Oven Fries and Pickles

This week the foods classes were learning and practicing knife skills.  The Foods 10 classes made oven fries and the Foods 30 class made Daikon and Carrot pickles.  The fries were very tasty and I am waiting until after the weekend to try the pickles.

Question for blogs - What did you learn about knife skills? How were these skills used in this assignment?

Healthy Oven Fries

Crisp outside and moist inside, these easy fries appeal to the most discriminating aficionado.

Ingredients

• 3 baking potatoes , (unpeeled)3 3baking potatobaking potatoes, (unpeeled)
• 3/4 tsp chili powder 3/4 3/4tsp tspchili powder
• 3/4 tsp paprika 3/4 3/4tsp tsppaprika
• 1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
• Salt Salt and pepper to taste

Preparation

Place baking sheet in 450°F (230°C) oven for 5 minutes or until hot. Meanwhile, cut each potato lengthwise into desired shapes. Rinse with water and dry with paper towels. Place in bowl and toss with oil, chili powder, paprika salt and pepper. Sprinkle with oil; toss. Bake in single layer on baking sheet for 15 minutes; turn and bake for 15 to 18 minutes or until crisp and golden brown.

Recipe originally found at http://www.canadianliving.com/food/healthy_oven_fries.php and adapted for the classroom by Mrs. Gelowitz.


Vietnamese Daikon and Carrot Pickles

• 2 pounds carrots (about 5 medium sized carrots), peeled
• 2 pounds of daikon radishes (about 2 large daikon), peeled
• 1 cup plus 4 teaspoons of sugar
• 2 teaspoons salt
• 2 1/2 cups white vinegar
• 2 cups warm water (warm enough to easily dissolve sugar)

• About 5 pint jars

Julienne the carrots and the daikon radishes. Cut them first crosswise into 2 1/2 inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.
Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.
Traditionally served in Vietnamese street sandwiches called Banh Mi. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight.

Makes approximately 5 pints.

Recipe retrieved from http://simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles-print/.