Whether it’s a party of one, or a party of ten – when Cacio e Pepe Chips are on the menu – good times are sure to ensue!
We did it! We made it to our Tin Anniversary…Ten Years, my friends! Ciao Chow Bambina is ten years old. What a ride it has been! A decade of creating – an evolution of recipes, food photography, family stories, and culinary education. A decade filled with good eats (and some not so good eats), messy kitchens, taste testers, and many, many milestones. It all began with an orange… Orangecello, to be exact; a 50th birthday, a 25th wedding anniversary, graduations, packed trunks, exciting cities, and kids on the go… This blog has had a front row seat to it all…
I’ve been thinking for a while about how we might celebrate – vacillating between sweet or savory – dessert or appetizer – main course or cocktail, when something crunchy came to mind (of course it did). And cheesy (all the better)… so when my research revealed a snack that I absolutely could not resist, it was game on!
Cacio e Pepe Chips. Are you kidding me? Potato chips dressed up in grated Pecorino Romano : cacio, and black pepper : pepe. Turns a chip into a black tie affair – which is exactly what this anniversary calls for. Black tie-fancy potato chips. You’re likely familiar with Cacio e Pepe made with pasta – we’re merely switching out the pasta for potato chips, which, now that I’m thinking about it, would make for a lovely popcorn flavor, too!
You might be thinking – doesn’t look like much – but I promise you…this packs a punch! First of all, by baking the chips for a couple of minutes, they become their crispiest, chippiest selves! And the two toppings? Romano and black pepper? A match made in heaven.
Okay, guys, we’ve come to the portion of the show that is personal…
This journey of ten years has been an incredible one… A steady friend, a comforting place to land when the world, in its worldly ways, served up life circumstances that were difficult (you can fill in the blanks…). Ciao Chow Bambina, for me, has been a place for joy, a place of light, for keeping balance. To have a platform where I could indulge in the gifts of story telling and delicious food, has been a blessing. Ciao Chow, on many occasions, has pushed me beyond my comfort zone, it has established new connections, and introduced me to some lovely, lovely people. Doesn’t get any better than that!
I want to thank my beautiful family, and I want to thank you, for joining me on this voyage, and for contributing to my joy.
I’ll be back soon, my friends, with a little surprise…until then – Happy Spring! And as always, Buon Appetito!
Annie
XO
Cacio e Pepe Chips and A Special Anniversary!
Description
Whether it’s a party of one, or a party of ten – when Cacio e Pepe Chips are on the menu – good times are sure to ensue!
Ingredients
1 – 8 oz. bag lightly salted kettle cooked potato chips
2 cups finely grated Pecorino Romano cheese
1 Tbsp. coarsely ground black pepper
Instructions
Preheat oven to 400 F.
Arrange potato chips in a single layer on a sheet pan.
Sprinkle half the cheese over the chips and bake for 3 – 4 minutes until cheese is melted.
Remove from oven and add remaining cheese and black pepper.
Let cool, and enjoy!
Notes
Feel free to substitute the Pecorino Romano for Parmesan cheese.
Annie,
Thank you for a decade of joy and laughter. Thank you for a decade of tears of joy.
Your stories filled our hearts and your photography made our stomachs sing and growl with anticipation!
Whatever the vessel, be it a plate, bowl, cup or chip, it was made with love and enjoyed by all, especially this lucky guy who savored every bite!
Thank you for making life so sweet (and savory)!
I can’t wait for the next chapter…
I love you, forever and a day,
Dominick
I couldn’t do it without my best cheerleader! Thank you for making life so sweet, Dominick! I love you, forever and a day… XO