GATHER JOURNAL

Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero


    

Desiccated Smörgâsbord

Amuse-Bouche from Issue 8 – Winter 2016 – Origin

Chewy slabs of beef jerky; a tangle of, ahem, dinosaur kale chips; oven-baked discs of crispy sunchokes; and a school of dehydrated fishies (procured from your local Asian market) make for a smörgâsbord that looks like it has, and could, stand the test of time.

serves 6



kale chips
  • 1 bunch dinosaur kale, or a mix, thick stems cut out
  • a few Tbsp extra virgin olive oil
  • 3 Tbsp pumpkin seeds, finely chopped

sunchoke chips
  • ½ lb sunchokes (Jerusalem artichokes)
  • a few Tbsp extra virgin olive oil

  • 1

    Kale Chips: Preheat oven to 350°F and line 2 baking pans with parchment (or bake in batches). Wash kale and dry very thoroughly. Tear into pieces and rub with oil to evenly coat, then sprinkle with pumpkin seeds and arrange on a baking pan in a single layer. Bake, rotating pan halfway through, until just crisp, about 6 to 10 minutes. Season with salt after baking.
  • 2

    Sunchoke Chips: Preheat oven to 375°F and line 2 baking pans with parchment (or bake in batches). Thinly slice unpeeled sunchokes slightly thicker than a sheet of paper. Transfer slices to a bowl of cold water as you go to prevent discoloring. Pat slices dry and scatter on the baking pans. Drizzle lightly with oil, tossing to coat. Season with salt and pepper. Pans can be slightly crowded as chips will shrink dramatically. Bake, rotating pans halfway through, until crisp and golden, about 12 to 18 minutes. These are best eaten the day they are baked but the raw, sliced sunchokes can be soaked and kept chilled a day ahead.