Remember when I used to blog about food? Yeah, haven’t done much of that lately. Which is not to say we haven’t been eating good stuff, because we have. So, in the next few food-related posts, let’s se if I can round up some of the tastiest things we’ve eaten in the last… two months? Jeez.

Ok. January started off with an awesome dinner party. Ms. Bunny and Kinzie and their respective significant others were in town, so we thought we’d get together to eat and drink. Here’s what we served:

Roasted Beet and Apple Salad with Crispy Proscuitto and Balsamic Vinaigrette (recipe below)
Butternut Squash and Basil BĂ©chamel Lasagna
Mocha Marjolaine, loosely adapted from this recipe

Oh, and I made Pomegranate Martinis. Which I’ve since perfected. 1/2 shot each of coconut rum and triple sec, plus pomegranate juice (to your desired ratio of booze to juice) – shake over ice and enjoy!

Now, for that salad. Here’s what you need to make 6-8 servings:

1 or 2 large beets
1 or 2 apples (I like something more sweet than tart for this)
Mixed greens – a small handful for each serving
One slice proscuitto per serving
4 oz. or so goat cheese

For the vinaigrette:
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon good dijon mustard
1 shallot, minced
1 clove garlic, minced

1. Preheat oven to 400.
2. Coat beets in olive oil and wrap in foil. Place on a baking sheet and roast for about 45 minutes.
3. Cook proscuitto until crispy (use whatever method you like, I pop them in the oven for the last 10 minutes of the beet roasting.)
4. While that’s happening, start the vinaigrette – combine all the ingredients in a small sauce pan and bring to a boil. Then reduce by half – so it’s thick and viscous. This will take most of the time that the beets are roasting. Strain the vinaigrette into a small glass jar to filter out the shallot and garlic pieces (totally optional, I don’t do it) and then shake vigorously to emulsify. (Bonus: the extra dressing will keep just fine in your fridge.)
5. Slice the apples into thin (1/4″) wedges. When the beets are done roasting, slice them the same way.
6. To plate, break a slice of prosciutto in half, and place the halves opposite each other on the dish. Top with a handful of greens. Layer 2-3 slices each of beet and apple across the center. Drizzle with vinaigrette and top with crumbles of goat cheese.

I’d show you pictures of all of these delectable things, but somehow I failed to take any. Instead, I offer you a photo of us on the night in question.

Kinzie, Me, Ms. Bunny

5 comments on “Food, Lately.

    1. Crafty Broads Post author

      It was so good, we made it again for Julia’s family over the holidays, and everyone wanted the recipe!

  1. Kinzie Kangaroo

    So glad to have that dressing recipe now- it was so tasty! And the butternut squash/bechamel sauce lasagna has become a staple around here these days.

    Also, my my what pretty ladies in that there photograph. 🙂

  2. Jo

    You guys are adorable.

    I’m ridiculously jealous.

    All of this sounds SO delicious.

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