Novi recepti

Dnevna jela: 18. maja 2016

Dnevna jela: 18. maja 2016

Izdvajamo najnovije i najbolje vijesti o hrani

Saznajte više o popularnosti i trendu u svijetu hrane i pića

Današnji prvi kurs?

Čestitamo Gordonu Ramseyu i njegovoj supruzi Tani koji će kasno na ljeto dočekati svoju novu bebu - dječaka. Britanski kuhar, restoran i TV ličnost objavili su to u nedavnoj epizodi The Late Late Show na CBS -u. Govorite o razlikama u godinama!

Četiri osobe koje su se našle zarobljene na moru u čamcu bez hrane i vode imaju sreću što su žive zahvaljujući prehrani sirovom ribom. Ljudi su uspjeli natjerati čamac da se okrene desnom stranom prema gore nakon što se prevrnuo. Tada su shvatili da su izgubili svu hranu i vodu i svi koji su provjerili njihove telefone otkrili su da su natopljeni i nesposobni pozvati pomoć. Plutali su 10 dana, preživljavajući samo na sirovoj letećoj ribi koja je pristala u čamac i vodi koja se kondenzirala na strani plastike pune morske vode.

IKEA u Parizu otvara pop-up restoran koji pokreće kuhar, a na pravi način „uradi sam“ nastoji da kuhari amateri preuzmu vodeću ulogu u dizajniranju menija. Restoran, koji se zove Krogen, bit će otvoren od 7. do 25. juna. Nalazi se "u luksuznom pariškom naselju Le Marais". Pred kuharima amaterima je izazov da pripreme obrok od tri slijeda po cijeni manjoj od 11,40 dolara po korisniku, koji uključuje i jelovnik iz IKEA-ine kafeterije. Dvadeset četiri polufinalista bit će odabrano do kraja mjeseca, a 15 će se tokom pop-up događaja boriti za glavnu nagradu stažiranja u kuhinji Alaina Ducassea i IKEA poklon karticu od 500 eura.

To je današnji Daily Dish, hvala na gledanju. Svratite sutra za još jednu pomoć.


Pečena šargarepa sa avokadom i jogurtom

Ja i ova salata sežemo unatrag. 2007. i#8212 znate, u danima kada zamišljam da su svi naši razgovori možda otišli “Šta bismo trebali učiniti danas? ” “Oh, ne znam ’t, šta god želimo. ” — Uzeo sam ovu salatu u tada novopečenoj Svinjskoj pjegi u West Villageu i pokušao je ponovo stvoriti. Nije prošlo dobro i pošto sam tada bio zreo kao što sam sada, imao sam bijes i nisam mu se vratio do 2009. godine, kada sam napravio jelo od pečene šargarepe sa malo kima i prelio ga sa kriškama avokada koje su prelivene limunom i svi su bili zadovoljni. Međutim, 2011. godine Jean-Georges Vongerichten je objavio knjigu svojih omiljenih domaćih jela, uključujući ovu salatu, koja je također na jelovniku u ABC Kitchen, a 2012. April Bloomfield je recept uvrstila u svoju prvu kuharicu i ja sam mislio da bi to moglo biti lijepo je vratiti se na ove složenije začinjene i teksturirane verzije.



Mogu li ovdje skrenuti na trenutak? [Mislim, to je moja stvar, ne mogu završiti rečenicu bez barem jedne druge rečenice povezane tangencijalno.] U redu, pa dobijam puno ideja za kuhanje iz restorana u koje odlazim i bilježim oborili ih, ali to nije zato što želim učiniti bilo šta zlokobno, poput pretvaranja da sam ih prvi smislio, već zato što želim učiniti nešto s dojmom koji je na mene ostavio. To je kao da idete u muzej i divite se nježnim bojama na slici i shvatite da želite ublažiti paletu u vlastitom umjetničkom djelu, niko vas neće zamijeniti za Monet -a kao što će mene netko zamijeniti za Beyoncé ako kupim hulahopke do butina i nosite ih kao hlače. (U stvari, vjerojatnije je da će me moliti da to više nikada ne učinim.) Ljudi su mi rekli: "Zašto ne pitaš kuhara za njihov recept?"#8221 ili "#8220" Ali ovaj recept je objavljeno! Zar ne želite napraviti njihovu verziju? ” ali ja zapravo ne ’t iz dva razloga. Prvo, želim ostati vjeran onome čega sam se sjetio u vezi s tim, čak i ako je to možda bilo netočno, jer me zbog dojma sanjarilo o novoj kombinaciji okusa ili pristupu sastojku. Drugo, bože moj, recepti kuhara obično imaju glavobolju! U restoranske svrhe ovo ima mnogo smisla (svaki element pripremljen zasebno prije posluživanja kako bi se mogao sastaviti i skuhati po narudžbi), ali kuhati ovako kod kuće i ne manje od 82 večere, kad su svi gladni. ludilo i kratak put do iscrpljenosti možda će vam trebati sedmica odmora za oporavak.


Što postavlja pitanje: zašto napraviti novu, kompliciraniju verziju nečega čime smo bili sretni za početak? U ovom slučaju to je zato što sam se svaki put kad bih se vratio u restoran koji ga je služio ponovo zaljubio u to koliko je to nijansirano. Osim toga, sada vidim njegov potencijal da bude zaokružen obrok čineći ga manje restoranskim (dragocjenim i pozlaćenim) i više domaćim, na način na koji svi želimo iskopati radnim danom uveče. U stvari, nadam se da je ovo vaša večera večeras.


Začinjena pečena mrkva s avokadom i jogurtom

  • O podrijetlu: Kao što sam spomenuo, ovaj recept je obišao velike restorane i poznate kuhare. (Jamie Oliver, za kojeg mislim da je nekad bio nijemi partner u Spotted Pig-u, takođe ima verziju. Takođe, ako neko ko opsesivno prati restorane želi da mi kaže kako je došlo do skoka iz Jean-Georges-a u kamp Spotted Pig, ja i #8217m znatiželjno!) Svi se slažu oko 90% sastojaka — šargarepe, avokada, kisele pavlake, nečega hrskavog, kima i citrusa —, ali se niko ne slaže oko načina kuhanja mrkve i drugih sitnijih detalja. Ova verzija: Je li sve i ništa od gore navedenog, vi ćete koristiti jogurt umjesto kisele pavlake i neće biti segmentiranja naranči u utorak navečer. To je pravilo. Gotovo sve se sastaje na jednom velikom neurednom poslužavniku za večeru i#8212 tava sa 4eva!
  • Konačno, malo sam se borio da napravim proljetni rif na ovome sa šparogama umjesto sa mrkvom (ali moj muž koji je volio šargarepu molio je da se razlikuje). Nemojte misliti da bi bile šparoge zadivljujuće sa kimom, korijanderom, majčinom dušicom i citrusima? Sa šparogama će sve ići mnogo brže jer ćete je vjerovatno lijepo ispeći u rasponu od 15 do 25 minuta, bez poklopca od folije ili vode u tavi. Učini to!

