Tag Archives: carrots

Ingredients

I’ve a bunch of heirloom carrots. Sadly, the refrigerator drawers designed for fruit and veg freeze everything. I’ve even placed kitchen towels on the bottom and placed them at the highest temperature.

Soup is the order of the day. Due to the colors of the carrots it will make an elegant or dismal display. I have to walk to the market today. Will take dog Zoe out for a walk.

I wrote to Cesar Millan today. I know he deals with tough cases and doesn’t like purebred dogs. I wrote him the sweetest story about our 12 year rescued herder, Zoe, Greek for Life. She’s under my desk right now and follows me through kitchen (she’s not allowed in my kitchen except to eat her dinner or drink her water) and bedroom and laundry and office).

Success stories are what I always want to tell. Our Zoe was a mess coming out of the shelter, needed shots, fluids, two hip surgeries. No-one who had spent $75 for a shelter dog who needed a thousand more for hip surgeries and rehabilitation. Luckily, we found her and she found us. She just turned 12 years old and we adopted her that year four days hence. What a wonderful world it can be.

I’m working on my carrot soup but need to take the little one out for a longer walk and we may even see her favorite USPS mail carrier. My old dog hated men and uniforms, Zoe looks for mail carriers pants and wags her tail and greets all. She’s a peach. Dee

 

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Heirloom carrots

Last night I made a potato salad with a variety of colors. Tonight I smell roasting heirloom carrots.

I’ve more tomatoes to make a corn and tomato salad with perhaps some blistered Hatch chili and a balsamic vinaigrette. Oh, and our local Italian specialty store has these fantastic sun-dried tomatoes that I put in the corn salad, corn is raw and just sliced off the cob. Summer at its best.

Tonight it’s brats on the grill. No potatoes. We’ll have the tomato/corn salad and roasted heirloom carrots. Even with thunder, lightning and rain outside we’ll still grill. In the Rockies, my husband used to shovel his way to the grill all winter. Down coat, furred Cossack hat, gloves, good to go.

* * *

Oh, the dogs are doing great together, ours and our neighbor’s visitor. They’re playing and teaching each other bad things. My dog is nearly 12 years old. Little one is nearing two. Guess who’s learned more bad habits to teach. Sorry!

Little one free-feeds at home. Not here. I introduced the “special sauce” and she eats in ten minutes. Zoe eats the same amount in one minute and tries to poach our guest’s food. I place her in another room and with the “special sauce” our guest eats in about ten minutes.

What is that sauce, you ask? Chicken broth. When our Zoe was a pup she wasn’t drinking water or getting enough fluids so I’d add a tablespoon (a splash) of chicken broth to her dinner and she ate it up like crazy.

Yesterday I went wild and instead of boxed chicken broth I made a roasted chicken and saved the juices. They had a lovely dinner tonight with homemade broth and are sleeping near each other in the living room. All is quiet chez Dee. Hope you’re having a great evening also. Dee

Thank You, Tiffani

No, I’m not a Food Network shill, I just happen to like Dinner at Tiffani’s because she seems real and actually has a family and friends! And she’s not on a clock cooking for judges and sabotaging competitors.

Actually any mom/cook working for their family or creating a dinner party is on the clock and has judges. Once when we kids were young we rated Mom’s dishes. BIG mistake. She was devastated by Dad’s comments, probably ours as well.

All I want to do is make the best dish I can and not get stuck in a rut of meatloaf night, pizza night (of course I make my pizza from scratch with Italian OO flour).

The sun came up before six this morning and I had to get up, put down the shades and take out the dog. Instead of looking at the debacle in Baltimore I turned to Dinner at Tiffani’s. She made peas, and also a roast reminiscent of one of my mother’s.

We always had frozen peas, unadorned. Tiffani’s peas with parmesan looked delicious. As a kid we had a “pea count.” Everyone guessed the number of peas on the pea-hater’s plate and then the pea-hater counted every one while eating all of them. The winner didn’t have to do dishes. Everyone got dessert and the pea-hater ate the peas.

My sister had surgery once and was advised to reduce the swelling by placing a bag of frozen peas on her face. She cannot eat frozen peas to this day.

For the roast, I don’t always do tri-tip, I must admit I do look for what’s on sale at a very pricey market. I use a packet of beefy onion soup mix and a can of crushed tomatoes, cover and cook for several hours, until the beef falls apart with a fork. Oh, how my husband loves that roast again in a sandwich the next day! It’s such a cheat but if he loves my pot roast, and ten-minute lasagne (on the site) so much the better.

The carrots were interesting with honey, soy and sesame. I’ve multi-colored heirloom carrots in the frig and my husband likes them raw. I scrub them and roast them whole in a bit of olive oil, salt and pepper, and thyme for about 45 minutes, turning every 15 minutes, until tender. They’re delicious. Yellow, orange, red, purple, they’re excitement on a platter. Every taste is there.

I always like to thank people for inspiration to try new things. My problem is that my husband is deathly allergic to anything that swims, and that may even include amphibians. More culinarily challenging things were done in the past like a side of salmon with scallop mousse and “scales” of half-zucchini rounds. Of course with fried parsley garnish. That was in French cooking school days.

Now I’d like to try a leg of lamb, after many years, and I would bone and butterfly and marinate and grill it a la Jacques Pepin. I’d love to try that for my husband’s family but as cattle ranchers they eschew lamb. Sorry Chef Pepin, I now have my own marinade and cooking system. I think you tried to make it foolproof for mothers. We only have a dog and I don’t cook for her, only for us.

Also I’d like to envision a new/old cassoulet for my father. I’ve seven recipes to sift through, all from the masters, and know when I made it for him years ago he said it was the best food he’d ever eaten. Chef Pepin, do you have another recipe?

Much to do, so little time….. Thanks for yours today. Cheers! Dee