Truffle Fries (and Happy 2013!)


Dear Friends,

Happy 2013! 13 days after the official start of the year, but never too late for a new year greeting yea?

It has been 5 years since I started writing/sharing on this blog. One might think that there would have been thousands of posts and tens of thousands of readers by now… Unfortunately, due to my lacklustre writing skills and occassional long hiatus from penning my thoughts here, this minuscule slice of the seemingly infinite cyberspace seems to be going nowhere. hmm.

I have always asked myself what motivates me to keep coming back here during my random bouts of free time.  I think I have found my answer: I want to be honest.

I want to be honest about how things don’t turn out the way we plan it to be, and what everyone who walks down the same path could learn and look out for. Example: why that darn chiffon cake wouldn’t rise or that nice piece of cod was overcooked.

I want to be honest about what life  truly is about and how we shouldn’t judge a cover by its book because not all that glitters is gold. (cliche i know, humour me, its a new year post c’mon!) Example: Some restaurants/cafes/dishes/recipes aren’t exactly what certain famous food bloggers are raving about. On the flip side, there are always hidden gems to be found at some very odd nooks and crannies on this Earth or pages of worn-out magazines.

I want to be honest about myself. About how this blog isn’t about wow-ing you with literary gymnastics, photoshopped pictures and chi chi recipes of dishes containing ingredients from another planet. I ramble way too much with God awful English , I try my very best with a second-hand 50mm f/1.8, the only photo edit program I have is the FOC Picasa (thanks Em for the great captioning tip btw!) and I tend to pick recipes that novice home cooks/bakers would understand.

Thank you all who have stood by Valeebelly since those miserably cold winter nights back in Michigan where it all started. I get my inspiration & motivation from your (expressed) desire to see more posts/photos being put up.

They say honesty is the best policy. And I agree wholeheartedly with it. Even when the stars don’t shine, or the world crumbles around you, honesty will allow you to walk away from any situation with your head held high.

So I have decided, this blog and my musings are all about my honest opinions on a myriad of topics mostly revolving around food, dining & travelling.

Keep reading!

XO,
valeebelly ’13

—————————-

This is not much of a recipe. It just puts together all the goodness in the world that we are willing to pay a hefty premium for at P.S Cafe. Of course, what is needed to start you of is a little bottle of Truffle Oil (now available at all major supermarkets). Many thanks to JL, the little bottle sitting in my pantry was a thoughtful gift from her summer adventure in France last year. And trust me, a small little bottle goes a long way..

Since the theme of this post is about erm, honesty. I would like to make a confession.

You know, I have always been a strong advocate for the Phillips Airfryer right? Well, lets just say fries really do taste that much better when deep-fried in hot oil. There you go!

IMG_4940

Ingredients:

  • frozen shoe-string fries
  • truffle oil
  • mixed herbs containing rosemary, thyme, oregano..(available in small bottles at supermarkets)
  • shredded parmesan cheese

Method:

  1. Deep fry the shoe string fries. (Airfryer or deep fryer, your choice)
  2. Drizzle a little truffle oil over the cooked fries
  3. Sprinkle a few teaspoons of mixed herbs and parmesan cheese
  4. Give it a good toss
  5. Adjust the amount of truffle oil, herbs and cheese to your liking.

Tadah! I told you this isn’t much of a recipe. But hey, just wanted to let you know that you can have Truffle fries at a fraction of the $15 you are paying out there.

Enjoy.

 

 

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