Napravio sam ovu veličinu otprilike 2/3 do 3/4 na ladici od 10 吋, ali trebali biste koristiti posudu od pola lista (13 后) ili dvije posude za četvrt listova (9 吉) za prinos ispod .

Za šargarepu
Završiti

Napravite pastu sa začinima tako što ćete kumin, korijander, majčinu dušicu, sol i papriku istući u malteru i tuckati dok se grubo ne usitne, koristeći električnu mlinicu za začine (tj. Mlin za kavu koji vam ne miriše na začine) ili mali kuhač učinite isto ili, ako koristite mljevene začine, samo ih kombinirajte na dnu velike zdjele koju ćete koristiti. Na dnu velike zdjele pomiješajte pripremljene začine, sol i papar, češnjak, ocat i 1/4 šalice maslinovog ulja i umutite da se sjedine. Dodajte mrkvu i promiješajte premazati.

Šargarepu, zalivenu dodatnom marinadom, rasporedite u pripremljene posude i dobro pokrijte folijom. Pecite poklopljeno 25 minuta, zatim skinite foliju i pecite još 35 minuta, dok mrkva lagano ne porumeni i omekša, ali se ne raspada.

U međuvremenu, u maloj posudi pomiješajte 2 žlice maslinovog ulja, sokove naranče i limuna sa soli i paprom. Kad je šargarepa gotova, pospite je avokadom i klicama pa je prelijte ovim preljevom od citrusa po cijelom tijelu. Dollop jogurt prelijte po vrhu i pospite sjemenkama. Ukopati.


Pečena šargarepa sa avokadom i jogurtom

Ja i ova salata sežemo unatrag. 2007. i#8212 znate, u danima kada zamišljam da su svi naši razgovori možda otišli “Šta bismo trebali učiniti danas? ” “Oh, ne znam ’t, šta god želimo. ” — Uzeo sam ovu salatu u tada novopečenoj Svinjskoj pjegi u West Villageu i pokušao je ponovo stvoriti. Nije prošlo dobro i pošto sam tada bio zreo kao što sam sada, imao sam bijes i nisam mu se vratio do 2009. godine, kada sam napravio jelo od pečene šargarepe sa malo kima i prelio ga sa kriškama avokada koje su prelivene limunom i svi su bili zadovoljni. Međutim, 2011. godine Jean-Georges Vongerichten je objavio knjigu svojih omiljenih domaćih jela, uključujući ovu salatu, koja je također na jelovniku u ABC Kitchen, a 2012. April Bloomfield je recept uvrstila u svoju prvu kuharicu i ja sam mislio da bi to moglo biti lijepo je vratiti se na ove složenije začinjene i teksturirane verzije.



Mogu li ovdje skrenuti na trenutak? [Mislim, to je moja stvar, ne mogu završiti rečenicu bez barem jedne druge rečenice povezane tangencijalno.] U redu, pa dobijam puno ideja za kuhanje iz restorana u koje odlazim i bilježim oborili ih, ali to nije zato što želim učiniti bilo šta zlokobno, poput pretvaranja da sam ih prvi smislio, već zato što želim učiniti nešto s dojmom koji je na mene ostavio. To je kao da idete u muzej i divite se nježnim bojama na slici i shvatite da želite ublažiti paletu u vlastitom umjetničkom djelu, niko vas neće zamijeniti za Monet -a kao što će mene netko zamijeniti za Beyoncé ako kupim hulahopke do butina i nosite ih kao hlače. (U stvari, vjerojatnije je da će me moliti da to više nikada ne učinim.) Ljudi su mi rekli: "Zašto ne pitaš kuhara za njihov recept?" objavljeno! Zar ne želite napraviti njihovu verziju? ” ali ja zapravo ne ’t iz dva razloga. Prvo, želim ostati vjeran onome čega sam se sjetio u vezi s tim, čak i ako je to možda bilo netočno, jer me zbog dojma sanjarilo o novoj kombinaciji okusa ili pristupu sastojku. Drugo, bože moj, recepti kuhara obično imaju glavobolju! U restoranske svrhe ovo ima mnogo smisla (svaki element pripremljen zasebno prije posluživanja kako bi se mogao sastaviti i skuhati po narudžbi), ali kuhati ovako kod kuće i ne manje od 82 večere, kad su svi gladni. ludilo i kratak put do iscrpljenosti možda će vam trebati sedmica obroka za oporavak.


Što postavlja pitanje: zašto napraviti novu, kompliciraniju verziju nečega čime smo bili sretni za početak? U ovom slučaju to je zato što sam se svaki put kad bih se vratio u restoran koji ga je služio ponovo zaljubio u to koliko je to nijansirano. Osim toga, sada vidim njegov potencijal da bude zaokružen obrok čineći ga manje restoranskim (dragocjenim i pozlaćenim) i više domaćim, na način na koji svi želimo iskopati radnim danom uveče. U stvari, nadam se da je ovo vaša večerašnja večera.


Začinjena pečena mrkva s avokadom i jogurtom

  • O podrijetlu: Kao što sam spomenuo, ovaj recept je obišao velike restorane i poznate kuhare. (Jamie Oliver, za kojeg mislim da je nekad bio nijemi partner u Spotted Pig-u, takođe ima verziju. Takođe, ako neko ko opsesivno prati restorane želi da mi kaže kako je došlo do skoka iz Jean-Georges-a u kamp Spotted Pig, ja i #8217m znatiželjno!) Svi se slažu oko 90% sastojaka — šargarepe, avokada, kisele pavlake, nečeg hrskavog, kima i citrusa —, ali se niko ne slaže oko načina kuhanja mrkve i drugih sitnijih detalja. Ova verzija: Je li sve i ništa od gore navedenog, vi ćete koristiti jogurt umjesto kisele pavlake i neće biti segmentiranja naranči u utorak navečer. To je pravilo. Skoro sve se sastaje na jednom velikom neurednom poslužavniku za večeru i#8212 tava sa 4eva!
  • Konačno, malo sam pokušavao da napravim proljetni rif na ovome sa šparogama umjesto sa šargarepom (ali moj muž koji je volio šargarepu molio je da se razlikuje). Nemojte misliti da bi bile šparoge zadivljujuće sa kimom, korijanderom, majčinom dušicom i citrusima? Sa šparogama će sve ići mnogo brže jer ćete je vjerovatno lijepo ispeći u rasponu od 15 do 25 minuta, bez poklopca od folije ili vode u tavi. Učini to!

