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

Sweet Potato Microwaved Chips w/ Cinnamon & Fleur de Sel - Simple Saturday

Here's what happens when I go to the Farmer's Market and my eyes are bigger than my week.

Sweet Potato Chips
w/ Cinnamon and Fleur de Sel

This past week, I fell in love with a few Sweet Potatoes (don't judge) and I wanted to take them all home. Then after making soup, casseroles, pies and muffins - I was still staring at several beautiful tubers, but not a lot of time left to use them.

With a teenage son, and a husband who works late hours I'm always looking for snack items that have at least a tiny bit of healthy in there somewhere. Plenty of people have done Sweet Potato fries and chips, but often they are fried (not against it, but time consuming.) I've done baked sticks and baked chips, but right now my ovens are constantly taken up with holiday baking. So...I just quickly slammed out a few thin slices on the mandoline, tossed them in light olive oil, microwaved them on a large plate and half way through sprinkled them with a salty-cinnamon blend. Were they good? I have no more potatoes. They were all eaten in one sitting by several teens who had no idea they were getting their daily requirements of iron, fiber and potassium while snacking and yaking.

RECIPE: Sweet Potato Microwaved Chips w/ Cinnamon and Fleur de Sel

Sweet Potatoes (peeled and sliced thin- a mandoline works best)
2Tbls Olive oil
2 Tbls Cinnamon
1 Tbls. Fleur de Sel (or another coarse salt)
1) In a small bowl, whisk together the cinnamon and salt and hold to the side.
2) In another bowl, toss the Sweet Potato slices in the Olive Oil.
3) On a microwavable platter, lay the slices out without touching or overlapping
4) Microwave the chips, turning them over half way through. Depending on your microwave - this should take 3-4 minutes on each side.
5) While they are still warm, sprinkle the cinnamon salt combo liberally over the chips. They will crisp while cooling. Remove and store in a paper bag, or on parchment until serving.

* Sprinkle more cinnamon salt to taste.

**Optional: Also fabulous with a mixture of equal parts: Chipotle Chile Powder, Sugar, Salt**

Gingerbread Spice Biscotti

Gingerbread Spice Biscotti

There are times when smells, flavors, voices, songs or lighting can turn into your own personal time machine. Dipping one of these crunchy, not-too-sweet, toasted Gingerbread Spice Biscotti into a cup of tea/coffee/or hot chocolate while listening to Sounds of the Season and gazing at twinkling lights - well - it's your own little sleigh into blissdom.During the snowy, freezing winter months in North Carolina, very often my school bus would be late or gloriously weather bound. School would be canceled and my brother and I would be left to hang out by a warming stove at my Grandmother's farm house. That also meant we would be there for the morning biscuits - hot out of the oven. She would wrap one for each of us in a paper napkin, poke a hole through the top (steam billowing out like a little pastry locomotive) then she'd pour in a drizzle of black strap molasses. I've never had an Italian pastry that could compare or make me giggle as much as standing beside a wood-burning fire, wearing snow-soaked boots and sinking my teeth into that warm, sticky, sweet baked dough-ball.It's the molasses in this biscotti, along with the always smile-provoking spices of nutmeg, cloves, ginger and cinnamon that make this little toasted cookie/biscuit so addictive. I'm not even a giant fan of gingerbread (to be honest), but the molasses have kept me making these and eating half of them myself for a few years now. They make great gifts and because they keep well you can make them ahead of time. As with most biscotti, these are baked twice: once as a long loaf, then sliced and toasted to create the crumble and snap that is so good for dipping. If you prefer them a little softer, you can skip the second baking - but at least try it once or with half the pastry.The word "Biscotti" is Italian and the Tuscan region gets credit for creating them. It means "cookie" or "biscuit" in Italian, but is literally a combo of the words "twice" and "cooked". The second baking helps to take out the moisture and is why they can last a very long time.

