Nordstrom's Kalamata Aioli with Herb Fries

Kalamata Aioli
1 clove garlic

½ cup Kalamata olives, pitted
(Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)

2 tablespoons roasted garlic

2 cups mayonnaise

2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped.

2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.

Herb Fries

6 cups canola oil for deep frying

Ice water

4 to 6 large Idaho potatoes, unpeeled and well scrubbed

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp chopped fresh flat-leave parsley

1 tsp chopped fresh chives

Directions

1. To make the fries, pour the oil to a depth of at least 3 inches in a large, deep saucepan. Heat the oil to 300. Have ready a rimmed baking sheet covered with a double thickness of paper towels.

2. While the oil is heating, fill a large bowl with ice water. Cut potatoes lengthwise into strips about ⅜ inches and place them into the ice water to prevent discoloring. When the oil is hot, drain the potatoes and dry them well. Add the potatoes to the hot oil in small batches, and fry until they float and begin to turn a pale gold, 10 to 12 minutes per batch. Using a slotted utensil, transfer the potatoes to the prepared baking sheet to drain. Skim the oil, removing small particles of potato, and set aside until ready to reheat.

3. Prepare the herbs. In a small bowl, stir together the rosemary, thyme, parsley, and chives.

4. About 15 minutes before serving, reheat the oil to 375. In small batches, fry the potatoes until they are light brown and crisp, 4 to 5 minutes per batch. Remove from the oil, drain on paper towels, and place in a bowl. Toss with the herb mixture. Season with salt and pepper.

Artichoke Parmesan Crostini

Prep: 15 minutes
Total: 15 minutes

Ingredients

Makes 8
8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley
Directions

Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Martha Stewart

Cheese Straws

Ingredients

Makes about 3 Dozen
All-purpose flour, for work surface
Puff Pastry, made through the fourth turn
12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups)
1 large egg, lightly beaten
Coarse salt
Directions

On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.

Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)

Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.

Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.

Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.

Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.

Martha Stewart