Because everyone has a mandolin for the kitchen now, house potato chips aren't as hard to make as they once were. Cut up at least four cups of thickly sliced potatoes, either on the mandolin or by hand. Fry in peanut oil at 350 for a few minutes until done. Remove and drain on paper towels. While still hot, sprinkle chips with kosher salt. Place chips in bowls and drizzle generously with Blue Cheese Fondue:
1 1/2 cups good quality mild blue cheese or Gorgonzola
1 - 1 1/2 cups heavy cream
Light salt and black pepper to taste
Heat saute pan over medium-high heat. Crumble the cheese and place it in the pan. As it begins to melt, add the cream. Simmer over meduim-high until the sauce thickens and reduces by about one-quarter. Season with a little salt and pepper.
This is a great app before dinner or a football game. Enjoy!
P.S. This is also good served with already made heavy kettle chips, for an easier version. Just warm them up in the oven. Be careful not to burn them!
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