Fries With Lemon Salt & Rosemary

Lemon sugar revolutionized baking for me. Lemon salt promises to do the same for everything else. Though my use of this flavored salt extends to this single recipe — “straw potatoes” seasoned with lemon salt (thanks to April Bloomfield) and fried with rosemary (thanks to Jamie Oliver) — the possibilities are endless. Salt might just become lemon salt from here on out.

I know deep frying can be intimidating — vats of hot oil are never fun — and somewhat wasteful — even small-batch frying requires a fair amount of oil — and smelly — your kitchen (house?) inevitably will smell of fast-food — but sometimes these sorts of annoyances are worth the trouble. This is one such case. You won’t be disappointed. I promise.

mortar & pestle with sea salt and lemon zest - 9

mortar & pestle with sea salt and lemon zest - 10

A few notes:

• This recipe requires a mandoline — the fine shape of the julienned potato allows them to fry up first time around (as opposed to thick-cut fries, which require a double fry) — and calls for deep frying. • When deep frying, be very careful. Use a pot with high sides to be safe, and make sure the oil is not filled as far as half-way up the sides — two or three inches should do. • Fry in small batches: If you add too many potatoes to the hot oil, the oil will bubble over the side of the pan and creep along your stove top, creating a huge mess and posing a serious danger to you and anyone crawling around your floor. Too many potatoes at one time, too, will bring the temperature of the oil down, which will cause the potatoes to take longer to cook also making them soggy in the process.

Description

for the lemon salt:

zest of one lemon
4 tablespoons sea salt (I used 3)
sunflower oil (I used a mix of canola and vegetable oil)
1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)
a few sprigs of rosemary

The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)
Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.
Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transfered the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger as they are at the Spotted Pig.

mortar & pestle with sea salt and lemon zest - 23

A few notes:

Description

for the lemon salt:

zest of one lemon
4 tablespoons sea salt (I used 3)
sunflower oil (I used a mix of canola and vegetable oil)
1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)
a few sprigs of rosemary

The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)
Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.
Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transfered the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger as they are at the Spotted Pig.

Description

for the lemon salt:

zest of one lemon
4 tablespoons sea salt (I used 3)
sunflower oil (I used a mix of canola and vegetable oil)
1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)
a few sprigs of rosemary

The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)
Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.
Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transfered the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger as they are at the Spotted Pig.

Find it online : https://alexandracooks.com/2012/07/27/fries-with-lemon-salt-rosemary/

I think every woman should have a blowtorch. - 28

Most of you know that Julia Child would have celebrated her 100th birthday this August 15th. For months, chefs, restaurants, bloggers and many others across the country have been paying tribute to her life and legacy. I joined in on the fun over at PBS , adding a tribute inspired by a favorite Julia Child quote: No matter what happens in the kitchen, never apologize.

Julia Child, on her show, The French Chef - 29

Julia Child notecards (vertically oriented) - 30

Julia Child notecards (horizontally oriented) - 31

If you're afraid of butter, use cream. - 32

No matter what happens in the kitchen, never apologize. - 33

The only time to eat diet food is while you're waiting for the steak to cook. - 34

Everything in moderation...including moderation. - 36

In cooking, you've got to have a what-the-hell attitude. - 38

And now for a recipe, a non-Julia-Child-inspired-but-delicious-none-the-less recipe. Since discovering semi-pearled farro several months ago, it, in some sort of salad variation, has become a weekly staple. This is the latest, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day.

This farro salad, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions, has become a weekly staple. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day. // alexandracooks.com - 39

roasted corn, onion, red pepper & farro salad - 41

Description

Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here . Of course, whole farro will work just as well.

2 ears of corn, kernels removed
olive oil
kosher salt
fresh cracked pepper to taste
2 red peppers, diced
1 red onion, diced
1 cup of semi-pearled farro, see notes above
cilantro, a lot (or as much as you like)
1 hot chili pepper, such as Thai bird or jalapeno, minced
fresh-squeezed lime juice or white balsamic vinegar (I used a combination — about 1 tablespoon lime juice and 1 tablespoon white balsamic vinegar)
Tabasco (optional)

Preheat the oven to 450ºF. Place a pot of water on to boil. Toss corn kernels with olive oil and salt and pepper to taste on a sheet pan. Place in the oven. Roast for about 12 to 15 minutes or until the corn is just beginning to char.
Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15. Drain the farro, and add to a large bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 3 tablespoons of olive oil. Squeeze lime juice and/or white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon each of lime juice and vinegar (or two tablespoons of either lime juice or vinegar) and adjust after everything has all been mixed together.
Add the roasted corn, diced red pepper, red onion, cilantro and chili pepper to the bowl. Toss with a large spoon. Taste. If it’s a little dry, add more oil and/or lime juice and white balsamic. If it needs a little more seasoning, add more salt. I add about 10 large dashes of Tabasco for taste more than for heat — the chili pepper adds enough heat — but this seasoning is optional.

Prep Time: 15 minutes
Cook Time: 15 minutes

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