Tag Archives: carrots

Antipasto Style Hors d’oeuvres

An easy antipasto can be made using a lot of what you already have in the pantry and refrigerator. mjskitchen.com

 

The other day I was going through the first recipe book that I started back in the 80’s and found this recipe for an antipasto type hors d’oeuvre.  I remembered making it all of the time for dinner parties and summer backyard parties and it was always a big hit; therefore, I decided to bring it back.  These Antipasto Style Hors d’oeuvres can be served as an antipasto (the first course of a formal meal) or as hors d’oeuvres for a stand-up party.  It has a lot of delicious little bites that can be enjoyed by meat eaters, vegetarians and even vegans.  Just keep the meat and the cheese out of the marinated vegetables and off to the side or even on another plate. That way every one can enjoy them.

What makes this dish special is the dressing. It’s pack with herb deliciousness!  If you have tarragon vinegar, this is a great use for it.  At the house that we lived in during the 80’s I had an tarragon bed with plants 4 feet tall!  Needless to say, I made A LOT of herb vinegar. Hopefully, I’ll be able to make some this summer if my tarragon does well.  If you don’t have tarragon vinegar, white wine vinegar is a nice substitute.
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Bourbon Carrots – Four Ways

Carrots cooked in bourbon, sweetened with honey and topped with dill

 

Who doesn’t love carrots?  Carrots are one of those vegetables that are as good raw as they are cooked, and when cooked, the possibilities are endless.  The market where I shop has some of the tastiest organic carrots. They are fresh, large, and so sweet.  Needless to say, I buy them a lot; therefore, I have a number of carrot recipes.  I posted one of our favorite recipes a while back – Glazed Carrots with Sage. Bourbon carrots with a little oil or butter then topped off with an herb or spice, is another of our favorites.

Why bourbon?  The flavor of bourbon is such a great complement to the flavor and sweetness of carrots. I’ve tried vermouth as well as cognac, but wasn’t as crazy about the results. In these recipes, the carrots are first steamed in a little bourbon. By the time the carrots are cooked, the bourbon has evaporated but its sweetness has incorporated into the carrots.  You’ll be surprised how good these carrots taste before you even add anything else. Once cooked, the carrots are tossed with a touch of butter or your favorite oil, then topped with an herb or spice.  You can also add a touch of honey or maple syrup for a little more sweetness.  Below are four different ways that I serve these carrots, and this is only four of many.

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Glazed Carrots with Sage

Glazed carrots with sage

 

Carrots – what can one say about carrots?  They are good, good for you, cheap, easy to cook, and extremely versatile.  Glazed carrots with sage is one of those carrot dishes that epitomizes all of these characteristics.  It’s SO delicious that it is our favorite carrot dish. It is SO easy to make that whenever I just have 15 minutes to throw a side together, this is my go to recipe. You can also change up the herbs and oils to better meet your tastes and to complement the rest of the meal. However, the recipe below is our favorite version and one that I very seldom change.
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Southern Fried Catfish & Carrot Raisin Salad

Crispy southern fried catfish fillets

 

Today we’re taking a couple of virtual road trips. Our first trip is picnic of southern fried chicken over to Wok With Ray where you meet Ray (if you haven’t already), a great blogger friend, and a wonderful chef and caterer. Ray features some of the most amazing Filipino and Asian dishes and his photography is beautiful! In May I gave you a taste of his Sweet and Garlicky Pork Chops in my Celebration of Garlic post.

Our second trip is to Black Lake, a lake in north Louisiana where I learned to fish and which supplied my family with all of the catfish and bluegill (bream) that we could eat. Once there I’ll be serving up a picnic of Southern Fried Catfish and Carrot & Raisin Salad.

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Last Week’s Bounty – This Week’s Meals

radish,squash,tomatoes,eggplant,carrots

Living in the high desert during a drought can make having large gardens a challenge.  Fortunately, we still have many local farmers that have managed to survive, and – luckily for me – they bring their produce to the growers’ market for sell, no matter how meager the crop might be.  Since it’s just Bobby and me, it doesn’t take much to stock the crispers for a week.  When I need to, I supplement the market with what I find at the co-op and “a little” from my own garden (if you can call it that).  So what you see is last week’s bounty.  Not in the picture are about 8 more tomatoes.

So what did I do with this produce from the growers’ market?

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