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food | easy entertaining

For the chips: 4 1 ½ ½

large Idaho potatoes, scrubbed gallon cold water cup white vinegar gallon blended oil

Slice Idaho potatoes 1/8 of an inch thick (a mandolin is useful here) and place in the cold water and vinegar mixture. Place in refrigerator for 30 minutes. While the potatoes are in the refrigerator heat oil in a pot to 300 degrees. Strain potatoes from the water, pat very dry and carefully place them in the oil in batches so they do not crowd the pot. Stir to keep them from sticking together. Once they are golden brown, place them in a papertowel-lined bowl to absorb the excess oil. After excess oil is absorbed, move chips into a clean bowl, add harissa seasoning and toss.

For the roasted pepper tzatziki dip: ½ cucumber, peeled, seeded and diced small 2 red bell peppers, roasted, peeled and seeded (you can use bottled roasted peppers) 16 ounces labnah yogurt ¼ cup lemon juice 1 garlic clove, peeled and minced 1 teaspoon cumin, ground 2 tablespoons chopped dill ¼ cup olive oil Salt to taste

Add all the ingredients except for the diced cucumber to a blender or food processor and purée. Pour in serving bowl and fold in cucumbers. Taste and add salt as needed.

Darnell Ferguson SuperChefs / DINNER

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Seafood pot pie in Parmesan bowl (Proportions here are for two pot pies, so multiply ingredients for more servings.) Parmesan bowls can be made a day ahead and refrigerated. Bring to room temperature before filling.

Pot pie filling: 1 1 2 4 ½ ½ ½ 1½

tablespoon butter tablespoon vegetable oil large shrimp small shrimp cup roasted red pepper, diced cup fresh spinach, coarsely chopped onion, peeled and chopped tablespoons Cajun seasoning Salt and pepper 2 tablespoons flour 1 cup heavy cream

Meatloaf cupcakes

Winter 2016 (Vol. 54)  

Nov - Dec - Jan 2016/17

Winter 2016 (Vol. 54)  

Nov - Dec - Jan 2016/17