Onion And Caviar Chips With Spicy Creme Fraiche Food

POTATO CHIPS WITH CAVIAR AND CREME FRAICHE

Steps:

• Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.
• Serve as needed

ONION AND CAVIAR CHIPS WITH SPICY CRèME FRAîCHE

Steps:

• Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
• Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.
• Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).
• Note: Nutritional analysis is per chip.

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.

CAVIAR DIP WITH ROOT-VEGETABLE CHIPS

Steps:

• Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).
• Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.

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.

HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

ONION AND CAVIAR CHIPS WITH SPICY CREME FRAICHE

Steps:

• 1. Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour. 2. Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool. 3. Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe.

CARAMELIZED-ONION FLATBREADS WITH CRèME FRAîCHE

Steps:

• For bread dough:
• Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
• Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)
• For caramelized onions:
• Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).
• Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
• *Available at some supermarkets, and at specialty foods stores and Italian markets.