Potato chips are a sort of guilty pleasure, aren’t they? They’re deep fried, often made with who knows what, and flavored with combinations seen no where else in the world. But what if you could make homemade potato chips that had natural and delicious flavors? That would make your kids (and you) happy without any added mystery ingredients. And it could all be organic. Are you in?
For some of you, matzo ball soup is a once-a-year treat that your mother used to make for Passover every spring. For others, it’s that warm dumpling-esque soup you get at the Deli on 32nd street. But for most, it’s probably something you’ve heard about, maybe from a Woody Allen movie or your Jewish friend, but never tried. Those matzo balls always looked kind of funky, and it’s almost impossible to get it pre-made outside of New York City. I’m here to tell you that basic matzo ball soup is about as easy as soup gets, and so comforting.
I made my very own homemade butter last week, which was a big success. It was sweet and creamy, it honestly tasted better than store-bought butter. But the four cups of cream left me with about two cups of butter. If I had planned to bake that week, it would have been fine. Alas, I was without baking plans and with a bunch of plain butter, so I got restless and decided to dress it up.
What if I told you that I had found a one-ingredient recipe that required almost no work, yet was delicious, fresh, and would impress anyone you made it for? You’d be excited, right? I was too, because I have found that recipe…and it’s butter. No, not like it’s so easy its “butter,” the recipe is literally making butter, and trust me, you should try it tonight.