There was a cocktail bar in Nantucket, at 56 Union, that I used to frequently hang out in with my friends. They made great espresso martinis , but one of the things that I also loved was their wonderful truffle frites on the bar snack menu. Great alongside a drink and just a little addictive! As I have finally got my non cheese eating husband to eat a little Parmesan now, I ran these by him and he asked for them the following weekend!! One of the things I miss about living in the States is the restaurant bar culture. The whole bar snack menu, the sociable bar tender who could shake up any cocktail,the comfort of sitting in large bar chairs and nobody leaning across you trying to order a drink, as they were served where they were sitting by a wait staff.
I have started to notice some bars here in the UK starting to adopt this culture. Bar-snack menus are evolving but we do not have regular places to hand that we can just drop into and enjoy as of yet. One of our faves is a 40 minute drive away! But it’s a start!
The beer batter mushrooms is another I introduced to my husband, which I regularly ate at a bar in Juneau, Alaska! Served with Ranch Dressing, this is another drinks snack that is highly addictive and you will want again! Don’t say I didn’t warn you!!
WINE NOTE: These are designed to go with wine or beer and whatever wine you happen to be drinking at the time!
4 large potatoes peeled and washed
4 to 5 cups / 1 litre oil for frying
Truffle oil- GET THE BEST YOU CAN AFFORD!
Cut the potato into very fine strips and then place into very cold water for a few minutes.
Heat the oil in a fryer or a high sided pan to 325F or 170C.
Fry the frites for 2 mins in batches placing on paper towels after to drain.
Heat the oil to 375F / 190C and then place the frites in batches to fry for 1 1/2 minutes until crispy. Place again on paper towels to drain.
Place the frites in a bowl and very carefully drizzle with truffle oil over them but not too much. The finely grate the Parmesan over to taste. Toss the frites then taste and adjust flavorings as desired. DON’T PUT SALT ON THESE.
BEER BATTER MUSHROOMS
2 cups / 500ml beer
2 cups / 280g all purpose / plain flour
2 tsp garlic powder
2 tsp salt
1 tsp pepper
1 tsp parsley flakes
10oz / 300g closed cup mushrooms cleaned with a damp paper towel
Oil for deep frying approx 3 cups / 750ml
- Stir the dry ingredients together in a bowl and then whisk in the beer.
- Add the mushrooms and let stand for 30 minutes.
- Heat a deep fryer or a heavy pot to 365F
- Fry the mushrooms until crisp in batches. remove and drain on paper towels.
EASY RANCH DRESSING
1 clove garlic peeled
2-3 pinches of rock salt
1/2 cup /125ml mayonaisse
2 tbsp lime juice
1 tbsp cilantro / fresh coriander finely chopped
ground white pepper to taste
Crush the garlic and salt together into a paste. Whisk in the rest of the ingredients. Serve immediately or refrigerate.