Baked Garlic Parmesan Parsley Fries

Baked Garlic Parmesan Parsley Fries are the perfect accompaniment for your favorite burger. The trick to baking these crispy fries is to thoroughly rinse away excess starch and to let them stand in vinegar-laced water prior to drying them and baking them.

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Baked Garlic Parmesan Parsley Fries
(Mark Kelly, 2016)

Makes 4 – 6 servings

6 large baking potatoes, washed, skin-on, cut into 1/4-inch wide by 1/4-inch thick slices
8 large garlic cloves, minced
3 Tbsp unsalted butter
1 cup freshly grated parmesan
1/2 cup roughly chopped parsley
1 Tbsp garlic powder
Distilled white vinegar
Extra-virgin olive oil
Cooking spray
Kosher salt
Freshly ground black pepper

Rinse the potato slices in cold water several times until the water is no longer cloudy. Leave the potatoes in the clear water. Add 2 tablespoons of vinegar to the water. Cover and let stand for at least an hour. Pat the potatoes dry and leave them to stand at room temperature on paper towels for at least 30 minutes more.

Preheat over to 400F.

Spray three large rimmed baking sheet with cooking spray.

In a large bowl toss the potatoes in 2 tablespoons of oil and gradually mix in the garlic powder and season with salt and pepper. Arrange the potato slices on the prepared baking sheets leaving room between the potatoes. Bake for 25 minutes. Remove and carefully turn the potatoes over to ensure that they brown on both sides. Bake for another 25 minutes or until the fires are golden brown.

Meanwhile in a very large non-stick skillet, melt the butter and saute the garlic for 30 seconds over medium heat. Remove from the heat. Add the baked fries to the skillet and toss in the garlic butter. Add the parsley and parmesan and continue to toss until well combined. Season with salt and serve while hot.

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Seven-Layer Smoked Salmon Dip

Seven-Layer Smoked Salmon Dip combines all of the flavors of a classic bagel and lox snack into a terrific appetizer.

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Seven-Layer Smoked Salmon Dip
(Adapted from recipe courtesy of Bonappetit.com, November 2016)

4 oz. 1/3-less fat cream cheese, softened
2 oz. fresh goat cheese, softened
3 Tbsp. prepared horseradish
2 tsp lemon zest (about 1 lemon)
1 1/2 lb. smoked salmon, flaked
1/2 cup red onion, finely chopped
1/2 cup drained capers, chopped
3 Tbsp finely chopped chives
Bagel chips (for serving)

Line a flat bottomed bowl or Tupperware of at least 6-inches in diameter and 2 1/2 inches in depth with plastic wrap. Pulse the cream cheese, goat cheese, horseradish and lemon zest until well combined and creamy.

Press one-third of the flaked salmon into an even layer across the bottom of the mold. Spread half of the cream cheese mixture in an even layer over the salmon, smoothing the surface. Scatter the red onion over the cream cheese mixture and press down lightly into the mixture. Top with another third of salmon flakes, making an even layer. Spread the remaining half of the cream cheese mixture over the salmon, smoothing again. Top with the capers and press down slightly into the mixture. Top with an even layer of the remaining salmon flakes. Cover with plastic wrap and chill for at least 1 hour to let the dip set and the flavors to meld.

Uncover the dip and carefully invert onto a serving plate and carefully peel away the plastic. Top with chives. Serve with bagel chips.

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Roast Duck

Roast Duck with crispy skin and tender juicy meat is an Autumn treat. When served along side sauerkraut and bread dumplings with a hearty mushroom gravy you have a hearty, old school, ethnic meal.

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Roast Duck
(Mark Kelly, 2016)

Serves 2

1 3 lb duck, halved
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

One day before roasting the duck halves place them on a baking sheet with a wire rack, skin-side up, and refrigerate uncovered to allow any excess blood to drain and the skin to dry out a bit.

One hour before roasting remove the duck halves and sprinkle the skin generously with salt and allow to stand at room temperature.

Preheat oven to 250F, for convection roasting, if you have that setting.

Turn the duck halves to skin-side down. Roast for 60 minutes. Raise the oven temperature to 375F. Flip the ducks to skin-side up and roast for another 60 minutes or until the skin is brown and crispy and the internal temperature reaches 175F. Let stand for 10 minutes before serving.

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Baked Parmesan-Crusted Walleye With Lemon Sauce

Baked Parmesan-Crusted Walleye With Lemon Sauce is a baked approach to preparing a fish that is often fried when served in the Northwoods.

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Baked Parmesan-Crusted Walleye With Lemon Sauce
(Mark Kelly, 2016)

Serves 4

2 1 lb walleye fillets
1/2 cup Panko bread crumbs
1/2 cup grated Parmesan or Cojita cheese
1 Tbsp garlic powder
Freshly ground black pepper
Kosher salt
Extra-virgin olive oil
Cooking spray
3 garlic cloves, minced
1/2 cup dry white wine at room temperature
1/2 large lemon, juiced
3 Tbsp unsalted butter

Preheat oven to 375F.

Place the walleye on a large rimmed baking sheet that has been coated with cooking spray. Pat walleye dry. Brush the fish with a light coating of oil.

In a small bowl combine the Panko, cheese, garlic powder, a couple of grinds of black pepper, and a pinch of salt. Spread the cheese-breadcrumb mixture over the fish and let stand for 10 minutes before baking. Bake for 12-15 minutes, until just cooked through. Move to broiler to brown the topping being careful not to burn it.

While the fish is baking, soften the garlic in oil in a small skillet. After 30 seconds, deglaze with the wine and lemon juice. Bring to a boil and then simmer until reduced by half. Finish the sauce by whisking in the butter. To serve: place half of a fillet on each plate and spoon the sauce over the walleye.

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