I saw an interview with Thomas Keller in which he said that he believes most of the people who buy his cookbooks do so more for the desire to feel like they have experienced one of his restaurants in some way than because they actually intend to use the recipes. I am sure that’s true because as much as I love to cook and am often up for a “project” – the recipes in the The French Laundry Cookbook in particular are a little too intimidating. I do love gazing longingly at the beautiful photographs, however, and as I was doing so recently, I discovered that there are quite a few quick recipes for garnishes, powders and chips that, although really just a footnote to the main recipes, are nevertheless interesting and quite doable.One such recipe that piqued my curiosity is for garlic chips. In the cookbook, it is served as a garnish to a parsley salad served on top of fish. The recipe calls for boiling thin slices of garlic in milk several times to mellow out their flavor, and then frying them to a light golden brown. I’ve made them a couple times, intending to use them as a garnish on top of soup, but neither time did they made it that long without getting eaten! They are really wonderful sprinkled with salt and eaten just like that. It’s a clever and unexpected idea. I still hope to get them on top of soup soon. Luckily they are quick to make and can be created in ~20 minutes when needed. Photographing the chips put me in a black and gray frame of mind. I’ll share with you a few recent photos in that spirit.
Garlic chips (adapted from the The French Laundry Cookbook)Garlic cloves, peeled
Cold milk
Canola oil for deep frying
Slice the garlic cloves thinly on a mandoline (1/8 inch or thinner). Place the slices in a small saucepan and cover with cold milk. Bring the milk to a boil, then drain the garlic slices in a strainer, discarding the milk. Rinse them under cold water. Return the slices to the pan and repeat the process three times, using fresh milk each time. Pat the garlic slices dry on paper towels.
Heat the oil in a saucepan to 300˚F (an inch or so of oil is sufficient). Fry for 12 to 15 minutes or until chips are a light golden brown (keep in mind they will continue to cook once out of the pan – don’t allow them to get too brown). Drain the garlic chips on paper towels. Can be stored in an airtight container at room temperature for 1 to 2 days. Use as a garnish or sprinkle with sea salt and snack!
