Our winter obsession with beets has continued. ib‘s Russian influence must be rubbing off…we just can’t get enough! After some discussion about new things to try with beets, and with a pinch of silliness, we landed on an idea that we actually really wanted to try: beetballs. Yes — spaghetti and beetballs.
There’s nothing better than a casual plan to make dinner with friends that turns into a creative and fantastic meal! We were inspired by se‘s need for pre-race carbs, my random suggestion to use squash puree, and our friends’ spaetzle-maker.
I could invent some sort of rationale for having made this meal—minimalism, balance, a focus on good ingredients—but, honestly, I just came across the recipe and found it irresistible. I was sold on smoked salmon and al dente pasta. Pulling this salad together, flavor-wise, proved challenging, but ultimately rewarding, once we hit the right balance.
…and not a moment too soon! After weeks of continuous (albeit delicious) holiday eating, we were in the mood for a salad. With lots of work to be done as we get back into the swing of things, we wanted a hearty one with some protein. And since I much prefer salads with a theme, I did some recipe searching to come up with some inspiration. We ended up with a curried cauliflower, radicchio, and lentil salad, roughly inspired by this post. It was perfect!
According to Russian astrology, this is the year of the white rabbit—a year for tranquility and cherishing time with friends. Thus, we spent our time with close friends, sharing reflections, hopes, and general merriment. We went to a lovely New Years Day brunch with plentiful scones, quiche, lox, and more… Setting out to contribute something dessert-y, we started 2011 with the adventure of trying our hands at a tarte tatin.
In the interest of experimenting, we pulled together dinner from the few ingredients we had left in the apartment. ib was on top of making some fresh bread, but we wanted to use up some Swiss chard as well. After thinking about the delicious kale-lentil pasta that we often rave about, we decided to try a variation on the theme, using bulgur and chard.
As we told abbex, our favorite cooking experiences are those we’ve shared with others. So, the minute they suggested making chilaquiles and experimenting with martinis, we knew it was shaping up to be a great evening. And it didn’t disappoint—the chilaquiles were delicious and easy (they’ll likely become a staple for us); and just as importantly, they paired beautifully with a spicy cocktail and great company.