen mango, banana, milk, dry milk powder,
honey, and vanilla in your blender. Press the top on tightly then process for about
1 minute, or until smooth. Pour into glasses and garnish with banana slices or
more mango, if desired. Serve!

Serves 2

My Favorite Oatmeal Raisin Cookies

SERVES: YIELD VARIES BASED ON SIZE OF COOKIES
The recipes in this book are given in both weight and volume measurements. I made the cookies using
the weight measurements and would urge you to do the same for the best results. You can substitute
vanilla extract for the vanilla bean paste. Also, if your raisins are not plump, rehydrate by pouring hot
water over them and letting them soak for 30 minutes. Drain and dry thoroughly before using in the
recipe.
INGREDIENTS
144 g (1 cup plus 1 teaspoon) all-purpose flour
7.7 g (1 tablespoon) ground cinnamon
7.4 g (1 teaspoons) baking soda
3.6 g (1 teaspoons) kosher salt
155 g (5.5 oz, 11 tablespoons) unsalted butter, at room temperature
140 g (1/2 cup plus 3 tablespoons lightly packed) light brown sugar
69 g (1/4 cup plus 1 tablespoons) granulated sugar
62 g (1/4 cup) eggs
7.7 g (1 teaspoons) vanilla bean paste
155 g (2 cups) old-fashioned oats
156 g (1 cup) raisins
INSTRUCTIONS
1. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In the
bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium
speed until very creamy, about 2 minutes. Add both sugars, and continue beating on
medium speed for 3-4 minutes, or until the mixture is very fluffy (scraping down the
sides of the bowl as necessary). Mix in the egg and vanilla on low speed just until
combined.
2. With the mixer on low, gradually add the dry ingredients mixing just until incorporated.
Add the oats and raisins and continue mixing on low just until evenly distributed
through the dough. Cover the bowl and refrigerate the dough for 30 minutes.
3. Meanwhile, preheat oven to 325 F with racks in the upper and lower thirds of the oven.
Line two baking sheets with parchment paper.
4. Using a very large cookie scoop portion the dough into 12 equal portions, about 72 g
each (these cookies will be quite large, feel free to make them smaller if you want, but
keep in mind your baking time will be shorter). Place 6 cookies on each baking sheet,
giving them plenty of room to spread. Allow the dough to come to room temperature.
5. Bake for about 18 minutes (rotating the baking sheets halfway through), or until the
edges are set and the cookies are golden brown. Transfer the baking sheets to wire
racks and allow the cookies to cool for a few minutes then remove them to the racks to
cool completely.
6. Store cookies in an airtight container for up to 3 days.
7. Cookies and Cream Blondies
adapted from Barefoot Contessa Foolproof by Ina Garten
8. 1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos, divided
1/2 cup white chocolate chips
9. Preheat oven to 350 F. Spray an 88-inch baking pan with nonstick
cooking spray. Line the pan with parchment paper, leaving an overhang on
opposite sides so you can lift the bars out. Spray the parchment with
nonstick cooking spray.
10. In a medium bowl, whisk together the flour, baking soda, and salt. In
the bowl of a stand mixer fitted with the paddle attachment, cream the
butter and both sugars on medium speed until light and fluffy, about 3
minutes. Scrape down the sides of the bowl then add the egg and vanilla
extract, beating until incorporated. With the mixer on low, add the dry
ingredients in two additions, mixing just until combined. Use a rubber
spatula to fold in 3/4 cup of the Oreos and all of the white chocolate chips.
11. Transfer the dough to the prepared pan and press into an even layer
(I just barely wet my fingertips to do it it keeps the dough from sticking to
them). Sprinkle the remaining Oreos over the top of the dough. Bake for
25-30 minutes, or until a toothpick inserted in the center comes out with
just a few moist crumbs attached. Transfer the pan to a wire rack and let
the bars cool completely in the pan. Use the parchment handles to lift the
bars out and cut into squares for serving.
Ingredients
Savory Pie Dough Crust
1 1/2 cups (210 g) unbleached flour
1/2 teaspoon sea salt
1/3 cup shredded cheddar cheese
1/4 cup cold vegetable shortening
1/2 cup (115 g or 1 stick) cold butter
1 tablespoon Herbes de Provence, or combination of thyme, basil and rosemary
1 tablespoon fresh cracked pepper
4 tablespoon water
Filling
1 3/4 lbs boneless chicken thighs and breasts
2 cups low sodium chicken stock/broth
1 1/2 tablespoon olive oil
1 head of garlic, minced
1 medium onion, chopped
3 medium carrots peeled and cut into 1/4 half disks
2 small celery ribs cut into 1/4 half disks
8 oz white button or brown mushrooms, cleaned and sliced 1/2 thick
8 oz asparagus cut into 1 pieces
6 oz green beans, trimmed of ends, cut into 1 pieces
3/4 cup frozen peas
5 tablespoon butter
2/3 cup all purpose flour
1 1/2 cup milk
1 tablespoon fresh thyme (or 1 teaspoon dried thyme crumbled)
3 tablespoon white wine or dry sherry
1/4 cup fresh chopped italian parsley
1 1/2 teaspoon crumbled Herbes de Provence or combination of thyme, basil and rosemary
salt and fresh cracked pepper to taste
Directions
1. Make the pie crust by first whisking the salt, Herbes de Provence, cracked pepper and flour
together in a medium bowl. Cut the vegetable shortening and cold butter into 1/4 inch pieces. Tear
the slices of cheddar cheese into 1/4 inch pieces as well. Add both to bowl with flour mixture. Using a
pastry blender or fork blend the butter/shortening/cheese into the flour until it starts to look
cornmeal like with the fat and cheese in no bigger pieces than small peas. Sprinkle the water over the
pie crust and mix in until the dough sticks together. Gather the dough into a ball and flatten into a 4
disk and wrap with plastic wrap. Refrigerate the dough while you make the filling.
2. Adjust the rack in your oven to the lower medium position and preheat the oven to 400F. Put the
chicken stock/broth and the chicken meat in a dutch oven or stock pot and bring to a simmer over
medium heat. Cover and simmer for 10 minutes, or until the chicken is cooked. You may want to
turn the chicken over once during the 10 minutes for more even cooking. Once this is done, move the
chicken to a large bowl (one big enough to hold the chicken, the cooked vegetables and the sauce)
and move the stock to a glass measuring cup.

