Valentine’s Day. It’s one of the most polarizing days on the calendar. And it’s almost here.
Are you celebrating with your sweetheart? Or are you hiding in your bedroom with a pint of ice cream?
No matter what your situation is, I think a cocktail is not only appropriate, but also highly necessary. You can shake one up for yourself. Make two and share one with the person that you love. Or take the third option: make two and drink them both yourself. This is a 100% judgment free zone.
I find a lot of Valentine’s Day stuff to be overly girly. Even for me. And I’m a girl! It’s like an undulating sea of big puffy pink glittery hearts out there. And frankly, it’s kind of overwhelming. So I wanted to design a cocktail that, while still color appropriate for the occasion, was a bit more masculine.
When I think of a “manly” cocktail, a Negroni always comes to mind. So I started playing with the ingredients in a classic Negroni, and eventually my taste buds landed on this Beet-Pomegranate Cocktail with gin and a splash of Campari. It’s not nearly as intoxicating as a Negroni (which is all booze, by the way). And it’s much more earthy and a little bit sweet. But the flavors are well balanced and this drink certainly hasn’t lost it’s bitter bite.
Oh and that deep red color. It’s sexy and fierce and totally screams “I’m undressing you with my eyes”. You got this.
If bubbles are more your thing, try my Grapefruit and Sage Champagne Cocktails. They are the perfect understated shade of pink!
When it comes to versatility in the kitchen, there aren’t too many dishes that can hold a candle to a Dutch baby. They can easily go savory or sweet. They seamlessly transition from breakfast to dinner (and every meal in between!). And depending on your mood, you can go as minimal or maximal as you wish with the toppings. Even without a single embellishment, a warm Dutch baby straight from the oven is still one of the most delicious things I can think of.
Not to mention, they are one of the simplest foods that I know how to make. Just mix up a few pantry staples in a single bowl. Then pour that batter into a hot, buttery skillet to bake until it’s wonderfully puffed and golden.
All those beautifully misshapen bubbles are enough to make anyone go weak in the knees!
Today, we’re going the savory route with a bit of Parmesan cheese, some sliced scallions, fresh herbs and a big pile of roasted broccoli. If you want, you can serve this Dutch baby with a couple of slices of bacon on the side for one heck of a satisfying breakfast. Or pair it with soup and a salad and enjoy it at lunch or dinner. Whatever you decide, just make sure you gobble it all up in one sitting, because Dutch babies are really best when eaten immediately after being made. But I have a feeling you’ll have no trouble accomplishing that task.
I’m sharing this Savory Dutch Baby with Roasted Broccoli today as part of our monthly seasonal eating guide organized by Becky of Vintage Mixer. Be sure to check out her February produce guide for lots of winter inspiration. And scroll down below to see what my other blogging friends made this month!
February Eat Seasonal Recipes
Tangerine Sorbet Champagne Floats by Completely Delicious
Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist
Citrus, Fennel, and Avocado Salad by Flavor the Moments
Roasted Red Potatoes with Zahatar and Lemon by Project Domestication
Parsnip Hash Browns by Vintage Mixer
Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen
Penne Pasta with Cauliflower and Pancetta by Foodie Crush
Rosemary Cheddar Cauliflower Cakes by Food for My Family
Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain
Mexican Molletes (avocado, bean & cheese melts) by Simple Bites
Honey Mustard Citrus Chicken with Mango Chutney by Kitchen Confidante