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Alton Brown’s Ginger Glazed Carrots

8 Jul

Ginger Glazed Carrots

It should come as no surprise that I plan out meals in advance.  When I do my planning, I try use a Garanimals approach.  Remember Garanimals?  The line of children’s clothing, originally from the 70’s, designed to let kids put together coordinated outfits.  From their website:

“The kid-friendly Garanimals mix-and-match separates provide a simple, coordinated system that makes clothes easy to pair and fun to wear. The Garanimals pairing system brings creativity and independence to young children as they select their own clothes and dress themselves. Through these small, successful decisions, children develop early feelings of self-confidence.”

That is so what cooking should be.  Easy, fun, and confidence building.  Which is why I totally think of recipes as separates, that when combined, make a coordinated outfit on the plate.

When I was trying to decide what to pair with the Chicken with Lime Butter, I went into my recipe closet and came out with Alton Brown’s Ginger Glazed Carrots.  Lime and ginger is a classic combination.  The heat of the ginger perfectly compliments the tart of the lime.  And if you get a head start on the carrots and get them simmering while you prep your chicken, both dishes are done at about the same time.

Instead of ginger ale, I used ginger beer.  It’s less sweet and has more of that lovely ginger heat.  I’m pretty happy with the substitution and think that in the spirit of bringing creativity and independence to cooking, it would get the Garanimals seal of approval.

Alton Brown’s Ginger Glazed Carrots

From The Food Network

The only change I would make to this recipe is to use slightly less liquid, maybe 3/4 cup.  It took a while for the liquid to cook down into the glaze and I was concerned it would burn.  So my carrots were a little more on the saucy side.  Which is not to say that they didn’t taste goooooood.

  • 1 pound carrots, peeled and cut  (I used baby carrots)
  • 2 tablespoons butter
  • kosher salt
  • 1 cup ginger ale (If you can get ginger beer, I definitely recommend using it)
  • 1/2 teaspoon chili powder

In a 12 inch sauce pan over medium heat, combine the carrots, butter, a pinch of salt, and ginger ale.  Cover and bring to a simmer.  Once simmering, remove the lid, stir, and reduce heat to low.  Cover again and cook for 5 minutes.  Remove the lid, add chili powder and increase heat to high.  Cook, stirring occasionally, until the ginger ale is reduced to a glaze, approximately 5 minutes.  Serve immediately.


Market Report

12 Jun

Green Onions Shrooms  Let Us  Shrooms

There are no shortages of Farmer’s Markets around Exit 51 this time of year.  But I never seem to get to them.  I know that I should, but I just don’t make the time.  So I was excited to hear that there was a new Farmer’s Market on Saturday afternoons at Green Spring Station.  Finally, a market that worked with my schedule.

According to what I read online, there are 28 vendors participating.  I can’t say that all of them were there when I visited but it was the first weekend and I was there right when it opened.  Maybe additional stalls were set up after I left.

What I did see was lovely fresh greens, hearty mushrooms, and colorful flowers.  Price wise, some of the vendors were high.  $4 for crimini mushrooms?  Yes, they are organic, but I can get nonorganic ones for half as much at The Fresh Market.  Sorry, but I’m trying to shop smarter.  And that’s the other thing about the Farmer’s Market, you’ve got to remember to bring cash.  I was digging around in my pocket to pull together $2.50 for the sweetest green apples I’ve ever tasted.

Hopefully things at the Green Spring Station Farmer’s Market will come together in the next few weeks.  I’ll let you know what I find when I stop back.  In the meantime, I’ve got to get myself back over to the Farm Stand in Parkville where I got that phenomenal asparagus.  I bet they have a bunch of new fruits and vegetables coming in.

Eat Fresh

13 May

Fresh Picked

Advertising executives may want you to believe that eating fresh means patronizing a certain fast food chain.  To me, it’s something entirely different.  My definition of eating fresh is cutting down, as much as possible, the  journey fruits and vegetables take from the grower to my plate.  Since I’ve come to peace with the fact that I will never be the house in the neighborhood that has a killer vegetable garden, I am eager to find an alternative.  See those beautiful spears of asparagus?  That was my first attempt. Continue reading