BISTRO POMMES FRITES
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
Steps:
- Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
- Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
- Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.
BISTRO-STYLE FRIES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Prep: Slice 2 pounds russet potatoes into fries, transferring to a bowl of tepid water as you go. Heat 2 inches of peanut or vegetable oil, shortening, lard, or a combination of fats in a deep wide pot over medium heat until a deep-fry thermometer registers 375 degrees F. Drain the potatoes and dry well.
- Fry: Add half of the potatoes to the pot and fry, stirring gently, until they soften and blister, 3 to 4 minutes (do not let them color). Remove with a slotted spoon or skimmer to a paper towel-lined baking sheet. Repeat with the remaining potatoes. Transfer to the freezer until firm, at least 1 hour.
- Refry: When ready to serve, reheat the oil to 375 degrees F over medium-high heat. Working in 4 small batches so the oil stays hot, fry the potatoes until golden brown, about 5 minutes. Transfer to fresh paper towels to drain. Season with salt.
- Salt 'em:
- Herb Salt
- Strip the leaves from a few rosemary and thyme sprigs. Pulse in a food processor until fine, then toss with coarse salt.
- Bacon Salt
- Pulse 3 slices cooked bacon in a food processor until fine; toss with 3 tablespoons coarse salt.
- Parmesan Salt
- Mix equal parts paprika, grated parmesan and coarse salt.
- Dip 'em:
- Smoky Ketchup
- Stir 1/2 to 1 minced chipotle pepper in adobo sauce into 1/2 cup ketchup. Add a splash of balsamic vinegar.
- Spicy Mayo
- Add a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Mix in the zest and juice of 1 lime.
- Zesty Mustard
- Mix 1/2 cup dijon mustard, a spoonful of horseradish and some chopped parsley.
BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC
Categories Potato Side Bake Healthy Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
BISTRO-STYLE GRILLED MUSHROOM SLIDERS
Whether you are looking for a new meal for the vegetarian in your life, or just trying to shake up your party menu, these easy, tasty mushroom sliders are the recipe for you. A savory marinade of mustard, vinegar, soy and Worcestershire gives these little creminis tons of flavor, and the sweet grilled shallots and funky Gruyère cheese give it an extra kick that will make you think you've stepped into your local bistro.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature.
- While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface.
- Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface.
- Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes.
- While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired.
BISTRO SAUCE
This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches.
Provided by Jynxxycat
Categories Sauces
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly mix all ingredients, and enjoy. This dipping sauce is especially good with seafood, sweet potato fries, or onion blossoms. It is also good on a patty melt.
BISTRO STEAK FRITES
Make and share this Bistro Steak Frites recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim a thin slice from each side of the long axis of each potato. Once each potato is "squared," slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
- Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
- Meanwhile, in heavy-bottomed 7 qt Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees F.
- Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.)
- Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees F and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes.
- Combine all herb butter ingredients in medium bowl. Set aside. Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
- Meanwhile, cut your steaks in half. If your steaks are 1 1/4 to 1 3/4 inches thick, cut them in half vertically into small, thick steaks. If your steaks are thicker than 1 3/4 inches, cut them in half horizontally into two thinner steaks.
- Next, season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
- Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees F for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
- Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to a thick unopened paper bag or paper towels. Return oil to 375 degrees F and repeat with remaining fries. Season fries with salt and serve immediately with steaks.
Nutrition Facts : Calories 6503.3, Fat 676.5, SaturatedFat 122.4, Cholesterol 209.7, Sodium 303.9, Carbohydrate 54.5, Fiber 6.4, Sugar 2.2, Protein 72.8
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