Summertime eats courtesy of GQ Mag.
lemon-thyme soda
recipe from GQ, adapted from ABC Kitchen, photo by ABC Kitchen
1 1/2 cups sugar, 2 cups water, 1 oz. fresh thyme, juice of 6 lemons, soda water
Bring the sugar and water to a boil, then add the thyme and let steep until cool. Pass through a fine strainer. In an ice-filled glass, combine 1 1/2 ounces of the thyme syrup with 1/2 ounce of the lemon juice. Add soda water to taste.
*if you’d like to add some vodka to the lemon-thyme drinks, here’s a link to therecipe.
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rosemary fries
recipe by spike mendelsohn via oprah.com, photo by good stuff eatery, via serious eats
5 pounds Red Bliss potatoes, 1 cup chopped fresh rosemary, 1 cup chopped fresh thyme, 1/4 cup sea salt, Canola oil for deep-frying
Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.
In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°. Line a metal tray or baking sheet with paper towels.
Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.
Reheat the oil to 350°. Line the metal tray with fresh paper towels.
Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme and salt while the slices are still hot. Serve immediately.
lemon-thyme soda
recipe from GQ, adapted from ABC Kitchen, photo by ABC Kitchen
1 1/2 cups sugar, 2 cups water, 1 oz. fresh thyme, juice of 6 lemons, soda water
Bring the sugar and water to a boil, then add the thyme and let steep until cool. Pass through a fine strainer. In an ice-filled glass, combine 1 1/2 ounces of the thyme syrup with 1/2 ounce of the lemon juice. Add soda water to taste.
*if you’d like to add some vodka to the lemon-thyme drinks, here’s a link to therecipe.
_____________
rosemary fries
recipe by spike mendelsohn via oprah.com, photo by good stuff eatery, via serious eats
5 pounds Red Bliss potatoes, 1 cup chopped fresh rosemary, 1 cup chopped fresh thyme, 1/4 cup sea salt, Canola oil for deep-frying
Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.
In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°. Line a metal tray or baking sheet with paper towels.
Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.
Reheat the oil to 350°. Line the metal tray with fresh paper towels.
Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme and salt while the slices are still hot. Serve immediately.
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