Friday, January 30, 2015

The Cookbook Project - 4/52


So you know how I talked about being sick over the course of the last several posts? Well, I got over it.

Briefly.

Then I got sick again.

Seriously, daycare crud is no joke. This time it skipped Audra, but since literally nobody I ever saw in the past six days was sick except a few kids at daycare, I think I can pinpoint it. It's because Audra's best little friend is this adorable boy who is always there before her in the mornings, and he's learning words and he had a runny nose and he told me hello and handed me his ball.

I should not have taken the ball.

I have the Baby-Spit Plague.

It's like the Black Death, except that it's not at all like it in any way.

In any case, I have a feeling the next year or so of my life will be spent learning all about the many interesting diseases children pass amongst themselves. I'm hopeful that means we'll have all that out of the way by kindergarten and I'll have the healthiest six year old there!

(Don't tell me otherwise. I need to believe this in order to deal with the fact that I have had a sore throat for approximately three weeks over the course of two separate colds. Let me live in my wonderful dream world.)

In any case, during those magical few days where I wasn't sick, I whipped up Cookbook Project 4 - Orange Anise-Glazed Carrots!

I've mentioned before that the Farmer's Cookbook (for those of you new to the project, I am cooking one recipe from that cookbook per week for the year of 2015) is all about the basics. It's not about the fanciest desserts or weirdest ingredients. It's about showing you ways to cook some really good standbys - the kind of food you can get on the table at six o'clock when someone comes in covered in dirt and ready to shovel food into his mouth and get back out in the field.

This recipe, though, is one of their fancier tasting ones, I think.


Ingredients - Amounts Omitted

sliced carrot rounds
water
butter
salt
anise seed
grated orange rind
dark brown sugar
orange juice

It has the easiest ingredients list, though, right? Like, how much of that does the average person even need to buy? Probably not that much. We received a huge pile of rainbow-colored carrots in our veggie delivery from Mother Earth Produce for the week, so I went out and got a chicken to roast to eat with them.

I completely forgot, until the day I bought groceries, that anise seed tastes like licorice, though. I don't actually like black licorice all that much. Well, I shrugged that off and figured I would try it at least once. Maybe I would have suddenly started liking licorice in the past couple of years - tastebuds change, right?

Right.

So this is an easy one. Heat up the water in a big cooking pan, cook the carrots until just tender. Drain water, stir in the rest of ingredients. Cook over medium, stirring pretty regularly, until liquid is basically absorbed and the carrots are glazed. Eat.

You may notice from the photos that I didn't use carrot rounds. Well... I don't actually like cooked carrots, either.

I know, I know; who would cook a recipe whose two major flavors are things they don't like?

This lady, that's who.

 

I just cut the carrots into long sticks, larger, and didn't cook them as long. This meant the glaze hadn't quite settled when we ate dinner, but it kept the carrots crisp and crunchy - it's the smushy soft cooked carrots I don't like. At first, I wondered if maybe the glaze wouldn't even come together.

No, all it needed was a few minutes to settle without the heat on, and they glazed perfectly. The orange was the strongest flavor, followed by the barest hint of the anise seed. And yes, it turns out I don't hate the flavor - at least not if it's combined with carrots and roasted chicken. This is actually something where I would double or even triple the recipe and take it to a potluck or over to someone's house for a dinner party. These taste a lot fancier than they are, and I feel like they'd pair really well with just about anything.

Honestly, whipping together the glaze would create a great sauce for chicken, I think, all by itself. It seemed like it would be a great catch-all glaze for vegetables or meats.

So, that makes us four for four with no epic screw-ups.

I'm... kind of disappointed.

I figured I'd have a really funny screwing-up story by now.

Oh, well.

We'll just have to see what happens next week, when for our first February recipe I take on a mysterious breakfast entitled Scandinavian Sunrise, which I am not entirely sure actually comes from Scandinavia!





 P.S. the links to Amazon in this post are affiliate links - if you click through and purchase after reading this post, I may receive a small commission in return. All commission monies will go towards either the redesign/domain name buyout of this site, or... a lot of new books for Katie. Either way, everyone wins, right?

Please. I want new books.

I waaaaaaaant them.

6 comments:

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    1. It would wipe out half of Europe if it could.

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  2. Just found your blog through your comment on Kaelah's post! I love the "Baby-Spit Plague" comment! Haha. This recipe looks amazing- I'll have to try it!! Never had anise seed, but I do love black licorice :)

    <3 Kelsey | Chaos Parade

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    1. Anise seed is apparently very licorice-y. I have no idea how I will use it up now that I own so much of it, haha!

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  3. This reminds me of some fennel & maple syrup carrots I made about a year ago. I think this recipe would have a similar taste + the citrus

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    Replies
    1. Oooooh i think it would. Fennel and maple syrup? That sounds... really good.

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