Parmesan Porcini French Fries is a tasty twist on a restaurant favorite recipe of Parmesan truffle fries. Parmesan Porcini French Fries are super easy to make. This recipe mix adds an unexpectedly delightful flavor to your favorite thin-cut fries. This tasty mix works on homemade french fries or your favorite frozen fry variety.

When not using homemade french fries, I find Lamb Weston Grown In Idaho Hand Cut Style Fries are very close to restaurant fries. In fact, Lamb Weston makes fries for restaurants, so these fries make for an excellent base for any french fry at home recipe. I personally like the hand cut best, but shoesstring style also works well in this recipe. They have an excellent crispy outside without being too starchy or bland.

Excellent with or without an air fryer or circulation rack, these fries make a great dupe for restaurant fries.

About Porcini Mushroom dust

Porcini Mushroom dust adds depth of flavor to rich meats, vegetables, and grains.  Boletus Edulis, is known for its rich, nutty taste and depth of umami flavor.

Porcini Mushroom Powder is a healthy ingredient that is also kosher, non-dairy, vegan, non-ETO, non-GMO, non-irradiated, and gluten-free.  It is flavorful and pairs best with fine or kosher salt.

Porcini mushroom dust can be found at Amazon.

Now to the Parmesan Porcini French Fries recipe!

Parmesan Porcini French Fries recipe

Got any restaurant style fries at home tricks? Tell us!

Homemade Ice Cream sounds daunting, but it is easy with a bit of practice and the right recipe.

Got some fresh berries from your garden or the farm market? Make this delicious homemade ice cream without any special machines or equipment. Fresh strawberries give this dessert a fruity infusion of summer while pistachios are a tasty inclusion with a bit of nutty crunch.

No ice cream maker? No problem with this No churn ice cream recipe! All you need is a loaf pan.

No special equipment for this recipe,  I just use a metal loaf pan and some parchment paper.

While this recipe uses strawberries and pistachios, the ice cream base works with all sorts of tasty inclusions!

Add a strawberry simple syrup to amp up the berry taste.

Homemade Strawberry Pistachio Ice Cream Recipe

Homemade No Churn Strawberry Pistachio Ice Cream

June 3, 2021

Difficulty: Easy

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Makes a tasty homemade strawberry ice cream without special equipment

By: Quite A Kitchen

Ingredients

• 1 1/2 cups strawberries, hulled and diced
• 1/3 cup pistachios, shelled and roughly chopped
• 2 Tbsp honey
• 1/2 cup granulated sugar
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract

Directions

• Step 1 Prep the strawberries: In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
• Step 2 Blend mixture in the blender or mash by hand with potato masher. Set aside.
• Step 3 In a separate bowl, whip the heavy cream until stiff peaks form
• Step 4 Fold the whipped cream into the sweetened condensed milk and vanilla extract.
• Step 5 Now add the inclusions: first the berries, then the nuts.
• Step 6 Line loaf pan with parchment paper and pour in the mixture.
• Step 7 Freeze for atleast 3 -5 hours until set,
• Step 8 Once set, remove from the freezer and let sit a few minutes before scooping to serve.
• Step 9 Tip:  homemade ice cream melts faster than store bought, so scoop just before you are ready to serve.

Store the remainder in a tightly sealed container and it will last a couple months

This homemade ice cream melts faster than store-bought, so scoop only when you are ready to serve.

Optionally, garnish this ice cream with fresh berries, strawberry simple syrup, and pistachios.

What would you do to improve upon this recipe? Tell us in the comments below

How to Grill the Perfect Juicy Burger

Grilling season is almost upon us! Nothing beats the taste of a juicy grilled hamburger!

Do your burgers never look like magazine photos because of that weird bump in the middle? That puffy, convex middle keeps your burgers and fixings from fitting neatly into a bun, creating a messy, lopsided burger.

The Puffy Burger Problem

It is tempting to flatten out burgers with a press or spatula-like device like they do in fast food restaurants. But if you flatten your burger, it loses the delicious juices. This makes a flatter, but dry burger.

The solution? Before cooking, form your burgers with a small hole in the middle!

The Burger Solution

Don’t worry – your burgers won’t be mistaken for meat donuts. Burgers contract and expand while they cook – and normally they expand on the top and bottom center. By forming burgers with a small hole – think about the size of a dime – the cooking burger expands to fill the hole but remains a relatively flat, even surface.

Some sources say all you need is a depression dimple, not a hole. But we find the hole fills in even on thicker patties. Plus it retains the most of the savory juices! If you chose the dimple route, I like to press down an inner circle radiating about halfway out of the patty circle. Make this depression on BOTH sides of the raw burger patty.

Flat burgers not only look better, but it makes for a better burger because each bite will have an even distribution of meat and toppings. Whereas convex burgers are inconsistent bites of meat and toppings. And flat burgers are more stable to handle and consume.

Got a great grilling hack? Tell us in the comments below