Book Ninety-Eight: Celebrate!

by Sheila Lukins

Everywhere you turn, there seems to be some new version of a "chip". There is the old faithful potato chip, sweet potato chips, kale chips, banana chips, and this one (so I believed), the tomato chip.

I would not go as far as to call these chips. The only resemblance is maybe their shape and size - but I'm sure the term is used lightly, as with kale chips - at least they are crisp. 

I would have never thought to try and make a "chip" from tomatoes due to their high water content - and I was right. The book does states that these do not get crispy like a chip, but they have a "snap" and a chewy texture.

Out of the five tomatoes, only four slices could be considered chewy and with a "snap", and looked to be disintegrated; to be fair, they were the ones with the best flavor.

I do love anything roasted, and when these tomato "chips" were placed on a rosemary cracker, spread with some delicious goat cheese (as suggested in the book), they were pretty darn tasty.

So forget about the crisp, crackly, crunchy texture of a true chip, and enjoy these for what they are: simply roasted tomatoes.

Success meter (1-3): 2 (I rated this a two based on the "chip" factor - otherwise they did have great flavor and makes for a wonderful appetizer.)

 amazon

The tomato slices drizzled with olive oil and dusted with sugar and pepper. Next time, I'll omit the sugar and sprinkle them with salt.

 This is one of the best "disintegrated" tomato slices..

I was able to scrape the disintegrated tomatoes off the pan, and I have to say they had the best flavor. Think - sun-dried tomatoes.

An Oscar Party ~

It's all about the food! (And of course the drink, company, and that award show.)
 


I first saw these dangerously delicious "cheez-it-ish crackers" on a blog that I follow regularly, The Kitchen Lioness. Andrea, the author of this blog is an amazing photographer and writer. She is part of a cooking group (French Fridays with Dorie) that is cooking their way through Dorie Greenspan's Around My French Table. I have this book - and good thing too, for this group does not post the recipes, just their results. Had I seen the recipe in the book before seeing her post I would have passed it up. The picture in the book does not do the crackers justice, not the way Andrea's does. I used her idea of shaping the crackers in the form of stars - it was the Oscars after all.

I was surprised by how much they taste like the name brand Cheez-It, only better. Made with butter and my favorite cheese, Gruyère, and a bit of pepper; what's not to like.

The recipe calls for Aleppo pepper which I could not find (did not put in a lot of effort) so I subbed cayenne which was an option in the recipe. Aleppo is not as hot as Cayenne, still I used the same amount.

 Source: Penzeys Spices

These are crazy easy to make and horribly addicting. Dangerous to have around - you may want to make these only when there are others to share with - or maybe not.

Success meter (1-3): 3 

These little crackers pair perfectly with a glass of champagne.

We always have an over-abundance of good food at our Oscar parties.

Cheese log w/crackers, Asian beef in crisp wonton cups, roasted sweet potatoes with aioli, and 

cheez-it-ish crackers.

Rice and cheese balls.

Focaccia with olive tapenade, broccoli salad, Mediterranean crunch salad, and three pizzas!


Photo credit goes to our lovely daughter who made the focaccia and olive tapenade.

Another equally delicious and fast recipe: Roasted sweet potatoes with a spicy aioli.

I roasted diced sweet potatoes tossed with olive oil and sprinkled with salt and pepper in a 400° oven until soft.

Mini coffee ice cream balls for dipping in chocolate fondue.
Half of the balls were rolled in ground chocolate covered coffee beans.

There are only three ingredients in the fondue: milk, cream and chocolate (a ganache), so be sure your chocolate is of good quality.

Photo credit: our daughter.
Thanks Ash - You saved the day !