If you've never made these, you have to try. You'll never want to buy from the store again.
a large potato
olive or canola oil or both
salt
knife, spatula spoon fork or other utensil, skillet
Heat about 1/2 cm of oil in the skillet to high heat.
Peel and slice potato. Slice as thinly as desired (the thinner, the crispier-- thick ones that cook less crispy are amazing too).
Drop slices into the skillet and cook for 1-2 minutes, until desired crispness. Salt to taste.
Remove the chips from the oil and.... well, eat them.
Serve with fish (of course), sandwiches, hot dogs, burgers, dip-- you get the idea.That is, if there are any left after you've finished sampling them.
Made these tonight for the first time ever. I don't know if it's the fresh, natural, pure ingredients or if it's the satisfaction of making them all yourself, or the fact that you can eat them hot-- but you can't beat homemade chips.
Wednesday 23 February 2011
Monday 7 February 2011
February's Dish of the Month: Spicy Carrot Salad
I never liked carrot salad. But I like this!
--My roommate (again)
I know, another roommate quote. But I cook for my roommates a lot. If you can't stand the raisins in carrot salad or the sugar in candied carrots, but you think you might like normal carrots, this is a grand salad to try.
You'll need:
bowl, shredder
carrots, mayonnaise, black pepper, garlic, and (optional) chile or cayenne pepper
This is super simple.
Peel, wash, and shred a couple of carrots.
Add a tsp. black pepper, a tbsp. minced garlic, a few tablespoons of mayonnaise, and (if desired) a little cayenne or minced chile.
I like to mix olive oil with the mayonnaise before adding it to the carrots
Let the mayo and seasonings enhance, not drown, the carrot flavor. It's easy to put too much. Start with less and keep adding and tasting until there's just enough to make it taste how you want.
This salad goes well with a number of Russian dishes. I'll post some of those soon.
It's also a great side to simple soup or rice dishes.
It goes especially well with pumpernickel bread as a midnight snack.
Bon appetit.
--My roommate (again)
I know, another roommate quote. But I cook for my roommates a lot. If you can't stand the raisins in carrot salad or the sugar in candied carrots, but you think you might like normal carrots, this is a grand salad to try.
You'll need:
bowl, shredder
carrots, mayonnaise, black pepper, garlic, and (optional) chile or cayenne pepper
This is super simple.
Peel, wash, and shred a couple of carrots.
Add a tsp. black pepper, a tbsp. minced garlic, a few tablespoons of mayonnaise, and (if desired) a little cayenne or minced chile.
I like to mix olive oil with the mayonnaise before adding it to the carrots
Let the mayo and seasonings enhance, not drown, the carrot flavor. It's easy to put too much. Start with less and keep adding and tasting until there's just enough to make it taste how you want.
This salad goes well with a number of Russian dishes. I'll post some of those soon.
It's also a great side to simple soup or rice dishes.
It goes especially well with pumpernickel bread as a midnight snack.
Bon appetit.
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