SANDRA'S SOURDOUGH and AVOCADO PANZANELLA

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib...

Servings: 4

Prep: 10 Mins.

Toast bread cubes: 12 Mins.

Let stand: 10 Mins.

Sourdough Baguette (recipe)

INGREDIENTS

Panzanella:

2 cups cubed sourdough baguette (measure after cubing)

2 cups chopped tomatoes (measure after chopping)

1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup sliced pickled red onions

2 tablespoons thinly sliced fresh basil leaves

1/4 teaspoon freshly ground black pepper

Final addition:

1 avocado, cut into 1/2" cubes

METHOD

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)

Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

SANDRA'S HOMEMADE CRISPY FRENCH FRIES

Guaranteed - Perfectly homemade
potato fries homemade every time...

Servings (6)
Prep: 20 mins. |
Cook: Time: 24 mins.

Posted by Sandra

INGREDIENTS

2 russet potatoes, unpeeled
2 cups peanut oil
--(A must as it allows for a high-frying level without smoking, and imparts a great flavor)
½ teaspoon kosher salt
½ teaspoon ground pepper
½ teaspoon paprika

METHOD

Pour peanut oil into a large heavy-bottomed deep-sided skillet so it is 2-inches deep, and heat to medium-high (345 degrees).

Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water, swish to rinse starch off, and then remove from water, and place on layers of paper towels, patting dry.

Fry the potatoes for 5 minutes, then remove to a foil-lined baking sheet covered with paper towels, and let cool to room temperature.

Raise the heat of the oil to 360 degrees, or to high-heat. Fry the potatoes the second time, until golden brown and crispy for about 3 to 5 minutes. Remove to a newly foil-lined baking sheet lined with paper towels.
In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl, sprinkle with the salt mixture and serve. - Enjoy!