Turnip The Disco Fries Recipes

Steps:

• For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
• For the fries: Bake the French fries according to the manufacturer's instructions.
• For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
• When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries). Spray a large rimmed baking pan with cooking spray.
• Spread the fries in the pan in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake according to the package directions or until very crispy.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Simmer, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
• Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Top with half of the cheese, then add the remaining fries and the rest of the cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle the fries with some of the gravy. Serve immediately.

Steps:

• In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken.
• In a large pan with straight sides on medium heat, add the butter, oil, onions, a pinch of salt and a hefty amount of pepper. Cook until the onions are tender, 5 to 8 minutes. Then, add the mustard, red chili flakes, thyme and garlic. Cook a few minutes to combine, then add the flour and cook until you can't smell the flour anymore, 2 to 3 minutes. Strain the chicken stock from the pot of chicken (reserve the chicken) and slowly add the stock to the pan, stirring. Cook until thickened to a gravy consistency, 5 to 8 minutes.
• Meanwhile, fry the crinkle fries according to the package instructions.
• Toss the parsley with the reserved chicken. In a shallow serving bowl, add the fries, some cheese, the chicken, more cheese, the gravy, bacon and scallions.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
• Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
• Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Steps:

• For the vinaigrette: Combine the vinegar, mustard, oregano, rosemary, thyme and shallots in a blender. With the motor running, slowly drizzle in the oil. Add salt and pepper to taste.
• For the fries and pork belly: Preheat the oven to 350 degrees F.
• Heat the olive oil in a roasting pan over high heat on the stovetop. Sprinkle the pork belly with salt and pepper on both sides. Sear until golden brown, 8 minutes per side. Remove the pork belly from the pan and add the oregano, rosemary, thyme, garlic, celery, carrots, and onions. Cook for 3 minutes, then deglaze the pan with the white wine. Add the pork belly back into the pan and add the pork stock. Cover the pan with foil and transfer to the oven to braise for 2 to 3 hours. Let rest for 15 minutes, then cut the pork into half-inch cubes.
• Fry the potatoes in a deep-fat fryer until brown and crispy. Season with salt and pepper.
• In an oven-safe dish, plate the fries layered with the pork belly cubes, fontina cheese and banana peppers. Place the dish under the broiler until the cheese is melted and gooey. Dress with malt vinaigrette and garnish with chopped scallions. Serve and enjoy.

Steps:

• Place the potato wedges in a large bowl and cover with ice water. Let stand for at least 30 minutes and up to an hour. Drain the potatoes well. In batches, dry the potatoes on kitchen towels and let them sit for 30 minutes more to absorb any remaining moisture.
• Fill a fryer or a large, heavy saucepan with 5 inches of oil. Place over high heat and bring the oil up to 315 degrees F. Set a wire rack on a sheet pan and place near the fryer or stove.
• In batches to avoid crowding, add the potato wedges and fry, shaking them in the basket to separate them, or if in a large pot, stirring occasionally with a wooden spoon. Cook until the potato wedges are pale gold and slightly floppy, about 4 minutes. They should not be browned at this point. Remove from the oil with a wire skimmer and transfer to the wire rack to drain. Bring the oil back up to 315 degrees F and repeat with the remaining potato wedges. Remove the saucepan from the heat and set aside?do not throw out the oil. Let the potato wedges stand until completely cooled, at least 2 hours and up to 4 hours.
• Meanwhile, prepare the gravy. In a high-sided skillet or medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook until translucent, 4 to 5 minutes. Add the garlic and cook for 1 to 2 more minutes. Season with salt and pepper, then add the remaining 2 tablespoons butter and melt. Sprinkle the flour in the pan and cook, whisking until light brown, about 2 minutes. Whisk in the chicken stock and Worcestershire sauce. Continue whisking until there are no lumps. Let the gravy come to a bubble and cook until thick enough to coat the back of a spoon, about 5 minutes. Lower the heat and hold there, whisking regularly to keep it from sticking. Now it's time to finish the French fries.
• Reheat the fry oil over high heat to 350 degrees F. In batches to avoid overcrowding, add the potato wedges to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Transfer to a sheet pan and keep warm in a 200 degree F oven, if needed, while you fry the remaining potato wedges. Season with salt.
• Preheat the broiler.
• Arrange the potato wedges on a baking sheet or oven-proof platter. Pour the gravy over the top of the potato wedges and top with the shredded mozzarella. Place the baking sheet under the broiler until the cheese has melted, about 1 minute.