Summertime is Potato Chip Time!
Love, love, LOVE homemade potato chips! So easy to make. I use my 4-sided mandoline box grater (has a mandoline on one side, graters on the other three sides) to slice (or Yukon Gold) potatoes very thinly (no need to peel the potatoes). Many years ago my husband bought this box grater for me and I thought I would never use it…wouldn’t you know it is one of the most useful gadgets I have in my kitchen!
After slicing the potatoes, soak the slices in cold water for 30 minutes (soaking removes excess starch). Lay the potato slices in a single layer on paper towels then cover with another layer of paper towels. Press the paper towels lightly on the potato slices to absorb excess moisture.
Place enough vegetable oil in a large heavy pot (make sure the pot has high sides to avoid spattering or spilling any hot oil) to cover potato slices (about 1 inch) and heat until potatoes sizzle when they hit the oil (350 degrees Fahrenheit). (Test hot oil by placing one potato slice in the oil to see if it sizzles.) Place potatoes in single layer in oil to fry. Potatoes will begin to turn light brown and float in the oil when they are finished cooking. Remove potatoes with slotted spoon onto plate lined with paper towels to drain. Sprinkle with sea salt. Allow to cool just a bit and then serve as quickly as possible. (Chips straight out of the hot oil need a minute or two to “crisp up”.)
Tenuta delle Terre Nere Etna Rosato 2015
I love rosé with potato chips! We thoroughly enjoyed this rosé on a warm summer’s eve sitting on the porch. As the winemaker so eloquently explains about this lovely Italian wine: The rosé that has the body of a white and the soul of a red. A wine that’s joyful without being frivolous; that has tension, but is not austere.
Notes from the manager of my favorite local wine store: Mr. Bill’s Wine Cellar:
Here is a little write up from the vineyards website. My rep loves this wine and even said it may be her favorite rosé! It’s from Mt. Etna, made of two indigenous grapes Nerello Mascalese and Nerello Cappuccio. The production is always changing because the vineyard lies on an active volcano. This is actually a rose that you could lay down for a year or two. 🙂
J. Mourat 2016 Collection Rose Val de Loire, Loire Valley
Made from a unique blend of Pinot Noir, Cabernet Franc, Gamay and Negrette grapes. Dry, crisp, refreshing. $14 range.
Herbs de Provence
…flavors that will take you to Southern France this summer…
I like to get my favorite dried herbs at our local natural foods co-op (sold in bulk) to make my own Herbs de Provence. My favorite way to enjoy this herb mixture is sprinkled on pizza right before I toss it on the grill. Also delcious on grilled or roasted chicken, potatoes and fish (sprinkle on before cooking, not after).
(All herbs in this recipe are dried)
Mix these herbs together and store in an airtight container in the pantry.
2 tablespoons Savory
3 tablespoons Oregano
1 tablespoon Rosemary
1 tablespoon Basil
2 tablespoons culinary lavender
2 tablespoons thyme
1 tablespoon sage
1 bay leaf crumbled
When my friends were in the islands recently they enjoyed Veuve Clicquot champagne served out of this gorgeous lamp/champagne bucket. They sent me this photo…I have the bestest bubbly friends!
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