A Matisse week in May, kicked back, socializing, and Chef Craig Boroughf’s adaptation of a Chicago favorite!
Ready and easy in minutes… What with Mother’s Day…et.all…
Salty, sweet and snappy. Just like your mother!
*Recipe adaptation of West Town Tavern Potato Chips courtesy of Susan Goss, Executive Chef/Co-owner, West Town Tavern, Chicago, IL http://www.idahopotato.com/recipes
and Chef Craig Boroughf, Northbrook, IL
1 large Bag of Thick Kettle Chips
¼ cup Parmesan Cheese grated
1 tablespoon Balsamic Syrup*
1 tablespoon fresh rosemary, minced
Kosher salt and ground black pepper to taste.
Toss Parmesan and Rosemary with Chips
Drizzle Balsamic Syrup.
Toss gently with salt and pepper. Enjoy!
*Balsamic Reduction Syrup
Balsamic Reduction Syrup
1 cup balsamic vinegar
¼ cup dark brown sugar
*To make balsamic syrup combine 1 cup balsamic vinegar and 1/4 cup dark brown sugar in a saucepan. Bring to a boil, stir to dissolve sugar and simmer rapidly 20-30 minutes until vinegar reduces to syrupy consistency and coats the back of a spoon.