Truffled Potato Chips - Peruvian Purple Potatoes

Peruvian Purple Potatoes, Peeps. Try saying that 3 times fast. Then, try saying it at all after a few bubbly glasses of champagne. These crispy melt-in-your-mouth potato chips (that have been slightly enhanced with an earthy whisper of truffle) make a toasted companion to follow a "clink and sip."

Truffled Purple Potato Chips

For 2 years, I have been a part of the Let's Lunch bunch. We are food bloggers from all over the planet who have a "virtual" lunch date with each other almost every month. A theme is picked over Twitter or email, a date is set, and on that date we all post our lunch items.

A few of us have had the pleasure of meeting in person. One of the best things about the whole "online world (Facebook, Twitter, Blogging) is making new friends who feel like old buddies when you meet them for the first time in person. The story of how we all came together is included in my first "Lets Lunch" post (click here) and it comes with several different spins on a BLT (plus my recipe for Tomato Jam.)Any one (YOU) can join in with our Lets Lunch group just by letting any of us know on twitter (@ShowFoodChef or #LetsLunch) and following along for the next theme.

This month's theme was to make something to nibble while sipping champagne. Oh, how horrible, how loathsome a task. :D What fun! It's a virtual way of "clinking" glasses to celebrate the 2nd Anniversary of the Let's Lunch gang.

First I spent a little time sipping champagne (you know, just to get the feel of the moment.) Then I followed that with some more time sipping champagne (this was the research segment.) Then I moved into the SIPPING CHAMPAGNE (the serious pondering of what food should follow this tingly sweet, yet dry serum.) When I awoke ( :D), I knew I needed something as sophisticated as the label on my empty bottle. Truffles, something with truffles. Then a quick thought about my bank account dismissed the idea of the real gems, but remembered my truffle oil and (not kidding here) truffle spray.As a nod to the "you can take the girl out of the south, but ya cAn't take the south out of the girl", I added it to fried potatoes (cuz you know how I love potatoes.)

As you an imagine, the farmer's markets in California are glorious, and one of my favorite farms is Weiser Family Farms. The selection of potatoes (german, heritage, peruvian, butterball, you name it) is unending. The little purple potatoes are medium starch, so they make a great all purpose potato. They don't have as much deep flavor as others, so they take on the truffle addition well.

RECIPE: TRUFFLED PURPLE POTATO CHIPS

1 lb (or your choice) of Purple Peruvian Potatoes (or your choice)
Vegetable Oil
salt/pepper
Truffle oil, or Truffle Spray

1) Wash and scrub the potatoes. Using a mandolin, slice into thin chips.

2) Soak the chips in water for about 10-20 minutes to reduce the starch- - then dry in a single layer on paper towels and blot dry (You can skip this step, but it really makes a nice crisp chip.)

3) Fill a deep saucepan with about 4 inches of vegetable oil and bring to a consistent 325F. (Since the potatoes will lower the temperature, start at about 350-375)

4) Carefully, drop a handful of the raw potato chips into the hot oil and allow to cook til done. This is essentially about the time they stop fizzing and sizzling - the moisture has been cooked out.

5) Using a slotted or wire spoon, lift out the chips and place in a parchment lined bowl or basket to drain and dry out. Sprinkle in a few drops of truffle oil, or spray a topping of truffle oil spray on top of the chips. Sprinkle with salt and gently toss to distribute evenly.

These chips can keep for several days in an airtight bowl or paper box or bag.

TIPS:

*These can also be baked at 425 for about 15 minutes (turning once halfway through). They are not as crisp and you lose more of the color, but it's an alternative.***

**These are also delicious sprinkled with finely grated parmigiano cheese**

***To see more wonderful TRUFFLE recipes, check out my friend In Erika's Kitchen. Every year she has a giant party (Trufflepalooza) using truffles as the center piece.***


**** Always wash your knife or mandolins immediately after cutting potatoes. The starch, if left one the blades, can be very bad for your edge.****

To see the other various and tantalizing ideas for Nibbles with Champagne from my Let's Lunch pals - visit these sites:

Caitlin Shetterly on tour - Gruyere Lace Cookies
Free Range Cookies - Cheese Straw Crackers
Spice Bites - Stuffed Figs, Parmesan Crackers and Spicy Pecans
Zest Bakery - Champagne, Apple, Bacon and Swiss Quiche
Monday Morning Cooking Club - Salmon Tartare
Dreaming of Pots and Pans - Cold Cured Salmon
A Tiger In The Kitchen - Cheddar Pecan Crisps
Cowgirl Chef - Sundried Tomato Pesto Palmiers
Hot Curries and Cold Beer - Samosas Shingara Pies
Bubbly Girl - Parmesan Toasts
Taste of Oregon - Parmesan Crisps w/ Goat Cheese, Figs and Prosciutto Spread
GeoFooding - Parmesan Cups w/ Goat Cheese and Balsamic Caviar
Be A Wok Star - Summer Snacks

Carrot Top Pesto? You Must Be Joking.

After carefully turning over several bunches of carrots at the Farmer's Market, you finally choose the brightest orange/purple/white/green ones that "speak" to you. Then, just as you're reaching for your money, the busy bagger says, "you don't want the top greens, right?". And you answer....."YES, I DO want the top greens. " Or at least in the future maybe you'll answer that way.

I grew up next to my grandparent's survival farm in North Carolina (a long way from California where I live now.) My grandparents used every last morsel of everything they raised, planted, or caught. That included frying the weirdest parts of unlucky possums (even I can't go that far.) They would not have thrown away any greens from anything. The greens would have been used as seed, feed or filler. With that spirit in mind, I have been on a quest to find ways to use carrot top greens and one of the more successful uses is Carrot Top Pesto.

We all know how nutritious carrots are (and if you have never had a fresh carrot pulled out of the ground by your local farmer, then you really haven't tasted carrots. Give it a try, even kids will like those sweet, warm, flavorful root-popsicles.)
But what about the carrot greens? According to the Carrot Museum (who knew?), these feathery greenies contain a crock full of Vitamin K which the actual carrots don't even have. Not to mention Potassium AND...Chlorophyll which combats tumours, cleanses our blood and glands and even heals injuries. Years ago, folks would chew on the carrot greens as a breath freshener which is nice since they didn't take a bath except for once a month-- so at least something was clean.
Besides this pesto, you could throw carrot greens into your next smoothie for a boost, chop some and sprinkle over a salad for a spicy/bitter edge, or even boil the greens and strain to make a tea (that one took some honey for me.) Make the most of everything you got, right?
Carrot Top Pesto is all about that.

CARROT TOP and toasted walnut PESTO

1 bunch carrot greens (organic, washed, and loosely chopped)
1 clove garlic
1/2 onion chopped
1 tsp. crushed red pepper
1/2 cup toasted walnuts
1/4 cup chopped italian parsley
1/4 cup grated parmesan cheese
1 cup olive oil
salt and pepper to taste

In a saute pan, heat 2 tbls of the olive oil over med. heat. Add the onions and loosely chopped carrot greens. Heat the greens and onions just til wilted (about 2 minutes). Remove from heat and let cool for a few moments.
In a blender, add the garlic, crushed red pepper, salt, pepper, walnuts, parsley, cheese, carrot greens mixture and half of the left over olive oil. Puree in pulses. Add the rest of the olive oil as needed to make a loose paste. Taste and adjust seasonings and oil.
Serve over prepared pasta, as a garnish for soups, or as a sandwich spread.
Keep in container in refrigerator for several days, or freeze for several weeks.

Send me pics of how you used the Carrot Top Pesto. Enjoy!