Oven fries with truffle aioli


Another truffle recipe! While we used most of the truffle on the pasta, there was still a teeny bit left! I had a truffle aioli a long time ago and it was BOMB. Truffle fries are fairly common - they tend to be parmesan and truffle oil They are pretty awesome too. But there's something about fresh truffle in aioli that really makes me get excited. This is no different really. We have been eating this aioli for a few years now, so I figured it was only polite to share it with you, as it really deserves to be out in the open! I have yet to find a nice Jar aioli here in america, and find that making my own tends to be way quicker and easier, not to mention way more tasty!

 I use a stick blender to make aioli, and to be honest I don't even bother with slowly adding the oil in order to help it emulsify - I just dump all the ingredients in, hit it with the stick blender, then taste and adjust if necessary. I find the stick blender the best way to make aioli - I only like to make a little bit at a time, meaning the food processor is too big, and my blender tends to get too excited and heats it up too much as it is blending, which causes it to split. I have totally also made it by hand before, which takes a lot of whisking, but in a pinch, is still totally worth it. If you make it by hand, add the oil a tablespoon at a time, whisking hard, until it starts to emulsify, then slowly trickle the oil in. 

I added fresh truffle to this aioli, but it would be just as nice with truffle oil - sub out a tablespoon of the regular oil for truffle oil. It is also amazing without the truffle, which is how we usually eat it - if you are leaving out the truffle, add in a teaspoon of wholegrain mustard. It's just the best, in all of it's forms. You can add herbs to it, use roasted garlic, the list goes on. 

And then there are fries. I never thought I could make super crispy delicious oven fries until I came across this recipe on Smitten Kitchen. And now we are hooked. They are perfect as a side for burgers, or just as their own with gravy. I usually use Russet or Idaho potatoes, and generally use one per person, which makes it super easy to scale. The trick to the perfect fries is cooking them twice - you boil them until they are just beginning to cook, then pop them in the oven on high heat to finish off and make them amazing and crispy. I loaded these ones up with parmesan, which complimented the truffle aioli perfectly. 

Whatever form you choose to make the aioli, you should make this. It's the best. 



Oven fries with truffle aioli
- Serves 3-4 -

Fries recipe from Smitten Kitchen 

3-4 medium Idaho or russet potatoes
3 tbsp olive oil
Kosher salt
Flaky salt for finishing
Freshly grated parmesan cheese, for serving (optional)

Truffle Aioli
1 medium egg
1 clove of garlic, minced
1/2 tsp salt
Juice of half a lemon
freshly shaved truffle to taste, or 1 Tbsp truffle oil
1 cup neutral oil such as rice bran, canola, or sunflower

Note: If you are not making the truffle version of the aioli, add in a teaspoon of wholegrain mustard, and increase the lemon to the juice of one lemon. 



Preheat the oven to 450˚f / 230˚c. 

Peel potatoes, and cut into one inch wide fries. Place into a large pot, and fill with enough water to cover the potatoes by about an inch. Turn the element to high, and cover the pot with a lid. Cook the fries for 10 minutes, removing from the heat once the 10 minutes is up (They may not necessarily come to a boil). During the last few minutes of cooking time, add 3 Tbsp oil to a baking sheet, and place in the oven to heat the oil.

Once the potatoes have reached their 10 minutes, strain through a colander. Place onto the preheated baking tray, and toss lightly to coat in oil, adding more if necessary. Sprinkle with a small amount of sea salt. 

Bake the fries for 30-35 minutes, checking and tossing every 5 minutes after the 20 minute mark to ensure that they are evenly golden. 

Remove from the oven, season well with salt, and sprinkle with parmesan cheese. 


Stick blender method: Place all ingredients in a stick blender friendly container. Blend on high, moving the end of the blender up and down the container to help combine ingredients, until thick and emulsified. Taste and adjust salt / lemon levels if necessary. 

Blender method: Place egg, salt, lemon juice and truffle in a high powered blender, and pulse to combine. Turn the power onto medium, and slowly drizzle the oil into the blender in a very fine stream, until the aioli begins to emulsify. Add the remainder of the oil slowly. Taste and adjust seasoning if necessary. 


Truffle Spaghetti


Our exciting news for the week - we got a fresh truffle! I decided to splash out and buy one, just to have a play around with! We had amazing memories of this one spaghetti dish we ate during a tasting menu for my birthday dinner at Recette in West Village. It was NEXT LEVEL. The dish consisted of a super simple spaghetti, in a light sauce. The show stopper though was when the waitress came out with a fresh truffle and a shaver, and proceeded to drown each of our plates in layers of fresh black truffle. It was hands down one of the best dishes I have ever eaten. We vowed to try and go back and have the same dish again, but each time we returned, it was either out of season, or they weren't serving it that evening.

