What’s Cooking, April 30, 2009

April 30, 2009 // 0 Comments

  Jewels that Melt in Your Mouth  by JEANNE BRIGGS Remember when we were kids, we ate a lot of carrots, always raw and dipped or sprinkled with salt? I think that’s the way many folks approach carrots’as a snack between meals or on a relish tray, or perhaps chopped for a stockpot or in a stew or soup. And as a matter of fact, it’s not surprising that carrots are often overlooked by home cooks and restaurant chefs as well. But carrots can hold their own and actually be the star of a soup, salad, savory soufflé, or side dish. Let’s venture into some new ways with carrots. Let’s go gourmet and get started!   Glazed Carrots and Shallots 1-1/2 pounds (small or baby) carrots 6 shallots 4 tablespoons unsalted butter, cut into pieces 1/3 cup water 1 teaspoon kosher salt 2 to 3 tablespoons sugar Sour cream, as a topping If using small or baby carrots, leave then whole. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a single layer. Add the butter, water, salt and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables aren’t too dry. Add a teaspoon of water, if needed. Remove the lid, increase the heat to high and cook, stirring frequently and scraping the bottom of the pan, until the carrots become caramelized and glazed, about another 10 minutes. Serves 4. Don’t forget that sour cream… it’s delicious.   Carrot and Coriander Soup 6 tablespoons unsalted butter 2 yellow onions, thinly sliced 3 pounds carrots, peeled, cut into 1-inch pieces 1 bunch cilantro, stems attached, washed well, a handful of leaves reserved for garnish 1 jalapeño, stemmed, halved, seeded 1 teaspoon salt 1 tablespoon ground coriander 6 to 8 cups chicken broth 1/2 cup sour cream In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the carrots, cilantro, jalapeño, salt and ground coriander. Continue to cook the vegetables for about 10 minutes, stirring occasionally. Add […]