Aioli | 20something cupcakes

zucchini-white bean {bacon} fritters.

June 11, 2012 — 13 Comments

Fritters … what exactly are they?

Zucchini-White Bean {Bacon} Fritters

They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!

Also – they rhyme with critters. Way cute!

When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.

I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.

My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.

In Food Matters Project, On the Side, Starters aioli, bacon, basil, chives, fritters, pan-fried, white beans, zucchini

BLT wraps with basil aioli.

February 2, 2012 — 2 Comments

White bread. A thick smear of mayo, full-fat – preferably homemade. Crispy slices of thick-cut bacon. Cool, crisp Boston lettuce leaves. Thick, juicy bright red slices of heirloom tomato…well-seasoned, of course.

It’s a good time.

That folks, is a real BLT – a traditional BLT. It’s a truly perfect sandwich, if you ask me. The only problem with this sandwich is that it’s fairly limited by season. If you can’t get your hands on the perfect tomato, then you’re missing an imperative part of the sandwich. A BLT is the poster-child of simple food = beautiful food, and that means all of your ingredients must be, well, perfect.

Which is why I bring you this winter-friendly version of everyone’s favorite sandwich, the BLT.

In Fabulously Simple, Starters aioli, arugula, bacon, basil, lunching, sandwiches, sun-dried tomatoes

Yes, I’d like fries with that. And can I get the guilt on the side, please?

These fries are so simple, healthy, and delish. I made them as a side with burgers, but I think next time I will just make a ton and eat them by themselves. They are that good. Dan went on to say that these are something you should be able to get at any restaurant, even as an appetizer. The garlic mayo *really* makes them, and using light mayo minimizes the guilt.

Sweet Potato Fries and Garlic Mayonnaise

Recipe adapted from Giada De Laurentiis and Ellie Krieger

5 sweet potatoes, cut into thin “matchstick” fries (1/4-1/2 inch)
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup light mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice

Preheat the oven to 450 degrees F.

Place the sweet potato “fries” on 2 foil-lined baking sheets and toss with the olive oil. Bake until golden, about 30 minutes. Make sure to give them enough room on the pan; if you crowd them, they will end up steaming and won’t get nice ‘n crispy. I usually switch the pans halfway through (moving the one on the higher shelf to the lower, and vice versa) so that they cook evenly.

In a small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. This is a basic aioli and let me just tell you, it is SO easy and SO worth it. We made this with burgers, so Daniel spread it on the buns as well (I ate mine bunless).

When the sweet potato fries come out of the oven, sprinkle with salt. Serve with the garlic mayonnaise alongside for dipping heaven.