Cook’s Best Recipes
1 pound of carrots, peeled and ends trimmed, sliced on the diagonal, ¼ inch thick
2 tsb. unsalted butter
½ tsb. Salt
2 tbs. brown sugar
11/2 tbs. Dijon mustard
Ground black pepper
2 tbs. chopped chives
In a skillet bring carrots, 2 tablespoons water, butter and salt to a boil over medium high heat.
Cover and cook for 3 minutes
Uncover and cook on medium high heat until remaining water evaporates, about 1 minute.
Once liquid evaporated, stir in 2 packed tablespoons of dark or ligt brown sugar and 1/1/2 half tablespoons Dijon mustard.
Continue cooking until carrots are glazed, about 2 minutes longer.
Add pepper to taste and sprinkle the chives over the carrots.
She is from the Dominican Republic.
Serves up to 8 This dish is served chilled.
2 pounds carrots, peeled
3 green bell peppers, cut into one inch squares
3 yellow onions, cut into one inch wedges
¾ cup cider vinegar
¾ cup sugar
1 cup tomato puree
1 tsb. Mustard powder
1 tsb. Worcestershire sauce
Kosher salt and black pepper
Boil the carrots until tender and cut into ½ inch rounds.
Steam the bell peppers and onions until tender.
Combine the vegetables into a large bowl.
Combine the vinegar and sugar in a saucepan over low heat and cook 5 minutes, stirring to dissolve the sugar.
Stir in the tomato puree, mustard, and Worcestershire., and then romove from heat.
Pour over the vegetables and taste and adjust seasoning with the salt and pepper.
Cover and chill for at least 2 hours before serving.
Balsamic Vinegar is not vinegar. It is made from pressings of white wine grapes boiled down into dark syrup and then aged, sometimes up to 100 years. The ultimate balsamic comes from Modena, Italy also home to Luciano Pavarotti.
1 tablespoon Dijon mustard
2 or 3 tablespoons of balsamic
3 or so tablespoons of extra virgin olive oil
Mix all ingredients well and pour a bit at a time over your greens, season with salt and pepper to taste.
Note: Balsamic can be put in a pan and reduced over heat by one half volume or more and brushed on COOKED CARROTS and BEETS. It is nice to wrap beets in foil and roast them in balsamic.
3 Tablespoons olive oil
1 clove garlic, sliced
2 to 4 small dried red chili peppers
1 bunch Swiss Chard
3 medium carrots
Salt & pepper
Vinegar or sliced lemon wedges
Warm the olive oil in a pan with the garlic and chili peppers. Once the garlic slices are drown, remove then and set the oil and peppers aside.
Separate the chard stems from the leaves. Cut the leaves into large pieces and wash them. To make the stems as tender as possible, peel off the thin, transparent outer skin from each stem. Catch the edge of a knife under the top layer of skin, and pull it down the length of the stem. It sometimes helps, especially if the stem is curved, to first cut the stem in half lengthwise into narrow strips.
Slice the carrots into long 1/4″ diagonals, then into narrow strips.
Bring 4-5 quarts of water to a boil, and add 4 teaspoons of salt. Briefly cook the chard stems and the carrots separately until each is tender-about a minute for the carrots, 2-3 minutes for the chard. Remove them from the water and set them aside. Plunge the chard leaves into the water and cook until they are tender, 3-5 minutes, depending on the chard. When they are done, remove them to a colander. Press against the leaves with the back of a wooden spoon to get rid of the water; then put them in a bowl with the stems and the carrots, and toss them with the olive oil. Season with salt and serve with vinegar or slices of lemon.
2 cups of grated carrots (from about 3 carrots)
1 cup of grated fresh beets (from about 1 medium sized peeled beet)
1/2 cup golden raisins
1/2 teaspoon paprika (sweet, not hot)
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
Small pinch of salt
Small pinch of cayenne
2 Tbsp lemon juice
2 teaspoons honey
2 Tbsp sliced fresh mint leaves
1 Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
2 In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
3 Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
4 Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.
Yield: Serves 4.