Napravio sam ovu veličinu otprilike 2/3 do 3/4 na poslužavniku od 10 吋, ali trebali biste koristiti posudu od pola lista (13 后) ili dvije posude za četvrt listova (9 吉) za prinos ispod .

Za šargarepu
Završiti

Napravite pastu sa začinima tako što ćete kumin, korijander, majčinu dušicu, sol i papriku istući u malteru i tuckati dok se grubo ne usitne, koristeći električnu mlinicu za začine (tj. Mlin za kavu koji vam ne miriše na začine) ili mali kuhač učinite isto ili, ako koristite mljevene začine, samo ih kombinirajte na dnu velike zdjele koju ćete koristiti. Na dnu velike zdjele pomiješajte pripremljene začine, sol i papar, češnjak, ocat i 1/4 šalice maslinovog ulja i umutite da se sjedine. Dodajte mrkvu i promiješajte premazati.

Šargarepu, zalivenu dodatnom marinadom, rasporedite u pripremljene posude i dobro pokrijte folijom. Pecite poklopljeno 25 minuta, zatim skinite foliju i pecite još 35 minuta, dok mrkva lagano ne porumeni i omekša, ali se ne raspada.

U međuvremenu, u maloj posudi pomiješajte 2 žlice maslinovog ulja, sokove naranče i limuna sa soli i paprom. Kad je šargarepa gotova, pospite je avokadom i klicama pa je prelijte ovim preljevom od citrusa po cijelom tijelu. Dollop jogurt odozgo i pospite sjemenkama. Ukopati.


Pečena šargarepa sa avokadom i jogurtom

Ja i ova salata sežemo unatrag. 2007. i#8212 znate, u danima kada zamišljam da su svi naši razgovori možda otišli “Šta bismo trebali učiniti danas? ” “Oh, ne znam ’t, šta god želimo. ” — Uzeo sam ovu salatu u tada novopečenoj Svinjskoj pjegi u West Villageu i pokušao je ponovo stvoriti. Nije prošlo dobro i pošto sam tada bio zreo kao što sam sada, imao sam bijes i nisam mu se vratio do 2009. godine, kada sam napravio jelo od pečene šargarepe sa malo kima i prelio ga sa kriškama avokada koje su prelivene limunom i svi su bili zadovoljni. Međutim, 2011. godine Jean-Georges Vongerichten je objavio knjigu svojih omiljenih domaćih jela, uključujući ovu salatu, koja je također na jelovniku u ABC Kitchen, a 2012. April Bloomfield je recept uvrstila u svoju prvu kuharicu i ja sam mislio da bi to moglo biti lijepo je vratiti se na ove složenije začinjene i teksturirane verzije.



Mogu li ovdje skrenuti na trenutak? [Mislim, to je moja stvar, ne mogu završiti rečenicu bez barem jedne druge rečenice povezane tangencijalno.] U redu, pa dobijam puno ideja za kuhanje iz restorana u koje odlazim i bilježim oborili ih, ali to nije zato što želim učiniti bilo šta zlokobno, poput pretvaranja da sam ih prvi smislio, već zato što želim učiniti nešto s dojmom koji je na mene ostavio. To je kao da idete u muzej i divite se nježnim bojama na slici i shvatite da želite ublažiti paletu u vlastitom umjetničkom djelu, niko vas neće zamijeniti za Monet -a kao što će mene netko zamijeniti za Beyoncé ako kupim hulahopke do butina i nosite ih kao hlače. (U stvari, vjerojatnije je da će me moliti da to više nikada ne učinim.) Ljudi su mi rekli: "Zašto ne pitaš kuhara za njihov recept?"#8221 ili "#8220" Ali ovaj recept je objavljeno! Zar ne želite napraviti njihovu verziju? ” ali ja zapravo ne ’t iz dva razloga. Prvo, želim ostati vjeran onome čega sam se sjetio u vezi s tim, čak i ako je to možda bilo netočno, jer me zbog dojma sanjarilo o novoj kombinaciji okusa ili pristupu sastojku. Drugo, bože moj, recepti kuhara obično imaju glavobolju! U restoranske svrhe ovo ima mnogo smisla (svaki element pripremljen zasebno prije posluživanja kako bi se mogao sastaviti i skuhati po narudžbi), ali kuhati ovako kod kuće i ne manje od 82 večere, kad su svi gladni. ludilo i kratak put do iscrpljenosti možda će vam trebati sedmica odmora za oporavak.


Što postavlja pitanje: zašto napraviti novu, kompliciraniju verziju nečega čime smo bili sretni za početak? U ovom slučaju to je zato što sam se svaki put kad bih se vratio u restoran koji ga je služio ponovo zaljubio u to koliko je to nijansirano. Osim toga, sada vidim njegov potencijal da bude zaokružen obrok čineći ga manje restoranskim (dragocjenim i pozlaćenim) i više domaćim, na način na koji svi želimo iskopati radnim danom uveče. U stvari, nadam se da je ovo vaša večera večeras.


Začinjena pečena mrkva s avokadom i jogurtom

  • O podrijetlu: Kao što sam spomenuo, ovaj recept je obišao velike restorane i poznate kuhare. (Jamie Oliver, za kojeg mislim da je nekad bio nijemi partner u Spotted Pig-u, takođe ima verziju. Takođe, ako neko ko opsesivno prati restorane želi da mi kaže kako je došlo do skoka iz Jean-Georges-a u kamp Spotted Pig, ja i #8217m znatiželjno!) Svi se slažu oko 90% sastojaka — šargarepe, avokada, kisele pavlake, nečega hrskavog, kima i citrusa —, ali se niko ne slaže oko načina kuhanja mrkve i drugih sitnijih detalja. Ova verzija: Je li sve i ništa od gore navedenog, vi ćete koristiti jogurt umjesto kisele pavlake i neće biti segmentiranja naranči u utorak navečer. To je pravilo. Gotovo sve se sastaje na jednom velikom neurednom poslužavniku za večeru i#8212 tava sa 4eva!
  • Konačno, malo sam se borio da napravim proljetni rif na ovome sa šparogama umjesto sa mrkvom (ali moj muž koji je volio šargarepu molio je da se razlikuje). Nemojte misliti da bi bile šparoge zadivljujuće sa kimom, korijanderom, majčinom dušicom i citrusima? Sa šparogama će sve ići mnogo brže jer ćete je vjerovatno lijepo ispeći u rasponu od 15 do 25 minuta, bez poklopca od folije ili vode u tavi. Učini to!

Napravio sam ovu veličinu otprilike 2/3 do 3/4 na ladici od 10 吋, ali trebali biste koristiti posudu od pola lista (13 后) ili dvije posude za četvrt listova (9 吉) za prinos ispod .

