Welcome to the first post of 2016! Do you realize that this website has been in existence for almost four years. Today's post marks Smak's 352nd article. It is hard to believe how far this website has, and I've, come. I started writing because I had just moved home from New York City. I didn't have a job. I felt like everything I touched failed. I did not think that anything in life was going the way I wanted or expected. Smak was my way of being in control of something. I write when I wanted. I wrote what I wanted. and I wrote for myself. At the time, I didn't really think about the people on the other side of the computer screen. Blogs are private journals, are they not?
After four years, I am amazed at the people that I have come into contact with. The opportunities that have presented themselves. And the continued love and passion that I have for food, restaurants, traveling, writing, photography, and this website. It is my baby. I can't imagine life without writing.
This past weekend, as I reflected upon 2015 and looked forward to 2016, I realized that I needed a true fresh start. And this meant a deep clean of my apartment. The kitchen. The bathroom. My closets. The living area. Everything needed a deep and thorough clean. If you know me personally, you know that I am anal retentive. It wouldn't surprise me if I have a mild form of OCD. So starting the new year with a clean apartment only made sense.
As I was organizing my kitchen cabinets I fell upon a small bottle of truffle oil. Riddle me this - one food item that I have a very difficult time enjoying is mushrooms. I just don't like them. Raw. Sautéed. Nothing. I am not a fan. Now bring me a dish that includes truffles is some shape or form? I am obsessed. I love truffles. Finding this bottle of oil spurred the memory of truffle ketchup that I enjoyed at Duckfat in Portland, Maine last summer with my mother. And I thought to myself, I can make truffle ketchup! And with it? Hmmm, maybe french fries? But let's switch it up a little bit. How about parsnip fries? I've seen those in the produce section of Whole Foods more times than I could count, but I never knew what to make with them. With that I took a quick trip to the store to pick up the necessary ingredients and returned home with an incredible craving to eat these delicious fries. And truthfully, I just wanted to eat the truffle ketchup by the spoonful.
Give this recipe a try. Leave a comment and let me know what you think - I would love to hear from you all!
| Parsnip Fries with Truffle Ketchup |
2 1/2 pounds parsnips, peeled, cut into strips
1 tablespoon finely chopped fresh sage
3 tablespoons olive oil
freshly ground pepper
2 tablespoons ketchup
1 teaspoon truffle oil
- Preheat oven to 450°.
- Toss parsnips, chopped sage, oil, salt and pepper. Spread out in a single layer on foil lined baking sheet.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer.
- Season to taste with salt, pepper, if desired.
- For truffle ketchup - mix together ketchup and truffle oil and serve with parsnip fries.