Caramel is delicious, but salted caramel is something else. Especially this salted caramel sauce. Whether you drizzle it on ice cream, use it to soak a chocolate cake, or dip apple slices in it….you’re in for a good time. A few notes: if you’d like […]
I wasn’t originally a fan of beets. Let’s just say they’ve grown on me. Especially since eating this gorgeous roasted beet salad.
Beet salad might not seem like something you’d love to eat, but this roasted beet salad with honey lemon dressing is. The leafy kale is offset by the rich and unctuous beets, with tiny pops of creamy goat cheese in each bite. The honey lemon dressing lightly sweetens everything. I never thought I would be telling you to eat kale and beets and goat cheese, but here I am. I sound like Dwight.
A few things to note: I HIGHLY recommend not assembling the salad until you’re ready to eat. Beets are juicy, which is a wonderful thing, but not when they soak your lovely crisp kale in beet juice. I also find that I enjoy the salad more when I slice the beets thinly. That’s all; I hope you love it!
- 2-3 medium beets
- 1 head kale
- 3 tablespoons lemon juice
- 1 teaspoon garlic
- 1 cup crumbled goat cheese
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 tablespoons good olive oil
- 1 teaspoon thyme
First, preheat your oven to 425 F. Next, trim and wash your beets. Wrap them loosely in foil, and place on a cookie sheet. Drizzle a few drops of water on top of each beet to keep them moist, and place in the oven. Roast your beets for 45-50 minutes, or until they can be easily pierced with a fork. Check them occasionally to make sure they aren’t getting too dry, or they will burn. When the beets are done, remove them from the oven to cool. Once cool, run the beets under cold water while rubbing at the skin to peel them. Slice into thin discs and set aside.
While the beets are roasting, prepare your kale by stripping the leaves from the stem and chopping into bite-size pieces. You can avoid massaging the kale (rubbing it with citrus or another acid to break it down and make it more tender) by placing the chopped kale in your chosen bowl and tossing it with the lemon juice and garlic. Allow your kale to rest until you’re ready to assemble the salad.
Finally, whisk together the honey, lemon juice, olive oil, and thyme to make your dressing. Put everything aside until you’re ready to assemble the salad, so that everything remains crisp.
When you are ready to serve your beet salad, top the kale with your roasted beets, sprinkle goat cheese on top, and drizzle the honey lemon dressing over all. Enjoy!
Happy Valentine’s Day! These lemon strawberry entremets would be perfect for any time of year, but they’re ideal for Valentine’s Day. The lemon and strawberry keep it light and fruity, but the ganache adds a silky richness that makes it perfect for the holiday. A […]
Boeuf bourgignon is one of Julia Child’s signature dishes, and for good reason. It may look like beef stew, but it is gorgeously complex.
Thick chunks of beef melt in your mouth as the steamy scent of herbs wafts up from your bowl. Boeuf bourgignon is like the next level up of beef stew, or its Pokemon evolution. But as storied and decadent as this dish is, it needed some updates.
Pearl onions? No thank you. Super long cooking time? Rather unnecessary. Wine? It would still be lovely, but most people I know don’t drink, so one might as well use grape juice. It’s less expensive anyway. This dish still has all the flavor and heft of Julia Child’s original recipe, but it’s much more user-friendly. Enjoy!
- 2 tablespoons olive oil
- 10 ounces bacon, diced
- 1 tablespoon salt
- 1 teaspoon pepper
- 2-3 pounds beef chuck roast, cubed
- 1 pound carrots, sliced into discs
- 2 onions, diced
- 2 1/2 cups grape juice (or cooking wine, or a mix of both)
- 3 cups beef broth
- 1 (6 oz) can tomato paste
- 1 tablespoon garlic, minced
- 2 teaspoons sage
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter, melted
- 2 tablespoons flour
Begin heating a large Dutch oven on the stove, and preheat your oven to 275 F. Once the Dutch oven is hot, add your oil and bacon. Saute the bacon until lightly browned, and then remove it from the pan. Season your beef with the salt and pepper, and then sear it in the pan, a few cubes at a time. Once your beef is browned on all sides, remove it from the pan.
Saute the carrots and onions in the Dutch oven until lightly browned, for about ten minutes. Replace the bacon and beef in the pan, and add enough beef broth and grape juice/wine to cover the meat. Stir in the tomato paste, garlic, sage, rosemary, and thyme. Bring to a light boil, and then cover the pot and place it in the oven. You will bake it for about 1 1/4 hours, or until the contents are fragrant and tender.
When the boeuf bourgignon is almost ready to come out, saute your mushrooms in olive oil. Remove the Dutch oven, and let it simmer on the stove again. Add the mushrooms. While that’s simmering, whisk together the melted butter and flour. Add to the stew, and allow it to simmer for 10 more minutes. Season to taste. Enjoy warm, with plenty of bread!
I love butternut squash, but sometimes plain butternut squash gets a little boring. Let’s jazz it up with this sweet n spicy butternut squash! It’s gorgeous and crispy, with a little kick of heat and a sweet finish. If you like sweet potato fries, you’ll love these. However, it’s not the most beautiful recipe. These sweet n spicy butternut squash chunks should look a bit charred, and that’s okay. With this recipe, color means flavor.
Cutting up a butternut squash can be difficult. I’ve found that microwaving it for a minute or two helps a lot. Then peel the squash with a potato peeler, cut it in half lengthwise, scrape out the seeds, and cut off the ends before cutting it into chunks. Use a really big, sharp knife, and you’ll be just fine.
- 1 medium butternut squash, cut into bite-size chunks
- 1/4 cup olive oil
- 1/3 cup brown sugar
- 2 tablespoons paprika
- 1 1/2 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
Place the squash chunks in a large mixing bowl and drizzle with olive oil. Mix all spices together and toss with the squash chunks until evenly coated.
Bake on a sheet pan at 425 F for 15 minutes. Then flip the squash and continue baking for 10 to 15 minutes or until crisp and slightly charred. Toss with butter and serve warm. Enjoy!