One of my favorite things about biscotti is you can eat it any time: as a snack, with a hot drink, as a dessert, or as a breakfast bread.RECIPE: Gingerbread Spice Biscotti

1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Butter (4 oz.)
2 eggs
1/3 cup Molasses

2 1/2 cup AP Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Ground ginger
1 tsp. Cinnamon
1/2 tsp. nutmeg (freshly grated)
1/4 tsp. cloves
1/4 tsp. salt

*optional- 1/2 cup sliced almonds

1) In a large bowl beat together the sugars and butter.
2) Then add eggs one at a time, beating well, then beat in molasses.
3) In another bowl: combine the flour, baking soda, baking powder and all the spices.
4) Add the flour & spices, etc. to the butter mixture and beat on low until blended.
5) Stir in the almonds
6) Pull dough together; it will be quite sticky. Place on floured board and divide into small narrow loaves:7) Bake in a preheated oven set on 350 F, until firm ( about 20 minutes). Cool in the pan for a few minutes, then remove to cool on a rack for about 10 more minutes.
8) Cut into diagonals of about 1 inch or less slices. Return these slices to the pan, lower oven to 300F, and bake for 5-8 minutes on each side.
As the twice baked biscotti cool, they will become crunchy little cookies that act like tough guys until you dip them into warm coffee/tea/hot chocolate or a nice glass of Vin Santo. In the time it takes to get from the glass to your mouth, they will dissolve into a juicy little bite of spicy gingerbread. Enjoy!

Make Your Own Cheese (plus 3 recipes) - Simple Saturday

Just in case you haven't heard; making your own Ricotta Cheese is silly simple. I'm serious. It takes three ingredients, minimal skill and a few hours of just waiting.

RICOTTA CHEESE, plus...

Recipe: Ricotta Cheese
4 cups whole milk
1/2 cup heavy cream
1/4 tsp. salt
2 Tbls. Lime juice (or vinegar)

In a saucepan, heat the milk, cream and salt to a full out rolling boil while stirring. After the milk mixture is boiling, pour in the lime juice, reduce the heat and continue to gently stir while the dairy curdles and the whey separates. You'll see clumps forming.

Turn off the heat and let the curdles continue undisturbed for 10 minutes. While waiting, place a cheesecloth in a strainer, then over a bowl. Pour the curdled milk into the cheesecloth covered strainer and let the liquid drain through for one hour.
Then, refrigerate overnight. The next day, remove and put the Ricotta Cheese in a covered container in the refrigerator.

Ok, so you've made your own Ricotta Cheese, now what?

Here are a few ways to use this gorgeous, subtle, creamy Italian cheese.
1) Stir in a few blueberries, or other berries. Top with a few spoons of granola or chopped nuts and drizzle honey or maple syrup over the whole delicious cup o' goodness.
2) Mix 1 cup of Ricotta Cheese with a Tablespoon of parmesan cheese, chopped shallots, sliced garlic, and chopped parsley (or oregano, thyme or dill), a squeeze of lemon juice, 1/2 cup milk and 2 beaten eggs. Then stir in 1/2 cup chopped mushrooms. Pour into a buttered pie dish and bake on 350F for about 45minutes to an hour. Slice to serve.
3) Toast slices of french bread, spread Ricotta cheese on each slice and top with caramelized onions, or diced black olives or chopped tomatoes. Top with a few capers. Drizzle with good olive oil. Serve for an appetizer.

10 Minute Crackers - Simple Saturday

Sometimes I can't keep my opinion to myself. The other day, in the middle of the grocery aisle, I blurted out, "You have GOT to be kidding me" upon viewing a box of "gourmet" crackers for 8 bucks. It rattled a few of the cart pushers around me, but come on. You can easily make crackers that do NOT cost that much, and take less time than finding your car keys to drive to the store.

