Burger Night (10 page)

Spread the cut sides of the buns with the aioli and set the burgers on the buns. Close the burgers and serve right away.

SERVES 4–6

SIDES & SALADS

BISTRO FRIES

CONSISTENT CRUNCH

The trick to crispy french fries is to double fry them, first at a low temperature and then at a higher temperature. The initial fry cooks the potatoes, while the second one gives them their golden color and a nice outer crunch. Consider using a small pot for frying—you’ll need to cook the fries in smaller batches but it will use less oil and you’ll have an easier time maintaining the ideal temperature.

WHAT YOU NEED

2 russet potatoes, about 1
½
lb (750 g) total, peeled and cut into
¼
-inch (6-mm) matchsticks

Vegetable or canola oil for frying

Kosher salt

Ketchup (see recipe)
or
Herbed Aioli (see recipe)
for serving

Place the potatoes in a bowl of cold water and set aside.

Pour oil into a heavy-bottomed pan to a depth of at least 3 inches (7.5 cm). Set over medium-high heat and bring to 300°F (150°C).

Remove the potatoes from the water and let drain on a bed of paper towels, blotting them dry with more paper towels. Working in batches, carefully transfer the potatoes to the oil. Fry for about 4 minutes. There should not be any color on the potatoes at this point. Using a slotted spoon, transfer the fries to a plate lined with paper towels. Raise the oil temperature to 375°F (190°C) and, working in batches if necessary, carefully transfer the fries to the oil for a second fry. Cook just until golden brown, about 2 minutes. Transfer the fries back to the paper towel–lined plate and, while still piping hot, sprinkle generously with salt. Serve right away with ketchup or herbed aioli.

SERVES 4–6

TEMPURA ONION RINGS

CHANGE IT UP

This tempura coating can be used with all kinds of vegetables including carrots, mushrooms, asparagus, peppers, and zucchini. Try these onion rings with a traditional Japanese dipping sauce. Stir together ½ cup (4 fl oz/125 ml) water and ⅛ teaspoon dashi in a small saucepan. Add 3 tablespoons each light soy sauce and mirin, and 1 teaspoon sugar, set over medium heat, and bring to a boil. Add 2 tablespoons bonito flakes, remove from the heat, and let sit for 15 minutes. Strain the sauce and serve at room temperature.

WHAT YOU NEED

1 cup (5 oz/155 g) all-purpose flour, plus more for dredging

½
teaspoon kosher salt, plus more for seasoning

⅛
teaspoon cayenne pepper

¾
cup (6 fl oz/180 ml) sparkling water

1 large egg yolk

Vegetable or canola oil for frying

2 yellow onions, cut into
½
-inch (12-mm) rings, rings separated

Ketchup (see recipe)
for serving

In a bowl, stir together the flour, ½ teaspoon salt, and the cayenne. In a measuring cup, stir together the sparkling water and egg yolk. Add to the flour mixture and stir just to combine (over stirring will make the batter too heavy). Put additional flour on a plate for dredging.

Pour oil into a heavy-bottomed saucepan to a depth of 2 inches (5 cm). Set over medium heat and bring to 375°F (190°C).

Using tongs, dredge the onion rings in the flour on the plate, then in the batter, allowing the excess batter to drip back into the bowl. Working in batches as needed to avoid crowding, carefully slide the onion rings into the hot oil and fry, turning once, until golden brown, about 3 minutes for each onion ring. Allow the oil to return to 375°F (190°C) in between batches. Using tongs, transfer each cooked batch to a plate lined with paper towels and while still piping hot, sprinkle generously with salt. Serve right away with ketchup.

SERVES 4–6

SALT & VINEGAR WEDGE FRIES

ROASTED PERFECTION

Roasting on parchment paper is the best way to ensure crispy oven fries. It allows the firm edges of the potatoes to stay intact, rather than sticking to the baking sheet. Malt vinegar, made by malting barley, is the traditional seasoning for British fish and chips. If you can’t find it, use white vinegar as a substitute.

WHAT YOU NEED

2 russet potatoes, about 1
½
lb (750g) total, scrubbed and quartered

2 tablespoons olive oil

Kosher salt and freshly ground pepper

3 tablespoons malt vinegar, plus more for serving

Ketchup (see recipe)
or
Aioli (see recipe)
for serving

Preheat the oven to 450°F (230°C).

Cut each potato quarter into 5 wedges. Pile the potatoes on a baking sheet lined with parchment paper. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the potatoes in a single layer and roast in the upper third of the oven, turning once about halfway through, until golden brown on the edges and fork-tender, about 25 minutes. While the fries are still hot, carefully transfer them to a bowl. Immediately sprinkle with the vinegar and more salt. Let sit for a few minutes, then serve with the ketchup or aioli, passing more vinegar at the table.

