Forte Belanger's portobello fries with aioli - KMSP-TV

Forte Belanger's portobello fries with aioli

(WJBK) -

Forte Belanger, the caterer for Fash Bash, stopped by the FOX 2 Kitchen on Aug. 12 to make Almond Peach Soup and Portobello Fries with Aioli. Here are the recipes:

Almond Peach Soup
Yield: 1.5qts

Fresh Peaches 1qt
Toasted Sliced Almonds 1 Cup
Water 1 Cup
Sugar ¼ Cup
Salt 1 Tablespoon
Milk 1.5 Cups
Honey 1 Tablespoon
Salt to Taste

Bring peaches, almonds, water, sugar and salt to a simmer for 20 minutes or until peaches are very soft.  Add peach mixture to a blender and puree on the highest setting until smooth.  Add milk, honey and salt.
Refrigerate until cold.  Add a fruit skewer for added garnish.

Portobello Fries
Yield: 15 - 18 Pieces

Portobello                    3 Large (Cleaned & Sliced into 1/2 "strips)
Flour                            1 Cup
Salt                              1 tsp
Pepper                         1 tsp
Chili Powder                 1 tsp
Garlic Powder               1 tsp
Eggs                             3
Milk                               ½ Cup
Panko Bread Crumbs    3 Cups
Oregano                       ½ Cup
Oil                                 3 Cups

Place flour through chili powder in a bowl and set aside.
Mix eggs and milk in a bowl and set aside.
Mix panko bread crumbs and oregano in a bowl and set aside.

Heat 3 cups of oil in a sauce pan to 325 degrees.
First coat the Portobello's in the flour mixture, then dredge in the egg mixture, lastly coat the Portobello's in the panko bread crumbs.  Lay the breaded Portobello's on a plate next to the hot oil.  Use tongs to fry 5 or 6 Portobello slices at a time until golden brown.  Lay on a paper towel to drain the grease and serve with aioli.  (Recipe Below)

Cocktail Sauce        1 Cup
Mayo                ½ Cup
Frank's Red Hot        ¼ Cup
Cilantro Chopped        ¼ Cup

Mix all ingredients well and chill.

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