After more than two years of neglect we pulled the Waring deep fryer out of the garage. The reason was a recipe for sweet potato fries (with a nice lemon-rosemary seasoning) in Town Country book and cravings the recipe induced. When we were in Vegas last year i couldn’t get enough of those at Burger Bar.
Zakarian suggests to cut potatoes into strips of 1/4-1/2" square and 3" long. And then deep fry for about 3mins at 375F. They came out very good though next time we cut then closer to 1/2" rather than 1/4" to achieve a better texture: crispy outside with fluffy inside.
Lebanese kofte recipe came from Mediterranean Street Food: very nice and juicy; the note to the next time is to form kofte into thinner sausages, around 1/2" in diameter though it might be tricky since the mince is quite moist (the moisture is coming from a copious amount of grated onion and parsley – i suppose i might try to squeeze the juice out of the onion after grating…)
Avocado hummus is by Ana Sortun (Spice book). The recipe sounded interesting, the result was nothing to talk about – there are tastier versions of avocado dips so no need to try this recipe again.