10 Minute Crackers

I will be the first one to gladly pay for top ingredients, divine technique, local farm produced pesticide free vegetables, and talented chef's creations. But sometimes, folks, it's just the packaging they're selling. There are wonderful recipes for Lavash, and Yeast crackers that are well worth the time and effort, but for just a quick basic cracker that you can turn into "Your Made Gourmet", this quick recipe rules.

I've added a few ideas to jazz it up, but just open your pantry and try stuff; it's the best way!

***Warning*** You may get hooked on experimenting with seasonings and toppings on these very easy and addictive crackers.
RECIPE: 10 Minute Crackers

1 cup AP Flour (but experiment with other flours, too)
1/2 cup grated cheese
1/4 cup Butter (1/2 stick)
1/2 cup water
1 tsp. Salt
water (or milk, or experiment with other liquids)

1- In a Food Processor - Pulse the flour, salt, cheese and butter for about 15-20 hits until it's crumbly. (You can also do this by hand and work the butter in until the dry ingredients are crumbly.)

2- Add the water a little at a time, pulsing between additions, til a soft dough gathers up in the bowl. You may not need all of the water.

3- Place the dough on a floured surface and do either of these:

LOG, CHILL and SLICE:

1) Roll into a log the diameter you want your crackers to be.
2) Roll the log in seasonings of choice (ie, mushroom powder [recipe below], fleur de sel, sesame seeds, poppy seeds, dry herbs, etc.)
3) Cover in plastic and chill the log for at least 1 hour
4) Slice into thin rounds
5) Place on a parchment covered baking pan and bake at 400F for 5-10 minutes depending how thin the crackers.
6) Cool and keep in an airtight container.

OR...

ROLL OUT and BAKE:

1) Roll dough out thin onto a parchment paper that you then place on a baking sheet.
2) Sprinkle onto the sheet of dough: seasonings (as mentioned above, or nuts, or seeds)
3) Score the dough with a sharp knife or pizza cutter into squares or shapes as desired.
4) Bake in a 400F oven for 5-10 minutes depending on how thin the dough has been rolled.
5) Cool and keep in an airtight container.

RECIPE: Dried Mushroom Powder
Using Dried Wild Mushrooms - place in a coffee grinder or spice grinder and pulse for 30 seconds at a time until you reach a nice powder form. Use for rolling the cracker dough log in or for sprinkling on the rolled out cracker dough before baking.


You could easily design your own gourmet crackers and can you imagine what your friends will say when you tell them you MADE the crackers you're serving with cheese tonight. Probably something like, "You have GOT to be kidding me!"

Almond Butter Cookies - Simple Saturday and Gluten Free

Is there a word that means "more simple than the simplest"? If there is, this would be the picture that goes with that word.

Almond Butter Cookies

I can't remember who told me about this recipe so many years ago, but anytime I've been camping I always use it. There is literally only two main ingredients (Almond Butter and an egg) plus the optional, but toasty, brown sugar.

Almond butter can be found in almost any regular grocery store these days, but you can also use peanut butter. I've made these plain, sandwiched them with more almond butter or ganache, dipped them in chocolate, and rolled them in coconut. If you read much of my blog, you know I LOVE to have options and I really encourage you to experiment and tell me about it, too.

RECIPE: ALMOND BUTTER COOKIES

*1/2 cup Almond Butter (preferably organic)
*1 egg
**optional 1/4 cup brown sugar

1-Beat all ingredients together in a small bowl until very well combined.

2- Drop heaping teaspoonfuls onto a parchment lined baking sheet

3- Place in the freezer for 1 hour (this helps with making the pressed fork prints later)

4- Remove from freezer, lightly press each cookie down with a fork.

5- Bake in a preheated oven 350F for 5-10 minutes. Remove and let cool on pan.
If you're camping, obviously you can't put these in the freezer first. Just drop spoonfuls onto an oiled camping pan and place over the grill. Turn each cookie over once during the cooking, pressing just slightly. Let cool and try sandwiching a campfire marshmallow between them. Now, I've made myself hungry.