Creamy Carrot Soup with Coconut and Sesame Our friend Carol Ann over at Boggy Creek Farm says we have two seasons in Texas: Hot and Not Hot. We’ve been fully in the throes of Not Hot these past few weeks, Read on!
Roasted Carrots & Radish with Crunchy Carrot Top Gremolata Breadcrumbs There’s something deeply satisfying about tucking into an honest meal on a quiet evening. This week, bright orange carrots and gorgeous radishes offered just the homey inspiration we were looking for. Read on!
2 tsp ground fennel seeds 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp red pepper flakes 4 chicken breasts, skin and bone removed 1 bunch carrots, peeled and halved lengthwise 3 1/2 cups marsala 8 pieces dried Read on!
In the late afternoon, Rain Lily Farm is a magical place. The sun dips down behind the rows, staining the sky purple. Butterflies and bees are busy getting the last of the day’s nectar from chamomile and borage flowers, and Read on!
2 tablespoons extra-virgin olive oil 2 strips bacon, cut into lardons (optional) 1 pound carrots (about 4 large), peeled, cut into 3×1/4×1/4-inch sticks 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticks Coarse kosher salt 2 tablespoons Read on!
For lemon oil 1/2 cup neutral vegetable oil (I like grapeseed) 1/2 teaspoon turmeric 1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester) For carrot orange sauce 1 c. fresh carrot juice 1 Read on!
I point to tall, green, feathery fronds in the garden: “Pull that, Liam.” He yanks and his eyes go wide with shock and awe. “A carrot!!” Like it’s the last thing in the world he expected. A garden will do Read on!
There’s something about the competitive nature of professional cooking that turns me off. Sure, I held my own though years of smack-talk and innuendo in restaurant kitchens, yelling and flying food, and burns worn like badges of honor, but none Read on!
1 tablespoon oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 bunch carrots, grated 2 c. chicken or vegetable stock 1/2 cup split red lentils, washed 1-2 tablespoons crunchy peanut butter 1 tablespoon curry powder salt and pepper, to season yogurt, to Read on!