ciao! cooks
Chef Colin Dick
Pineridge Hollow
Creating homey food with big fl avour is this chef's goal. Chef Colin
says his inspiration for creating inventive dishes comes from his
eagerness to turn familiar foods into something extraordinary.
Amped up versions of everyday sauces accompany the beet chips
and mushroom perogies.
Beet Chips
Replacing potato with beets
sweetens this salty snack.
INGREDIENTS
Goat Cheese Ranch Dip
1 cup goat cheese, softened
3/4 cup sour cream
3/4 cup Greek yogurt
1/2 cup mayo
1 Tbsp minced garlic
1/2 Tbsp fresh dill, chopped
2 Tbsp apple cider vinegar
Beet Chips
5 large beets, trimmed and sliced
thinly on a mandolin
oil for frying
pinch of sea salt
rosemary
METHOD
Goat Cheese Ranch Dip
1. Mix all ingredients together in a
mixing bowl until well combined.
2. Refrigerate until use.
Beet Chips
1. Pour about 2 inches of oil into
a pot. Place over medium heat,
350° F if using a thermometer.
2. Fry in batches until crisp, making
sure not to overcrowd the pot.
3. Using a slotted spoon remove the
chips from the pot. Place on a plate
lined with paper towel and allow to
slightly cool and crisp up.
4. Fry rosemary for 30 seconds.
5. Sprinkle with sea salt, fried
rosemary and serve with goat
cheese ranch dip.
Yield 4 servings
44
ciao! / dec/jan / two thousand eighteen