Za šargarepu
Završiti

Napravite pastu sa začinima tako što ćete kumin, korijander, majčinu dušicu, sol i papriku istući u malteru i tuckati dok se grubo ne usitne, koristeći električnu mlinicu za začine (tj. Mlin za kavu koji vam ne miriše na začine) ili mali kuhač učinite isto ili, ako koristite mljevene začine, samo ih kombinirajte na dnu velike zdjele koju ćete koristiti. Na dnu velike zdjele pomiješajte pripremljene začine, sol i papar, češnjak, ocat i 1/4 šalice maslinovog ulja i umutite da se sjedine. Dodajte mrkvu i promiješajte premazati.

Šargarepu, zalivenu dodatnom marinadom, rasporedite u pripremljene posude i dobro pokrijte folijom. Pecite poklopljeno 25 minuta, zatim skinite foliju i pecite još 35 minuta, dok mrkva lagano ne porumeni i omekša, ali se ne raspada.

U međuvremenu, u maloj posudi pomiješajte 2 žlice maslinovog ulja, sokove naranče i limuna sa soli i paprom. Kad je šargarepa gotova, pospite je avokadom i klicama pa je prelijte ovim preljevom od citrusa po cijelom tijelu. Dollop jogurt prelijte po vrhu i pospite sjemenkama. Ukopati.


Pečena šargarepa sa avokadom i jogurtom

Ja i ova salata sežemo unatrag. 2007. i#8212 znate, u danima kada zamišljam da su svi naši razgovori možda otišli “Šta bismo trebali učiniti danas? ” “Oh, ne znam ’t, šta god želimo. ” — Uzeo sam ovu salatu u tada novopečenoj Svinjskoj pjegi u West Villageu i pokušao je ponovo stvoriti. Nije prošlo dobro i pošto sam tada bio zreo kao što sam sada, imao sam bijes i nisam mu se vratio do 2009. godine, kada sam napravio jelo od pečene šargarepe sa malo kima i prelio ga sa kriškama avokada koje su prelivene limunom i svi su bili zadovoljni. Međutim, 2011. godine Jean-Georges Vongerichten je objavio knjigu svojih omiljenih domaćih jela, uključujući ovu salatu, koja je također na jelovniku u ABC Kitchen, a 2012. April Bloomfield je recept uvrstila u svoju prvu kuharicu i ja sam mislio da bi to moglo biti lijepo je vratiti se na ove složenije začinjene i teksturirane verzije.



Mogu li ovdje skrenuti na trenutak? [Mislim, to je moja stvar, ne mogu završiti rečenicu bez barem jedne druge rečenice povezane tangencijalno.] U redu, pa dobijam puno ideja za kuhanje iz restorana u koje odlazim i bilježim oborili ih, ali to nije zato što želim učiniti bilo šta zlokobno, poput pretvaranja da sam ih prvi smislio, već zato što želim učiniti nešto s dojmom koji je na mene ostavio. To je kao da idete u muzej i divite se nježnim bojama na slici i shvatite da želite ublažiti paletu u vlastitom umjetničkom djelu, niko vas neće zamijeniti za Monet -a kao što će mene netko zamijeniti za Beyoncé ako kupim hulahopke do butina i nosite ih kao hlače. (U stvari, vjerojatnije je da će me moliti da to više nikada ne učinim.) Ljudi su mi rekli: "Zašto ne pitaš kuhara za njihov recept?" objavljeno! Zar ne želite napraviti njihovu verziju? ” ali ja zapravo ne ’t iz dva razloga. Prvo, želim ostati vjeran onome čega sam se sjetio u vezi s tim, čak i ako je to možda bilo netočno, jer me zbog dojma sanjarilo o novoj kombinaciji okusa ili pristupu sastojku. Drugo, bože moj, recepti kuhara obično imaju glavobolju! U restoranske svrhe ovo ima mnogo smisla (svaki element pripremljen zasebno prije posluživanja kako bi se mogao sastaviti i skuhati po narudžbi), ali kuhati ovako kod kuće i ne manje od 82 večere, kad su svi gladni. ludilo i kratak put do iscrpljenosti možda će vam trebati sedmica obroka za oporavak.


Što postavlja pitanje: zašto napraviti novu, kompliciraniju verziju nečega čime smo bili sretni za početak? U ovom slučaju to je zato što sam se svaki put kad bih se vratio u restoran koji ga je služio ponovo zaljubio u to koliko je to nijansirano. Osim toga, sada vidim njegov potencijal da bude zaokružen obrok čineći ga manje restoranskim (dragocjenim i pozlaćenim) i više domaćim, na način na koji svi želimo iskopati radnim danom uveče. U stvari, nadam se da je ovo vaša večerašnja večera.


Začinjena pečena mrkva s avokadom i jogurtom

  • O podrijetlu: Kao što sam spomenuo, ovaj recept je obišao velike restorane i poznate kuhare. (Jamie Oliver, za kojeg mislim da je nekad bio nijemi partner u Spotted Pig-u, takođe ima verziju. Takođe, ako neko ko opsesivno prati restorane želi da mi kaže kako je došlo do skoka iz Jean-Georges-a u kamp Spotted Pig, ja i #8217m znatiželjno!) Svi se slažu oko 90% sastojaka — šargarepe, avokada, kisele pavlake, nečeg hrskavog, kima i citrusa —, ali se niko ne slaže oko načina kuhanja mrkve i drugih sitnijih detalja. Ova verzija: Je li sve i ništa od gore navedenog, vi ćete koristiti jogurt umjesto kisele pavlake i neće biti segmentiranja naranči u utorak navečer. To je pravilo. Skoro sve se sastaje na jednom velikom neurednom poslužavniku za večeru i#8212 tava sa 4eva!
  • Konačno, malo sam pokušavao da napravim proljetni rif na ovome sa šparogama umjesto sa šargarepom (ali moj muž koji je volio šargarepu molio je da se razlikuje). Nemojte misliti da bi bile šparoge zadivljujuće sa kimom, korijanderom, majčinom dušicom i citrusima? Sa šparogama će sve ići mnogo brže jer ćete je vjerovatno lijepo ispeći u rasponu od 15 do 25 minuta, bez poklopca od folije ili vode u tavi. Učini to!

Napravio sam ovu veličinu otprilike 2/3 do 3/4 na poslužavniku od 10 吋, ali trebali biste koristiti posudu od pola lista (13 后) ili dvije posude za četvrt listova (9 吉) za prinos ispod .

