The past few days have been spent packing up boxes, preparing for the 'next step'--whatever that might be--and spending enough time with the people that matter to soak in their presence, before I say goodbye. I have also been exploring Montreal, finally getting to know the city that I have lived in for three years, yet never knew anything about. Between my packed cookware and my time away from home, all of this also means that there is not much to report here. There is one thing, however, that I absolutely must tell you about. Last Thursday, after walking home from my last exam (ever) I came home and did what everyone does when they finish their last exam; I made chips.
6 large sunchokes (aka. Jerusalem Artichokes, Topinambour)
2 cups frying oil
sea salt, for sprinkling
1) Scrub the Jerusalem artichokes clean. Slice thinly with a mandoline, slightly thinner than 1/8."
2) Meanwhile heat up the oil to 375 degrees, most people use a thermometer, I gauged based on how fast my chips were frying.
3) Add the sliced sunchokes in batches, frying until just golden with a slightly orange hue, 4-5 minutes (this may vary depending on the size of your slices, so keep your eye on them and adjust accordingly).
4) Using a spider take out your chips and place on paper towels to drain. Sprinkle immediately with salt. Continue with the remainders, transferring the drained chips to a bowl as you go.