32
Homemade Potato Chips
Makes 12 - 16 servings
INGREDIENTS
4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean
Peanut oil for deep frying
Kosher salt
Seasoning possibilities
Salt mixed with cayenne
Freshly grated Parmesan
Salt mixed with chopped fresh thyme or rosemary
Thinly sliced or slivered truffles
METHOD
1
If the potatoes have thick, gnarly skins, as older potatoes do, peel
them. Otherwise, just scrub. Using the thinnest slicing blade in your
Food Processor slice the potatoes crosswise into very thin slices. Use
the white continuous feed disk and open the small trap to allow
potatoes to continuously feed through processor into a large mixing
bowl filled half way with cold water. Do not use excess force with the
food pusher as this will result in uneven slices. Leave them to soak
for about 10 minutes, then drain and very carefully pat the slices
completely dry with separate layers of paper towels.
2
Put several inches of oil in an automatic deep fryer or a deep, heavy
pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.
3
In batches, deep-fry the potato slices, turning them with a wire
strainer if necessary to cook them evenly until they turn light golden
brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes
with a deep-fry skimmer and spread them onto paper towels to
drain. Sprinkle right away with salt and your choice of seasonings.
Bring the oil back up to 350°F before adding the next batch.
Arrange the chips attractively in one or more napkin-lined baskets
and serve.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
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METHOD
1
In a large, nonreactive bowl, stir together the tomatoes, celery stalks,
red bell pepper, cucumber, tomato juice, vegetable broth or water,
olive oil, sherry vinegar, parsley leaves, 1 tablespoon sugar, tomato
paste, paprika, cayenne, 2 teaspoons salt, and black pepper. Cover
with plastic wrap and refrigerate for 2 hours.
2
In batches, transfer the chilled gazpacho mixture to your Food
Processor fitted with the Chopping blade and use the PULSE button
until the soup is coarsely puréed. Transfer the batches, as ready, to
another nonreactive bowl. Stir the mixture to blend the batches.
Taste and add salt and pepper or sugar, if necessary, to highlight the
sweetness of the tomatoes. Cover with plastic wrap and refrigerate
until well chilled, several hours more.
3
Prepare the avocado garnish: In a small bowl, gently stir together
the avocado, red onion, and lime juice. Season to taste with salt and
pepper. Cover with plastic wrap and refrigerate.
4
If serving in hollowed out beefsteak tomatoes, slice the tops off the
beefsteak tomatoes. With a teaspoon or tablespoon, scoop out the
seeds and the cores, taking care not to break through the tomatoes'
bottoms or outer walls. Place the hollowed-out tomatoes upside
down on a platter to drain and refrigerate them until ready to serve.
5
At serving time, place a beefsteak tomato bowl on each of eight
serving plates. Ladle the gazpacho into each tomato (or into bowls),
top with a generous tablespoonful of the avocado mixture, and
garnish with a parsley sprig. Serve immediately.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
Gazpacho with
Avocado Garnish
continued
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