carrot salad

I've got the blahs tonight. A little bit grumpy, grumpy about being grumpy, you know how it goes.  The girls were home with me today because it was parent conferences and we went down to town, and we walked from town hall to the hardware store and held hands and every three steps we all jumped into the air together.  That was the best part of my day and it was pretty great. 
But sometimes a mood sticks, and I just have to wait it out.  And for now I feel blah, and maybe one of the reasons why is that all I have to tell you about is carrot salad.
It's not that it isn't good--it is!  My friends Jen and Pete gave us a whole cooler full of carrots, and it's been carrots for lunch and dinner and sometimes for breakfast too. And of course it's stew time, and carrots are plenty useful, but it turns out that carrot salad is my favorite thing to do when the carrots are this good. I've never been a carrot stick kind of girl, and it's a shame to cook something so imbibed with earthly perfection.

Sadie told me that tomorrow is National Cookie Baking Day, and I'm taking her word for it.  I'm guessing we'll have exciting things to talk about then.  Who knows what she'll pick?  Right now she's waffling between pistachio shortbread, walnut crescents, and ruggala.  All fine options, I'd say.

But tonight, it's carrot salad for you.  Good for your eyes, and your soul.  And easy peasy.
Grab a handful of carrots.  Peel them if you like.  Grate them in your cuisinart or do a dance with your box grater if you prefer.  Whip up a little dressing in a measuring cup of olive oil, red wine vinegar, lemon juice, salt and pepper.  Add a squeeze of orange of you've got it.  Keep mixing and adjusting until it tastes good to you.  Go out into the cold night and grope around for some half frozen parsley.  Chop that, toss with carrots and dressing.  Eat.  Leftovers will be good tomorrow too.  To eat with your cookies.

Happy Friday friends.

red-wine-and-maple- glazed carrots

I am feeling a little bit sarcastic about the new Gourmet cookbook. I really don't know why, but I keep making snarky comments to myself about it. I've heard that when one is seeing a therapist for a long time, you can tell that it's time to stop when you start getting mad at them. It's a separation thing. I'm breaking up with Gourmet before it can break up with me. Maybe I am protecting my fragile heart.
Because I know how ridiculous this is, I will be cooking out of Gourmet Today this week. Also, I have it from the library, and it's due this weekend. I order most of my cookbooks from the library, and when I've paid as much in overdue fines as the cookbook costs, I take that as a sign that I'd like to own it. It works out well for the library, and what's good for the library is good for us all.

That's Sadie standing on her special "complain about Mommy's cooking stool." Those are some pretty fabulous pork chops which I'll tell you about soon. (Oh, come on, you understand- I'm writing one post a day! I can't give you two recipes at once! Not this month at least...)
Sadie's checking out these red-wine-and-maple-glazed carrots. Yes, those hyphens are all part of the original recipe. Withholding snark. She's telling me that I'm going to set off the smoke alarm, which is probable, and that it looks like there are worms in the carrots.
"No honey, those are shallots."
"What are shallots?"
"Shallots are shallots. Shallots are delicious. Go play with Rosie."
I can't say that shallots are like onions, or like garlic, because they will get nixed. And they're not really. I hold to my definition that shallots are... delicious.
"That looks like blood. What is that?!!!"
"That is wine."
"I can't have wine!"
"Sure you can. When it's cooking with carrots. Go play with Rosie."
"RosieEEEEE! Come see the worms in blood!"
Argh.

I recommend these carrots. I was putting them on a trial run for Thanksgiving and they passed the test. Sweet and fancy, easy and a little bit intense. Better with mild meat I think, like turkey for example. Let me know what you think. As long as you don't think the shallots look like worms. I've had enough of that, missy.

Red-Wine-and-Maple-Glazed Carrots
from Gourmet Today

3 Tablespoons unsalted butter
3/4 cup thinly sliced shallots
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds carrots, peeled, and cut diagonally into 3 inch pieces
1 cup dry red wine
1/4 cup pure maple syrup
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill (I have to admit- I left this out. I think it would be great, but my dill is dead and gone.)

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add chili powder, salt and pepper and cook, stirring, until very fragrant, about one minute. Add carrots, wine, and maple syrup, bring to a simmer, and cook, covered, stirring occasionally, until carrots are tender, about 20 minutes.
Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes. Remove from heat and stir in dill.