Even Though There’s No Actual Truffle in It: Fries with Truffle Oil

potato wedges with truffle aioli

I’ve been dying to use truffle oil in my cooking, so for tonight’s dinner I made fries with truffle aioli.  As much as I love them, fries do not make a proper meal; so I made a salmon sandwich on rye bread with wasabi mayo and a side of kale and cabbage slaw as a main entrée.

Fries with Truffle Oil

For the Fries

  • 4 red potatoes
  • Olive oil
  • Kosher salt
  • ½ cup chopped fresh parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon of white truffle oil to drizzle
  • ½ cup grated Parmesan

For the Truffle Aioli:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon white truffle oil
  • 2 cloves garlic, grated
  • Zest of 1 lemon
  • Kosher salt and pepper to taste

Preheat oven to 350 degrees.  Cut the potatoes into wedges and place in a large bowl.  Drizzle with olive oil and sprinkle with a few pinches of salt.  Lay flat on a parchment paper lined baking sheet and cook in the oven until brown, about thirty minutes, turning the fries halfway through.  Once they’re golden brown and slightly crispy, place in a bowl and toss with the parsley, rosemary, and grated Parmesan.  Add more Kosher salt if necessary and drizzle with the white truffle oil.

Whisk the mayo, sour cream, white truffle oil, garlic, lemon zest, and salt and pepper in a bowl.

Plate and serve.

salmon with wasabi mayo and kale slaw

Pan-Seared Salmon on Rye with Wasabi Mayo

  • Two salmon portions, skinless
  • 2 tablespoons wasabi sauce
  • 2 tablespoons mayonnaise
  • 4 butter lettuce leaves
  • 4 slices rye bread
  • Salt and pepper to taste
  • Non-stick spray

Heat frying pan over high heat and spray with non-stick spray.  Season the salmon with salt and pepper and place in the hot pan.  Sear about five minutes on each side.  Set aside.

In a bowl, mix the wasabi sauce and mayonnaise.  Assemble sandwiches by layering salmon and butter lettuce leaves on rye bread and spreading wasabi mayo sauce on one of the slices of rye bread.

Kale and Cabbage Slaw with Cranberries and Honey-Dijon Vinaigrette

This recipe is a variation of a salad that a girlfriend of mine served at her dinner party last weekend.  It was so good I had to try making it.  Hers had pine nuts, so for those with allergies, I excluded them in my recipe.

  • One package cole slaw mix
  • One small bunch kale, chopped
  • 1 cup dried cranberries
  • ¼ cup honey
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • Kosher salt and pepper to taste

In a bowl, whisk together the honey, white wine vinegar, Dijon mustard, olive oil, and salt and pepper until emulsified.

In a large salad bowl, toss together the cole slaw mix, kale, and dried cranberries.  Drizzle with the honey-dijon vinaigrette and toss to coat.



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