Tuesday, January 10, 2012

Honey-Glazed Carrots with Cilantro and New Blog Features!



So I haven't blogged in almost three months.  I really didn't want to post one recipe in November and one in December.  I wanted to come back when I was ready to devote more time to it and really make it a commitment in my everyday life.  I've decided that there is no time like the present.  In order to blog more and to utilize my great collection of food magazines and cookbooks, I am introducing two new features to my blog.  One is what I am calling Magazine of the Month.  I am going to take one of my many magazines from my numerous subscriptions and cook 3-4 recipes from that magazine during the current month.  The recipe above is from this month's choice.




Another addition to my blog is what I am calling my Current Cookbook.  I am going to pick one cookbook and cook 4-5 or more recipes from that book.  At the end, I will write a comprehensive review of the cookbook and give it a rating.  I have so many, yet I rarely cook from them, I just love to look through them and get ideas about what I want to cook.  This isn't a bad thing, I just want to try so many recipes from these books, now I am giving myself the chance to do it.  My first choice for my Current Cookbook is America's Test Kitchen's Slow Cooker Revolution.  I thought it would be a good choice for these cold winter months, and I also just got a new slow cooker that I am eager to try out.



So onto the recipe.  Like I said, this is from Everyday Food, and the reason I picked it was because it had an interesting method for cooking the carrots.  You place the carrots in a skillet with a little olive oil, then you cover it for water.  As the carrots boil in the water they become soft, and then the water eventually evaporates.  The carrots then begin to caramelize in the skillet and pick up those lovely charred spots that add a lot of flavor to the carrots, add in some honey time to bring in a bit of extra sweetness.  You then deglaze the skillet with a bit of water or broth.  The carrots are finally tossed with a bit of cilantro for some brightness.  I really love this technique.  It's so delicious and the carrots and cooked wonderfully.  I will definitely use this method from now on.


Honey-Glazed Carrots with Cilantro  
   serves 4

  • 6 medium sized carrots, halved lengthwise and chopped into 2 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons of broth, white wine, or water
  • 2 tablespoons of finely chopped fresh cilantro


In a large skillet, combine the carrots and the olive oil.  Add just enough water to cover the carrots (about 2 cups).  Cook over medium-high heat until the water is evaporated and the carrots are soft, about 15 minutes.  

At this point, cook, tossing often until the carrots are light golden brown with some charred spots. Season with salt and pepper.   Add 1 tablespoon honey and 2 tablespoons broth, white wine, or water.  Stir and scrape up the brown bits with a wooden spoon, until the carrots are glazed, about 2-4 minutes.  Stir in 2 tablespoons of the chopped cilantro.  Serve immediately.

Print Feature:

Another great feature that I have added is a "Print/PDF option" to the blog.  This means if you click on the icon below, you will be able to print or save a pdf of this blog post.  I really love this feature on other blogs, because when I see a recipe I like, I like to print it out immediately or save it as a PDF onto my computer, so I can use it later.  Anyway, I hope you like the new features, and I hope to be around more often!

Pinterest:

I don't know who has checked out Pinterest yet, but it's a great website where you can "Pin" different things on your personal pinboard. It's a place to share all the wonderful things you see on the web.  People use Pinterest to remind them of ideas for cooking, organizing, decorating, you name it.  If you see  a recipe you like here, and you want to "pin" it, that would be wonderful.  Just click on the button below, and you will be able to do that.  

Pin It

4 comments:

Refuses to Eat His Vegetables said...

Print function! Useful, that.

(Unfortunately, I have no need for it in this particular instance. Carrots?! Blech. I'd rather just cook up the honey and cilantro naked.)

Sarah said...

You are missing out Mr. Refused to Eat His Vegetables. These carrots are tasty!

Steve Kimes said...

What a wonderful blog-- and a great sounding recipe. I can't wait for you to get to the slow cooking recipes because I do a fair amount of crock pot cooking.

bookcasefoodie said...

I relate to your decision. I started my blog so I could use my magazines and cookbooks. It has worked and I have used quite a number of books that have been sitting for a while, and found that I really like them.