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NOW OPEN! Wedding & Special Occasion Cake Specialists Take-Away or Made to Order inspired Inspired & created & created by by - King Street 458-460 King Street www.aubergerestaurant.ca inspired & created - King Stree Petit Paris Crêperie & Pâtisserie Covent Garden Market, London 519-433-0647 www.petit-paris.ca • Breakfast, Lunch & Dinner • French Pastries & Baked Goods • Catering
№ 32 | November/December 2011 www.<strong>eatdrink</strong>.ca 65 Chips and dip can be served as an amuse-bouche when guests arrive. There is something comforting about the familiar potato chip, and pecorino Romano is a favourite of Chef James Walt, Araxi Restaurant in Whistler. He likes the saltiness of the cheese and its hayeld smell. Potatoes grow plentifully in the Pemberton area, just outside of Whistler. Recipe used with permission from Arazi: Seasonal Recipes from the Celebrated Whistler Restaurant by James Walt. Fingerling Potato Chips and Pecorino-Chive Cream 8oz large ngerling potatoes (about 7 or 8) 12 cups peanut or vegetable oil, for deep frying 1 Tbsp Fleur de sel 1 Tbsp chives, cut in 1-inch sticks for garnish 2 to 3 fresh bay leaves, for garnish PECORINO-CHIVE CREAM 1 2⁄3 cups whipping cream 1 clove garlic, sliced 1 bay leaf 1 spring fresh rosemary 7⁄8 cups grated pecorino Romano cheese 3 ½ oz goat cheese 2 Tbsp chopped chives Potato Chips: Rinse and scrub the potatoes. Using a mandoline, slice the potatoes as thinly as possible. Do not allow the slices to break. Place the potatoes in a large bowl, cover with cold water and refrigerate for at least 12 hours. Pecorino-Chive Cream: Place the cream, garlic, bay leaf and rosemary in a small pot on medium heat. Once the cream is hot, remove from the heat and allow it to infuse for 20 minutes. ONLINE BONUS: Enjoy this holiday treat from Chef James Walt’s acclaimed Araxi cookbook Combine the pecorino Romano and goat cheeses in a medium bowl. Warm the cream infusion on low heat, then strain it through a ne-mesh sieve over the cheeses. Discard the solids, then whisk the cream and cheese mixture until smooth. Fold in the chopped chives and refrigerate the dip for 2 hours, or until it becomes rm. Finish Potato Chips: Fill a deep pot or a wok twothirds full with peanut (or vegetable) oil and heat it to 330°F (use a deep-fat thermometer to check the temperature). Drain the potatoes and carefully pat them dry with paper towels. Fry the potatoes in small batches for 3 minutes, until golden brown, then use a slotted spoon to transfer the chips to paper towels and season with eur de sel. To Serve: Spoon the pecorino-chive cream into a piping bag tted with a wide nozzle. Pipe a line of dip along each chip. Arrange the potato chips on a serving platter, garnish with the chive sticks and bay leaves and pass the plate around. Wine: Sip village Chablis or unoaked B.C. Chardonnay, or some B.C. bubbly would be fun.
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