These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.
This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.
Yield: Serves 4 to 6 as a side dish
- 2 pounds large carrots (I used rainbow carrots)
- 3 tablespoons olive oil
- 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
- 2 cardamom pods
- 1-2 star anise
- coarse salt and freshly ground black pepper
- 3-4 tablespoons sherry vinegar, to taste
- 1 teaspoon Dijon mustard
- 3 tablespoons chervil leaves or chopped fresh parsley
- Heat the oven to 325 degrees, preferably on convection.
- Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
- Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
- When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Add 3 tablespoons butter, spices, salt and pepper.
- Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
- Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.
Posted in Holiday, Recipes, Sides, Thanksgiving, Vegetarian
Tags: browned butter, cardamom, carrots, cast iron skillet, Dijon, mustard, rainbow carrots, roasted, sherry vinegar, side, side dish, skillet, slow-roasted, star anise, Thanksgiving, vinaigrette
I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.
Yield: Serves 6
- 4 celery stalks, diced or 1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
- 4 large carrots, diced
- 1 T extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
- 1 egg
- 3 cups chicken stock
- 1 1/2 cups green or brown lentils
- 4 to 8 garlic cloves, thinly sliced
- 1 fresh rosemary sprig
- 1-2 tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
- 1/2 cup fresh parsley leaves, plus more for serving
- Heat the oven to 425°, preferably on convection.
- In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
- Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
- Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
- Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
- Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
- Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
- Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
- Garnish with additional parsley leaves and fennel fronds, if desired.
Posted in Pork, Quick, Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, brown lentils, celery, easy, fennel, green lentils, hot Italian pork sausage, Italian sausage, legumes, lentils, meatballs, one pan, pork, rosemary, sausage, sherry vinegar, stew, white wine vinegar
I almost exclusively roast the acorn squash that I receive in my CSA box. It’s a gold-standard crowd-pleaser. 🙂
After making and absolutely loving both a classic and a summer version of chicken saltimbocca, I was excited to try this unique acorn squash version. Unlike the chicken versions, the squash is roasted instead of fried. After roasting, the skin was tender and completely edible. The browned butter sauce made it amazing- especially because it incorporated sherry vinegar.
This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I reduced the amount of browned butter (and there was plenty!). I served it with roasted CSA beets, kohlrabi and potatoes along with a green salad. It was a sweet and buttery CSA feast.
I served it as a main dish but it could also be served as a seasonal side.
Yield: Serves 2 to 4 as a main dish
Posted in Pork, Recipes, Sides
Tags: acorn squash, dinner, Italian, prosciutto, sage, saltimbocca, sherry vinegar, side, side dish, squash
I am in love with burrata. My blog friend, Johanne @ French Gardener Dishes, just posted a fabulous (anonymous) quote about the subject, “Burrata improves the flavor of summer and the flavor of life!” Apparently, I share my fondness of the creamy cheese. 🙂
The creamy burrata added a wonderful richness to this lovely summer vegetable salad. I served it to friends for lunch along with Grilled Garlicky Eggplant Sandwiches with Basil & Feta. We -along with all of our kids- also enjoyed Back to School Blondies with an ice cream terrine inspired by Nancy @ Feasting with Friends Blog for dessert. It was quite a feast for lunch!
The salad recipe was adapted from Food and Wine, contributed by Chef Brian Clevenger of Raccolto in Seattle. I substituted edamame for the fava beans, increased the tomatoes, and omitted the mint. It was a crowd pleaser.
I’m bringing this lovely vegetable-loaded dish to share with my friends at Angie’s Fiesta Friday #136 this week hosted by Judi @ Cooking with Aunt Juju. Enjoy!
Yield: Serves 4 to 6
- 1 cup frozen shelled, pre-cooked edamame, thawed
- 1/4 cup extra-virgin olive oil
- 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
- coarse salt
- freshly ground black pepper
- 1 T sherry vinegar
- 4 ounces baby arugula (6 cups lightly packed)
- 10 ounces mixed cherry tomatoes, halved
- 1/2 cup coarsely chopped mint, optional
- 1/2 cup coarsely chopped basil
- 8 ounces burrata cheese
- Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
- Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
- Add the corn and edamame and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
- In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
- Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
- Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
- Season with pepper and serve.
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Posted in Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: arugula, basil, brunch, burrata, corn, edamame, fava beans, Fiesta Friday, mint, salad, sherry vinegar, side, side dish, summer, vegetarian
After preparing a meal with pork tenderloin such as this one, I ask myself why I don’t always utilize the oven probe thermometer; it makes cooking to perfection completely FOOLPROOF!! This dish had wonderful components… the soft and cheesy polenta, the flavorful and bountiful greens, and the perfectly cooked meat. 🙂 Amazing! This recipe was loosely adapted from Everyday Food.
Yield: Serves 6 to 8
For the Polenta:
- 2 cups skim milk
- 2 1/2 cups chicken stock
- 3/4 cup polenta
- 3/4 cup grated Parmesan cheese
- coarse salt and freshly ground black pepper
To Finish the Dish:
- 2 pork tenderloins (approximately 1 pound each)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
- 3/4 cup chicken stock
- 1 medium yellow onion, halved and thinly sliced crosswise
- 1 medium red onion, halved and thinly sliced crosswise
- 4 cloves of garlic, thinly sliced
- 1 large bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces, leaves sliced into 1-2 inch ribbons
- 6-8 cups collard greens, large ribs removed, thinly sliced into 1/4-inch ribbons
- 3 teaspoons sherry vinegar
- coarse salt and freshly ground black pepper
- Preheat oven to 450 degrees.
- In a 4-quart enameled cast iron pot, bring milk and stock to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 15 to 20 minutes. Add Parmesan; stir.
- Meanwhile, season pork with salt and pepper. Heat a 12-inch ovenproof sauté pan over medium-high heat; add 1-2 teaspoons of oil. Sear pork until browned on all sides, about 4 to 5 minutes on each side. Remove from heat. Transfer pan to oven.
- Roast pork until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 10 to 15 minutes (on convection roast). (Use an oven probe thermometer if available!) Transfer to a plate and loosely cover with foil. Let pork rest for 10 minutes before slicing.
- While the pork is resting, return skillet to heat and add 1-2 teaspoons oil along with the onions and chard stems. Cook, scraping up browned bits, until vegetables begin to soften, 3 to 5 minutes (add additional stock and/or reduce heat to prevent burning, as needed). Add garlic along with the chard and collard leaves and cook until the greens are wilted, about 2 minutes. Add sherry vinegar, stock, and accumulated juices from the pork; cook until liquid has almost evaporated, about 4 minutes.
- Season the greens with salt and pepper and serve over polenta topped with the sliced pork.
One Year Ago:
Posted in Greens, Pork, Quick, Recipes
Tags: chard, collard greens, dinner, parmesan, polenta, pork, pork tenderloin, red onions, sherry vinegar, Swiss chard