HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Carrots. Show all posts
Showing posts with label Carrots. Show all posts

Monday, July 21, 2014

Melissa Clark's Roasted Heirloom Carrot Salad with Miso Dressing



David Santos and Melissa Clark
        

While I’ve been familiar with heirloom tomatoes for several years now, this year was my introduction to heirloom carrots in, of all places, Trader Joe’s.  It was there that I first saw a 2 lb. bag labeled Rainbow Carrots.   Last time I checked a rainbow had considerably more colors than these do but for all of us who grew up thinking carrots were a distinct shade of orange, these were real eye-openers.  They ranged from deep red through several shades of orange and to an almost white carrot that looked more like a parsnip.  The first time I cooked them, I leaned on my standard preparation, which involves boiling peeled whole carrots until they are tender, then quickly glazing them with some butter and brown sugar.  I can’t say that I noticed any real difference in taste between the various colors but if nothing else, they were a conversation starter.  Then I saw that Melissa Clark had written a recipe for them in her “Restaurant Takeaway” column in the Times.  The column is devoted to restaurant dishes that Melissa has whipped up making them accessible to home cooks by tweaking and testing then in hers.  And we should all thank her for this.  And certainly a word of thanks is due to David Santos, from whose Louro Restaurant (142 West 10th St. at Waverly Place) Tel: (212) 206-0606 www.louronyc.com) Melissa purloined the recipe.

Tuesday, October 5, 2010

Prosciutto-Wrapped Chicken and Carrot Orzo



Carrot Orzo--what a discovery!
        This is one of those times when the photograph of the dish simply doesn’t do justice to the incredible taste of this easy-to-prepare meal.  But here it’s not just the presence of the prosciutto that packs the wallop, or the subtlety of the sage and the counterpoint of the pan sauce, it’s the whole dinner plate.  This Orzo dish is a mean stand-in for Risotto and best of all, you do not have to stand at the stove stirring it!  It is creamy and flavorful and what a way to eat carrots!   If I haven’t convinced you to cook this very soon, perhaps this will be the kicker:  The whole thing can be on the plate, pan sauce and all, in under 30 minutes.  So read on…

Thursday, August 5, 2010

Bill’s Big Carrot Cake



        This past weekend, we were delighted to have friends from Mexico here for dinner. Whenever they visit, we try to stick to classic American food.  In this case, Ribs, Corn on the cob with Basil Lime butter and Carrot cake.  Carlos and his friend, Tachi, are a great audience.  Carlos really enjoys his food and he’s always very enthusiastic about whatever we serve him.  But I have to say that this Carrot Cake knocked Carlos right out of the ballpark.  He was so impressed by it, that he wanted the recipe on the spot.  Andrew and I said goodbye with a promise that we’d put in on Chewing the Fat as soon as possible.  So here it is.  And it is exceptional in every way.


Friday, April 30, 2010

Olive Oil Poached Shrimp with Ginger-Tomato Sauce and Avocado and Carrot Salad



        I am always on the lookout not just for recipes but for cooking techniques to share.  I thought we had shrimp completely under control with Ina Garten’s Roasted Shrimp recipe.  The oven roasted results beat any boiled shrimp we’d ever tasted.  We’ll never make shrimp cocktail any other way. 

But here’s a recipe that uses Olive Oil as a poaching liquid and turns out the most tender, beautifully cooked creatures and, if you time them precisely, in 25 minutes you have absolutely exquisite shrimp.   And no, they are not the least bit ‘oily’.  That’s really the only downside to the recipe.  You need at least 17 ounces of the stuff or enough to fill a sauté pan with an inch of oil.  But after I finished, I strained what I’d used, put it back in its bottle and into the refrigerator for re-use.  And, like those ancient commercials for Crisco Oil, I was amazed at how little of the oil had been absorbed.  I had very close to the full bottle I started out with.  

Please don’t use your best Olive Oil for this dish.  You don’t really have to use Extra Virgin.  Just a good bottle of standard olive oil will do.  The sauce is wonderful too.  I served it with a simple Carrot and Avocado Salad.  With the pink shrimp, red ginger-tomato sauce, there was a lot of beautiful color on our dinner table. 

Wednesday, April 28, 2010

A visit to April Bloomfield’s “The Breslin” and a recipe for Lamb Burgers with Yogurt Sauce and Tomatoes




        At The Breslin, April Bloomfield’s much-written-about “British Gastropub” at 16 West 29th Street,(TEL: (212) 679-1939), I  became totally enamored of the Lamb Burger.  It’s almost as outrageously tasty as the “Thrice Cooked Chips” that are as good, if not better, than any French fry I have ever tasted outside of France.  Together, these two items make the long wait for a table a reasonable proposition.  And that’s saying something because the place takes no reservations and even at lunch it’s jammed long before noon.

Thursday, February 25, 2010

Brisket of Beef with Fingerling Potatoes and Maple-Glazed Carrots


I am quite serious when I say that this is the easiest dinner you will ever make. If you have any qualms about your skills in the kitchen, put them to rest and put these recipes to work for you.  They virtually cook themselves.  There’s a brisket of beef that requires chopping and slicing some onions, and turning the meat a couple of times and that’s it.  Honestly.  With it, a recipe for fingerling potatoes from Alex Guarnaschelli, the chef at Butter and a frequent visitor on Food Network TV.  This is so simple, it will amaze you at how much taste you’ll get out of the potatoes.  Finally, maple-glazed carrots that are poached, buttered and glazed in all of about 10 minutes.  Buy something store-bought for dessert, crack open a bottle of Cabernet and astonish all your friends at your cooking prowess.  And I'll even show you how to make the most delicious sandwich from the leftovers.