Monday, December 6, 2010

For starters

Thai Pumpkin Soup:

Marinated Carrot Salad:

2 Bags of Shredded Carrots from Trader Joe's
(or you can shred 2 lbs yourself on a Mandolin)
Ground Corinader
Salt and Pepper
Cayenne Pepper
Apple cider Vinegar
1/4 cup Grape Oil
6 cloves garlic, crushed

Place the carrots in a salad bowl. On medium heat, heat the oil in a pan. Once it is hot add the garlic and let it sizzle for just a second or two. Add the hot oil to the Carrots and stir to incorporate the oil. Start with a couple splashes of vinegar and begin adding the seasonings. Play around with the spices until you get your desired flavor. It should be intense and well seasoned, usually it is balanced between spicy and garlicky but it depends on personal preference. When you are satisfied with the flavors, cover the bowl and let it marinate in the fridge overnight or for at least 12 hours. It can last in the fridge for about a week but usually tastes better at a cool room temperature.

*I do realize that this is not a traditional, measurement kind of recipe. But, that is how Irina does it. She is a cook that has a eye for spices and a taste for correction. So, this is the best I could give you and if you are up for an adventure in the kitchen. This would be it. With out a doubt this is one of my favorite salads*

Soaking up, Hope.

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