Frites With Aioli Recipes
MOULES FRITES
Quick and easy homemade mussels with crispy chips and homemade aioli dip on the side.
Provided by Karon Grieve
Categories main dish
Time 16m
Number Of Ingredients 9
Steps:
- clean the mussels in cold water and scrub off the beards. Discard any opened mussels
- Heat a large pan with lid with olive oil and saute the onions for 2 minutess then add garlic for 1 minutes
- Toss in the mussels and put on the lid and cook for 2 minutes and shake pan
- Add dry white wine and cook for further 2 minutes
- Scoop out all mussels and discard any that have not opened
- Add creme fraiche to the pan and reduce by half
- Add mussels and parsley back to the pan ready to serve
- Heat oil for frying in a high sided pan
- Peel potatoes and cut into chips
- Mix the flour and cayenne pepper and toss chips in the mixture
- Deep fry till golden and crispy
- Toss cooked chips in some more pepper mixed with salt ready to serve
Nutrition Facts : Calories 526 kcal, Carbohydrate 64 g, Protein 37 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 756 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
POMMES FRITES WITH CHIPOTLE AIOLI
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield about 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F.
- Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top.
- Whisk together mayonnaise and Chipotle Chile Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce.
FRITES WITH AIOLI
Steps:
- For the aioli: Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the avocado oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste. Cover and refrigerate until ready to serve.
- For the frites: Fit a large Dutch oven with a deep-frying thermometer and fill with 3 inches of canola oil. Heat the oil to 325 degrees F.
- Dry the potatoes thoroughly with kitchen towels. Working in batches to avoid crowding the pot, slide the potatoes into the hot oil and fry until softened but not colored, 3 to 4 minutes. Using a slotted spoon or metal spider, remove to a paper-towel-lined plate.
- Raise the oil temperature to 350 degrees F. Again working in batches, return the potatoes to the oil and fry until deep golden brown, another 3 to 4 minutes. Drain on a paper-towel-lined tray and season with salt.
- Serve immediately with aioli.
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5/5 (1)Total Time 45 minsCategory Side DishCalories 391 per serving
- While fries are cooking, prepare the Cheater Garlic Aioli by combining all ingredients in a small bowl. If it's a little too thick, you can add a small splash of milk to thin. Cover and let sit until needed. If making ahead, cover and refrigerate.
- Have ready your grated Grano Padano or Parmesan cheese and chopped parsley, along with a large bowl.
- Once your fries are cooked and while they are still really hot, place fries in your large bowl. Drizzle with some garlic aioli and toss to coat the fries. Sprinkle some grated cheese and chopped parsley on top and toss again. Sprinkle with a bit of salt (remember, the cheese is saltand lots of freshly ground pepper.
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Servings 2Estimated Reading Time 5 minsCategory DinnerTotal Time 1 hr 10 mins
- Preheat an oven to 250°F. Season steaks generously with kosher salt and black pepper, then place on a baking sheet fitted with a rack. Roast in the oven until an instant-read thermometer reads 125°F for medium rare (45 - 55 minutes). Let rest for 5 minutes.
- Preheat a cast iron skillet over medium-high heat while the steaks rests. The skillet should be smoking hot. Sear the steaks in the hot skillet until deeply golden on both sides (about 45 seconds per side). Let rest for 10 minutes.
- Meanwhile, prepare the fries and frizzle leeks. Using a mandoline slicer, carefully cut potatoes into fries and julienne leek lengthwise.
- Place fries into a large dutch oven (4 to 5 quart), then cover with oil by about an inch.* Place pot over high heat, bring oil to a boil and cook, without stirring, for 15 minutes. At this point, you can use a slotted spoon to stir the fries and gently release any that may be stuck to the bottom. Continue cooking until the fries are crispy and golden (5 to 10 minutes more). Transfer fries to a paper towel-lined baking sheet and immediately season well with salt.
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- Pat dry your steaks before generously sprinkle both sides of each steak with salt. Press about 1/4 tsp of peppercorns into each side of steak, evenly distributing the peppercorns. Set aside for at least 1 hour.
- Heat a cast iron pan over high heat. Add the butter, and once melted, lower the heat to medium-high. Place the steaks in the pan and grill each side for approximately 2.5 minutes, for a medium-rare steak. It's okay if the peppercorns are coming off, as their flavor will have already been imparted in the steaks. Remove the steaks from the pan and cover with foil. Let them rest while you make the fries.
- Heat about 1 inch of oil in a medium pan over medium-high heat. Make sure your potato sticks are completely dry. To test the oil, dip the bottom of a fry in the oil. If it immediately starts bubbling, then the oil is ready. Turn the temperature of the stove down to medium-low and gently transfer the potato sticks into the oil. Cook the fries for about 5 minutes, or until they're golden and crisp. Transfer the fries to a plate fitted with a paper towel once they're ready.
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Cuisine FriesEstimated Reading Time 5 minsCategory Side DishTotal Time 50 mins
- Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
- (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
- Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
- Add the fries to a dry bowl and toss them with the olive oil. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
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