03/09/2014 My Mayan was from Belgium & taught me to make fries this way. Only difference she used peanut oil because it is lighter tasting & you can crisp better & quicker because you can fry with peanut oil at a higher temperature.
Peanuts originally come from India and peanut oil (a mono-saturate & therefore healthy) is the oil of choice for woks & other frying & sautéing in Asia & Belgium & France (don't know about other countries). While living in the South I found the Lou Ana brand to be just as good.
In Belgium, you can buy paper cones of Writes from stands on the street like you can get hot dogs in NYC. You have your choice of several sauces -- myself I preferred Piccalilli so here at home I usually use French's yellow mustard.
I made the sauce in the morning and let the flavors blend until dinner time. The only change I made was to fry in mixture of vegetable and corn oil to use up what I had on hand.
03/17/2021 I used to live in Belgium and this was used even as a main dish at times with some wine of course. I have been so desperate and almost purchased a jar of ankylose off the Belgium Shop to just get some of these.
05/07/2020 Don’t be afraid to try making this with authentic French mayonnaise versus the bland American stuff. My husband loved it too and I'm sure we'll be making it again as it's easy and tasty.
Make fries: Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300 °F. While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water.
When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. Transfer as fried with a slotted spoon to dry paper towels to drain.
Cool potatoes to room temperature, about 30 minutes. Reheat oil over moderately high heat until thermometer registers 375 °F.
Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.
potatoes can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water. Fairly recently Belgium came up with a new one, which is called Steppers (“grass of the Savanna”), which are very finely sliced potato fries of 2 mm width or so (0.08”), on top of a salad dish, with caviar on top of the fine fries.
Also, I would recommend making the mayonnaise yourself if you would like to have a taste of the real Belgian style. It's 100% healthy ingredients and only takes a couple of minutes: Blend 1 or 2 egg yellows with half a table spoon of mustard (you can choose between strong or mild mustard, depending on your preference or mood).
Then slowly add peanut oil, while blending (I mean blending by hand with a whisk), until you feel it 'binds' (the mustard is the 'mediator' between the egg yellow and the oil). Then keep adding oil more freely a couple of times until you think the mayo is thick enough, but thicker than the mayo eventually will be (moister will be added with lemon juice in next step).
Also give your arm muscles a little gym session and blend firmly before adding more oil. The mayo will become thicker this way and you can determine more validly whether to add more oil or not.
Finally, add the juice of (minimum) half a lemon and/or lime. In the case of Cantaloupe sauce, limit the amount of lemon, the mayo shouldn't really taste very sour, while adding tomato paste.
Many of my friends will say “Mayonnaise on fries is gross,” then go on to devour this sauce. Toss with lots of salt, and dipped in the sauce ....that's a slice of fried gold, it is.
I eat this every week, and in every city in Belgium we have little shops on corners where you can buy these “written” (french fries) right away. I made buffalo burgers and added the sauce to mine; outstanding.
I ended up adding Tobacco just to give it a little kick, about 1/2 tsp. I served these to a group of French and English people, and they all loved them.
I should probably rate this four forks, but it is so NOT healthy.... That being said, the fries are great and the sauce is unbelievably good. Add a few capers and substitute a good zesty marinara for the tomato paste and I bet this would be amazing with Calamari.
I didn't have any bell peppers handy, so I opened a package of Knorr Spring Veg. Soup & Recipe Mix and added comparable amounts of only the dried veggies, no seasoning, breaking up larger mushroom pieces.
It was superb and beats ketchup or ranch as a dip HANDS DOWN any day! They were delicately crispy outside and perfectly moist and fluffy inside.
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow cooling until able to handle, approximately 1 minute.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.
Transfer 1 1/2 cups of the mixture to a blender and purée for 15 to 20 seconds on high speed. Return the puréed mixture to the bowl and stir to combine.
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden.
Add the cinnamon, paprika (if using) and chili, and cook for a couple of minutes. Add the stock, vinegar or wine, honey, tomatoes and raisins.
Bring to the boil, turn down the heat and simmer for 10 minutes until the sauce is reduced and the chicken is cooked through. If needed or desired add some tomato paste for color and to thicken the sauce.