Matisse Afternoon With Rosemary Parmesan Balsamic Chips

Matisse Art Institute Chicago

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!

Matisse Rosemary Parmesan Balsamic Chips

Matisse Chips

*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

Bag of Thick Kettle Chips

 
1 large Bag of Thick Kettle Chips

¼ cup Parmesan Cheese grated

1 tablespoon Balsamic Syrup*

1 tablespoon fresh rosemary, minced

Mince Rosemary Fine

Kosher salt and ground black pepper to taste.

Parmesan, Rosemary, Toss

Toss Parmesan and Rosemary with Chips

Drizzle Balsamic Reduction

Drizzle Balsamic Syrup.

Serve.

Toss gently with salt and pepper. Enjoy!

*Balsamic Reduction Syrup

Balsamic Reduction Syrup Clings to the Spoon

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.

“If you realize you have enough, you are truly rich.”

Tao Te Ching

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