Hello, foodies…
Do you wake up smiling on Fridays? I do. And I was grinning this morning at 7:30 when I rolled out of bed and was even happier after I brewed a nice big pot of coffee. I love mornings when I can just sit and meander through my email and messages, knowing I’ve got all the time in the world. It was a picture perfect morning here in Pennsylvania, so I opened all the windows and blinds and enjoyed my big bowl of oatmeal with fresh bananas while I did a bit of work.
In between emails, I also chatted with a high school friend in Virginia because I’m helping plan my 30th High School Reunion. I was class president, so the vice president and I are buttoning some things up before the big day arrives this November. I really do like planning; it’s exciting. I went to Independent High School in Charlotte and it’s hard to believe that 30 years have already flown by. Thank goodness we’re using our high school yearbook photos on our name tags because I’m fairly certain we’ve changed a bit since high school…myself included!
I went into the office around 12:30 for cookbook #2 recipe testing and we’re now about 50% complete with that part. In all my other spare moments, I’m still writing copy to introduce the recipes as well as the few chapter openers. That part isn’t quite 50% yet.
Right now, I’m back at home, and after I write today’s blog, I’m going to try to nap a bit because I’ve got a big weekend ahead. Tonight we welcome 80 foodies to West Chester because we’re hosting an ITKWD Weekend. There’s a welcome reception tonight where guests will dine with Mary and me. And, I think food from my cookbook is on the menu. Tomorrow, our foodies head out for tours at Milky Way and Yellow Springs Farms which are here in the area. Then on Saturday night, we’re doing our first-ever Iron Chef competition! We’re asking volunteers to cook something before dinner and then prizes are awarded to the winners! I'm looking forward to that. Finally, on Sunday, all 80 fans will be attending our live show here at QVC. And, they’ll see me make my garden-to-table recipe: Green Bean Fries with Buttermilk Dipping Sauce.
Green Bean Fries with Buttermilk Dipping Sauce
This recipe is prepared with the Prepology® 5-Piece Nonstick Knife Set with Sheaths (K37306).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Sauce:
• 1/8 cup buttermilk
• 1/2 cup mayonnaise
• 1 Tbsp apple cider vinegar
• 1/4 cup onion, grated
• 1 Tbsp fresh parsley, chopped
• 1 Tbsp fresh dill, chopped
Fries:
• 1 lb fresh green beans, stemmed and rinsed
• 1-1/2 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/4 tsp garlic powder
• 1/8 cup sesame seeds
• 1/8 cup black sesame seeds
• 1-1/2 cups club soda
• 2 Tbsp soy sauce
• Oil, for deep frying
Directions:
1. To prepare the dipping sauce, place all of the ingredients into a small mixing bowl and whisk until well-combined. Refrigerate the sauce until serving time.
2. To prepare the fries, add the flour, cornstarch, baking powder, salt, garlic powder, and sesame seeds to a medium-size mixing bowl. Combine the ingredients with a fork. Add the club soda and soy sauce into the dry mixture and stir until just combined.
3. Heat the oil over high heat in a Dutch oven or deep-sided skillet. Use a thermometer to keep the temperature around 350°F–375°F. Line a baking sheet with paper towels.
4. Dip each green bean into the batter, coat completely, and add a handful to the hot oil. Fry for 2–3 minutes, or until golden brown. Place the fried green beans onto the baking sheet to drain and keep them warm in a 300°F oven while you coat and fry batches of the remaining beans. Serve immediately with the dipping sauce.
Those ITKWD Weekend attendees are also going to see Food Network Star Sunny Anderson, who’s joining us with her new cookbook, Sunny’s Kitchen. I just love Sunny’s style…she makes real people food. Meaning, she’s down-to-earth, she uses down-to-earth ingredients, and taste always comes first. I just love that. I can’t wait to meet her and try some of her recipes like Fried Sweet Tea Chicken, Maple Bacon Wings, and best of all, North Carolina Slow-n-Low House Ribs! Here’s one of Sunny’s recipes you might want to whip up this weekend:
If you’d like to come for an ITKWD Weekend, you can always check QVC.com for updates on the next event. But, Mary often gets the inside track on information like that, so you can also ask her in the chat! I hope you’ll consider coming to West Chester sometime…I love meeting you all and we’re quite proud of our operation here at QVC. So much happens behind-the-scenes!
Let’s end with a blog question about those green bean fries, foodies. It’s tough to get kids—and some adults—to eat their veggies, but recipes like green bean fries make veggie-eating downright enjoyable. What veggie tops the “do not make” list in your household? Lima beans? Spinach? Brussels sprouts? If we land on a unanimously hated veggie, we’ll create a recipe to help keep the peace at dinnertime. Thanks, as always, for your responses.
Keep it flavorful!
—David