K Kruger
Senior Cook
For a mid-afternoon app I decided to make fingerling 'fries' with spicy banana ketchup. Nice with a glass of chilled Monterey chardonnay.
The 'fries' are simply fingerling potatoes, quartered, thirded, or halved, depending on size, tossed with evoo and roasted in a 425 oven, flipping after the first 10 min, then every 5 min thereafter, till cooked though and nicely browned on the surfaces.
The ketchup is very simple: 1 medium onion, finely chopped and sauteed in 2 T unsalted butter with a good pinch of thyme, a bay leaf, and a pinch of salt, stirring occasionally, till golden brown all over, about 10-12 minutes.
Then, to that, add .5 t each of ground allspice, ground cinnamon, and ground coriander, a pinch of ground clove, plus 1.5 t of ground ginger, 1 t of ground sumac*, and several turns of the white peppermill. Saute the spices till fragrant, about 1 min, stirring constantly, then add 3 t of granulated garlic and 2 t granulated onion. Stir, then immediately deglaze with 1/3 c white wine or white balsamic vinegar; reduce by half, stirring.
Add 1 c water, a hefty pinch of salt, 3 ripe (but not overripe) bananas, peeled and sliced, and 3 T Lingham's** plus 2 T ketchup. Bring to a simmer then reduce the temp to low and cook 5 min. Remove the bay leaf and puree with a handblender. Allow to cool a little while the potatoes finish. (Can be served warm, room temp or cold. Can be frozen.)
* Ground sumac is a delicious souring agent that I highly recommend for this--and for many other sauces and condiments. Alternatively, add 1 t lemon zest.
** Lingham's is much like a sweetened sriracha. Alternatively, use 2 T sriracha (or to taste) plus 2 t sugar, or use the hot sauce of your choice (in similar quantities) plus 2-3 t sugar.
The ketchup, while simmering, just before blending:
Fingerling 'fries' with spicy banana ketchup:
The 'fries' are simply fingerling potatoes, quartered, thirded, or halved, depending on size, tossed with evoo and roasted in a 425 oven, flipping after the first 10 min, then every 5 min thereafter, till cooked though and nicely browned on the surfaces.
The ketchup is very simple: 1 medium onion, finely chopped and sauteed in 2 T unsalted butter with a good pinch of thyme, a bay leaf, and a pinch of salt, stirring occasionally, till golden brown all over, about 10-12 minutes.
Then, to that, add .5 t each of ground allspice, ground cinnamon, and ground coriander, a pinch of ground clove, plus 1.5 t of ground ginger, 1 t of ground sumac*, and several turns of the white peppermill. Saute the spices till fragrant, about 1 min, stirring constantly, then add 3 t of granulated garlic and 2 t granulated onion. Stir, then immediately deglaze with 1/3 c white wine or white balsamic vinegar; reduce by half, stirring.
Add 1 c water, a hefty pinch of salt, 3 ripe (but not overripe) bananas, peeled and sliced, and 3 T Lingham's** plus 2 T ketchup. Bring to a simmer then reduce the temp to low and cook 5 min. Remove the bay leaf and puree with a handblender. Allow to cool a little while the potatoes finish. (Can be served warm, room temp or cold. Can be frozen.)
* Ground sumac is a delicious souring agent that I highly recommend for this--and for many other sauces and condiments. Alternatively, add 1 t lemon zest.
** Lingham's is much like a sweetened sriracha. Alternatively, use 2 T sriracha (or to taste) plus 2 t sugar, or use the hot sauce of your choice (in similar quantities) plus 2-3 t sugar.
The ketchup, while simmering, just before blending:
Fingerling 'fries' with spicy banana ketchup:
