Currently viewing the tag: "carrots"
This dish would be served as a separate course, or in a bowl of it’s own with the main course. The rounds of carrot look like little islands in their broth. Chantenay carrots really show their flavor when cooked slowly, as the are here. Dashi is the basic broth used in Japanese cooking, and is the base of miso soup, among many other things.
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This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added, the pot is covered and then cooked in the oven until done. This is the method I learned at Chez Panisse and is so simple. Simmer the chicken covered, skin down in liquid, and after 30 minutes, turn the chicken so the skin is above the surface of the liquid and cooked, uncovered, until browned on top (around 15 minutes) and serve. This recipe is made with legs because that is what was used, but you can use any parts you want with fine results. If you used all wings, though, you might wish to cut back the time to keep the meat from falling off the bone. Although the recipe seems long, it is not really. It also gives you meat and veg in one dish and can be assembled and cooked in about an hour. Excellent when cooked a day ahead and re-heated.
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This recipe turns on two other basic recipes – Roast Beets, and Braised Shelling Beans-for a fairly easy to make dish that is filling and pretty in a bowl. Although the beets may seem an odd fit here, the earthiness of the beets links to the earthiness of the beans and carrots, while the vinegar and natural sugars of the beets make them an excellent foil to the rest of the ingredients.
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This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you don’t want to actually eat, but want some nutrition. It is really nice heated up with some fresh ginger in it. In meat stocks, the agent that thickens it is gelatin. In vegetables, the equivalent is pectin. By charring the onions and sautéing the rest of the vegetables, the pectin is catalyzed and so more readily available to the stock. Konbu* is a type of kelp. Seaweeds are used commercially as a thickener in many things, from toothpaste to ice cream, and is used that way here.
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This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
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INGREDIENTS:
1 bunch carrots, peeled and cut “roll cut” (cut at 45° angle, then roll carrot a quarter-turn and cut again) ¼ small white onion, minced ½ tablespoon sugar ½ bunch cilantro, stems separated from leaves, reserved 1 clove garlic, peeled and crackedContinue reading »
A variation on a Quickle, this uses a hot brine to soften up the carrots a little. The pickled jalapenos and carrots found in many taquerias is part of the inspiration for these, as is the pickled vegetables found as antipasti in Italian restaurants. These can be part of a salad, tossed into sandwiches, or just eaten as is. A great addition to a lunch box if you want more vegetables in your diet but plain carrot sticks do not inspire.
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I really like salads with oak leaf lettuces. I love the shape of the leaves and enjoy the flavor/texture combination. This salad has lots of color to it, and the beets, carrots, and creamy blueberry dressing all have earthy notes as well as bright top notes to contrast and compliment each other. Although I usually dress the lettuces in my salads in a bowl before serving, I like the colors of the lettuces, so drizzle the dressing over the leaves once they are on the plate for this salad. If you prefer more dressing, just put the leaves into a bowl with some dressing and toss to coat, then plate the lettuces and top with the rest of the ingredients.
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INGREDIENTS:
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
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This is a riff on part of a recipe from “Eleven Madison Avenue” that caught my eye. I like to play with vegetables in the kitchen, treating them as one might a piece of protein like a roast or steak. Here carrots get to be the roast. I like how such a simple recipe can yield complex flavors, and how the flavors can vary by merely cooking the carrots longer. This recipe will work with any carrot, as long as you adjust the recipe to accommodate the size of the carrots. This was made using bunched Chantenay carrots that averaged 6 inches long and 1½ inches at the widest part of the crown. Although the cooking time is lengthy, once the carrots are in the oven there is nothing to do to them. You could also cook these ahead of time and reheat them later, although the texture will be a little different.
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I like the idea of using vegetables to make sauces. I feel it can make for a lighter dish with unusual flavor combinations, and it allows me to get another vegetable on the plate in some instances. I frequently make a carrot sauce using carrot juice which I reduce to a glaze, but I wanted something less sweet, and more directly “carroty”, and light. This is the result. This was used with grilled sturgeon that was dusted with curry powder, and served with a quenelle of mint yogurt.
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Okay, let me just get this out there right away. This dish started out as baby food for my first child. At the time, many of our friends wanted to come over and play with him, and stayed for dinner. At some point, I was too tired to make separate dishes for grown-ups, so I just served what I had made him (a trio of purees if I recall correctly), and it was a hit. So here it is, in its amended grown-up form.
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This is another result of a Tour du Fridge. I usually have extra grains in the freezer just for dishes like this. When I cook grains I always make more than I think I’ll need so I can freeze some for dishes like this, or just for a mixed grain pilaf. Defrost gently in the microwave or float the bag in warm water. This dish is great with sausage.
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This is a riff on a dish I found in “Vegetables A to Z” by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as a starter or have as a side with roast chicken, salmon, or braised beef.
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This is a dish that straddles the line between soup and stew. It is similar to Ribbolita or Minestrone, and is the sort of thing you can eat for 2-3 days, changing it each day by adding something or other to the pot and cooking it a little longer. Also, if you have a Parmesan cheese rind, this is a great time to use it.
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INGREDIENTS:
1 (8 ounce) package rice noodles 1 Tbsp. cornstarch 1 cup vegetable broth 1/3 cup creamy peanut butter 3 Tbsp. soy sauceContinue reading »
INGREDIENTS:
For Cabbage rolls:
2 pound head green cabbage 1/4 cup (1/2 stick) butter1 cup shredded cabbage
1 cup sliced fresh mushrooms
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This is a variant of an old standby around here, and is similar to what you get when you order Chinese Chicken salad. The dressing is good for many things-try it on sliced cucumbers. You can add things to this slaw to fancy it up easily; try chopped dates and peanuts, or raisins or green onions.
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Although these showed up on my turkey day table, they would be good anytime. The dish is a variation on a theme, but everyone commented on it, so I proffer it up here. It was supposed to be “Peas and Carrots”, but I forgot the sugar snap peas in the heat of the moment, but I include that as a variation here.
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INGREDIENTS:
1-1/2 cups carrots, cut diagonally into 1/2-inch pieces 2 Tbs pine nuts ¼ tsp crushed red pepper flakesContinue reading »
One year we hosted an Indian exchange student and during that time, we would cook a traditional Indian meal one night a week. The thing I loved the most is dry-toasting the spices before cooking with them. I have a small 6” skillet that I use to combine the spices in, then toast on the stove over a medium heat. It seems to give a richness to the taste when combined with the other ingredients. I also just like the way it makes my kitchen smell.
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The carrots in your box this week are the result of an experiment. No, they are not genetically modified or altered in any way—Mokum is a sweet, tender, relatively early variety in the Nantes class. They have, however, been grown in a field that was treated with mustard seed meal (the solids that are left after mustard seeds have been pressed for oil).
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This takes its inspiration from the “salads” of Morocco. There, vegetables are mixed, cooked or not, and then dressed and served at various temperatures and called “salads”, although they are not what most Americans think of when they hear “salad”. (“Hey! Where’s the lettuce?”) I love this for the colors as well as the flavor and textures. You’ll want your fixed blade slicer for this…
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With the sweet and nutty tasting dressing, this is a cole slaw even kids love. My kids are always happy to see this salad, and I took it to a couple different school potlucks and discovered it was a hit there, both with the parents and the kids. Again, this is so easy with a fixed-blade slicer. Use the medium comb for the carrots, and just the blade for the cabbage, and slice it thinly.
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