Za šargarepu
Završiti

Napravite pastu sa začinima tako što ćete kumin, korijander, majčinu dušicu, sol i papriku istući u malteru i tuckati dok se grubo ne usitne, koristeći električnu mlinicu za začine (tj. Mlin za kavu koji vam ne miriše na začine) ili mali kuhač učinite isto ili, ako koristite mljevene začine, samo ih kombinirajte na dnu velike zdjele koju ćete koristiti. Na dnu velike zdjele pomiješajte pripremljene začine, sol i papar, češnjak, ocat i 1/4 šalice maslinovog ulja i umutite da se sjedine. Dodajte mrkvu i promiješajte premazati.

Šargarepu, zalivenu dodatnom marinadom, rasporedite u pripremljene posude i dobro pokrijte folijom. Pecite poklopljeno 25 minuta, zatim skinite foliju i pecite još 35 minuta, dok mrkva lagano ne porumeni i omekša, ali se ne raspada.

U međuvremenu, u maloj posudi pomiješajte 2 žlice maslinovog ulja, sokove naranče i limuna sa soli i paprom. Kad je šargarepa gotova, pospite je avokadom i klicama pa je prelijte ovim preljevom od citrusa po cijelom tijelu. Dollop jogurt odozgo i pospite sjemenkama. Ukopati.


Pečena šargarepa sa avokadom i jogurtom

Ja i ova salata sežemo unatrag. 2007. i#8212 znate, u danima kada zamišljam da su svi naši razgovori možda otišli “Šta bismo trebali učiniti danas? ” “Oh, ne znam ’t, šta god želimo. ” — Uzeo sam ovu salatu u tada novopečenoj Svinjskoj pjegi u West Villageu i pokušao je ponovo stvoriti. Nije prošlo dobro i pošto sam tada bio zreo kao što sam sada, imao sam bijes i nisam mu se vratio do 2009. godine, kada sam napravio jelo od pečene šargarepe sa malo kima i prelio ga sa kriškama avokada koje su prelivene limunom i svi su bili zadovoljni. Međutim, 2011. godine Jean-Georges Vongerichten je objavio knjigu svojih omiljenih domaćih jela, uključujući ovu salatu, koja je također na jelovniku u ABC Kitchen, a 2012. April Bloomfield je recept uvrstila u svoju prvu kuharicu i ja sam mislio da bi to moglo biti lijepo je vratiti se na ove složenije začinjene i teksturirane verzije.



Mogu li ovdje skrenuti na trenutak? [Mislim, to je moja stvar, ne mogu završiti rečenicu bez barem jedne druge rečenice povezane tangencijalno.] U redu, pa dobijam puno ideja za kuhanje iz restorana u koje odlazim i bilježim oborili ih, ali to nije zato što želim učiniti bilo šta zlokobno, poput pretvaranja da sam ih prvi smislio, već zato što želim učiniti nešto s dojmom koji je na mene ostavio. To je kao da idete u muzej i divite se nježnim bojama na slici i shvatite da želite ublažiti paletu u vlastitom umjetničkom djelu, niko vas neće zamijeniti za Monet -a kao što će mene netko zamijeniti za Beyoncé ako kupim hulahopke do butina i nosite ih kao hlače. (U stvari, vjerojatnije je da će me moliti da to više nikada ne učinim.) Ljudi su mi rekli: "Zašto ne pitaš kuhara za njihov recept?"#8221 ili "#8220" Ali ovaj recept je objavljeno! Zar ne želite napraviti njihovu verziju? ” ali ja zapravo ne ’t iz dva razloga. Prvo, želim ostati vjeran onome čega sam se sjetio u vezi s tim, čak i ako je to možda bilo netočno, jer me zbog dojma sanjarilo o novoj kombinaciji okusa ili pristupu sastojku. Drugo, bože moj, recepti kuhara obično imaju glavobolju! U restoranske svrhe ovo ima mnogo smisla (svaki element pripremljen zasebno prije posluživanja kako bi se mogao sastaviti i skuhati po narudžbi), ali kuhati ovako kod kuće i ne manje od 82 večere, kad su svi gladni. ludilo i kratak put do iscrpljenosti možda će vam trebati sedmica odmora za oporavak.


Što postavlja pitanje: zašto napraviti novu, kompliciraniju verziju nečega čime smo bili sretni za početak? U ovom slučaju to je zato što sam se svaki put kad bih se vratio u restoran koji ga je služio ponovo zaljubio u to koliko je to nijansirano. Osim toga, sada vidim njegov potencijal da bude zaokružen obrok čineći ga manje restoranskim (dragocjenim i pozlaćenim) i više domaćim, na način na koji svi želimo iskopati radnim danom uveče. U stvari, nadam se da je ovo vaša večera večeras.


Začinjena pečena mrkva s avokadom i jogurtom

  • O podrijetlu: Kao što sam spomenuo, ovaj recept je obišao velike restorane i poznate kuhare. (Jamie Oliver, za kojeg mislim da je nekad bio nijemi partner u Spotted Pig-u, takođe ima verziju. Takođe, ako neko ko opsesivno prati restorane želi da mi kaže kako je došlo do skoka iz Jean-Georges-a u kamp Spotted Pig, ja i #8217m znatiželjno!) Svi se slažu oko 90% sastojaka — šargarepe, avokada, kisele pavlake, nečega hrskavog, kima i citrusa —, ali se niko ne slaže oko načina kuhanja mrkve i drugih sitnijih detalja. Ova verzija: Je li sve i ništa od gore navedenog, vi ćete koristiti jogurt umjesto kisele pavlake i neće biti segmentiranja naranči u utorak navečer. To je pravilo. Gotovo sve se sastaje na jednom velikom neurednom poslužavniku za večeru i#8212 tava sa 4eva!
  • Konačno, malo sam se borio da napravim proljetni rif na ovome sa šparogama umjesto sa mrkvom (ali moj muž koji je volio šargarepu molio je da se razlikuje). Nemojte misliti da bi bile šparoge zadivljujuće sa kimom, korijanderom, majčinom dušicom i citrusima? Sa šparogama će sve ići mnogo brže jer ćete ih vjerovatno lijepo ispeći u rasponu od 15 do 25 minuta, bez poklopca od folije ili vode u tavi. Učini to!

Napravio sam ovu veličinu otprilike 2/3 do 3/4 na poslužavniku od 10 吋, ali trebali biste upotrijebiti tiganj za pola listova (13 后) ili dvije posude za četvrt listova (9 吉) za prinos ispod .

Za šargarepu
Završiti

Napravite pastu sa začinima tako što ćete kumin, korijander, majčinu dušicu, sol i papriku istući u malteru i tuckati dok se grubo ne usitne, koristeći električnu mlinicu za začine (tj. Mlin za kavu za koji vam ne smeta da miriše na začine) ili mali kuhač učinite isto ili, ako koristite mljevene začine, samo ih kombinirajte na dnu velike zdjele koju ćete koristiti. Na dnu velike zdjele pomiješajte pripremljene začine, sol i papar, češnjak, ocat i 1/4 šalice maslinovog ulja i umutite da se sjedine. Dodajte mrkvu i promiješajte premazati.

