ciao! cooks
Michael Robins
Sydney ' s
RECIPE INSPIRATION In the spirit of simplicity, Chef Michael Robins goes back to basics using this local favourite veggie in well-loved dishes. Using simple, fresh food as the foundation, Robins adds a pickled kick to the classic potato chip, and briny sea asparagus to creamy risotto. A haute spin on the humble spud sets these dishes apart with his creativity shining through prime presentation.
Pickled Potato Chips
Sydney ' s serves these crispy onebite wonders on top of braised shortrib, with apple kimchi and celery root purée.
INGREDIENTS: 5 russet potatoes
2 cups white vinegar 2 L canola oil
METHOD: 1. Slice potato into chips.
2. Cover sliced potatoes in vinegar and let sit for 45 minutes. 3. Preheat oil to 350 ° F. Remove potatoes from vinegar and dry on paper towel. Fry potatoes in small batches until golden brown. Remove from fryer and season with salt.
Yield 4 servings
Visit ciaowinnipeg. com for apple kimchi and celery root purée recipes.
18 ciao! / aug / sep / two thousand fifteen