Wednesday, March 21, 2012

potato + kale cakes with rouille

these potato and kale cakes were a big hit, they were creamy and fluffy on the inside with a crispy crust on the outside. we had just them for dinner the first night and then i used the mashed potatoes + kale as a side for our awesome fried chicken the next night. i think next time i make these, and there will be a next time, i will add a bit more kale than the recipe asks for.

i don't know about you, but i am one of those people that uses pieces of food purely as a vehicle for the sauce. i love french fries from our local burger joint, burger hut, not really for the fries, but for the secret sauce. at another local restaurant, i always order the fried and breaded artichoke hearts for the lemon aioli that comes alongside them. i will search an entire menu for the item that has the tastiest sounding sauce, and yes sir, i will have that. ahi burger with wasabi mayo? turkey sandwich with spicy sauce? longboard sushi roll with sweet chili and spicy sauce? 

i'm all over them.

so here's a tasty little sauce to have in your repertoire. it is super easy to throw together and will keep in the fridge for a few days. this rouille is a natural with any potato food (think french fries, potato cakes, hash browns) but i think it would also pair well with crab cakes and maybe even a simple grilled or roasted chicken. it would totally work on a burger or chicken sandwich.

rouille recipe (via epicurious)

1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper

mix it all together in a small jar and let sit in the fridge for a few hours or overnight so the flavors get all happy together.

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