by gwen harlow

Posts Tagged "carrot"

Recipes: Bacon-wrapped pork tenderloin; roasted potatoes and mushrooms; honey-glazed carrots

Posted by on Jan 20, 2010 in photo, recipe | 0 comments

Dinner! Nom!

Cook in this order:

Roasted potatoes and mushrooms
Wash and cube a pound or so of potatoes. Place in casserole with 1/2 lb. button crimini mushrooms. Sprinkle with olive oil, salt, pepper, herbs and spices, then toss. Cover with foil and cook at 450° til tender, about one hour.

Bacon-wrapped pork tenderloin
Butterfly 1 lb. pork tenderloin [how to], sprinkle with salt, pepper, and spices/herbs you like. Roll up, and place in lightly-oiled casserole. Slice some bacon in halves, wrap these over the tenderloin and secure with toothpicks. Cook at 450° until center of meat reaches 160° [mine took about 45 minutes].

Honey-glazed carrots
Heat a couple T. butter in a dutch oven. Slice 1 lb. carrots into sticks about 2″ long [I quarter on the fat end], add to pot, then coat with honey. Toss, cover, and simmer about 20 minutes til tender.

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Glazed carrots, yum!

Posted by on Nov 18, 2009 in recipe | 0 comments

I don’t find carrots to be really exciting especially cooked and these were pretty tasty. Chad was just INSANE for them. The recipe is from Alice Waters’ Simple Food [which I LOVE, esp. for the veg recipes because I am a big ignoramus and it *is* all pretty simple]:

Peel the carrots and cut them into slices or sticks.
Put them in a heavy pot or pan and add water to come about halway up the carrots (don’t pile them higher than an inch or so) [next time, I would use less water than what I thought was half].
Add a good pinch of salt and a couple of teaspoons of butter per serving [I used about 4 pats for a pound of carrots. I also added a handful of brown sugar. Someone suggested honey instead and we will try that next.].
Bring the water to a boil, turn down the heat so the water is simmering, and cover the pan.
Cook until the carrots are tender.
Take off the lid and let the liquid boil down until it has made a buttery sauce that coats the carrots.
Remove the carrots from the pan immediately as the sauce will continue to reduce in the hot pan.
If it reduces too much, it will separate; add a bit of water to bring it back together.
Oil can be used instead of butter, but it won’t make as thick a glaze.
Right at the end of the cooking, stir in a spoonful of chopped cilantro, parsley, or basil [I did not do this due to inclusion of brown sugar].

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