So, what did I make? Katie, we were on the same page here with the kale salad with crispy prosciutto. Nice one. There was also roast chicken with garlic and herb butter and thyme roasted carrots and parsnips. And for dessert, which didn't photograph well and there was some wine involved by this point in the evening, Chocolate Banana Bread Pudding. Whoa. Epic meal time. Without the burgers... and the bacon weave... anyway, here are the recipes.
Two Years Ago: Almond Cake for Spring
KALE SALAD WITH PROSCIUTTO, HONEY GOAT CHEESE, AND WARM BALSAMIC VINAIGRETTE
- 1 bunch kale, leaves stripped from thick stem (discard stem) and sliced into ribbons
- 6 slices prosciutto, sliced into ribbons
- olive oil
- balsamic vinegar
- aged goat cheese or similar hard cheese (Parmesan would be good too)
ROAST CHICKEN WITH GARLIC AND HERB BUTTERI have included ingredient measurements, but really I eyeballed it. A little more, a little less, it'll work out. Plus, my chicken was huge- scale the ingredients down if yours is smaller of course.
- 1/3 cup butter, at room temperature
- 2 cloves garlic, peeled
- 1/2 cup fresh herbs
- salt and pepper
- 1 five pound chicken
Place chicken in a roasting pan with a rack* breast side up. Roast until chicken is cooked though- 180 degrees F- turning chicken over partway through cooking if skin is getting too dark. Rest covered with foil 10 minutes before carving.
*If you don't have a roasting pan with a rack I've seen Michael Smith make a "rack" out of vegetables but I can't attest to the effectiveness of this method.
ROASTED CARROTS AND PARSNIPS
This will work for any root vegetables. Peel parsnips and scrub carrots. Cut into pieces- the trick here is to cut large enough so they won't burn in the oven but not too big that they'll take forever to cook. Toss vegetables with olive oil, salt, pepper, dried thyme. Roast on a baking sheet 10 minutes at 400 degrees F. Turn, roast10 more minutes.
CHOCOLATE BANANA BREAD PUDDING
Get the recipe at LCBO.com. I made some modifications, of course. I used part half and half and part skim milk. And I used my banana bread recipe- I had one frozen so I thawed it in the fridge overnight and it worked perfectly.