Cooking with Pete and Barb Marczyk: Oven-fried potato chips and Super Bowl onion dip
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
If you can't find someone to make you a Super Bowl meat stadium to snack on during Sunday's showdown between the Patriots and the Giants, there's always the next best thing: chips and dip. "As football climbs the rungs to become America's favorite sport, so goes the Super Bowl buffet from craptastic to fantastic, so feed your friends great food, like homemade chips and dips," says Barb, who offers recipes for both. "They go great with beer, don't cost too much, and they're delicious." She found the chips recipe in an old copy of Gourmet magazine, and the home-made onion dip, she says, is a combination of several different recipes; you can find the ingredients for the herbed dip at Marczyk's. Oh...and Barb has one more thing to add: "Go Pats!"
Oven-fried Potato Chips Serves 4
Use a mandoline if you have one to cut the potatoes in thin, even slices.
4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick 1/2 stick butter, melted (you can also spray them with olive oil for a healthier version.) Coarse salt to taste
1. Pat the potatoes dry between paper towels and arrange them in one layer on two buttered cookie sheets; if you have a non-stick cooking spray, this works fine for greasing the pans. 2. Brush the potatoes with the butter, bake them in a preheated 500-degree oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.
2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt
1. In a saute pan over medium heat, add oil, onions and salt. Cook the onions until they're caramelized, about 20 minutes. Remove onions from heat and set aside to cool. 2. Mix in the the remaining ingredients, and then add the cooled onions. Refrigerate overnight and stir again before serving.
Marczyk Herbed Chevre Dip
1 log herbed chevre Sour cream or crème fraîche
1. In a bowl, mix the chevre and an equal amount of sour cream or creme fraiche. Serve with vegetables.
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