Tuesday, May 10, 2011

French Fries

To me, there is no better food than French fries. If I had to give up everything, French fries would be one of the last things on my list and is one of my top cheat foods.

It’s easy to make perfect fries - the real challenge is to:

1) Fry or double fry – many theories out there and not sold on any one just yet.

2) find the perfect dipping sauce – here is the growing list

Bon Appetit!


Curry ketchup
1/2 cup ketchup
2 tsp curry

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

Black Truffle Mayonnaise
1 large egg yolk
1 garlic clove, minced
1/2 lemon, juiced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons white truffle oil
4 tablespoons canola oil
3 tablespoons chopped black winter truffles

In a food processor, place egg yolk, minced garlic, lemon juice, a pinch of salt and a pinch of pepper. Blend together. With the processor still running, slowly drizzle in truffle oil, followed by the canola oil to desired consistency. Adjust seasoning to taste with salt and pepper. Take mayonnaise out of processor and place in a bowl. Gently fold in black truffles. Refrigerate immediately. The mayonnaise will hold up to one week.

Ketchup with Tabasco sauce

Hot or chili sauce



Bearnaise sauce
1/4 cup and 2 tablespoons white wine
3 tablespoons tarragon vinegar
1 large shallot, about 2 tablespoons worth, minced
3 egg yolks
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
4 tablespoons fresh tarragon leaves, minced (Unless using food processor)
3/4 cup unsalted butter

Combine wine, vinegar, and shallot in top of a double boiler. Simmer until reduced by half and then let mixture cool.

Once cooled, place mixture, egg yolks, pepper, garlic salt, and tarragon leaves in food processor (or blender). Blend for about 10 seconds.

Melt butter in microwave for a 1:15, or until slightly bubbling, but be careful not to burn! Then remove the center stopper from the food processor (or blender) and slowly pour the butter through the opening while the motor is running. This process should take about 30 seconds.

Process for another 10 seconds after all the butter has been added. The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.

Tartar sauce

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Feta cheese

Spicy Jalapeno Ketchup
3 cups kechup
1/4 cup canned jalapeno peppers – drained and diced
2 tbsp reserved jalapeno juice
1 tsp green pepper sauce

Cheese Wizz

Garlic Sauce
1 head garlic, minced
1 tablespoon sea salt
1/2 cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil

Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

Fry Sauce
1/3 cup ketchup
2/3 cup mayonnaise

Ranch dressing

Barbecue sauce

Gravy, brown sauce

Vinegar (especially malt vinegar)


1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 1/2 teaspoons ground ginger
6 cups distilled white vinegar
1 1/2 ounces all-purpose flour
2 tablespoons ground turmeric

Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.

In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Pickled cucumber
3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
2-4 sprigs of fresh dill
6-8 cloves fresh garlic, peeled and cut in half
kosher salt
white vinegar

In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic.

Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.

Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added.

Top with 2 more sprigs of dill and 3-4 more cloves of garlic.

Once the jar is filled to the top, seal jar. Gently shake to mix.

Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, can can let them stay in the jar for an extra day or two. Refrigerate.


Pickled Onions

Fresh Cheese Curds


Blue cheese dressing

Rosemary Mayonnaise
1/2 cup mayonnaise
2 tsp fresh chopped rosemary
Salt and pepper to taste

Wasabi Mustard
2 tbsp of Dijon mustard
4 tbsp of crème fraîche
1/2 tsp of wasabi
Salt and white pepper to taste