Kickin' Ketchup - Incredibly Addictive

So since I've been making some confessions lately I figure I shouldn't stop now.  I am addicted to ketchup.  At first I thought it was simply the white sugar it contained but after switching to agave sweetened ketchup I was still buying it in bulk and purposefully making things to put it on.  Back in the day I bought ketchup in 64oz containers, they were like the free weights you would use at the gym.  Yes, I think it's safe to say I have a problem.

But from my addiction sprang something even better than store bought ketchup.  This ketchup is not just one straight up flavor.  It has layers of complex flavors.  Its savory, thick, and doesn't separate (no more ketchup water!). I want to spread this stuff on every thing from veggie dogs (done), garlic fries (done several times), toast, sandwiches, pizza, and really any form of potato.  I can't help myself.  It's that good.

Kicking Ketchup

Makes about 3 1/3 Cups

2 12oz cans tomato paste, no salt added
6 cloves garlic, minced
2 T. Olive Oil
1 T. Onion Powder
2 T. Balsamic Vinegar
2 T. Apple Cider Vinegar
1/4 C. Honey
1/4 C. Agave
1/2 T. Chili Powder
1 T. Parsley
1 T. Dill
1 t. fine Sea Salt
1/2 t. Fresh ground black pepper
1 t. Hot Sauce (I use Tabasco Habanero hot sauce, pictured above)
2 T. Warm water

1. In a medium sauce pan saute the garlic in the olive oil until just golden brown. Remove from heat.

2. Add all other ingredients.  Start with the liquids (to stop the garlic from cooking further), then add the spices and tomato paste.  Stir thoroughly to combine everything.

3. Heat on medium low for 5 minutes, stirring frequently if not continuously (you don't want it to burn!).  Make sure to scrape the sides and bottom of the sauce pan.  Remove from heat and allow to cool completely before refrigeration. 

Notes: I store my ketchup in an old squeeze bottle that used to hold agave but any bottle will do.  I've also put it in mason jars (they make great gifts!) and just used a spoon to smother whatever I'm eating.  This ketchup is really best when it has time to sit over night.  You can use it right away but the flavors really get better after it's had a chance to sit. 

I've been asked a lot if I have tried canning this.  I have not (yet!) but since it's very acidic you probably could.  In the future I will try it and let you know how it goes.  I might attempt it before Christmas so I could add a small jar to the gift baskets I make.

Now, go forth, fearlessly into your kitchens and create this sauce from heaven.

As a bonus, if you successfully can this recipe (with few alterations) and tell me how you did it I will mail you a wonderful gift as a thanks!

Hot Ketchup

Glorious Garlic Fries

So lately its been pretty busy around my house.  With work, and life I've neglected to post! However, I promise I will now make it up to you with these delicious fries! What else did you think I was busy doing? Cleaning?

In my never ending exploration of the internet I have discovered many things, and many of those discoveries pale in comparison to these fries.  I adapted the recipe from Lottie + Doof (not a vegan blog, but still one of my favorites!). You can find the original recipe here, which uses a microwave, but since I have no microwave my instructions involve the oven.

So in the original recipe it says to cut the potatoes into wedges which I obviously didn't do.  I quickly cut them into the shapes you see above and they came out delightfully crispy, but they did stick to the pan slightly.  The second time I made them I used the mandolin with the fry cutting blade which cut fries about half as thick as my first attempt.  Both came out equally good, so its really just a matter of personal preference.

Glorious Garlic Fries

• 10 garlic cloves, minced
• 6 T. vegetable oil
• 4-5 russet potatoes (about 8oz each)
• 2 T. cornstarch
• 1 1/2 t. salt (read notes at the bottom about this)
• 3/4 t. freshly ground black pepper
• 1 t. garlic powder
• 1/4 t. cayenne pepper (or you can add more if you like them spicy)

1. Preheat the oven to 475 degrees Fahrenheit.

2. Wash the potatoes and cut to your preferences. In a large bowl combine the rest of the ingredients and mix to combine.  Add the potatoes and toss to coat.

3. Spread fries on two cookie sheets (the more crowded they are the less crispy they will be!) Toss remaining liquid. It's good to use some type of non-stick cookie sheets, but not required. Chunks of garlic sticking to the fries is a good thing.

4. Bake for 10-15 minutes, flip fries to brown other side, and then cook another 10-15 minutes until they reach a nice golden brown, or however brown you like them.  Keep in mind that not every fry will brown, and some may stay cream colored, variety is good. Enjoy!

These are so good you don't even need ketchup.  I love ketchup, but I love these fries more!

Fries on cookie sheet before baking

Notes: If you are having a lot of trouble with your fries sticking to the cookie sheet try these tricks.  You can soak the fries for an hour or so in plain water just after cutting, making sure to dry them before adding them to the garlic/oil mixture.You can also just dry them before putting them in the garlic mixture, or you can omit the salt from the mixture (salt draws out moisture= more sticking) and add it after the fries are done baking. You can also do all of the things listed above, but I lack patience and they don't stick very much to my cookie sheets.
This makes enough fries for two main courses or four sides.