I'm so excited to introduce a new Friday food feature on the blog, written by talented writer and gourmet cook, Molly Watson. You may have seen some of Molly's delicious recipes in Sunset magazine or on Local Foods, or heard her radio program I'd Eat That, or perhaps read her blog The Dinner Files, The Good, The bad, The Embarrassing, a humorous look at what Molly ate for dinner. Sometimes she cooks it, sometimes she orders it, and sometimes it's served to her. Molly will be writing a regular feature each Friday, providing us with fabulous recipes, as well as cooking and entertaining inspiration for the weekend, and beyond. For detailed recipes and cooking instructions, follow the links. Welcome Molly!
If I were to throw a Superbowl party, I'd bust out with some homemade chips. You can make Homemade Potato Chips, which are fun, easy, and you can then season with crazy flavored or smoked salts. Even better in my book, however, are Beet Chips. They're a bit sweet and, just as importantly for entertaining purposes, they are gorgeous.
The method is simple and pretty much the same for any root vegetable you'd like to turn into a chip (carrots, parsnips, rutabagas -- go crazy!): peel, slice evenly and somewhat thinly, and cook in a bath of 325 -350 degree vegetable oil until golden and starting to brown, drain, sprinkle with salt or other seasoning, and cool (they crisp up as they cool). You can make them a few hours ahead but they really are best served the same day they are made.
Sound like too much work? Okay, I understand. For something even easier and, admittedly, way healthier, try my new go-to dip: Toasted Cumin Yogurt Dip. Make it extra pretty by sprinkling it with a few of the toasted cumin seeds and a drizzle of olive oil, if you're so inclined. Serve with a platter of crudites: carrots, celery, fennel, and radishes are a combination I often use.
Go [fill in you team of choice]!
*Top photo courtesy of jen_maiser.