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Why Renee Erickson’s new cookbook ‘Getaway’ is perfect for today — plus her recipe for homemade potato chips

Food & Drink

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Seattle Times Foodwriter Getaway RENEE ERICKSON’S NEW cookbook "

" - subtitled “Food & Drink To Get You Around” - seems intentionally perfect for the moment everyone is feeling after a year of COVID-19 pandemic longing to get away like never before. Coming on April 27, the book will feature chapters that roam from Rome to Paris to Normandy to London, then stop in Baja and finally return to Seattle, full of recipes - and helpfully recipes for cocktails - inspired by each place .

The ethos emphasizes the kind of no frills but fantastic snacking and drinking next to a piazza or under a palapa, starting in the afternoon,because why not? With a few straightforward family-style dinners, everything becomes a kind of spring-summer backyard party or picnic that everyone deserves Answer round with the author Renee Erickson and the moderator Gail Simmons participated each. Co-author and local food writer Sara Dickerman helped with the vibrant, uplifting essays on Roman outdoor markets, sustainability on travel and “Wine for the People!” The photos Jim Henkens took in the various beautiful locations are postcards from dreams of good food, new landscapes, cold drinks on hot afternoons and different people. And Jeffry Mitchell’s interstitial drawings are pure sunshine, fun, and cute.

It’s funny that the timing of Getaway is a fluke. All recipes were completed prior to COVID-19, along with almost all of the writings and artwork. Erickson says; The past year has been book editing and designing with lots of phone calls. The 2016 James Beard Award-winning restaurant group booklarder.com.

, now spanning from the flagship The Walrus and the Carpenter to multiple locations from Great State Burger to an industry crisis no one expected to have to try to survive. There’s so much to entice in the distant parts of Getaway: quesadillas with pumpkin blossoms; Castelluccio lentils on toast with beans, mint and chèvre; an onion tart with Lancashire cheese; a calvados and tonic with lemon peel. You may not thinkthat you’re now being pulled back from the Seattle chapter, but there are chilled marinated clams with pickled celery and tarragon as a fancy snack with a bottle of rosé on a fine spring day. or grilled dungeness crabs with fennel butter for a special (and messy) dinner ; and recipes that go well into summer, such as fig tartines, zucchini donuts with tons of fresh herbs, cocktails with fruit and mint. helmed her Sea Creatures Our seemingly endless, involuntary stay in the Pacific Northwest will be a lot more fun with a little sun. We made it! Why not make our own potato chips too? These come from the Seattle section of “Getaway”. It’s time for another pandemic cooking project, and Erickson says it’s easierthan you might think. And if you just want to do one (or both) of the dips, she’s fine with Tim’s Cascade or good ol ‘Lay’s too.

Renee Erickson’s Salt and Pepper Potato Chips

Freshly fried food makes everyone absurdly excited, and for good reason. As much as I love a good bag of chips, a slightly warm chip is simply fantastic … Serve with a favorite dip or simply with a glass of sparkling wine! - Renee Erickson

1 cup (240 ml) distilled vinegar

Serves 8 to 10

6 rust-red potatoes, skin on

About 8 cups (1.9 L) neutral oil such as canola or grapeseed oil for frying

salt and freshly ground black pepper

In a large one Whisk together the bowl, 8 cups (1.9 L) of water and the vinegar.

Slice the potatoes as thinly as possible with a mandolin and place the slices in the vinegar water as you work. After a while, the screw on the mandolin may loosen. So make sure you adjust the blade further to keep the slices translucent. Discard the ends of the potatoes (or save them for another use). Drain the

1. potatoes. Place a layer of paper towels on a baking sheet and place a single layer of potato slices on top, then place another layer of paper towel on top and repeat for about half of the potato slices. Use a second baking sheet to cover the second half of the slices with paper towels.

