email this pageToday, Carol and Martin split the business: he farms; she makes the chips. Business is booming, thanks largely to the chips’ great taste. Carol uses only sunflower oil. It costs more, but it keeps the chips light and a lovely brown. In the beginning, Carol delivered the chips in her car. Now North Fork Potato Chips are sold in big-name, local grocery stores, and by phone and e-mail. With no added preservatives, the chips have a fairly short shelf-life, but they taste more like potatoes, the exact thing consumers were trying to avoid. Try them with these dips at your Super Bowl party.
For more information about North Fork Potato Chips, visit www.northforkchips.com or call (631) 734-2243.
Creamy Enchilada Dip
This dip tastes like red enchilada sauce and is best with salty potato chips. You can make it ahead and store it, covered, in the refrigerator for up to 1 week, making it idea for Super Bowl parties. It’s also great as a sauce for pasta, shrimp or chicken.
Ingredients
Ingredients
8 dried mild red chiles (about 2 ounces), seeded and deveined
2 tablespoons canola oil
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 cups lower-sodium chicken or vegetable broth
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon honey
Instructions
2 tablespoons canola oil
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 cups lower-sodium chicken or vegetable broth
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon honey
1. Break chiles into large pieces; toast in a large dry skillet over medium heat, stirring constantly, about 2 minutes or until fragrant. Transfer to a plate.
2. Add oil to pan, reduce heat and add onion. Cook, stirring occasionally, about 10 minutes or until golden.
3. Add garlic; cook 20 seconds. Add broth and scrape pan to loosen browned bits.
4. Stir in chiles, oregano, cumin and salt; bring to a simmer. Cover, reduce heat and cook about 15 minutes or until chiles are very soft.
5. Pour mixture into a blender; cool 15 minutes. Process until smooth. Scrape into a bowl and refrigerate. When cool, cover with plastic wrap.
6. Just before serving, add sour cream and honey and stir with a whisk. Yield: 2 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Nutritional Information
2. Add oil to pan, reduce heat and add onion. Cook, stirring occasionally, about 10 minutes or until golden.
3. Add garlic; cook 20 seconds. Add broth and scrape pan to loosen browned bits.
4. Stir in chiles, oregano, cumin and salt; bring to a simmer. Cover, reduce heat and cook about 15 minutes or until chiles are very soft.
5. Pour mixture into a blender; cool 15 minutes. Process until smooth. Scrape into a bowl and refrigerate. When cool, cover with plastic wrap.
6. Just before serving, add sour cream and honey and stir with a whisk. Yield: 2 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Per (1/4-cup) serving: 100 calories, 6g fat, 3g prot., 8g carbs., 1g fiber, 270mg sodium.
Goat Cheese and Roasted Garlic Dip
Use Montrachet or whatever soft, creamy goat cheese you prefer. For the best taste, refrigerate overnight before serving.
Ingredients
Ingredients
2 heads garlic
7 ounces soft goat cheese
1/2 cup light sour cream
6 tablespoons light mayonnaise
2 tablespoons 2% reduced-fat milk
1/4 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Instructions
7 ounces soft goat cheese
1/2 cup light sour cream
6 tablespoons light mayonnaise
2 tablespoons 2% reduced-fat milk
1/4 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1. Preheat oven to 400F.
2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week. Yield: 2 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Nutritional Information
2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week. Yield: 2 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Per (1/4-cup) serving: 130 calories, 10g fat, 6g prot., 4g carbs, 0g fiber, 340mg sodium.
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