Crazy for carrots.
SAVORY CARROT RIBBON TART SERVES 6 TO 8 1 1/4 HOURS With its tangle of bright carrot strips and bits of spicy chorizo, this beautiful tart makes an exciting appetizer or even a light main dish. An all-butter puff pastry, such as Dufour, gives especially flavorful and flaky results, but it's delicious made with any kind of puff pastry. 1 sheet (14 or.) or 2 sheets (17.5 oz. total) frozen puff pastry, thawed according to package instructions 1 tbsp. beaten egg 5 medium rainbow carrots with tops (1 1/4 lbs., any colors except purple; if no tops, use flat-leaf parsley) 1/2 cup diced Spanish chorizo 1 tbsp. extra-virgin olive oil 1/2 tsp. kosher salt 1/4 tsp. pepper 3 oz. cream cheese, at room temperature 1/2 cup crumbled feta cheese, divided 1. Preheat oven to 400[degrees] with a rack set in lower third of oven and no rack above. 2. Line a baking sheet with parchment paper. On a lightly floured work surface, unfold dough; if using 2 sheets, stack them. Roll (if needed for size) into a 10-by-12-in. rectangle, smoothing creases; trim dough to neaten edges. With both hands, gently lift dough to lined baking sheet. With a small knife, lightly score a 1/2-in. border around dough. Brush off excess flour. Freeze 15 minutes to firm. 3. Brush border of dough with beaten egg. Bake until puffed and lightly browned, 10 to 15 minutes. Press down on center of pastry with a metal spatula to flatten it. 4. Meanwhile, bring a large saucepan of water to a boil. Chop 1 tbsp. carrot tops. Tear more tops into small pieces to make 1 tbsp.; set tops aside. Peel carrots, then set on a work surface and pull a vegetable peeler along them to create 4 cups ribbons; save end pieces for other uses. 5. Boil carrot ribbons until barely tender, 1 minute. Drain, transfer to a bowl of ice water, and let cool. Drain ribbons and pat very dry; toss in a bowl with chorizo, oil, salt, and pepper. 6. In a food processor, whirl cream cheese with 2 tbsp. feta until smooth, scraping inside of bowl. 7. Drop small spoonfuls of cream cheese mixture over center of pastry and smear gently with fingers (it won't spread to cover pastry). Sprinkle with reserved chopped carrot tops. Arrange carrots evenly over cream cheese and scatter with remaining feta. Bake until pastry is well browned, 15 to 20 minutes. 8. Let tart cool briefly on a rack, then scatter reserved torn carrot tops on top. PER SERVING 378 Cal., 61% (232 Cal.) from fat; 9 g protein; 26 g fat (9 g sat.); 27 g carbo (2.8 g fiber); 652 mg sodium; 35 mg chol. WINE PAIRING A tangy pink sparkler like Gloria Ferrer 2011 Brut Rose (Carneros; $47). Its red fruit and spice love the chorizo, and its yeastiness links to the pastry.--Sara Schneider
They're the tops
Carrots are carrots, right? Not so fast. They're kitchen workhorses, for sure, whether you're buying them by the bag or bunch. But try bagged carrots side by side with freshly harvested bunch carrots, which usually have their green tops attached. For sweetness, juiciness, and flavor, fresh is best.
CARROT AND DAL SALAD SERVES 4 TO 6 (MAKES 4 CUPS) / 1 HOUR This playful nod to Indian dal (legume curry) is perfect at room temperature for a 1%, picnic or office lunch, but also great alongside roasted lamb chops for dinner. It tastes even better after a night in the fridge. Yellow split peas look especially pretty here. 1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed 1 bay leaf 3 tbsp. lime juice 3/4 tsp. Madras curry powder About 1/14 tsp. kosher salt, divided 5 tbsp. extra-virgin olive oil 2 1/2 cups peeled, very thinly sliced rainbow carrots (from 1 1/2 lbs. with tops) 1/3 cup coarsely chopped cilantro 1/4 cup coarsely chopped green onions About 1/4 tsp. pepper 1. Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes. 2. Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots. 3. Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit. 4. Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool. * Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores. MAKE ahead Up to 1 day, chilled. PER SERVING 258 Col., 41% (106 Cal.) from fat; 9.1 g protein; 12 g fat (1.8 g sat.); 31 g carbo (12 g fiber); 393 mg sodium; 0 mg chol. GF/VG WINE PAIRING A bright, aromatic pink like Cypher 2014 "Pistil" Eclectic Rose (Paso Robles; $24). The wine's spice makes the curry pop; its citrus meets lime in the salad.--S.S. CARROT GINGER TEA CAKE WITH LIME GLAZE SERVES 9 TO 12/ 1 1/4 HOURS, PLUS 1 3/4 HOURS TO COOL Taking a cue from our favorite juice bar combos, this dense, not-too-sweet cake gets loads of moistness from both carrots and carrot juice, and a hint of heat from two kinds of ginger. The lime glaze adds a tangy kick. 1/4 cup melted butter, plus about 1 tsp. softened butter for pan 1 1/2 cups all-purpose flour, plus more for pan 1 1/2 tsp. baking powder 2 tsp. ground ginger 1/2 tsp. each baking soda and kosher salt 1 cup granulated sugar 1/4 cup canola oil 1/4 cup carrot juice 2 large eggs 2 tbsp. finely grated fresh ginger (use a box grater or Microplane) 1 1/2 cups coarsely shredded carrots (from about 3 medium orange carrots, peeled) 3/4 cup powdered sugar Zest of 1/2 lime 1 tbsp. plus about 1 tsp. lime juice 1. Preheat oven to 350. Butter an 8-in. square pan, line bottom with parchment paper, and butter it. Flour inside of pan, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, the baking powder, ground ginger, baking soda, and salt. 2. In a large bowl, whisk granulated sugar, 1/4 cup melted butter, the oil, carrot juice, eggs, and fresh ginger until combined. Add flour mixture and whisk just until smooth. Stir in carrots and scrape batter into pan. 3. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a rack 10 minutes. Run a paring knife around edges to loosen, then turn out onto rack. Turn right side up and let cool completely, at least 1 3/4 hours. 4. In a small bowl, stir together powdered sugar, lime zest, and 1 tbsp. lime juice until smooth. Add more lime juice (about 1 tsp.) for a thick, flowing texture. Drizzle over cake. make ahead Through step 3, up to 1 day at room temperature or 1 month frozen (let cool, then wrap well). PER SERVING 253 Cal., 35% (88 Cal.) from fat; 3 g protein; 9.9 g fat (3.3 g sat.); 39 g carbo (1 g fiber); 231 mg sodium; 46 mg chol. LC/LS/V
Photography by IAIN BAGWELL
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|Title Annotation:||PEAK SEASON|
|Date:||Mar 1, 2016|
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