Posts tagged ‘carrot’

March 13, 2012

Roasted Butternut Squash and Ginger Carrots

Piping hot out of the oven, or room temperature on a sizzling summer day, roasted veggies serve as a perfect side dish to just about anything.  The variety of flavors you can unearth from diverse spices and oils allow you to adapt your dish to go perfectly with a roast chicken, seared salmon, or simply grilled steak.

The irresistible crunchy, caramelized edges, warm tender center, and rustic quality remind me of Italy.  There’s a time and place for perfectly cut vegetables, but it’s not in my kitchen.  The more time I can spend enjoying the food and less time prepping the better, especially on a busy weeknight. No need to stress yourself over perfect knife cuts – I know chefs everywhere are cringing over that statement – but honestly, as long as they’re all about the same size they will cook evenly and that’s all you need.

The fresh, clean tang of ginger contrasted with the sweetness of the carrots help brighten their natural flavor.  Garlic slowly warmed in the oven with a coating of healthy olive oil; mixed with the deep, creamy earthiness of butternut squash is a blissful combination.  The two together were simply flawless, and set side by side with a grilled steak and you’ll feel like you’re in paradise (or an Italian vacation in the middle of Tuscany).

Garlicky Butternut Squash

Ingredients

  • 2 large butternut squash, peeled and cubed
  • 4 garlic cloves, minced
  • 2 tbsp. extra light olive oil
  • 1 tbsp. black truffle infused olive oil
  • 1 tsp. coarse ground salt
  • 1 1/2 tsp. freshly ground black pepper, coarse ground
  • 1 tsp. crushed red pepper

Method

  1. Preheat oven to 400°F
  2. Wash and peel squash, and cut it into bite size squares.
  3. Place squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  4. Sprinkle with garlic, salt, ground black pepper and crushed red pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  5. Cover with foil and bake for 30 mins
  6. After 30 mins, remove foil and continue baking for 10 minutes
  7. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  8. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

Ginger Carrots

Ingredients

  • 8 large carrots, peeled and sliced
  • 2 inch piece of ginger, grated
  • 2 tbsp. extra light olive oil
  • 1 tsp. course ground salt
  • 1 1/2 tsp. freshly ground pepper, course ground
  • 2 tbsp. water
  • 1/4 chicken bullion cube

Method

  1. Preheat oven to 400°F
  2. Place all the squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  3. Sprinkle with garlic, salt and ground pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  4. Cover with foil and bake for 30 mins
  5. After 30 mins, remove foil and continue baking for 10 minutes
  6. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  7. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

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November 29, 2011

Thanksgiving Turkey (with some extras)

There’s one meal I don’t like to mess with, and that’s Thanksgiving.  This is not a place where I tend to experiment.  I threw together some fun appetizers, like prosciutto wrapped dates with balsamic glaze, and homemade hummus, but the main meal was pretty traditional.  I have the rest of the year to play around and make up new combinations, but on the last Thursday of November I go back to my roots with mashed potatoes, Brussels sprouts, stuffing, gravy, roast carrots, and of course succulent, juicy turkey.

Photographer: Zoltan Sylvester

I have lots to do on Thanksgiving, so the last thing I want to be doing is mollycoddling my turkey every half hour.  Basting, tenting, covering, uncovering.  I really don’t have time for that when I’m also trying to get 6 other dishes out at the same time, not to mention trying to be somewhat social while all this goes down.  I had many willing helpers in the kitchen, but I wanted people to enjoy themselves and relax so I commandeered the stove and told everyone else to beat it.  (With love of course).  Here’s my secret ingredient… bacon.  Tasty, salty, greasy, crispy, meaty, perfect-with-almost-anything bacon. The turkey doesn’t come out tasting like one big pork rind, rather it’s a natural baster keeping the turkey juicy, tender and amazingly moist.  You can leave it alone and let it cook in the oven and you’ll have perfect turkey every time, not to mention some crispy bacon on the side.  Who wouldn’t come back to your house for Thanksgiving after serving this?!?

Ingredients

  • 1 18 lb. fresh turkey (or 10, 12, 25… whatever size you need to feed all your friends and family, and leave extra’s for those lovely turkey sandwiches the following day)
  • Handful fresh rosemary
  • Handful fresh thyme
  • Handful fresh sage leaves
  • 2 large yellow onions, quartered
  • 3 whole garlic bulbs, halved
  • 1 large apple, quartered
  • 3 stalks celery, halved
  • 1 stick room temperature butter
  • 1 tbsp. salt
  • 1 tbsp. freshly ground pepper
  • 2-3 packets thick cut bacon

