Aug 7, 2009
02:11 PM
Table Talk

He's got Napa style

Spoiler alert! If you TiVo’d Top Chef Masters, you might want to skip this.

Michael Chiarello did us proud the other night with his ginormous burger and quinoa pasta. It’s good to see Mr. Chiarello back in the restaurant biz after several years’ hiatus doing TV and other things. The first place I ever ate in Napa was his former restaurant, Tra Vigne, which was, of course, amazing! After getting an update on Chef Michael via his website, I found the following recipe, which sounded delicious given the bag full of fragrant Meyer lemons I just brought home from Whole Foods. Sounds like dinner tonight!!untitled

Baked Meyer Lemon Fries

Serves: 6-8

6 Idaho potatoes

1/4 cup extra-virgin olive oil

Zest of 3 Meyer lemons

2 tablespoons freshly chopped Italian parsley

2 tablespoons minced garlic

Salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees F. Peel potatoes and cut into 3/8-inch thick slices (lengthwise). Cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approx 30-40 minutes, turning frequently until golden brown. Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

 

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