Cheesy Beans on Baguette......& Gong Hei Fat Choy/ Jai Hind !

“Red beans and ricely yours."

Louis Armstrong loved red beans and rice so much he signed his personal letters thus.

Who says cooks don't need breaks....well certainly I do. Its Chinese New Year (Gong Hei Fat Choy) and the biggest holiday time here. Made some delectable stuff about which I will post later(please be patient!)

Its the 2009 Lunar New Year Cup soccer tournament and hub is having friends over so will have to make some (read 'a lot') snacks and drinks for everyone. And I am making my popular (by demand) Cheesy baked beans on Baguette with some Masala Cola.

Baked beans are a classic example of a "loss leader", a product sold by supermarkets for an abnormally low price, often less than cost. If you are in the US, you might ask where can I get Baked Beans. There are a number of places I know in the Seattle area, Cost Plus (various locations), English Pantry (Redmond), you can also ask the guys at the Kangaroo and Kiwi Pub in North Seattle.
Baked beans are to be found everywhere and its a great way to sneak in proteins in vegetarian diets and kids who are picky eaters.

This is one appetizer I serve when I have surprise guests or large crowds to please. I have been making these for as long as I can remember. They were a hit when I made these for my friends when they were over at my place for "group-studying"...supposedly.

Its simple and is put together in just two minutes...no I am not exaggerating. My version is tasty, simple and extremely quick.


Cheesy Beans on Baguette
Ingredients-
1 baguette (or any other crusty bread)
1 can baked beans (Heinz or any brand)
1 tsp garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp cayenne pepper
handful of black olives, sliced in halves
1 cup grated cheddar cheese


Method-
In a microwave safe bowl, pour the canned baked beans. Add salt, cayenne pepper, garlic, olive oil and mix well. Microwave for 40 seconds on high.

Meanwhile, slice up the baguette and toast the slices, in the middle rack of your oven for 30 seconds.

Place the baguette slices on the serving plate. Spoon out a tablespoon of the beans on it. Top with grated cheddar and olive slices. Heat for another 20 seconds or so.

Voila! Its done.


I send this over to the SuperBowl night at Cathy's place.

And to all fellow Indians out there--- A very happy and cherished Republic Day! Jai Hind!

"..Would you like some FRIES too?"

"Little fry, who made thee?"

French fries/chips are thin strips of potato that have been deep-fried. A distinction is sometimes made between fries and chips, whereby North Americans refer to any pieces of fried potatoes as fries, while in the UK, long thin strips of potatoes are sometimes called fries to contrast them with the thickly cut strips, which are always referred to as chips.French fries are known as frites or pommes frites in many parts of Europe.

Potatoes are my favourite as you would know from this, and you will always find them in my kitchen,they are very versatile and more so because I can cook up something quickly for unexpected guests. Be it a snack or a meal...potatoes are very very handy.

The potato seems to us today to be such a staple food that it is hard to believe that it has only been accepted as edible by most of the Western world for the past 200 years. Potatoes were first found to be used by the Incas (living in the Andes), as early as 750 B.C.







I made these last evening to go with some hot cocoa and my healthy chicken burger. Thin and crispy , just the way we like it.

French Fries
Ingredients-
2 large potatoes
Kosher salt
oil for deep frying

Method-
Cut the potatoes into strips. No fixed sizes..as thick or as thin as you like.
Place in a large bowl of cold water as you're slicing.
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°. Deep fry the potatoes in small batches, till they are floppy and turn golden yellow and crsip.

Tip: Just heat oil for 4 minutes in a deep frying pan, once the oil starts smoking, reduce the flame to medium. Wait for about 30 seconds before you start frying the potato strips.

Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batche. Sprinkle with Kosher salt and toss.

Serve with ketchup/mayo or just plain.







I share this dish with the Weekend Cookbook #36 challenge hosted by Sara.

And to FIC-Yellow hosted by Harini a.k.a. Sunshinemom.