Homemade Sweet Potato Chips

Easiest snack ever! Sweet potato chips with a little salt and pepper. I love making these when I want something crunchy but am too lazy to go buy anything.

1-2 large sweet potato, sliced 1/8 inch thin
Olive oil
Salt and pepper, to taste

Preheat oven to 325 degrees. Slice the potato to 1/8 inch thick on a mandolin or with a sharp knife. Toss with olive oil, salt, and pepper. Place on a (very) lightly oiled baking sheet in a single layer. Cook for 15 minutes, then flip the chips and rotate the pan. Cook for another 10 minutes, then flip the chips and rotate the pan again. Repeat again until the chips are browned and the edges are a bit crispy. If some of the smaller chip start to brown quicker than the others, you can remove those ones early until the others catch up. They crisp up even more when they cool. Enjoy alone or perhaps with a dip!

French Onion Soup

I’ve always been crazy about French Onion Soup and haven’t made it in a while, so when I had a ton of onions this week I knew exactly what I was going to make! There’s nothing worse than a bland cup of onion soup though, so I like to cook my onions for a really long time, then add white wine and fresh herbs. It’s so worth the extra cook time and TLC!

Ingredients: (serves 4)
1 stick unsalted butter
4 large yellow onions, thinly sliced
3 garlic cloves, minced
1 cup dry white wine
3 cups beef broth
2 cups low sodium chicken broth
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
Gruyere or Jarlsberg cheese, freshly grated
Fresh baguette, sliced

Preheat oven to 400 degrees. In an large dutch oven, melt the butter over medium heat then add the sliced onions. Cook for 20 minutes, stirring occasionally. Next, place the entire pot into the oven, leaving the lid slightly open. Cook for 45 minutes, stirring half way through. Remove from oven and place back onto the stove top over medium heat. Add the wine, scraping all the brown bits from the pot. Cook for about 5 minutes to let the wine cook down a little, then add the beef and chicken broth, garlic, Worcestershire, and fresh herbs. Salt and pepper to taste. Cook for another 20-30 minutes then discard the herbs. When the soup is almost ready, butter the sliced bread and set it under the broiler until golden. Ladle the soup into an oven safe bowl, then top with the bread and a good amount of cheese. Place back under broiler until the cheese is melted and is bubbly!

Garlic & Herb Compound Butter

I’ve seen recipes for flavored butters before, but it wasn’t until recently that I realized how easy they are to make. Not the mention the endless flavor combinations! When I got a ton of fresh garlic in my CSA bag this week, I figured why not try to make some of my own. It came out great, and I have been adding it to basically everything I cook. I even spread a little on my toast this AM to jazz my usual breakfast. I have a feeling making flavored butters will be my new obsession…

8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons fresh parsley, minced
3 garlic cloves, minced
1/2 teaspoon lemon zest
1/2 teaspoon Maldon salt, crushes slightly in palm of hand
Freshly ground black pepper

Mix the softened butter in a small bowl with the parsley, garlic, lemon zest, and salt. Pepper to taste. Once fully combined, scoop the butter out onto a sheet of saran wrap, and roll up into a log shape, twisting the ends to help compact the mixture. Chill until firm, about 2 hours.

Add your butter to pasta dishes, vegetables, toast…. whatever your little heart desires! Compound butter last 2 weeks in the fridge, or up to 3 months in the freezer.