Good morning to all! This is the first offering by Pantry blogger. I am really excited to get started, and I hope everyone enjoys these recipes. I will start with salads then move to appetizers, sandwiches, entrees, and then will move into a brunch segment. These are all my personal recipes that I have created over the last 25 years in the restaurant business, in the beautiful city of Chicago. Please enjoy, and always remember to have fun whenever you are cooking. Great food, great wine and great friends you can’t go wrong.
Asparagus salad with roasted Red Peppers and Goat Cheese.
Asparagus- one bunch, trimmed
Roasted Red Peppers-(canned is fine) - ¼ Cup sliced
White Wine Vinegar- 1 Tablespoon
Capers- 1 Tablespoon
Dijon Mustard- 2 Teaspoons
Tarragon- 2 Teaspoons
Garlic (minced) - 2 Teaspoons
Red Onion (minced) 3 Tablespoons
Olive Oil- ¼ Cup
Salt & Pepper- To taste
Goat Cheese- 2 ounces
Parmesan Cheese Shavings- to garnish
1) Trim the ends of asparagus, cook in salted boiling water until it turns bright green 2-3 minutes, plunge into ice water and pat dry with a towel. Chill asparagus for 2-3 hours.
2) For the dressing, in a mixing bowl add vinegar, capers, mustard, tarragon, garlic and onions. Start whisking and slowly drizzle in the oil season with salt & pepper and chill.
3) Dinner time!! Arrange asparagus on an oval or square platter layer with the roasted peppers, drizzle on the dressing and then garnish with the goat and Parmesan cheese.