Real California Recipes Cookbook
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Recipes
To make the Taro Chips: In a large heavy saucepan, heat oil to 250°F.
Add a handful of taro slices and cook until browned and crisp, 1 to 2 minutes, flipping halfway through. Transfer chips to a paper towel-lined plate or platter and sprinkle with salt and chaat masala, if using. Repeat with remaining taro.
To make the Roasted Artichoke Chutney: Preheat oven to 350°F. Meanwhile, in a medium bowl, combine artichokes, ginger, chiles, garlic, oil, fenugreek, peppercorns, and salt and set aside to marinate.
Transfer artichoke mixture to a rimmed baking sheet and bake until mixture begins to char, 10 to 15 minutes. Set aside to cool to room temperature.
Transfer artichoke mixture to a food processor. Add cheeses, sour cream, cream cheese, and mayonnaise and process to a smooth paste. Add more salt to taste.
Transfer to a serving bowl and drizzle with olive oil. Serve with taro chips.
*Notes:
Look for taro at Asian supermarkets. Or buy already-made taro chips and omit making your own.
Look for chaat masala and fenugreek leaves at Asian supermarkets and spice shops.
Recipe by Chef Manish Tyagi / @chef_manishtyagi