Cheese link to Epicurious
and Vim.
Valentine’s Day 2018
We had a good carrot meal over several days:
Herbed Carrot, Cheese, and Lemon Dip
Serve this dip with crudites-it’s a cinch to put together quickly.
8 ounces cream cheese, softened
1 cup sour cream or drained plain yogurt
1 cup grated carrots
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons each minced fresh parsley and chives or scallion tops
Salt, Pepper
In a bowl, combine the cream cheese and sour cream, stirring the mixture until smooth. Fold in the carrots, lemon juice, lemon peel, herbs, and salt and pepper. Makes about 2 1/2 cups.
from:
The Big Carrot Book
Georgia Downard
We served ours with Di Bruno Bro. Crostini Artisan Crackers
www.dibruno.com
White-on-White Salad
Preparation: 5-10 minutes
Serves: 4
Here’s a tart, tangy, tasty salad easy to whip up and certain to please. Crunchy orange carrots contrast with pale soft pears and stark white chewy cheese curds, all blended together with tangy yellow lemon juice and topped by a dash of perky brown nutmeg.
2 large carrots, grated
1 cup large curd cottage cheese
1 tablespoon lemon juice
1 medium can pears, drained
Salad greens
Dash nutmeg
In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.
Cut the well-drained pears into quarters and then into eighths, being careful not to crush them. (Reserve the juice for a breakfast drink.)
Place the pear pieces on the salad greens. Arrange the mixture on top, sprinkling each serving with a dash of nutmeg.
The Carrot Cookbook
by Audra & Jack Hendrickson
Carrots with Almonds & Horseradish
Serves 4
1 pound carrots, cut into thin strips
1 cup beef stock
1/2 stick butter
2 tablespoons all-purpose flour
2 egg yolks
1/2 cup heavy cream
2 tablespoons horseradish, minced
1/2 cup blanched almonds, chopped
salt and freshly ground white pepper
Simmer the carrots in the stock until just tender. Drain, reserving the stock.
Melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes, stirring. Add the reserved stock, season and bring to a boil, stirring. Mix the egg yolks with the cream and stir into the sauce. Remove from the heat and stir in the horseradish and almonds. Finally, fold in the carrots. Serve hot.
MICROWAVE METHOD: Place the carrots and hot stock in a casserole dish and cook on High for 8 minutes, or until just soft. Drain and reserve the stock. Place the butter in a jug and cook on High for 30-40 seconds. Stir in the flour, then gradually stir in the stock until thickened, stirring 2-3 times. Mix in the eggs and cream and finish as above.
from The Carrot Cookbook, edited by Nicola Hill
Simmered Carrots and Chicken Breasts
Preparation: 10 minutes
Serves: 4
Cooking: 45-60 minutes
Nutritionists counsel us that white chicken meat is one of the best kinds of protein we can eat. It is low in cholesterol, low in fat, and low in calories – all of which goes double for carrots, which have no cholesterol, no fat, and even fewer calories.
3 chicken breast halves
Dry bread crumbs
2 tablespoons vegetable oil
1/2-1 cup stock
2 cups carrot coins
1/2 cup chopped fennel
1/2 teaspoon ground ginger
1/2 cup milk
Salt and pepper to taste
2 tablespoons chopped parsley
Remove the skin and fat from the chicken, roll the pieces in the bread crumbs, and set them aside. Heat the oil in a heavy, covered pan, and brown the chicken pieces on both sides. Remove the chicken pieces and set them aside.
Lower the heat and add 1/2 cup of stock and stir to blend it well with the pan juices. (Add the remainder of the stock later if the chicken gets too dry as it cooks.)
Now arrange the chicken pieces, the carrot coins, and the fennel in the pan, cover tightly and simmer until the chicken is done and the carrots are tender.
Hawaii Macadamia Nut Carrot Cake
Makes a 7-inch square cake
3 large eggs, separated
l/2 cup sugar
3/4 cup minced carrots
3/4 cup macadamia nuts, very finely chopped
2 teaspoons finely grated lemon rind
l/2 cup all-purpose flour
l/2 teaspoon baking powder
Well grease a 7-inch square cake pan.
Whisk the egg yolks with the sugar until thick and creamy. Stir in the carrots, hazelnuts and lemon rind. Sieve in the flour and baking powder and fold it in. Whisk the egg whites until they form stiff peaks, then carefully fold into the mixture.
Turn the mixture into the prepared cake pan and bake in a preheated oven, 350F, for 40-45 minutes, until the cake is just firm to the touch. Let stand in the pan for about 2-3 minutes, then turn the cake out onto a wire rack to cool.
(adapted from The Carrot Cookbook edited by Nicola Hill)
The Big Carrot Book
The time is coming when a single carrot, freshly observed,
will set off a revolution.
— Joachim Gasquet, Paul Cezanne
“Shucks”, said the bunny “I might just as well
stay where I am and be your little bunny”
And he did.
“Have a carrot,” said the mother bunny.
— Margaret Wise Brown, The Runaway Bunny
Carrot Hummus is Happy Hummus
Lantana’s Siracha Carrot Hummus is a white bean hummus with spicy, Sriracha zing. I love the carrot color, but I am not as interested in the sweet a
pricots / pineapple nor the soggy sunflower seeds. Tastes especially good when you dip carrots in it — double carrot love.
Grilled hotdog chips
Don’t judge me. I couldn’t resist. They do smell like the ballpark. Something about the spices made them a little soft – not as crisp as I like my crisps. But they were a fun impulse but to share.