 The restaurant has since closed down, so seeing as we weren't able to go back and have it in real life, this was the next best option!  While ordering a truffle isn't something I am going to do on the regular, this was a huge treat to do just once! 

The trick to making this dish amazing is to use freshly cooked spaghetti, and high quality ingredients. There aren't many ingredients in the dish, so you need to make sure that each one is amazing on it's own to ensure that each element shines in the dish. If you don't have a pasta maker, you can buy fresh spaghetti from the supermarket, or use a high quality dried version. I use my food processor to make the pasta dough, as it is a quick and easy way to bring it together. I then use a pasta attachment on my kitchenaid mixer. 

If you haven't made fresh pasta before, I highly suggest you give it a try! It is super simple, far less intimidating than it looks, and a real crowd pleaser. Once you get the hang of it, it becomes something that is super easy to throw together with ingredients you most likely already have on hand (eggs and flour!). I am almost willing to bet that I could make a dough, roll it out, and cut pasta in less time than it would take me to walk to the shop and buy a boxed version. The dough is extremely versatile, and can be used for everything from lasagne to bow-ties. That being said, I can never go past a super simple lunch made with dried spaghetti. All the carbs. All the time. Can't go wrong.

What helps to keep it simple is the 'secret' ingredient - the cooking water from the pasta. As the spaghetti cooks, the cooking water becomes starchy, which means that it is the perfect ingredient to help emulsify a sauce, and to act as a medium on which a sauce can be based on. Pasta water is super under-rated - I always add it to the pan if I am combining the pasta with the sauce directly on the element, as it helps to bind everything together beautifully. I often throw together a quick dinner of pasta, tossed with some pasta water, good quality cheese, and whatever vegetables we have in the fridge that need using up. For this particular recipe, I added a little white wine to the sauce to help add a little depth of flavour. If you don't have any on hand, then you can simply omit it. 

If you don't have truffle (Let's be real here, nobody is ever going to have a fresh truffle kicking around in their fridge), this dish is also incredible finished with some chilli flakes and fresh lemon zest, or any other flavours you may like to add to it. Jazz it up however you like! I promise you will love it.



Truffle Spaghetti
- Serves 3-4 -

2 cups (290g) All-purpose flour
3 large eggs
water to bind

Spaghetti 'Sauce'
4 Tbsp unsalted butter
1 cup (240ml) spaghetti cooking water, divided
1/4 cup (60ml) white wine
freshly ground black pepper, to taste
1 cup (150g) freshly grated, good quality parmesan cheese (such as parmigiano reggiano) 
Freshly shaved truffle, to taste (optional, sub in chilli flakes and lemon zest, or any finishing flavour of your choice)




In the work bowl of a food processor, place the flour and eggs. Pulse until incorporated - it should resemble chunky cous cous, and should hold together when you pinch some between your fingers. If it is a little dry, add water a teaspoon at a time and pulse to combine. Turn the dough out onto plastic wrap, and press together into a large disc. Rest at room temperature for 30 mins to an hour. 

Divide the dough into five or six pieces. Working with one piece at a time, and keeping the others well covered, run the dough through the rollers of a pasta machine on the widest setting. Pass it through the rollers on the widest setting 4 or 5 times, folding it up between each pass to help develop the dough. Once you have given it several passes on the widest setting, begin decreasing the width of the rollers with each pass. You do not need to fold the dough on the thinner width passes. Continue rolling, decreasing the width, until you are on about the fourth or fifth widest setting of your pasta machine (for me this is a number four or five, but I know that some pasta machines count in the opposite direction). 

Switch to the spaghetti cutting attachment on your pasta machine. Pass the dough through carefully, catching the noodles that come out of the machine. Arrange on a pasta drying rack. 

Repeat with the remaining pieces of dough, until it is all cut into noodles. 


Fill a large pot with water, add 2 Tbsp salt, and bring to a rolling boil. Meanwhile, have a large skillet on another element ready to prepare the sauce and toss the cooked spaghetti. 

Add the spaghetti to the salted water, and cook for 4-5 minutes, or until al dente. (If you are using dried pasta, follow the cooking instructions). 

While the spaghetti is cooking, melt the butter in the large skillet over a high heat. Add a few grinds of pepper. Once the spaghetti has been cooking for at least two minutes (to allow the water to become starchy), add half a cup of the cooking water to the skillet, along with the white wine. Bring to a boil, and stir until it emulsifies, approximately 2 minutes. Continue to stir while the spaghetti finishes cooking. 

Once the spaghetti is al dente, transfer it to the skillet using tongs. Lower the heat to medium low. Add the cheese, and toss well with the tongs to combine. Add another half a cup of cooking water, and toss again, until the spaghetti is well coated in sauce, approximately one minute. 

Place in serving bowls, and garnish with the freshly shaved truffle. Serve immediately.