PAULINE WITH CHEESE CURDS ENJOY DAN:

                    PAULINE WITH CHEESE CURDS by CHEF DAN:

Serves 6              ELIZABETH’S FAVORITE:

 FRIES:

3-4 russet potatoes

2-tablespoon olive oil

salt & pepper, to taste

GRAVY:

4-tablespoons butter

1-shallot, minced

1-garlic clove, minced

1/4-cup flour

4-cups beef broth

1-tablespoon apple cider vinegar

2-tablespoons ketchup

1-teaspoon Worcestershire sauce

salt & freshly ground black pepper to taste

2-cups white cheddar cheese curds, room temperature

DIRECTIONS: (PREHEAT OVEEN TO 475 F)

1.    Cut potatoes into sticks about 1/4-inch thick.

2.   Place in a large bowl & cover with HOT water.

3.   Let sit 20 minutes.

4.   Line a baking sheet with foil sprayed with Pam.

5.   Drain water from potatoes & pat dry with paper towels.

6.   Place potatoes in a bowl & toss with 2 tablespoons oil & salt & pepper.

7.   Arrange potatoes in a single layer on prepared baking sheet.

8.   Bake for 25-30 minutes, or until potatoes are golden brown.

GRAVY:

1.   Heat butter in a skillet over medium-high heat & when sizzling.

2.   Add shallots & garlic & sauté for 3 minutes.

3.   Add flour cook & sir for about 2 minutes.

4.   Wisk in broth, & next 3 ingredients + salt & pepper.

5.   Bring to a boil then simmer until gravy thickens about 10 minutes.

6.   Stir frequently.

7.   Arrange French fries in a large bowl.

8.   Crumble the cheese curds over the hot fries.

9.   Top with gravy to your pleasure.

ENJOY DAN:                                                   SHAZAM BEAT CANCER!!