Šargarepu, zalivenu dodatnom marinadom, rasporedite u pripremljene tepsije i dobro pokrijte folijom. Pecite poklopljeno 25 minuta, zatim skinite foliju i pecite još 35 minuta, dok mrkva lagano ne porumeni i omekša, ali se ne raspada.

U međuvremenu, u maloj posudi pomiješajte 2 žlice maslinovog ulja, sokove naranče i limuna sa soli i paprom. Kad je šargarepa gotova, pospite je avokadom i klicama pa je prelijte ovim preljevom od citrusa po cijelom tijelu. Dollop jogurt prelijte po vrhu i pospite sjemenkama. Ukopati.


Pečena šargarepa sa avokadom i jogurtom

Ja i ova salata sežemo unatrag. 2007. i#8212 znate, u danima kada zamišljam da su svi naši razgovori možda otišli “Šta bismo trebali učiniti danas? ” “Oh, ne znam ’t, šta god želimo. ” — Uzeo sam ovu salatu u tada novopečenoj Svinjskoj pjegi u West Villageu i pokušao je ponovo stvoriti. Nije prošlo dobro i pošto sam tada bio zreo kao što sam sada, imao sam bijes i nisam mu se vratio do 2009. godine, kada sam napravio jelo od pečene šargarepe sa malo kima i prelio ga sa kriškama avokada koje su prelivene limunom i svi su bili zadovoljni. However, in 2011, Jean-Georges Vongerichten published a book of his homecooking favorites including this salad, which is also on the menu at ABC Kitchen and in 2012, April Bloomfield included the recipe in her first cookbook and I’ve thought it might be nice to circle back to these more complexly spiced and textured versions.



Can I veer off for a moment here? [I mean, that’s kind of my thing, not being able to finish a sentence without at least one other tangentially-related sentence inside it.] Okay, so I get a lot of cooking ideas from restaurants I go to and I jot them down but it’s not because I want to do anything sinister like pretend I came up with them first, but because I want to do something with the impression it made on me. It’s like going to a museum and admiring the soft colors in a painting and realizing you want to soften the palette in your own artwork nobody is going to mistake you for Monet any more than anyone is going to mistake me for Beyoncé if I buy thigh-high tights and wear them as pants. (They’re more likely, in fact, beg me to never do this again.) People have said to me, “Why don’t you just ask the chef for their recipe?” or “But this recipe is published! Don’t you want to make their version?” but I actually don’t for two reasons. First, I want to stay true to what I remembered about it, even if it might have been incorrect, because it was my impression that got me daydreaming about a new flavor combination or approach to an ingredient. Second, holy moly, are chef recipes usually a headache! For restaurant purposes, this makes a ton of sense (each element prepared separately before service so it can be assembled and cooked to order) but to cook like this at home — at dinnertime no less, when everyone is hungry — is madness and a short path to being so exhausted you might need a week of takeout to recover.


Which begs the question: why make a new, more complicated version of something we were happy with to begin with? In this case it’s because every time I’ve been back to a restaurant that served it, I’ve fallen again in love with how nuanced it is. Plus, I now see its potential to be a rounded meal by making it less restaurant-style (precious and plated) and more homestyle, in a way we’d all want to dig into on a weekday night. In fact, I hope this is your dinner tonight.


Spiced Roasted Carrots with Avocado and Yogurt

  • On origin: As I mentioned, this recipe has made the rounds at big-name restaurants and from big-name chefs. (Jamie Oliver, who I think was once a silent partner at Spotted Pig, also has a version. Also, if anyone who follows restaurants obsessively wants to tell me how it made the jump from the Jean-Georges to the Spotted Pig camp, I’m curious!) Everyone agrees on 90% of the ingredients — carrots, avocado, sour cream, something crunchy, cumin and citrus — but nobody agrees on how to cook the carrots and other smaller details. This version: Is all and none of the above you’ll use yogurt instead of sour cream and there will be no segmenting of oranges on a Tuesday night. That’s a rule. Almost everything comes together on one big messy tray of dinner — sheet pans 4eva!
  • Finally, I was champing at the bit to make a spring-ier riff on this with asparagus instead of carrots (but my carrot-loving husband begged to differ). Don’t you think asparagus would be amazing with cumin, coriander, thyme and citrus? With asparagus, everything will go much faster as you’ll probably have it nicely roasted in the 15 to 25 minute range, no foil lid or water in the pan needed. Učini to!

I made about a 2/3 to 3/4 size of this on a 10吋 tray but you should use a full half-sheet pan (13后) or two quarter-sheet (9吉) pans for the yield below.

For the carrots
To finish

Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you’re about to use. In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.

Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.

Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over. Dollop yogurt over the top and sprinkle with seeds. Ukopati.


Roasted carrots with avocado and yogurt

Me and this salad go way back. In 2007 — you know, back in the days when I imagine that all of our conversations might have gone “What should we do today?” “Oh, I don’t know, anything we want.” — I had this salad at the then new-ish Spotted Pig in the West Village and attempted to recreate it. It didn’t go well and because I was as mature then as I am now, I had a tantrum and didn’t get back to it until 2009, at which point I made a roasted carrot dish with a bit of cumin and topped it with avocado slices that had been tossed with some lemon and everyone was happy. However, in 2011, Jean-Georges Vongerichten published a book of his homecooking favorites including this salad, which is also on the menu at ABC Kitchen and in 2012, April Bloomfield included the recipe in her first cookbook and I’ve thought it might be nice to circle back to these more complexly spiced and textured versions.



Can I veer off for a moment here? [I mean, that’s kind of my thing, not being able to finish a sentence without at least one other tangentially-related sentence inside it.] Okay, so I get a lot of cooking ideas from restaurants I go to and I jot them down but it’s not because I want to do anything sinister like pretend I came up with them first, but because I want to do something with the impression it made on me. It’s like going to a museum and admiring the soft colors in a painting and realizing you want to soften the palette in your own artwork nobody is going to mistake you for Monet any more than anyone is going to mistake me for Beyoncé if I buy thigh-high tights and wear them as pants. (They’re more likely, in fact, beg me to never do this again.) People have said to me, “Why don’t you just ask the chef for their recipe?” or “But this recipe is published! Don’t you want to make their version?” but I actually don’t for two reasons. First, I want to stay true to what I remembered about it, even if it might have been incorrect, because it was my impression that got me daydreaming about a new flavor combination or approach to an ingredient. Second, holy moly, are chef recipes usually a headache! For restaurant purposes, this makes a ton of sense (each element prepared separately before service so it can be assembled and cooked to order) but to cook like this at home — at dinnertime no less, when everyone is hungry — is madness and a short path to being so exhausted you might need a week of takeout to recover.


