Friday, March 23, 2012

Mystery Box Dinner Revealed!

Well Hallelujah, finally a comment on the previous post (thank you cous!). Y'all weren't getting the reveal until I got at least one response so let's all thank Katie and Chris. And next time, a little more love please? I can tell from the stats that you read the post and I know where you live (just kidding).

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.

Serves 4
  • 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)
Divide kale between serving plates for each person. Heat a small frying pan over medium high heat. Add prosciutto, cook until crisped. Turn off heat and divide prosciutto between plates. Add olive oil and balsamic vinegar to pan to warm. Pour over kale. With a vegetable peeler, shave cheese over each plate.

I 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
Preheat oven to 475 degrees F with rack set to lower middle position. Puree butter, herbs, garlic, salt and pepper to season in a food processor. Alternatively, chop herbs and garlic and mix into butter with salt and pepper. Loosen chicken skin on breast and legs from the meat. Spread butter mixture under the skin. Season chicken with more salt and pepper.

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.


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.


Get the recipe at 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.

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