Method

  1. Preheat oven to 400°F
  2. Unwrap turkey in a clean sink, remove giblets and rinse with cold water
  3. Pat dry with paper towel and pace breast side up in roasting pan (if you’re using disposable foil pans I recommend double lining it so it holds the weight of the turkey without buckling)
  4. Place onions, apple, herbs, garlic and celery inside the bird.  Put as much as you can fit inside, and any leftovers just scatter around the pan around the bird.
  5. Mix salt, pepper and butter in a small bowl
  6. Spread butter all over bird, making sure to put as much of the butter under the skin to keep the breast moist and juicy.  You may need more butter depending on the size of the bird, don’t be skimpy!
  7. Once massaged with butter, take bacon and lay slices over the entire turkey.  They should overlap slightly so that you cover the turkey.  Wrap legs and wings in bacon too so they don’t dry out
  8. Cover the breast loosely with foil, don’t cover the entire turkey, just lay a small piece about the size of a dinner plate over the breast to prevent the bacon from burning
  9. Place in oven and cook at 400°F for 1 hour
  10. Turn down to 350°F and continue to cook for 3 1/2 hours (plus or more depending on the size)
  11. Check bird with a meat thermometer, the turkey needs to reach 160°F, if it goes about 165°F remove immediately or it will start to over cook.
  12. No need to baste the turkey
  13. No need to re-foil it
  14. No need to remove foil
  15. No need to cover in water, stock, oil.  Just leave it alone.
  16. Check temperature and remove when it reaches 160°F and let rest for 30-40 minutes before slicing
  17. Enjoy the turkey and don’t forget a piece of crispy bacon; there should be plenty for everyone!

 

Roast Carrots with Fresh Rosemary

Brussels Sprouts Salad

 

October 18, 2011

Yellow Chicken Curry with Vegetables

You might be interested to know that curry is not a spice. In fact, there are several definitions out there designed to describe curry’s various combinations of piquant flavors, with many of these relying on origin just as much as how it’s used in the kitchen.  The important thing to remember is that it’s a blend of spices that can be selected and mixed by hand or purchased as curry powder to get the exact level of heat, spice or mellow warmth you’re looking for.  In my quest for the perfectly mild, yet also spicy curry, I began working on my own concoction.

My yellow curry can be altered to suit a spicy palette or toned down for those who prefer a mild heat, either way it’s depth of flavor and fragrant bouquet of spices will have you craving Indian more often.  I prefer a rich, velvety sauce with lots of meat and vegetables that offers up a variety of textures and flavors.  I use big chunks of carrots and cauliflower that soften as they simmer and absorb all the flavors of the cooked spices.  The rich flavor and velvety quality of the curry is perfectly paired with freshly steamed jasmine rice; you can’t help but go back for seconds.  Just adjust the amount of cumin and red pepper flakes to change the level of heat, either way you’ll get a traditional Indian curry worthy of being  part of your menu.

Ingredients

Chicken

  • 2 lbs. skinless boneless chicken breast, cut into bite size pieces
  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 4 tsp. turmeric
  • 2 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin

Sauce

  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 2 tsp. turmeric
  • 1 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 large onion, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tbsp. fresh ginger, finely chopped
  • 3 jalapeno, finely chopped (include seeds if you want more heat)
  • 4 Bay leaves
  • 4 large carrots, peeled and chopped into bite size pieces
  • 1 small head of cauliflower
  • 2 10 oz. cans light coconut milk
  • 2 tbsp. tomato paste
  • 1-2 tbsp. semolina flour (for thickening)
  • Handful of fresh flat leaf parsley, roughly chopped

Raita

  • 1 pint plain Greek yogurt
  • 1 bell pepper, finely diced
  • 2 tsp. ground cumin
  • 3 tbsp. fresh mint leaves, roughly chopped
  • 1 tsp. lime juice (1/2 medium lime)

Method

You’ll start this recipe by cooking the chicken in a mixture of spices, similar to the ones that you will use in the sauce.  This gives the chicken way more flavor than if you just dropped it in at the end

  • Heat 3 tbsp. oil in a large, heavy bottom skillet at medium heat
  • Add paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers and cumin to the hot oil and slowly cook the spices.  This will bring out all the deep flavors and give you a great base for the chicken.  Use the spice amounts listed in the top part of the ingredients under “chicken”
  • Let the spices cook for about 1-2 mins until aromatic
  • Drop chicken in the pan and let cook for about 6 mins. You don’t need to worry about cooking the chicken through, you just want to coat all sides with the spices and oil and slightly brown the pieces.  Carefully toss until everything is coated and the outside is golden
  • Remove from pan and leave in bowl for later
  • No need to wipe out or rinse the pan, just add in the oil and continue cooking on medium heat
  • Add oil and spices: paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers, cumin and salt and cook for 2 minutes until aromatic
  • Add onions, garlic, ginger and jalapeño and bay leaves stir to evenly coat the onions.  Cook on medium for 10 minutes, you don’t want the onions to turn brown, you want them translucent (it’s called “sweating”)
  • Once the vegetables cook down, add tomato paste, coconut milk, and carrots.  Stir in new ingredients, cover and bring to a simmer on low heat.  Leave for 20 minutes to let all the flavors meld.
  • While the curry flavors develop, it’s time to make the raita.
  • In a medium bowl, add yogurt, mint, cumin, salt, pepper, lime juice and bell pepper.  Mix well, cover with saran wrap and leave in the fridge until dinner
  • Add chicken and cauliflower continue to simmer for another 20-30 mins.
  •  Serve over rice with a side of Puppodums and raita.

Puppodums are wafer thin Indian “crackers” made with lentil flour and sometimes spices usually served at the beginning of a meal, or alongside the main dish with chutney and raita for dipping.  I LOVE THEM!  I usually eat a whole box when I make curry, I break them up and use them like a spoons.  I just can’t have curry without them, and the ones from the store are easier than making them from scratch.  I buy the Tiger brand Spicy Puppodums, spray a little oil on them, and them pop them in the microwave for 40 seconds.  Puppodum perfection!

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