Chip Off the Ol’ Block

10 Jun

What goes perfectly with a cold drink on this hot, green June evening?

William Poll’s Baked Potato Thins, of course. Sadly, we are nowhere near New York City, so we will have to improvise.

Thick, crisp, oven dried Yukon Gold potatoes not unlike the deliberately overcooked chips crafted to please a testy Cornelius Vanderbilt.

Slice on a mandoline into 1/8-inch-thick slices, toss in olive oil or brush with melted butter. Season with sea salt, herbes de provence, smoked paprika, whatever you wish.

Bake flat on a greased cookie sheet at 400 F for 15 to 20 minutes. Our oven is slow, so our first batch at 400 took 30 minutes. When we cranked it up to 450 F, it was too fast and cooking was uneven. We will keep trying and maybe reach a happy medium of 425 or 430.

Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side. Our favourite shrimp mousse would be killer with these. Served in our favourite shiny.

Or whip up William Poll’s lobster dip or Ina Garten’s onion dip, both below.

LOBSTER DIP
NYT William Poll Gourmet Foods, Manhattan

1/2 pound cooked lobster meat
2 1/2 pounds cream cheese
1 cup sour cream.
In a food processor, finely chop the lobster meat. Place cream cheese in the bowl of a mixer and blend on medium speed until smooth. Add the sour cream and blend to combine. Add lobster and continue blending until smooth. Serve with raw vegetables, thin toasts or chips.

___________________________

PAN FRIED ONION DIP
Ina Garten
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise (maybe less and more sour cream)

Chop onions into slices, and then into manageable dip pieces. You will have about 3 cups of onions. Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to
medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

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