Beautiful carrot tops, too beautiful to throw away. Not really knowing much about them, I decided to ask my cooking group, and do a bit of Google-ing to see what they are all about.
I found out that besides being highly nutritious, they can be a bit bitter. The greens I have aren't really all that bitter, might be because I bought organic baby carrots.
After a bit of poking around the net, and talking to my cooking group, the majority of whom thought I should feed it to the horses or compost pile, (peasants, I tell ya, peasants) ;-) I decided to add them to some basil and make a citrus-y pesto.
In a food processor, add one cup of carrot tops, minus the stems, one cup of basil, one third cup of toasted pine nuts, two cloves of garlic, the zest of half a mandarin orange, and the juice from that half of the orange. With the processor running, drizzle in enough olive oil to make a smooth paste, add about one third cup of Parmesan cheese and pulse a couple of times. Remove to serving bowl and add half a teaspoon of salt.
It's really wonderful, the citrus lingers in the background and adds a bit of freshness.
Today's lunch was a grilled wild caught swordfish steak served on the pesto.
Salted green plums, swimming in Tapatio sauce with a little salt, add it to your tapas list.
That's all there is to it, green plums, Tapatio and salt.
I just wanted to share this with you real quick.
I gave myself a little break, and visited my friend Squeaks last weekend. We hit up the Irvine Farmer's Market and I discovered them there. Wait 'till you see the killer knife I bought while I was up there.
I'm still buried in school work, and my final project is due next week. See ya soon.
Herbaceous, spicy, crunchy and oh, so wonderful. Bet you can't eat just one.
Be sure and let them sit the full 24 hours for the flavors to develop
Once I got all the carrots and onions peeled and sliced, I discovered I didn't have the chili's needed to make the recipe, so I cheated and threw in a small can of Embasa brand pickled jalapenos en escabeche.
Not only did I not have the chilis but I didn't have the radishes either; not having_all_the ingredients has never stopped me before, and so far, (knock on wood) I haven't had too many disasters.
This turned out so good I don't know how the original recipe can top it, but I'll eventually give it a try.
What I did different was to not use the chilis called for in the recipe, but substituted them with a small can of Embasa brand jalapenos en escabeche. I also substituted a medium onion for the radishes; and I doubled the liquids and herbs.
Here's the original recipe
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Pickled Carrots and Radishes
6 medium carrots, peeled and sliced; into 1/4 inch pieces 6 large radishes; stemmed and quartered 1-2 medium anaheim chili peppers; seeded thinly sliced 1 large fresh jalapeno chili pepper, stemme; seeded, thinly sliced 1/2 cup Water 1/2 cup white vinegar 1 1/2 teaspoons Salt 1 1/2 teaspoons honey 1/2 teaspoon dried mexican oregano, or regular; crushed 1/2 teaspoon coriander seeds 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon dried marjoram; crushed 1/4 teaspoon dried thyme; crushed
In a large nonmetal bowl or glass jar combine carrots, radishes and chili peppers. In a small saucepan combine the water, vinegar, salt, honey, oregano, coriander seeds, black pepper, marjoram, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes.
Pour hot liquid over vegetables. Let cool to room temperature. Cover and chill for at least 24 hours before serving, stirring occasionally.