Currently viewing the tag: "carrots"
Although if pressed I’d call this a salad, but it is also pretty much a meal in itself. Lots of crunchy textures, sweet and savory flavors, fruity top notes (tomato) and earthy nuttiness (pepitas), all swathed in refreshing mint and parsley. Add some cheese, cold chicken, cold cuts, or pressed tofu to make it even more substantial.
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Tagged with: carrots • Italian parsley • nuts • salad • savoy cabbage • scallions • summer squash • tomatoes
For this recipe you will need ramekins or small soufflé dishes. The recipe calls for four 10 to 12 ounce ramekins, but you can use 8 ounce/1 cup ramekins as well. These are great “make ahead” dishes and can be stored in the freezer. Using left-over farro or other grain makes this dish easier. If you have more than enough stuffing, make extra packets and freeze them or use the stuffing in a frittata or as a sauté. Although this recipe looks long, it is not complex and really does not take too long to do.
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Tossing the fennel and carrot into the cold water helps to crisp them up. If you cannot shave the summer squash really thin, a little salt will help tenderize the squash so it won’t break. Using a Ben-Riner or mandolin is best for this recipe. When shaving the carrots and squash, shave it super fine, but you want to have complete slices, not raggedy looking partial slices.
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The “Hasselback” in the title refers to a restaurant that came up with a famous potato dish of the same name. The technique is applied here to carrots, and then another twist is added. The technique involves slicing the potatoes, or carrots, thinly across the width without going all the way through, so the vegetable stays whole. The easiest way to do this is to get a pair or disposable bamboo or wood chopsticks and place one on either side of the vegetable you are cutting. Then, when you slice down, you have a built in brake so you don’t cut through. For this recipe, you want very thick carrots for the desired effect.
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Soba is a Japanese buckwheat noodle that is like a squared off perciatelli noodle. Although it is served hot, it is probably best known as a cold preparation. Here is a twist on that dish with summer squash and carrots replacing the noodles. Soba is typically dipped into a soy-based sauce that is seasoned based on the weather. Sweeter when it is cold, ginger grated into it when it is hot out. Green onions and sesame seeds almost always. Here the dish is a little different than the traditional. It is dressed lightly with a variant of a Japanese dressing that is used with vegetable salads, and then has the dipping sauce that is traditional with soba as well. Both sauces keep well and have a myriad of uses. You want to use the middle comb of a Ben-Riner for this dish.
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This salad is a study in contrasts with the tender slightly bitter Butter lettuces and the silky nutty avocado up against the crunchy sweet-tart elements of the quickles. Using plenty of Italian parsley in the vinaigrette gives an earthy and green element to bring things together.
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This sauce has an intensity to it-both sweet and deeply earthy/carroty. The color adds a burnished look to the plate, and this technique is pretty versatile. I know this sauce is really good, as I once watched a couple at my house eating it, and when the wife asked the husband to get something for her, she ran her bread through his sauce and got half of it. When he called her on it, she was unrepentant. Next time they were over and I made the sauce, I doubled the amount and put some in a pitcher next to her. It all disappeared.
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Pesto is a wonderful complement to roasted cauliflower. This recipe calls for thin shreds of carrots added to the pesto for a little hit of crunch and sweetness, but the recipe is great without the shreds if you do not have the time to prep the carrot shreds. Whatever nuts you use in the pesto would be the nuts to use to garnish this dish.
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The part of this dish that takes the longest is making the carrot sauce, and that should take no more than 20-25 minutes. Halibut is used here, but feel free to substitute any firm fish.
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Carrot Sauce v.1 is a sauce made with carrot juice that is reduced to a syrup almost. This recipe continues the “vegetable as sauce” motif I am fond of, but is made from whole carrots and is thicker and less intense. Although this was originally conceived to go with seared fish or chicken, it is excellent with very thick spears of grilled asparagus. A drizzle of balsamic vinegar reduction and/or thinned pesto would be great with this.
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A classic pairing in cuisine is red beets with tarragon. It makes sense, then, that chervil, with its lighter tarragon/licorice/anise-like flavor would also make a good combo. The sweetness from the carrots and the chervil will bring out the sweet flavor of the beets and accentuate the sweet and bitter qualities of the romaine.
