Caviar Dip With Root Vegetable Chips Recipes

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

HOMEMADE ROOT VEGGIE CHIPS WITH CAVIAR

Steps:

• Preheat oven to 350°F. Trim ends of potatoes. Using a mandolin or very sharp knife, cut potatoes into very thin slices, each no more than ⅛-inch thick (you'll want to have at least 24 slices, but slice up extras so you can choose the best-looking chips for your caviar). Arrange slices on paper towels and sprinkle on both sides with salt. Let sit 15 minutes, then blot dry with paper towels.
• Oil 2 large baking sheets; arrange potato slices in a single layer over the baking sheets. Bake until crisped, 20 to 25 minutes. Transfer to a wire rack to cool. (Chips can be stored in an airtight container for up to 4 hours.)
• Place 24 chips on a platter. Top each chip with a generous ½ teaspoon crème fraîche, a scant ¼ teaspoon caviar and a sprinkling of chives. Serve immediately.

TEXAS CAVIAR

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

CAVIAR DIP

Steps:

• Cream the cream cheese until smooth in an electric mixer fitted with the paddle attachment, With the mixer on medium speed, add the sour cream, lemon juice, dill scallion, milk, salt and roe, With a rubber spatula, fold in three quarters of the salmon roe, Garnish with remaining roe and sprigs of fresh dill,.

EGG-AND-CAVIAR DIP

Steps:

• Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

Steps:

• In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
• Spoon caviar on top and serve with potato chips and celery sticks.

COLORFUL COWBOY CAVIAR

Steps:

• Rinse starch off beans.
• Drain vegetables.
• Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
• Boil until sugar is dissolved.
• Pour over the drained vegetables.
• Mix well.
• Cover and refrigerate at least 24 hours, stirring occasionally.
• Serve with Fritos or other dipping chips.

RED CAVIAR DIP

Steps:

• Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl. Gently fold in 1/4 cup caviar. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day.)
• Sprinkle dip with remaining 1 teaspoon chives and 3 tablespoons caviar.

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP

Steps:

• To make the dip: Preheat the oven to 400°F Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
• Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand* for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.)
• To make the chips: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 116 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
• Carrots and parsnips: Peel and cut lengthwise into very thin strips.
• Beets: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds.
• Lotus roots: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds.
• Taro: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds.
• Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
• Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F
• In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

MEXICAN CAVIAR

Steps:

• 1. Chop onion & peppers. Mix all ingredients in large bowl with dressing. That's it!