Chips, Curry and Fennel

When I try something new that is a winner, I like to blog about it because my blog is a great resource guide for me too. My mind needs a serious hard drive clean-up but unfortunately, that is not possible so as Einstein said, “You don’t have to know everything. You just have to know where to find it.”

This is the second time I made homemade potato chips. It is not a snack I regularly participate in so if I am going to do potato chips, it better be a fine damn chip. I have now made them twice. Simple recipe. Slice potatoes in Cuisinart, put the sliced potatoes in water, rinse, then fill with water again and a nice amount of salt, let them sit for 30 minutes, since and deep fry. Twice fried is nice for french fries. Yukon Golds are the way to go here and canola oil. Served with some caviar, creme fraiche and a martini on the side is a home run.

Winter Squash and Wild Mushroom Curry is a winner, especially over rice. I doubled it. When I make it next time I will add more coconut milk and perhaps some vegetable stock for a little more liquid for the rice.

Last is fennel caesar salad. We had this salad at MhZh and finally got around to making it. Sliced fennel and a good caesar salad dressing mixed with some salt to your taste. I did not use raw eggs but definitely used anchovy. Topping this dish with chopped anchovies although they should probably be more spread out.

All winners to be made again.

Comments (Archived):

  1. Laura Yecies

    yum! love the idea of the fennel caesar

    1. Gotham Gal

      it is so good!