The recipe in this news item was mentioned in People & Places
(page 5) of the April 2009 issue of Chef Magazine.
(page 5) of the April 2009 issue of Chef Magazine.
Chef Carol Wallack of Chicago's Sola Restaurant, www.sola-restaurant.com, took first place in the Idaho potato side dish challenge at the South Beach Food and Wine Festival's third annual Burger Bash, hosted by celebrity chef Rachael Ray. Wallack's Idaho Potato Truffle Fries won her a $5,000 donation to Florida International University made by the Idaho Potato Commission in her name. The dishes were judged on a five-point scale based on: use of product, originality, presentation and flavor.
Idaho Potato Truffle Fries
Chef Carol Wallack, Sola Restaurant, Chicago
Chef Carol Wallack, Sola Restaurant, Chicago
Yield: 45-50 orders
35 lb. fryer oil
30 lb. rendered beef fat
50-lb. box of Idaho russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred) poured into a spray bottle
5 lb. fresh ground Parmigiano-Reggiano
1/2 lb. chives, chopped
Salt, fine
Method (1) Combine fryer oil and rendered beef fat. Heat the fryer to 275°F. (2) Cut the potatoes on the fry cutter with 3/26” blade and place in water. Remove potatoes from water; shake off excess water, and dry. (3) Blanch the potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service. (4) Raise fryer heat to 350° F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. (5) Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. (6) Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-sized glass.
35 lb. fryer oil
30 lb. rendered beef fat
50-lb. box of Idaho russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred) poured into a spray bottle
5 lb. fresh ground Parmigiano-Reggiano
1/2 lb. chives, chopped
Salt, fine
Method (1) Combine fryer oil and rendered beef fat. Heat the fryer to 275°F. (2) Cut the potatoes on the fry cutter with 3/26” blade and place in water. Remove potatoes from water; shake off excess water, and dry. (3) Blanch the potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service. (4) Raise fryer heat to 350° F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. (5) Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. (6) Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-sized glass.
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