Bistro Style Fries Food

BISTRO POMMES FRITES RECIPE ( BISTRO FRENCH FRIES RECIPE )

Steps:

• 01 - Heat Duck Fat and Oil in a large Dutch Oven over medium-high heat until a deep-fry thermometer reads 160C / 325F. 02 - Little by little, add the Potatoes and cook for about 5 minutes, or until pale and tender. 03 - Using a slotted spoon, transfer the Fries to a wire rack set over a baking sheet. 04 - Remove Dutch Oven from heat. 05 - Refrigerate the French Fries for 1 hour. 06 - Return Oil to medium-high heat until a deep-fry thermometer reads 200C / 400F. 07 - Again, in small batches, add the chilled Fries to oil and cook for about 3 minutes, turning occasionally until golden brown and crispy. 08 - Using a slotted spoon, transfer the Fries to a rack set over a baking sheet. 09 - Season with Salt. Serve hot.

BISTRO POMMES FRITES

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

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.

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

BISTRO STEAK FRITES

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.

RESTAURANT-STYLE FRENCH FRIES

Steps:

• Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry.
• Cook potatoes: Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes.
• Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.