If any of our friends can hold a candle to our razzle dazzle, it is Liza. Obviously that has a lot to do with my Triple Threat Tutelage (I must copyright that name), but I do believe she could have achieved fame on the z-list without me.

I mean it is Liza with a Z, after all.

While I trained dear Liza, we have sadly never had the opportunity to work together onscreen. Well we did, but Fosse the freak fucked it up. You see, I was originally cast in the role of the Emcee in the movie version of Cabaret however was fired for refusing to wear the comparatively demure costume that Joel Grey ended up wearing in his Oscar winning turn.

After the travesty, I hit the prescription drugs pretty hard and eventually took both Annelie and Liza with me where we became bonded for life.

Liza dropped by yesterday at dusk, when thankfully lighting is kinder, and immediately found her way to the balcony to bust out an epic tune to anyone that would listen. (It was fantastic, FYI). Thankfully she has recovered from her vertigo (which was written into Arrested Development) and we didn’t lose another treasure!

After wowing the wider neighbourhood, we quickly got to work gossiping about all of our mutual nemeses – Sienna Miller really had no place being in the latest Cabaret revival on Broadway, I mean, where is her Academy Award Nomination – and whipping up a batch of our favourite bitching food, Friza Minnelli.

 

 

We first had the idea fresh out of rehab in the late 70s to do an Italian take on chilli fries and bam, Friza was born. Thankfully we had some leftover Dolognese from last week’s visit, so it was nice and easy to put together with some perfectly cooked oven fries.

Enjoy! But how couldn’t you – what is better than the joining of Dolly and Liza?

 

 

Friza Minnelli
Serves: 2.

Ingredients
2 cups Dolognese Parton
4 russet potatoes
extra virgin olive oil
parmesan, grated

Method
Preheat oven to 220°C degrees.

Chop potatoes into matchsticks by cutting the potatoes in half, in half again, then slicing into wedges and then into thin matchsticks. Sounds confusing, but I promise it will make sense when you’re doing it.

Line two baking sheets with greaseproof paper and add the fries with a generous drizzle of EVOO and a good whack of salt and pepper. Toss generously to coat.

Arrange fries in a single layer, avoiding too much overlap if you can. Chuck them in the oven and bake for 25-35 minutes, tossing half way to ensure even crispiness.

When the fries have about 15 minutes left, place the Dolognese Parton in a saucepan and cook over low heat until it comes to temperature.

Once the fries are done, serve evenly between the bowls. Cover with Dolognese and garnish, heavily and aggressively, with parmesan.

Devour.

 

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