Arriba! Bacon Salsa
I bought my first Arriba! salsa because it had carrots in it, and I was hooked. When I could no longer buy it at my local grocery store, I resorted to online. Now my neighborhood grocery store, Brookville Market, has started carrying Arriba! Bacon Salsa. No carrots were harmed to make this salsa – but it’s a good carrot dipping sauce. Made in Texas.
Seared Cod and Creme Fraiche Sauce
Blue Apron: Seared Cod and Creme Fraiche Sauce with Potato, Cabbage, Olive and Carrot Hash. Served 2. Seemed to take much longer than the 45 minutes it was supposed to, but W did a great job of getting it all ready — everything was neatly chopped and organized. New ingredients to us: rice flour, which you coated the fish with before frying. We don’t usually cook with creme fraiche, but it was a nice treat. They included a pink lemon, but we used our own lemon because it wasn’t ripe. Of course, I added carrots.
Valentine’s day 2017
Carrot orange soup
2 medium leeks
2 tablespoons olive oil
2 1/4 pounds carrot — trimmed, peeled, chopped
1 clove garlic
4 cups broth
2 small oranges
2 tablespoons yogurt — Greek
1 tablespoon chives — chopped for garnish
salt to taste
Trim roots from leeks. Remove tough dark greens. Split leeks lengthwise in half, and rinse well to remove any dirt or grit. Roughly chop the white and light green portion of the leeks. You should have about 2 cups.
Heat oil in a large saucepan over medium heat. Add chopped leeks. Cook and stir until leeks are soft but not brown, about 7 minutes. Stir in carrots and garlic; cook until fragrant, about 1 minute.
Stir in 4 cups broth. Heat to a boil; reduce heat to medium-low. Simmer uncovered, stirring often, until carrots are fork-tender, 20 to 25 minutes.
Finely grate orange zest into the soup. Then, squeeze the juice from the oranges and add the juice to the soup. Puree the soup in the pan using an immersion blender. (Alternatively, puree the soup in small batches in a blender. Return the soup to the pot.)
Heat pureed soup to a simmer. Add additional vegetable broth or water to adjust the thickness to the texture of a light cream soup. Season to taste with salt. Serve in warmed bowls topped with a dollop of yogurt and a sprinkle of chives.
Serve in warmed bowls topped with a dollop of yogurt and a sprinkle of chives.
Carrot Pudding – Gajar ki Kheer
1 teaspoon saffron threads
2 cups milk
3 cups carrots — peeled and grated
1/2 cup sugar
1 teaspoon cardamom
1/4 cup almonds — slivered blanched
2 tablespoons oil — or butter
Soak the saffron threads in 1/4 cup hot milk.
Peel and grate the carrots. In a large saucepan, boil the remaining quart of milk, sugar, cardamom, almonds, and butler over medium heat for 5-6 minutes, stirring occasionally. Add the gated carrots and mix thoroughly, cooking for 15-20 minutes, until the mixture thickens and the carrots are glazed and sticky. Pour the saffron milk over the mixture and stir for 1-2 minutes. Remove from the heat and serve warm or cold.
Croque Monsieur Mac and Cheese
1/2 pound pasta — ziti or macaroni
1 1/2 cups carrots — diced and cooked
2 cups milk
2 cups gruyere cheese — (about 6 ounces) grated
1 cup parmesan cheese — (about 4 ounces) grated
2 large eggs
3 slices white bread — roughly diced
2 tablespoons unsalted butter — plus more for greasing
1 medium onion — diced
1 clove garlic — minced
3 tablespoons all-purpose flour
1 Pinch cayenne pepper
1/8 teaspoon nutmeg — freshly grated
Kosher salt
8 ounces ham — thinly sliced deli-boiled or bacon
Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Cook the carrots with them. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
White-On-White Salad
2 large carrots — grated
1 cup cottage cheese
1 tablespoon lemon juice
1 medium pear — sliced or canned pears drained
2 cups lettuce — salad greens; boston lettuce is good
In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.
Cut the pears into quarters and then into eighths.
Add the pear pieces to the carrot mixture and toss carefully to blend. Arrange the mixture on the salad greens and serve at once, sprinkling each serving with a dash of nutmeg.
NOTES : Here’s a tart, tasty salad to whip up and certain to please. Crunchy orange carrots contrast with pale, soft pears and stark, white chewy cheese curs, all blended together with tangy , yellow lemon juice and topped by a dash of perky, brown nutmeg.
Energy Efficient Frother for Making Coffee
It’s not quite as good as a steamer frother on a espresso maker, but it requires no batteries — so this stainless steel, dishwasher safe milk frother is great for making cappuccinos at home. You may also use this pitcher to emulsify salad dressings and make whipped cream blended drinks. HIC Brands that Cook Stainless Steel Milk Frother, 14-Ounce Size
Crunchy, Like Carrots
Popcorn: crunchy, just like carrots.
The microwave popcorn from my local organic store was just too intriguing — probably more expensive than movie popcorn, but I had to try it.
From my local Yes! Market: Quinn Popcorn. I tried parmesan & rosemary. ‘Microwave Popcorn reinvented.” White popcorn. No preservatives.
It’s a kit: you add the oil and the seasonings at the end. At 7% sodium per serving, still a bit salty. But tasty and quick. About 2.5 minutes in my microwave. Fun to try.
I’ve done the brown bag version, but this bag was superior:
The bags isn’t coated like the big guys — it’s some type of waxed / parchment paper. ‘Well, it is special paper that is pressed to make it grease proof.”
Obscenely expensive: 3 bags (5 servings total) for $5.00. And they had to go all the way to Peru and Spain for dried rosemary?
3 grams of fiber. 180 calories per serving.