Chef Colin Dick
Pineridge Hollow
Creating homey food with big flavour is this chef’s goal. Chef Colin says his inspiration for creating inventive dishes comes from his eagerness to turn familiar foods into something extraordinary. Amped up versions of everyday sauces accompany the beet chips and mushroom perogies.
Beet Chips
Replacing potato with beets sweetens this salty snack.
INGREDIENTS
Goat Cheese Ranch Dip
1 cup goat cheese, softened
3/4 cup sour cream
3/4 cup Greek yogurt
1/2 cup mayo
1 Tbsp minced garlic
1/2 Tbsp fresh dill, chopped
2 Tbsp apple cider vinegar
Beet Chips
5 large beets, trimmed and sliced thinly on a mandolin
oil for frying
pinch of sea salt
rosemary
METHOD
Goat Cheese Ranch Dip
1. Mix all ingredients together in a mixing bowl until well combined.
2. Refrigerate until use.
Beet Chips
1. Pour about 2 inches of oil into
a pot. Place over medium heat, 350° F if using a thermometer.
2. Fry in batches until crisp, making sure not to overcrowd the pot.
3. Using a slotted spoon remove the chips from the pot. Place on a plate lined with paper towel and allow to slightly cool and crisp up.
4. Fry rosemary for 30 seconds.
5. Sprinkle with sea salt, fried rosemary and serve with goat cheese ranch dip.
Yield 4 servings