CHICAGO TRIBUNE BEST BURGERS RECIPES

Name: Awesome Dipping Sauces for Sweet Potato Fries (and Fry Recipe)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 sweet potatoes peeled and cut into thin fries; 1 tablespoon olive oil; 1/2 tablespoon kosher salt; 1/4 C cornstarch; 1+1 egg +egg yolk room temperature; 1 tablespoon Dijon mustard; 2 teaspoon lemon juice; 1 C neutral flavored oil such as canola or vegetable; 1 teaspoon salt; 10 marshmallows; 1/4 C heavy cream

More about "chicago tribune best burgers recipes"

AWESOME DIPPING SAUCES FOR SWEET POTATO FRIES (AND FRY ...

Awesome Dipping Sauces for Sweet Potato Fries (and Fry ... image

Provided by Cara Campbell

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 sweet potatoes peeled and cut into thin fries
1 tablespoon olive oil
1/2 tablespoon kosher salt
1/4 C cornstarch
1+1 egg +egg yolk room temperature
1 tablespoon Dijon mustard
2 teaspoon lemon juice
1 C neutral flavored oil such as canola or vegetable
1 teaspoon salt
10 marshmallows
1/4 C heavy cream

Steps:

Place your potatoes in a bowl of cold water. Allow to soak for at least an hour.
Drain the potatoes and dry them using clean tea towels. Spread them on a cooling rack for another hour until fully dry.
Preheat your oven to 450°F.
In a large bowl, combine potatoes, olive oil, salt and cornstarch. Mix thoroughly with your hands, making sure each fry is coated in cornstarch and oil.
Spread the fries evenly on a large baking sheet, making sure to not overcrowd them.
Bake for 15 minutes, toss, and then back for another 15 minutes, until the edges are just starting to turn brown.
Add all the ingredients, starting with the eggs at the bottom, to a high sided, deep bowl, glass, or measuring cup (tall and skinny is best).
Submerge the immersion blender, and turn on, slowly moving it up and down through the ingredients for about 20 seconds.
Cover, and keep in the refrigerator until ready to make your dipping sauces.
Preheat the oven to 375°F.
Place marshmallows in a shallow baking dish lined with parchment paper. Roast in the oven until swollen and golden brown. Keep a close eye on these, they go from perfect to on fire very quickly.
Meanwhile, heat the cream in a small saucepan over medium high heat.
Once the marshmallows are done, carefully add them to the cream in the saucepan. Stir until dissolved.
Serve in a heatproof bowl. Add a half a marshmallow to the top and torch it for garnish if desired.

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