Posts tagged ‘Carrot’

March 8, 2012

Put It On (Just About) Anything | Daikon Radish Slaw

I’ll admit it: I am already greedily longing for spring and summer, despite the blissfully mild central Ohio winter we have had.

Forgive me.  I grew up in Texas.  And I’m almost certain tomatoes are already in season.  OK, that’s being dramatic.

But this daikon slaw somehow reminds me of summer.  And grilling outdoors.  And warm weather.  And love.

It’s simple to pull together from what has kept well during the still – quite seriously – dark days of winter.  Its Asian flavors make it interesting for topping a hot dog or snuggling up to a nice piece of pan-roasted fish.  It’s as fancy or homey as you want it to be.  Flexibility with flair.

And that tastes great any season of the year.

Pickled Daikon Radish Slaw

1 very large daikon radish, peeled and shredded

1 carrot, peeled and shredded

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February 24, 2011

Warmth | Carrot and Corriander Risotto

Spring has forsaken us for a moment here in Ohio.  The 40’s are not really doing it for me.  Yes, I remember it’s still February.  But I long for barefoot weather.  I crave a muddy, just-pulled summer carrot and the sight of my coriander having, once again, gone to seed before I can get a decent couple of salsas out of it.  I yearn for warmth.

In absence of warm outdoors, I made some sunshine in the kitchen with this sweet, herby risotto.  You can take your time with the stock, as it says in the recipe, or you can certainly make a quick and dirty one, starting it only a few minutes before you start the risotto (no whole onion, cloves, juniper berries required).

I will be making this one again, late this summer, with carrots from my garden that is yet to be planted, and the new cilantro plants that will spring unassisted from coriander seeds that found their way into the cracks around my patio.  I will stretch out barefoot on the grass and be content with the warmth.

Carrot and Coriander Risotto

1 bunch of carrots with tops
1 medium onion
2 cloves
Small handful parsley
3 sprigs fresh thyme
1 bay leaf
10  peppercorns
4 or 5 juniper berries
1 t whole coriander seeds

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November 1, 2010

My Favorite Take Along Salad | Roasted Carrot and Beetroot

    

Really, I am almost beside myself when I’ve got the ingredients for this one.  I can’t take credit for the perfection of a pairing that is a cumin vinaigrette, roasted beets and carrots, crisp tortilla and French cheese.  Look to the amazing Hugh Acheson of 5&10 in Athens, Georgia for that.  Look to him and thank him.

This version is my very humble homage.  But one, that when I can, will eat four or five days in a row for lunch.  It’s that good, people.  If you’re worried about prepping something to take for lunch during the week, you can (as I do, think Sunday) roast all the veg on the first day and subsequently just warm them up and put them on top of the dressed greens with the cheese and tortilla.  You can fry your chips in advance, too, I think, if you keep them tightly sealed after you’ve let them cool.  Pack things separately and assemble just before you’re ready to dig in.  Think about how this is not your normal take along salad!  Heaven.    

Roasted Carrot and Beetroot Salad with Cumin Vinaigrette

Serves two

3 to 4 medium to large beets, peeled and cut into large chunks

4 large carrots, scrubbed and cut into large chunks

Olive Oil, salt, pepper

1 Tortilla (I’ve used both corn and flour, I like flour best right now)

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