IT WAS THE BEST OF TIMES…

Garlic & Rosemary Infused Chips | for the love of the south

When food connects us to a memory, there is a sense of comfort and safety that transpires into our hearts and lives. This is an important statement for me to write because it was a great motivating force for this site’s existence, at least at the beginning of this journey. Not many people know, but this site was created during a difficult time in my life. Sweet days were behind me, smiling at me in the distance and waving to me in the days to come, but my present was not so bright. I needed a place to write and contemplate and share. This blog became that outlet. Every day I would sit in complete silence, shutting the door to my present that was constantly screaming at me for its attention. Daily, I just sat in my quiet, peaceful room, if only to remember. At once, I was transported to my grandmother’s kitchen, where the aroma of roux would forever be engrained in the walls of her home. Traipsing through gardens and discovering nature’s beautiful bounty engulfed my memory. The retention of family dinners, which seemed to last for days on end, brought a smile to my face. I was transported to a happier time in my life, and I connected food with those memories. This blog made me remember. It carried me through a dark time, along with family, friends and many many prayers. And now, I’m sitting on the other side of the ridge, still remembering, still cooking and still sharing.

So, today I want to encourage you. If you are going through a difficult time in life, to take a cherished memory out of your pocket and reflect on it. To live in that memory if only for a moment, then fold it back up with its tattered edges and deep creases and place it back in your pocket for safekeeping.

One of the fondest memories I keep in my pocket is having picnics with my mom, dad and older sister when I was around two years old (almost the same age as this blog!) We would find a small patch of grass next to the Oral Roberts University campus in Oklahoma and chomp on Burger King burgers and potato chips. Now that I’m older, I don’t eat many chips, but when I get a craving for this comfort food (or nursery food as comfort food is sometimes called) I infuse the oil with garlic and rosemary. Caution: they are more than slightly addictive.

Recipe: Garlic & Rosemary Infused Homemade Potato Chips

Serves 4

Note: The amount of oil you use when deep-frying really depends on the size of your pot. You want the oil to be at least 3-4 inches deep. Also, rubbing the rosemary in between your palms before placing them in the oil releases its natural oils.

4 cups of canola, vegetable or peanut oil (for frying)

1 head of garlic, unpeeled, cloves slightly crushed

4 springs of rosemary, gently rub in between palms

4 small Russet potatoes (or 3 large), scrubbed

Salt, to taste

Place 2 layers of paper towels on a roasting tray.

Pour the oil in a large pot. Toss in garlic cloves and sprigs of rubbed rosemary. Turn heat on medium-high. The oil is ready when a thermometer reads 350 degrees and the garlic cloves have browned slightly and rosemary has become crispy. Carefully remove the crispy garlic and rosemary and set aside to serve with the chips.

Using a mandoline, thinly slice ½ of a potato and carefully place into the infused oil. Occasionally turn the potatoes with a spider to make sure they are not sticking together. While the potatoes fry, slice the other half of the potato. Take the chips out of the oil whenever they are golden brown. Place on prepared towel-lined tray and season with salt. Continue frying the chips in batches.

Serve with fried garlic and rosemary. Consume immediately or store in an airtight container or a gallon-sized Ziploc bag for a few days (although they have never lasted more than 1 day in my house!)

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15 thoughts on “IT WAS THE BEST OF TIMES…

  1. Someone pinned this onto Pinterest and I just had to click. Amazing photo, and all round beautiful work. Then someone showed me this again on Instagram! Shows something 😉 Pleased to have stumbled upon. Good stuff x

    • Shu,
      Thanks so much! I had many, many more chips I was supposed to photograph, but I ate half of them before I started shooting… ahem. I love how social media outlets bring fellow bloggers, photographers, and home cooks together! Love it!
      x
      Amber

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  7. Quel joli blog, merci ! Que de recettes qui me mettent “l’eau à la bouche”. Je me réjouis par avance de les préparer pour ceux que j’aime, mes 5 monstres épicuriens âgés entre 10 et 50 ans. Merci encore de ce beau partage…

    • Sylvie,
      Merci mon cher! You are too kind! I hope your loved ones love this recipe. I adore sharing a little glimpse of my kitchen with others from all over the world. Connecting with each other over recipes is such a beautiful thing.
      À bientôt!
      x
      Amber

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