Which begs the question: why make a new, more complicated version of something we were happy with to begin with? In this case it’s because every time I’ve been back to a restaurant that served it, I’ve fallen again in love with how nuanced it is. Plus, I now see its potential to be a rounded meal by making it less restaurant-style (precious and plated) and more homestyle, in a way we’d all want to dig into on a weekday night. In fact, I hope this is your dinner tonight.


Spiced Roasted Carrots with Avocado and Yogurt

  • On origin: As I mentioned, this recipe has made the rounds at big-name restaurants and from big-name chefs. (Jamie Oliver, who I think was once a silent partner at Spotted Pig, also has a version. Also, if anyone who follows restaurants obsessively wants to tell me how it made the jump from the Jean-Georges to the Spotted Pig camp, I’m curious!) Everyone agrees on 90% of the ingredients — carrots, avocado, sour cream, something crunchy, cumin and citrus — but nobody agrees on how to cook the carrots and other smaller details. This version: Is all and none of the above you’ll use yogurt instead of sour cream and there will be no segmenting of oranges on a Tuesday night. That’s a rule. Almost everything comes together on one big messy tray of dinner — sheet pans 4eva!
  • Finally, I was champing at the bit to make a spring-ier riff on this with asparagus instead of carrots (but my carrot-loving husband begged to differ). Don’t you think asparagus would be amazing with cumin, coriander, thyme and citrus? With asparagus, everything will go much faster as you’ll probably have it nicely roasted in the 15 to 25 minute range, no foil lid or water in the pan needed. Učini to!

I made about a 2/3 to 3/4 size of this on a 10吋 tray but you should use a full half-sheet pan (13后) or two quarter-sheet (9吉) pans for the yield below.

For the carrots
To finish

Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you’re about to use. In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.

Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.

Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over. Dollop yogurt over the top and sprinkle with seeds. Ukopati.


Roasted carrots with avocado and yogurt

Me and this salad go way back. In 2007 — you know, back in the days when I imagine that all of our conversations might have gone “What should we do today?” “Oh, I don’t know, anything we want.” — I had this salad at the then new-ish Spotted Pig in the West Village and attempted to recreate it. It didn’t go well and because I was as mature then as I am now, I had a tantrum and didn’t get back to it until 2009, at which point I made a roasted carrot dish with a bit of cumin and topped it with avocado slices that had been tossed with some lemon and everyone was happy. However, in 2011, Jean-Georges Vongerichten published a book of his homecooking favorites including this salad, which is also on the menu at ABC Kitchen and in 2012, April Bloomfield included the recipe in her first cookbook and I’ve thought it might be nice to circle back to these more complexly spiced and textured versions.



Can I veer off for a moment here? [I mean, that’s kind of my thing, not being able to finish a sentence without at least one other tangentially-related sentence inside it.] Okay, so I get a lot of cooking ideas from restaurants I go to and I jot them down but it’s not because I want to do anything sinister like pretend I came up with them first, but because I want to do something with the impression it made on me. It’s like going to a museum and admiring the soft colors in a painting and realizing you want to soften the palette in your own artwork nobody is going to mistake you for Monet any more than anyone is going to mistake me for Beyoncé if I buy thigh-high tights and wear them as pants. (They’re more likely, in fact, beg me to never do this again.) People have said to me, “Why don’t you just ask the chef for their recipe?” or “But this recipe is published! Don’t you want to make their version?” but I actually don’t for two reasons. First, I want to stay true to what I remembered about it, even if it might have been incorrect, because it was my impression that got me daydreaming about a new flavor combination or approach to an ingredient. Second, holy moly, are chef recipes usually a headache! For restaurant purposes, this makes a ton of sense (each element prepared separately before service so it can be assembled and cooked to order) but to cook like this at home — at dinnertime no less, when everyone is hungry — is madness and a short path to being so exhausted you might need a week of takeout to recover.


Which begs the question: why make a new, more complicated version of something we were happy with to begin with? In this case it’s because every time I’ve been back to a restaurant that served it, I’ve fallen again in love with how nuanced it is. Plus, I now see its potential to be a rounded meal by making it less restaurant-style (precious and plated) and more homestyle, in a way we’d all want to dig into on a weekday night. In fact, I hope this is your dinner tonight.


Spiced Roasted Carrots with Avocado and Yogurt

  • On origin: As I mentioned, this recipe has made the rounds at big-name restaurants and from big-name chefs. (Jamie Oliver, who I think was once a silent partner at Spotted Pig, also has a version. Also, if anyone who follows restaurants obsessively wants to tell me how it made the jump from the Jean-Georges to the Spotted Pig camp, I’m curious!) Everyone agrees on 90% of the ingredients — carrots, avocado, sour cream, something crunchy, cumin and citrus — but nobody agrees on how to cook the carrots and other smaller details. This version: Is all and none of the above you’ll use yogurt instead of sour cream and there will be no segmenting of oranges on a Tuesday night. That’s a rule. Almost everything comes together on one big messy tray of dinner — sheet pans 4eva!
  • Finally, I was champing at the bit to make a spring-ier riff on this with asparagus instead of carrots (but my carrot-loving husband begged to differ). Don’t you think asparagus would be amazing with cumin, coriander, thyme and citrus? With asparagus, everything will go much faster as you’ll probably have it nicely roasted in the 15 to 25 minute range, no foil lid or water in the pan needed. Učini to!

I made about a 2/3 to 3/4 size of this on a 10吋 tray but you should use a full half-sheet pan (13后) or two quarter-sheet (9吉) pans for the yield below.

For the carrots
To finish

Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you’re about to use. In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.

Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.

Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over. Dollop yogurt over the top and sprinkle with seeds. Ukopati.


Roasted carrots with avocado and yogurt

Me and this salad go way back. In 2007 — you know, back in the days when I imagine that all of our conversations might have gone “What should we do today?” “Oh, I don’t know, anything we want.” — I had this salad at the then new-ish Spotted Pig in the West Village and attempted to recreate it. It didn’t go well and because I was as mature then as I am now, I had a tantrum and didn’t get back to it until 2009, at which point I made a roasted carrot dish with a bit of cumin and topped it with avocado slices that had been tossed with some lemon and everyone was happy. However, in 2011, Jean-Georges Vongerichten published a book of his homecooking favorites including this salad, which is also on the menu at ABC Kitchen and in 2012, April Bloomfield included the recipe in her first cookbook and I’ve thought it might be nice to circle back to these more complexly spiced and textured versions.



