Carrots Archive

Monday, March 19, 2012

carrot cake pancakes

carrot cake pancakes

If I could have a breakfast rallying cry, a breakfast mantra, if you will, it would be, It’s not cake! It’s breakfast! It would be rather dull, naturally. I know that the line between Cake For Breakfast and our various formats of Breakfast Cakes (muffins, coffee cakes and pancakes) is thin, I know the distinctions on either side of it are, at best, tiny, but they are what allows me to pretend I’m eating cake for breakfast when I’m really not, so I cling to them.

you'll need more than this
grating and grating and grating carrots

I said as much a few weeks ago when I made coconut muffins. Oh sure, they’re like a glorified macaroon, but! a macaroon full of healthy oils and Greek yogurt and whole wheat flour and a moderate level of sugar. They win at breakfast. Cake, 0, Breakfast 1, you could say. But when I spotted a recipe for carrot cake pancakes, replete with what we all know is the very best part of carrot cake, a sweetened cream cheese topping, I said, “No way, uh-uh. Carrot cake is dessert, not breakfast.”

grated nutmeg

Continued after the jump »

Tuesday, January 3, 2012

carrot soup with miso and sesame

carrot soup with miso and sesame

I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful do-gooding. It’s about one cube of tofu away from earning a halo or at least being surrounded by singing cherubs. In fact, if you advertised a soup to me with all of those qualities, I’d probably run in the other direction because I am a dietary heathen, and I love butter, even if overdoing it in December now requires it in moderation. For the rest of time.

looks like january
carrots, trying to be artsy

In fact, the reason why I made this soup is because, in general, I don’t find carrot soups all that interesting and wanted to challenge myself to make one I’d love, and eat often. I turned to one of my favorite dressing recipes for inspiration — the ginger-carrot-miso awesomeness most of us know from sushi restaurants — and decided to mash up a miso and carrot soup.

ribbons of peels

Continued after the jump »

Monday, May 17, 2010

carrot salad with harissa, feta and mint

carrot salad with harissa, feta and mint

There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots. Yes, carrots. I mean, just when I thought I’d done everything worth doing with carrots — shredding them into my favorite carrot salad, pickling them, roasting them for an avocado salad, grinding them into a ginger dressing, grating them into Indian vegetable pancakes — a reader (Hi, Sasa!) came along, emailed me her favorite carrot recipe and with one look, I knew exactly what my carrot routine was missing.

soaking the carrots
garlic

It turned out to be a lot of things (fortunately, none of them were striped socks), actually, but small things: paprika, caraway, cumin, harissa, mint, garlic, parley and also feta. The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto. You let the flavors muddle for a bit and then you add feta. And I know this is when I should say “You can eat it with lamb! At a picnic! With skewers off the grill and pitas!” But honestly, I just ate it with a fork. Because this salad is fascinating.

peeled carrotsshreddedharissa, cumin, corriander, paprikaspices to heat

Continued after the jump »

Monday, April 26, 2010

avocado salad with carrot-ginger dressing

avocado salad with carrot-ginger

A few weeks ago, a commenter (hi, Kate!) tipped me off to the Avocado Salad with Carrot-Ginger Dressing in Gwyneth Paltrow’s GOOP newsletter. Yes, that Gwyneth Paltrow, from Duets! She has a newsletter dedicated to “nourishing the inner aspect” which I have to be completely honest, I have no idea what that is and hope that doesn’t mean I don’t have one. I’m also not convinced that I’m full of impurities and toxins, thus I’m not really into cleanses and detoxes she discusses in this newsletter and I’m understandably suspect of borderline-starvation fasts that promise a quick shedding of holiday excess.

carrot, ginger, shallot, onion, avocado
a carrot

But I really love a good avocado salad. And my husband thinks that carrot-ginger dressings are pretty much the best thing ever. He always talks about one he’d get in college from a place called Around the Clock (it is now a Japanese bakery, next to St. Marks Books) and how he’d always crave it and how nobody really makes it as perfectly as they did, or nobody before I tried Paltrow’s version — “You got the recipe just right!”

into the food processor

Continued after the jump »

Monday, August 3, 2009

roasted carrot and avocado salad

roasted carrot and avocado salad

As it turns out, it has been nearly two years since I attempted to recreate a carrot salad I’d had at The Spotted Pig, completely lost interest in it halfway through the cooking process, burned dinner and went out for a fairly forgettable dish at a nearby restaurant instead. What a shame, right? This salad deserves better than to be passive-aggressively swapped out for noodles and left to collect dust for years.

spectral carrots
rainbow carrots

So let’s try this again, because it couldn’t be simpler. You roast carrots with olive oil, salt, pepper and a smidgen of cumin. When they’re done, you top them with slices of fresh avocado, some squeezes of lemon juice and fresh seasoning. And that’s it. But this is so much more fun that your standard roasted carrots, ubiquitous alongside every winter roast. I mean, it’s 85 degrees out, I don’t need a side of mashed potatoes. No, these are summer roasted carrots, straight from the market, contrasted with fresh ingredients.

avocado slices
Continued after the jump »