2. When you’re ready to cook,place a spider screen or slotted spoon and wire cooling shelf on a baking sheet. In a heavy 4 liter (4.5 liter) saucepan or a Dutch oven, heat oil from 5 cm to 7.5 cm to 175 ° C. Gently add a generous handful of potato slices and stir to separate them. Fry for about 5 minutes, stirring occasionally, until the potatoes are light golden brown. Remember: this is a long, not sudden, infiltration process.

3. Put the french fries in the prepared rack and immediately season with salt and pepper. Make sure the oil temperature is back to 175 ° C and adjust the heat if necessary before repeating with the next batch, continuing until all of the potatoes are fried. These taste best on the dayon which they are cooked.

4. Renee Erickson’s Dill Dip

5. You can mix the body of the dip a day in advance, but make sure the dill is freshly chopped and swirled at the last minute … if you want to spruce up the dish, go nuts and spoons some salmon caviar over it. - Renee Erickson

1 cup (240 ml) European-style whole milk yogurt, like Straus

Serves 6 to 8

1 cup (240 ml) sour cream

1 small clove of garlic, grated

2 tablespoons of olive oil, plus more to garnish

1 tablespoon of lemon juice eenniiener. Salt and freshly ground black pepper

½ cup (25 g) fresh dill fronds, chopped, plus a few whole fronds or flowers to garnish

potato chips (make your own or choose a favorite brand),to serve

In a medium bowl, mix the yogurt, sour cream, garlic, olive oil, lemon juice, and salt and pepper. Just before serving, fold in the dill. Place in a serving platter and garnish with olive oil and more dill or dill flowers. This dip tastes best the day it is made.

Renee Erickson’s mussel dip

225 g cream cheese at room temperature

1½ cups (350 g) sour cream

4 teaspoons lemon juice

Serves 8 to 10

Freshly ground black pepper

1 tablespoon hot sauce such as tapatío

Zest of 1 lemon

2 (4 -ounce / 120-g) cans of mussels Canned, drained with the reserved liquid, lightly chopped

¼ cup (11 g) chopped chives

potato chips (make your own or choose a favorite brand) or saltine,to serve

In In a medium bowl, beat the cream cheese with a strong whisk until it is soft and fluffy. Stir in the sour cream and mix well. Stir in lemon zest, lemon juice, black pepper and hot sauce. Fold in the mussels. Check the texture and, if necessary, dilute it with a little clam juice to a nice dipping consistency. Mix in three quarters of the chives. Try and add salt if needed, then refrigerate until ready to serve. The bath can be done a day in advance, but wait for the chives to be added until the last minute. The dip will be a little firmer in the fridge. Garnish with the rest of the chopped chives.

is a Seattle Times food writer: bclement@seattletimes.com; facebook.com/bethany.jean.clement; on Instagram @bethanyjeanclement; on Twitter @ BJeanClement Mix in three quarters of the chives. Try and add salt if needed, then refrigerate until ready to serve. The bath can be done a day in advance, but wait for the chives to be added until the last minute. The dip will be a little firmer in the fridge. Garnish with the rest of the chopped chives.

Salt

is a Seattle Times food writer: bclement@seattletimes.com; facebook.com/bethany.jean.clement; on Instagram @bethanyjeanclement; on Twitter @ BJeanClement Mix in three quarters of the chives. Try and add salt if needed, then refrigerate until ready to serve. The bath can be done a day in advance, but wait for the chives to be added until the last minute.The dip will be a little firmer in the fridge. Garnish with the rest of the chopped chives.

is a Seattle Times food writer: bclement@seattletimes.com; facebook.com/bethany.jean.clement; on Instagram @bethanyjeanclement; on Twitter @ BJeanClement. on Twitter @ BJeanClement. on Twitter @BJeanClement.

Bethany Jean Clement is a Seattle Times food writer: bclement@seattletimes.com; facebook.com/bethany.jean.clement; on Instagram @bethanyjeanclement; on Twitter @BJeanClement.

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