3. Heat the oil in the empty dutch oven on medium-high and add the garlic and cook for 30 seconds
until it is fragrant. Add onions and sweat them for 2 minutes. Add carrots, celery, asparagus, green
beans and mushrooms to dutch oven and cook until just tender (7 to 10 minutes). Add the frozen
peas in the last two minutes of cooking, to defrost them. Season with salt and pepper to taste.

4. While the vegetables are cooking, chop the chicken into 3/4 cubes. Pour any juice that have
accumulated at the bottom of the bowl into the glass measuring cup with the stock. Return the
chopped chicken to the bowl and add the cooked vegetables. In the again empty dutch oven heat the
butter and when it stops foaming add the flour. Cook for 1 minute to create a roux and whisk in the
reserve chicken broth, the milk, the thyme and the crumbled Herbes de Provence. Cook until thick
(about 1 minute) and then salt and pepper to taste. Stir in the white wine or sherry.

5. Pour the sauce over the chicken and vegetable mixture and stir in the italian parsley. Add more
salt, pepper, Herbes de Provence or herbs if you feel it needs more of something. Pour chicken and
vegetable mixture into a 1319 baking pan or eight 12oz oven proof dishes. Take the pie dough out of
the refrigerator and roll the dough out on a floured surface to approximately 15 x 11 rectangle
about 1/8 thick. If you are using individual dishes, cut out dough rounds about 1 larger than dish
size.

6. Place the dough over the pot pie filling and tuck the overhanging dough into the side of the dishes.
Cut 1 vent holes decoratively around the dish and bake in the oven for 35 to 40 minutes for large
dish and 20-25 minutes for individual dishes.

Makes 1 large pot pie that serves 8.