When I was planning a recent dinner party, I thought it would be fun to serve homemade potato chips alongside salmon burgers. However, I didn't really feel like standing over a hot pot of frying oil. Then I came across this recipe for baked potato chips and decided to try it. The resulting chips are crispy, addictive, and practically as scrumptious as their fried counterpart! If you have a mandoline, this side comes together quickly and easily. Otherwise, slice the potatoes as thinly as possible and be sure not to overlap when baking. I learned the hard way and ended up with some chips more cooked than others. Still, this recipe is a keeper that I'm adding to my Summer rotation. To get it now, read more
Posts for May 31st 2010
I love making homemade foodstuffs, and in particular, bar ingredients. I've made vodka infusions, like limoncello, and brandy-based liqueurs, such as cherry bounce, but never a tequila version. Unlike the other two, tequila has a little bit of a mule kick at the end, so I was curious to see how it would stand up next to the delicate, floral notes of strawberry.
This recipe is very easy and makes a large quantity; all you need is patience, as it requires two to three weeks to develop flavor. It's an intriguing liquor with many contradictory qualities: it's sweet but not sugary, fragile yet pungent.
I enjoyed it with some Sprite for fizz and acidity, and a splash of pineapple-orange juice for sweetness. Interested in the recipe? Then read on.