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Part of the appeal of this dish is the gentle seasoning so the flavors of the ingredients stand on their own. Blanching the garlic mitigates the heat, but leaves behind the wonderful garlic flavor. If you have green garlic, that would be great in lieu of the garlic. Simply cut it into ribbons as wide as the leeks and cook it the same. For the stock, you want a very light vegetable stock, preferably homemade.
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The carrot top “pesto” isn’t really that pesto-ish to my mind as there is no garlic in it, or basil, but there you have it. Roasting the carrots on sprigs of oregano will give them a lighter aroma and flavor than chopping the herbs and putting it all over the carrots, and this way the more delicate topping will come through without interference. Serving these carrots on sautéed spinach will point up the sweetness of the carrots, but is entirely optional as the carrots are fine on their own.
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A favorite ice cream flavor of mine growing up was mandarin chocolate. When I started cooking I figured out what the “mandarin” part was and have played with those flavors in other things since then. Here is another dish inspired by those excursions. This recipe lists carrot, but they can be omitted if you choose. They are a good companion to fennel as they have sweetness to match the aroma of fennel and they have an earthiness that helps ground the fennel, onion, and orange juice.
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Not truly a pesto, but as it is close, and it is in the same spirit of “cucina povera” that true pesto was invented in, why not call it a pesto? No basil or pine nuts, but oregano and almonds stand in. Garlic could easily overwhelm this, but if you decide to give it a go, try using only half a small clove of peeled and de-germed garlic. Use this on roast carrots, sautéed mushrooms, or with cappelinni pasta.
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This dish pairs roast carrots, which develop a sweet flavor combined with a rooty depth, with a bright compound butter which features chervil (which has a flavor like tarragon, but lighter) spiked with some Meyer lemon, or not as you choose. The fennel see on the carrots will add layers of flavor to the dish and will support the chervil in the butter. As the fennel seed roasts it will take on a nutty flavor as well.
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Definitely a fusion dish drawing on India and Southeast Asia for inspiration, with some pure California thrown in as well.
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Tagged with: carrots • cilantro • curry • leeks • mei quin choi • Meyer lemon • mushrooms • nuts • oyster mushrooms • shiitake mushrooms • tofu
This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as soups, stews, and braises, as well as seafood, along with an emphasis on umami flavoring. This dish hits all those points. The chicken version is another dish that uses a store bought roasted chicken or left-overs. This dish goes together pretty quickly.
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This is a dish to be made at the start of the New Year when the new olive oil has just been bottled. The carrots are cooked simply and act as a sweet and earthy foil to the bright and peppery pungent oil. The oil is drizzled in at the end as a seasoning with a few drops of vinegar and some parsley. If you do not have any olio nuovo, a bright and bold Tuscan oil would serve. This is one of those dishes where the combination is greater than the parts, and there is nowhere for inferior ingredients to hide, so fresh carrots, fresh oil, and good vinegar are all a must.
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This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to this dish. A Ben-Riner or other fixed blade slicer makes this dish a lot easier to prep. Thin slices help keep cooking time down.
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This is a satisfying main course salad with plenty of crunch and lots of umami flavor, thanks to the roasted mushrooms and the roasted chicken. This recipe is based around the roasted chickens you find at the store or any leftover chicken you have on hand. Using a Ben-Riner or other fixed blade slicer makes the prep for this salad fly. You could even slice the vegetables the day before and bag or box them until needed. Tearing the mushrooms with your hands is quick and leaves lots of edges to crisp up and add texture to the dish.
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Tagged with: cabbage • carrots • celery • chicken • lemon • lettuce • Meyer lemon • mushrooms • oyster mushrooms • salad
This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses a fair amount of fennel, and so will be a little sweet, which is countered by the greens and with vinegar added at the end.
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Tagged with: beans • braising mix • butternut squash • Carnival squash • carrots • celery • chard • fennel • grains • kale • mushrooms • soup • swiss chard • winter squash
Although any pretty much any carrot will work, big Chantenay carrots are great here. Chantenay become sweeter and seem to be tenderer as they get larger, and for slow cooking, as in this recipe, they are perfect. The nuts added at the end add crunchy contrast to the tender vegetables, and the nutty flavor adds depth to the dish.
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