3.10.2007

Chip Off

Last week Ali was struck with inspiration, and decided that house made potato chips would have to be a staple on the Green & Green menu. We have spent the better part of the day chipping away at the list of recipes we earlier compiled, and narrowed down our first round of tests to four different flavors. Ali cooked the first two batches, a sea salt and rosemary concoction, and the second flavor, a mixture of cracked pepper, garlic, and lemon zest. The latter was our favorite of the two, though both recipes exceeded our expectations. The lemon zest really complimented the spice from the fresh cracked pepper and garlic…
For test batches three and four we made a parmesan and black pepper potato chip, as well as a sweet potato chip tossed in cinnamon, sugar, ginger, and fresh lemon juice. The parmesan recipe was spot on, the parmigiano reggiano making for a very rustic nutty experience. If we had to name a weakest chip out of the bunch we tried today it would probably be the sweet potato. The flavor combination made for a lovely sweet tasting chip, but we feel that something more savory would be a better fit with the rest of our menu. Next up: barbeque.

3 comments:

Madeline said...

yum, yum and now all you need is that perfect oven. Come on T and work your word magic. By the way, you need to edit the word "compiled."

I'm kind of waxing nostalgic about the market as spring draws nigh - will miss the comradery, the sense of mission and great food but know that this next journey will bring even more of the same. Is it possible to do a guest spot at the market like the falafel folks did - might be a way of letting your past customers know about your new endeavor?
Love you guys. See you next week. MW

Santos said...

hey howbouta barbeque sweet potato chip?

Grant W said...

I wish I had smellivision everything looks so good. I like the idea about BBQ smeet potatoe chips. How about BBQ sweet potatoe with a garlic rosemary olive oil and some sea salt at the end.