Can I veer off for a moment here? [I mean, that’s kind of my thing, not being able to finish a sentence without at least one other tangentially-related sentence inside it.] Okay, so I get a lot of cooking ideas from restaurants I go to and I jot them down but it’s not because I want to do anything sinister like pretend I came up with them first, but because I want to do something with the impression it made on me. It’s like going to a museum and admiring the soft colors in a painting and realizing you want to soften the palette in your own artwork nobody is going to mistake you for Monet any more than anyone is going to mistake me for Beyoncé if I buy thigh-high tights and wear them as pants. (They’re more likely, in fact, beg me to never do this again.) People have said to me, “Why don’t you just ask the chef for their recipe?” or “But this recipe is published! Don’t you want to make their version?” but I actually don’t for two reasons. First, I want to stay true to what I remembered about it, even if it might have been incorrect, because it was my impression that got me daydreaming about a new flavor combination or approach to an ingredient. Second, holy moly, are chef recipes usually a headache! For restaurant purposes, this makes a ton of sense (each element prepared separately before service so it can be assembled and cooked to order) but to cook like this at home — at dinnertime no less, when everyone is hungry — is madness and a short path to being so exhausted you might need a week of takeout to recover.


Which begs the question: why make a new, more complicated version of something we were happy with to begin with? In this case it’s because every time I’ve been back to a restaurant that served it, I’ve fallen again in love with how nuanced it is. Plus, I now see its potential to be a rounded meal by making it less restaurant-style (precious and plated) and more homestyle, in a way we’d all want to dig into on a weekday night. In fact, I hope this is your dinner tonight.


Spiced Roasted Carrots with Avocado and Yogurt

  • On origin: As I mentioned, this recipe has made the rounds at big-name restaurants and from big-name chefs. (Jamie Oliver, who I think was once a silent partner at Spotted Pig, also has a version. Also, if anyone who follows restaurants obsessively wants to tell me how it made the jump from the Jean-Georges to the Spotted Pig camp, I’m curious!) Everyone agrees on 90% of the ingredients — carrots, avocado, sour cream, something crunchy, cumin and citrus — but nobody agrees on how to cook the carrots and other smaller details. This version: Is all and none of the above you’ll use yogurt instead of sour cream and there will be no segmenting of oranges on a Tuesday night. That’s a rule. Almost everything comes together on one big messy tray of dinner — sheet pans 4eva!
  • Finally, I was champing at the bit to make a spring-ier riff on this with asparagus instead of carrots (but my carrot-loving husband begged to differ). Don’t you think asparagus would be amazing with cumin, coriander, thyme and citrus? With asparagus, everything will go much faster as you’ll probably have it nicely roasted in the 15 to 25 minute range, no foil lid or water in the pan needed. Učini to!

I made about a 2/3 to 3/4 size of this on a 10吋 tray but you should use a full half-sheet pan (13后) or two quarter-sheet (9吉) pans for the yield below.

For the carrots
To finish

Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you’re about to use. In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.

Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.

Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over. Dollop yogurt over the top and sprinkle with seeds. Ukopati.


Roasted carrots with avocado and yogurt

Me and this salad go way back. In 2007 — you know, back in the days when I imagine that all of our conversations might have gone “What should we do today?” “Oh, I don’t know, anything we want.” — I had this salad at the then new-ish Spotted Pig in the West Village and attempted to recreate it. It didn’t go well and because I was as mature then as I am now, I had a tantrum and didn’t get back to it until 2009, at which point I made a roasted carrot dish with a bit of cumin and topped it with avocado slices that had been tossed with some lemon and everyone was happy. However, in 2011, Jean-Georges Vongerichten published a book of his homecooking favorites including this salad, which is also on the menu at ABC Kitchen and in 2012, April Bloomfield included the recipe in her first cookbook and I’ve thought it might be nice to circle back to these more complexly spiced and textured versions.



Can I veer off for a moment here? [I mean, that’s kind of my thing, not being able to finish a sentence without at least one other tangentially-related sentence inside it.] Okay, so I get a lot of cooking ideas from restaurants I go to and I jot them down but it’s not because I want to do anything sinister like pretend I came up with them first, but because I want to do something with the impression it made on me. It’s like going to a museum and admiring the soft colors in a painting and realizing you want to soften the palette in your own artwork nobody is going to mistake you for Monet any more than anyone is going to mistake me for Beyoncé if I buy thigh-high tights and wear them as pants. (They’re more likely, in fact, beg me to never do this again.) People have said to me, “Why don’t you just ask the chef for their recipe?” or “But this recipe is published! Don’t you want to make their version?” but I actually don’t for two reasons. First, I want to stay true to what I remembered about it, even if it might have been incorrect, because it was my impression that got me daydreaming about a new flavor combination or approach to an ingredient. Second, holy moly, are chef recipes usually a headache! For restaurant purposes, this makes a ton of sense (each element prepared separately before service so it can be assembled and cooked to order) but to cook like this at home — at dinnertime no less, when everyone is hungry — is madness and a short path to being so exhausted you might need a week of takeout to recover.


Which begs the question: why make a new, more complicated version of something we were happy with to begin with? In this case it’s because every time I’ve been back to a restaurant that served it, I’ve fallen again in love with how nuanced it is. Plus, I now see its potential to be a rounded meal by making it less restaurant-style (precious and plated) and more homestyle, in a way we’d all want to dig into on a weekday night. In fact, I hope this is your dinner tonight.


Spiced Roasted Carrots with Avocado and Yogurt

  • On origin: As I mentioned, this recipe has made the rounds at big-name restaurants and from big-name chefs. (Jamie Oliver, who I think was once a silent partner at Spotted Pig, also has a version. Also, if anyone who follows restaurants obsessively wants to tell me how it made the jump from the Jean-Georges to the Spotted Pig camp, I’m curious!) Everyone agrees on 90% of the ingredients — carrots, avocado, sour cream, something crunchy, cumin and citrus — but nobody agrees on how to cook the carrots and other smaller details. This version: Is all and none of the above you’ll use yogurt instead of sour cream and there will be no segmenting of oranges on a Tuesday night. That’s a rule. Almost everything comes together on one big messy tray of dinner — sheet pans 4eva!
  • Finally, I was champing at the bit to make a spring-ier riff on this with asparagus instead of carrots (but my carrot-loving husband begged to differ). Don’t you think asparagus would be amazing with cumin, coriander, thyme and citrus? With asparagus, everything will go much faster as you’ll probably have it nicely roasted in the 15 to 25 minute range, no foil lid or water in the pan needed. Učini to!

I made about a 2/3 to 3/4 size of this on a 10吋 tray but you should use a full half-sheet pan (13后) or two quarter-sheet (9吉) pans for the yield below.

For the carrots
To finish

Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you’re about to use. In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.

Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.

Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over. Dollop yogurt over the top and sprinkle with seeds. Ukopati.


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