SERVES 4

SWEET POTATO FRIES

VERSATILE FRIES

You can cut the sweet potatoes into any size or shape you want. Just make sure that they’re cut at a uniform size, so they’ll cook evenly—and remember that the thinner they are, the crispier they will get. These fries can also be deep-fried using the same method as the
Bistro Fries (see recipe)
. Serve these fries with a
flavored aioli (see recipe)
or ranch dressing for dipping.

WHAT YOU NEED

2 sweet potatoes, about 1
½
lb (750 g) total, peeled and cut into
¼
-inch (6-mm) matchsticks

2 tablespoons olive oil

1
½
teaspoons kosher salt

Ketchup (see recipe)
or
Aioli (see recipe)
for serving

Preheat the oven to 425°F (220°C).

Pile the sweet potatoes on a baking sheet lined with parchment paper. Drizzle with the olive oil, season with 1 teaspoon of the salt, and toss to coat. Spread the sweet potatoes in a single layer and roast in the upper third of the oven, turning once about halfway through, until golden brown on the edges and fork-tender, about 20 minutes. Remove from the oven and season immediately with the remaining ½ teaspoon salt. Serve right away with the ketchup or aioli.

SERVES 4–6

VARIATIONS
Once you’ve tossed the sweet potatoes with olive oil, try the following seasoning ideas. Cooking time is the same.

ROSEMARY
Sprinkle with 1 teaspoon kosher salt and 2 teaspoons chopped fresh rosemary.

CHILI & CUMIN
Sprinkle with 1 teaspoon
each
kosher salt, ground chili powder, and ground cumin.

SWEET & SPICY
Sprinkle with 1 teaspoon kosher salt, 2 teaspoons light brown sugar, and ¼ teaspoon cayenne pepper.

FIVE-SPICE
Sprinkle with 1 teaspoon kosher salt and 1½ teaspoons five-spice powder.

BABY ARUGULA & HERB SALAD WITH GRILLED FIGS & HALLOUMI

FIT FOR ENTERTAINING

Halloumi is a salty Greek cheese that stays firm when grilled. You can use either Mission or Calimyrna figs, just be sure to selects figs that are still firm for the best results. This salad makes a great choice for a family-style dinner party.

WHAT YOU NEED

8 fresh or dried figs, stemmed and cut in half lengthwise

2 tablespoons olive oil, plus more for brushing

Kosher salt and freshly ground pepper

¼
lb (125 g) halloumi cheese, sliced crosswise into
⅓
-inch (9-mm) thick pieces

2 tablespoons fresh lemon juice

6 cups (6 oz/185 g) loosely packed arugula

¼
cup (
¼
oz/7 g) fresh basil, roughly chopped

¼
cup (
¼
oz/7 g) fresh flat-leaf parsley

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Brush the figs with olive oil and season lightly with salt and pepper. If using dried figs, chop the figs and set them aside. Brush the cheese with olive oil. Arrange the figs and cheese on the grate directly over the heat. Grill the figs, turning once, until softened and golden, about 2 minutes per side. Grill the cheese, turning once, until nicely grill-marked, 2–3 minutes per side. Set aside.

In a large bowl, whisk together the lemon juice and the 2 tablespoons olive oil. Season well with salt and pepper. Add the arugula, basil, and parsley to the bowl and toss to coat completely. Transfer the greens to a shallow serving platter and garnish with the grilled figs and cheese. Serve right away.

SERVES 4

ISRAELI COUSCOUS WITH KALE & BUTTERNUT SQUASH

ALL YEAR LONG

Israeli couscous is a pearled pasta that’s bigger than regular couscous, but you can also use the more classic Moroccan couscous or even orzo for this recipe. Cooking the couscous in broth adds loads of flavor. Vary this recipe throughout the year by substituting vegetables that are in season. Try it with tomatoes and zucchini in summer, or mushrooms and asparagus in spring.

WHAT YOU NEED

2 cups (16 oz/500 g) butternut squash, cut into
½
-inch (12-mm) cubes

5 tablespoons (3 fl oz/80 ml) olive oil

Kosher salt and freshly ground pepper

1
½
cups (9 oz/280 g) Israeli couscous

2
¼
cups (18 fl oz/560 ml) chicken or vegetable broth

¼
cup (1
½
oz/45 g) chopped yellow onion

1 clove garlic, chopped

3 cups (6
½
oz/200 g) loosely packed chopped kale

Preheat the oven to 450°F (230°C). Pile the squash on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of the olive oil, season well with salt and pepper, and toss to coat. Spread the squash in a single layer and roast in the upper third of the oven, stirring once about halfway through, until soft and slightly caramelized, about 20 minutes. Set aside.