Finally this recipe makes an appearance.
I can’t believe I had this recipe ready to post in March 2010 but never got around to trying it. What a mistake, it is a delicious appetizer or even a brunch or main dish item.
Yesterday, I had a guy from our local camera shop come to my house and give me tips for taking better food pictures. (These may not be BETTER yet, I’m a work in progress when it comes to learning new things.) Like this recipe, it took be a year and a half to get around to using a gift card my husband had given me from the camera shop. But, I finally set things up and it was definitely beneficial and I hope my pictures eventually improve.
So, in anticipation for my visit I made these Mushroom Asparagus Tarts, a Sugar Plum Cake (will post that), some Rosemary Blue Cheese Wafers (coming soon), and a red cabbage and fennel salad (also to make an appearance). So I had all this food ready to take pictures of for my lesson and I just wanted to dig in and try some of it.
I could tell from the aroma of cooking the asparagus and mushrooms that this was going to be delicious, and how good they would taste with a glass of wine. I took this to our bunco group last night and everyone loved them. I can’t wait to make them again and may vary some of the ingredients and try tomato and caramelized onion for another time. I had four squares left and brought them home and it didn’t take long for my husband to gobble up a couple of them.