News The Morning News
posted by May 11 at 7:48 AMon
Partial Iraq funding: Passed by the House.
Bush: Open—sort of—to Iraq benchmarks.
Gonzales: Still having memory problems, says “I think I may be aware of that.”
Toxic: FEMA trailers. FEMA’s solution? Open the window!
Bush administration: Complicit in attempt to cover up White House involvement in US attorney firings.
Rammed: Haitian migrant boat that later sank, according to survivors.
Oxycotin maker: Guilty of misrepresenting addictiveness of painkilling drug.
Stasi: Secrets to be revealed, thanks to pioneering German computer program.
“Extremely disturbing”: Iranian-American feminist scholar arrested and thrown into notorious Iranian prison.
Recipe of the Day:
So I was going to post a recipe from the amazing “Carol Cooks Keller” blog, in which a home cook replicates the entire French Laundry cookbook in her kitchen. (The blog, like its subject, is painstakingly detailed.) But then I realized that the recipes are too complicated to reproduce (actual first step for Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce: hull and purée the strawberries, strain the purée three times, mix in honey and sugar, and add a pinch of salt. And there are about twenty steps after that). Plus she doesn’t actually print the recipes. Instead, since it’s Friday (and since Jonah, Ari and I spent last night almost literally drowning in frying grease), I give you:
Jalapeño Cheese Fries
2 pounds russet potatoes
2 1/2 cups peanut oil
2 jalapeños, seeded and sliced
1 onion, sliced
1 cup Chile con Queso* (Side note: Remember what I said about chips and queso? And for the record, I think my recipe’s better.)
1/4 cup pickled jalapeño slices
1. Peel the potatoes; cut into 1/2-inch sticks. Rinse and pat dry with paper towels. Pour the oil into a 12-inch skillet; add potatoes, packing them tight until the cold oil almost covers them.
2. Turn on heat to medium; cook potatoes, shaking pan to keep them from sticking, until they start to turn a pale golden color, about 10 minutes. Quit shaking pan; cook 8 to 10 minutes more. Sprinkle the jalapeños evenly over top of potatoes. Wait 3 minutes, then do the same with the sliced onion.
3. Raise heat to medium-high; start turning potatoes, constantly moving them around to promote even browning. Continue until potatoes are golden brown. Drain and place on a wire rack. Sprinkle with salt.
4. Divide evenly among four bowls; drizzle each with desired amount of Chile con Queso. Garnish with pickled jalapeño slices, and serve immediately.
Chile con Queso
Makes about 2 cups
1 pound Velveeta cheese, cut into 1-inch cubes
1 can Ro-tel tomatoes
Place Velveeta and Ro-tel in a slow cooker or double boiler, and cook until Velveeta is melted.