#dill dip

[mayadawn]

Dill Dip Cobb Loaf

Recipe by The Kitchen Magpie

[abramsbooks]

RECIPE: Dill dip with potato chips (from Getaway by Renee Erickson)

Dips are the best, and not just because I like any occasion to serve potato chips. Dips are just so easy to eat, and you can focus on one big flavor: Here, it’s a garden’s worth of dill. You can mix the body of the dip a day in advance, but make sure the dill is freshly chopped and swirled in at the last minute. You need it to be boldly fragrant. If you want to make the dish a little fancier, go nuts and spoon some salmon caviar on top.

Serves 6 to 8

1 cup (240 ml) European-style whole-milk yogurt, such as Straus

1 cup (240 ml) sour cream

1 small garlic clove, grated

2 tablespoons olive oil, plus more to garnish

1 tablespoon lemon juice

Salt and freshly ground black pepper

½ cup (25 g) fresh dill fronds, minced, plus a few whole fronds or flowers, to garnish

Potato chips (see below to make your own, or pick a favorite brand), to serve

In a medium bowl, combine the yogurt, sour cream, garlic, olive oil, lemon juice, and salt and pepper. Just before serving, fold in the dill. Place in a serving dish and garnish with olive oil and more dill or dill flowers. This dip will taste best the day it is made.

RECIPE: Salt and pepper potato chips

We considered calling this book “All About Chips” or “Renee Loves Chips.” I eat them everywhere I travel, from Nashville to Normandy. Every now and then it’s fun to make them at home. They are surprisingly simple to make—as long as you don’t crowd that pan!—and frying them is a great little bit of theater for a gathering. Fresh fried food makes everyone absurdly excited, and for good reason. As much as I love a good bag of chips, a slightly warm chip is just dreamy. In this recipe, we add vinegar to the soaking water for salt ’n’ vinegar flavor and to prevent the potato slices from browning. Serve with a favorite dip or just with a glass of sparkling wine!

Serves 8 to 10

1 cup (240 ml) distilled vinegar

6 russet potatoes, skin on

About 8 cups (1.9 L) neutral oil, such as canola or grapeseed oil, for frying

Salt and freshly ground black pepper

In a large bowl, whisk together 8 cups (1.9 L) water and the vinegar.

Using a mandolin, slice the potatoes as thinly as possible, placing the slices in the vinegar water as you work. After a while, the screw can loosen on the mandolin, so make sure to keep adjusting the blade to keep the slices translucent. Discard the ends of the potatoes (or save them for another use).

Drain the potatoes. Place a layer of paper towels on a baking sheet and lay a single layer of potato slices across it. Place another paper towel layer on top and repeat for about half the potato slices. Use a second baking sheet to layer the second half of the slices with paper towels.

When ready to cook, have ready a spider or a slotted spoon and a wire cooling rack set atop a baking sheet. In a heavy 4-quart (4.5-liter) saucepan or Dutch oven, heat 2 to 3 inches (5 to 7.5 cm) oil to 350°F (175°C). Carefully drop in a generous handful of potato slices, stirring to separate them. Fry, stirring occasionally, until the potatoes are light golden brown, about 5 minutes. Remember, this is a long percolating process, not a sudden one. Remove the chips to the prepared rack and season with salt and pepper right away.

Make sure the oil temperature comes back to 350°F (175°C), adjusting heat if necessary, before repeating with the next batch. Continue until all the potatoes are fried. These taste best the day they are cooked.

From the Pacific Northwest’s most influential chef comes Getaway, a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

For more information, click here.

[homemadehooplah]

Dill Dip!

This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

GET THE RECIPE: https://homemadehooplah.com/dill-dip-recipe/

[homemadehooplah]

Dill Dip!

This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

GET THE RECIPE: https://homemadehooplah.com/dill-dip-recipe/

[homemadehooplah]

Dill Dip!

This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

GET THE RECIPE: https://homemadehooplah.com/dill-dip-recipe/

[homemadehooplah]

Dill Dip!

This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

GET THE RECIPE: https://homemadehooplah.com/dill-dip-recipe/

[homemadehooplah]

Dill Dip!

This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

GET THE RECIPE: https://homemadehooplah.com/dill-dip-recipe/

[homemadehooplah]

Dill Dip!

This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

GET THE RECIPE: https://homemadehooplah.com/dill-dip-recipe/