When should a recipe be posted? For me it’s a big question. If something is simple or obvious should it be left un-blogged? When is something interesting enough that you will want to read it? If you have thoughts, let me know because this question weighs on me. My family will say “take pictures and post this” and I think “there are a million similar recipes on the internet, no one will want to read one more”. It’s a problem because I read so many postings from talented home cooks out there, not to mention the professional blog sites.
Once in a while something simple turns out to be far more than the sum of it’s parts. This recipe came from the cookbook “At Home with Michael Chiarello“. I have found all his cookbooks treasure troves of simple and delicious ideas. He suggests using this roasted-garlic spice on potato chips, something I did as a amuse-bouche before Christmas dinner last year. But it has other uses as well.
“What is an amuse-bouche and why did you do that” you ask? For the what I turn to Wikipedia:
An amuse-bouche [aˌmyzˈbuʃ] (plural amuse-bouches) or amuse-gueule [aˌmyzˈɡœl] is a single, bite-sized hors d’œuvre.[1] Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.
The term is French, literally translated as “mouth amuser”. The plural form is amuse-bouche or amuse-bouches.[2] In France, amuse-gueule is the proper term normally employed in conversation and literary writing,[3] while amuse-bouche is a euphemistic hypercorrection that appeared in the 1980s[4] on restaurant menus and is used almost only there. In French, bouche refers to the human mouth, while gueule refers to the mouth or snout of an animal, and is used as a derogatory term for mouth or face.[5][6]
And now for the why. I love dinner parties. And many of my friends (I count you in that group lovely readers) are amazing cooks and enjoy giving them as well. I arrive anticipating wonderful food and company. The house is filled with delightful smells. And, laid out on the buffet or coffee table are a selection of delicious pre-dinner snacks. I have no will power, I admit it. I usually make a bee line to the dips, cheese and other tidbits. Most certainly you have more self-discipline than I do! I hit the buffet (glass of wine in hand) and immediately stunt my appetite for dinner. It’s sad!
In France a restaurant will serve just a little something to welcome you and build anticipation for the dinner ahead, I have started to do the same. These potato chips are easy, addictive, delicious, and perfect with a glass of dry champagne.
Garlic Spice Potato Chips
Even better, they are quick and can be made ahead. Just make sure the container isn’t in plain sight or they will be gone in a flash.
I used this same spice mix on some chicken quarters before roasting, another success story!
Roast chicken leg quarters with roast garlic spice
So without further chat, here it is.
Roasted Garlic Spice
- 8 fat cloves of garlic, very thinly sliced
- 2 teaspoons finely ground sea salt, preferably grey salt
- 4 black peppercorns
- 1/2 teaspoon dry mustard
- Pinch of chili powder
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and arrange the garlic slices in a single layer on top.
- Cover with a second piece of parchment paper.
- Bake until the garlic is dry and crisp, about 15 minutes. Watch this step carefully to make sure it doesn’t burn. Ovens vary in their true temperature. My garlic was done in 13 minutes.
- Remove from the oven and cool completely.
- Grind the garlic and other ingredients in a spice mill (or coffee grinder dedicated to spices) until it is a fine powder.
- Store in an airtight container away from light and heat up to 2 months.
The potato chips couldn’t be easier once you have the roast garlic spice.
Roasted Garlic Spice Potato Chips
- 2 bags of good quality plain potato chips
- Roasted garlic spice
- Preheat your oven to 350 degrees F.
- Spill the potato chips onto a large baking or cookie sheet.
- Place in the oven and heat until you start to see the oil on their surface, this will only be a few minutes.
- Remove from the oven and sprinkle (while still hot) with the roasted garlic spice.
- Cool and serve. You can also store them in an airtight container for up to 3 days.
What are your favorite tricks for wetting the appetite without overfilling your guests’ tummies?
When you are served amuse bouche at least I feel very special. It’s so nice to get a little peek or glimpse of what you can expect from the chef Your chips are wonderful.
It’s true isn’t it? It was an awakening to me the first time I visited France and was offered a few perfect potato chips with the aperitif. This recipe triggered that memory.
I think you make some very interesting points, things I have often thought myself..when does a recipe become a recipe? And when does it become something tangible to share??
I see a lot of recipes, particularly this time of year as every publication jumps on the ‘healthy’ bandwagon, that are things I make at home at every day, I just don’t give them fancy names and denote them as a publishable recipe..its just what I eat! Maybe I should…?!
Love your spice 🙂
Thank you Elaine, wish we could have this conversation over a cup of tea. I know exactly what you are saying, and you should. It might need to have a context somehow. Has me thinking as well.
Great idea, a cup of tea and a brainstorm!
Thanks for sharing Liz – I’ve had way too many an amuse bouche without knowing the real meaning/background….
Thank you Laura. I do love that little treat at a restaurant.
Agree Liz – especially when you don’t expect it….
Wonderful! I’m going to try this. Thanks, Liz!
I think you will find a lot of uses, it was delicious on roast chicken and vegetables. Thank you for visiting.