That’s probably the reason biscotti are my absolute favorite cookies to make around the holidays – they don’t ask for much in terms of labor or fuss and they happen to pack very nicely into cellophane bags for gifting and sharing.
Are Brussels sprouts the new kale? I’ve been seeing them in markets and on menus all over the place – shaved raw into salads and roasted to a smoky-edged char in wood-fired ovens.
I didn’t know how much I could love Brussels sprouts, but that’s because when I was growing up my mom didn’t cook them – I don’t remember intriguing miniature cabbages appearing anywhere on the table when I was a kid. Were they not farmed on a large scale back then or were they just not a part of my family’s food tradition? I have a feeling they were the kind of vegetable you bought frozen in the 70′s, which might explain why I never laid eyes on a fresh Brussels sprout until I was an adult.
Even a just few years ago, those fresh-picked stalks with the sprouts still attached were kind of a novelty in produce departments, but now I see them everywhere. It also never occurred to me that they could be so easily – and quickly – cooked in the microwave, with really delicious results. [Read more...]
The last farmer’s market of the year where I am in New Jersey was last week. I’m still wrapping my head around that fact…can’t we push the “Pause”button so that I can resume my summer?
No? Well, okay. I hereby accept there was a major interruption in my usual flow of life. Moving on!
While living in the moment, I scooped up this gorgeous bunch of heirloom carrots in rainbow colors before the market closed.
I was going to throw them in a roasting pan – my usual modus operandi – but changed my mind when I saw the jeweled-colored ribbons that coiled on my cutting board as I started to peel the carrots, and decided to make a salad instead.
Tangerine juice is super-sweet, especially so after reducing to a light syrup. It makes a pure, simple dressing when paired with olive oil and plays so nicely with carrots.
I can see this salad taking up residence on my table for the next few months; starting with Thanksgiving and all through the holiday season.
Multicolored carrots look absolutely beautiful in this salad, but of course regular carrots will work just as well. The easiest way to get a good pile of ribbons is to choose those that are about 7" long and 1 1/2 " in diameter. Also, look for tangerines that are juicy. Seedless clementines, which are perfect for eating out of hand, will not yield enough juice for the dressing.
- ¾ teaspoon coriander seed
- 3 juicy tangerines, such as Murcott or Satsuma variety
- 1 teaspoon finely chopped shallot
- 1 teaspoon honey
- Kosher salt
- 4 medium carrots (about 4 ounces each); scrubbed
- 1 1/2 tablespoons extra-virgin olive oil
- Fresh pomegranate seeds
- Put the coriander seeds in a small (5 - 8-inches) skillet set over medium heat. Toast about 5 minutes - just until the seeds become fragrant; remove from the pan.
- Halve 2 of the tangerines and squeeze the juice into the same skillet. Bring to a boil; reduce to 2 tablespoons.
- Coarsely crush the coriander seeds in a mortar and pestle or by using the flat side of a large chef’s knife on a cutting board. Combine the coriander with the reduced tangerine juice, shallot, honey and ½ teaspoon salt in a bowl.
- Peel the remaining tangerine and divide into segments; add to the juice mixture.
- If your carrots are especially hairy give them a quick surface peel with a swivel peeler and discard. Shave the carrots into ribbons, turning to include all sides (you’ll be left with a slender core, which is the cook’s treat).
- Pile the carrot ribbons into a large mixing bowl and drizzle with olive oil. Add a good pinch of salt and gently massage with your hands to coat. Pour the tangerine mixture over and toss again.
- Serve the carrot salad with some pomegranate seeds sprinkled on top.