Sunday, June 27, 2010

The Making Of A French Fry Snob…Duck Fat French Fries.

Croissants and Duck Fat French Fries all on the same page? I’m sure you are wondering when and if I am going to head for the next detox line.

And by the way, who said that the Ritz would never be on a Chicago cheap eat list? It got my vote this week.

In the process of spending a few days enjoying all of the chic that only the Ritz Carlton can dish out, my sister Colleen and I ordered the most amazing $6 plate of Duck Fat French Fries from the bar.

You will note that food does not photograph that well in twilight hours but sisters do!

Cheers to the former cook-turned-waiter who discovered that making people happy was an art form that he wanted to take to the front of the house.

Bon Appetit!

Duck Fat French Fries
3 to 4 cups duck fat for frying

2 pounds Idaho, russet or Yukon Gold potatoes, peeled, rinsed and dried

Truffle Salt to taste

Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375°F.

Cut the potatoes into sticks ¼ inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.

When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200°F oven until ready to serve.

Aioli Dip:

¾ cup homemade mayonnaise

⅓ cup finely chopped fresh cilantro

1 tablespoon fresh lemon juice

1 ½ teaspoons minced garlic

1 ½ teaspoons grated lemon peel

Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop.