A blog by ordinary people about living an extraordinary life

“Fakin” fries and portobello “steak” wrap

OK, so many of you (or your housemates) are the steak and potatoes kind of people. Heck, I used to love a good burger and some fries. These fries, tempura fried sweet potato fries with chipotle powder, taste like bacon! And the portobello mushrooms with the balsamic vinegar have a steak quality.

Tempura battered sweet potato fries

  • 1 cup of flour
  • salt
  • 1 1/2 cups of cold water
  • vegetable oil
  • sweet potato, sliced julienne style (I used about half of the largest sweet potato in the world, thanks to Farmer Dave)
  • chipotle powder for dusting the fries
Combine the flour, salt and water. Whisk to form a batter, should have the consistency of a loose pancake batter. Heat the oil over medium heat in a cast iron skillet. Dip the fries in the batter and fry in the oil, about 2-3 minutes per side. Remove and drain on paper towels. Dust the fries with chipotle powder and salt.
Portobello wraps
  • 2 medium portobello mushrooms
  • 1 medium yellow bell pepper, sliced
  • 1 medium yellow onion, sliced (we used 3 small onions from Farmer Dave)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of balsamic vinegar
  • 2 pita breads
  • 4oz of shredded mozzarella cheese (fresh works best)
In a nonstick skillet, heat the portobello mushrooms for about 3 minutes per side, until soft. Slice into strips and set aside.
To the skillet, add the peppers, onions, salt and pepper. Saute over medium heat for about 15 minutes. Add the vinegar and mix to combine. Remove from the heat and mix in the mushrooms.
Warm the pita bread in the microwave.
Top the pita bread with the sliced mozzarella, then add the pepper and mushroom mix.

2 comments on ““Fakin” fries and portobello “steak” wrap

  1. felicitybongi
    December 26, 2011

    This looks really delicious, thanks Peter! I especially love how you’ve presented the fries, is that a cone of greaseproof paper? I can’t wait to try this recipe out for myself – I bet it’s perfect for summer lunches by the bay!

  2. Tracy
    January 3, 2012

    I made these last night. They were delicious and fast. I used sharp cheese since that is what we had. I also reheated them the next day and added blue cheese crumbles to it. Yummy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on December 21, 2011 by in Peter Waterman's posts and tagged , , , , , .
%d bloggers like this: