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'Wich of the Week: Estela's "The Carrot"

YumSugar — Wed, 16 Jan 2008 12:13:33 -0800

Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.

Today's sandwich comes from a cheerful hidden gem called Estela's, which is one of my favorite sandwich shops in San Francisco. Not only are the creations humongous - piled with cold cuts, a variety of cheeses, and yummy condiments like artichoke spread and cranberry mustard - but they're also filled to the brim with fresh produce so you can feel good about devouring them.

Lately I've been leaning toward Estela's vegetarian options, particularly the Carrot. To find out what's in it, read more.

The menu at Estela's has just about anything you could want, but I like the veggie options because I can eat the whole sammie without feeling disgustingly full. And thanks to the avocado and havarti dill, the Carrot is one of the most flavorful veggie sandwiches I've ever had.

This sandwich would be very easy to re-create at home and requires no cooking or toasting. Here's what you'll need:

2 slices of thick multigrain bread
2 slices of tomato
2 to 3 slices of dill havarti cheese
2 pieces of red leaf lettuce
4 thick-cut cucumber slices (I recommend slicing the cuke on the diagonal)
Thinly-sliced red onion, to taste
About 1/3 cup of shredded carrots
About 1/4 of an avocado, sliced
Dijon mustard and mayonnaise

To make your own version of the Carrot, spread Dijon mustard on one slice of the multigrain, then top with cheese, lettuce, onion, cucumber, and tomato. Scatter the carrots evenly across the tomato, then put the avocado on top of the carrots. Spread mayo on the other slice of bread and lightly press the slice onto the veggie pile. Hold with both hands and eat!

Time to Get the Carrots Glazing

YumSugar — Mon, 23 Nov 2009 16:15:48 -0800

Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist. Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.

Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Soup's On: Carrot Thyme Soup

partysugar — Thu, 06 Dec 2007 08:03:19 -0800

A couple weeks ago FabSugar and I went to the opening of Carrots, a spacious and sophisticated boutique in San Francisco. Actual carrots were a prominent ingredient in most of the hors d'oeuvres, including a memorable carrot soup served in shot glasses. Since that night I've wanted to make carrot soup. However, I couldn't find a recipe that simply highlighted the pure flavor of carrots. When I came across Nancita's warm winter dinner, I knew the search was over. This soup is pure elegance in a bowl with a creamy texture and lovely taste. To see how I made it, read more

Carrot Thyme Soup
From Andrew Sopko

2 tbsp. extra virgin olive oil
1 bag of carrots, peeled and chopped
1 medium yellow onion (about 1 cup), chopped
1 1/2 tbs chopped fresh thyme (with some for garnish)
3 cups chicken or vegetable broth
1 cup water
1 tbsp. brown sugar
1 tsp. ground pepper
1 tsp. salt
1 cup sour cream or creme fraîche, optional for garnish

Sauté carrots and onion in a skillet on medium low
heat for 15–20 minutes until carrots are soft and fork tender.

Add thyme, salt, and pepper stir to combine. Remove pan from heat and allow to cool for about 5 minutes.

Add contents of pan and brown sugar to
blender with one cup of stock. Blend.

Add liquid one cup at a time until it reaches the correct consistency. Blend for several minutes until the puree has a butternut-squash color.

Return soup to heat in a 10 qt. sauce pan, adding salt and pepper to taste.

If the soup is too thick, add water to combine as needed to thin to desired consistency.
Ladle soup into bowls and spoon a small dollop of sour cream or creme fraîche into the center, then sprinkle remaining thyme over top for garnish.

Serves 6–8.

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A Perfect Fall Dessert: Carrot Cake Cookies

partysugar — Sat, 20 Oct 2007 04:30:45 -0700

The other day I was chatting with DearSugar about our most-liked desserts. She named carrot cake as one of her all-time favorites, and it got me thinking about making a deconstructed version of carrot cake. Then, I found the perfect recipe in the form of carrot cake cookies!

Carrots, oats, and brown sugar flavor these fragrant and delicious cookies. Filled with a sweet cream cheese frosting, these sandwich cookies are the ideal companion to a steaming cup of hot cocoa. You know you want to make these so get the recipe now and read more

Carrot-Cake Cookies
From Everyday Food magazine

For the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Make filling: with an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Makes 18 sandwiches.

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Sunday Dinner: Corned Beef and Carrots

partysugar — Sun, 09 Mar 2008 06:23:31 -0700

While some of you believe corned beef tastes like dog food, I happen to love this St. Patrick's Day staple. Slathered in an orange marmalade and whiskey glaze, this is the perfect Sunday night dinner. Don't be intimidated because this recipe calls for fully cooked corned beef. You cook it like you would a baked ham.

For the sweet carrots on the side use real carrots. Packaged baby carrots won't have such a fresh flavor. To make this for your family tonight, read more.

Corned Beef and Carrots
From Bon Appetit magazine

Ingredients

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Directions

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray.
Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet.
Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper.
Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes.
Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Serves 6.

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Yummy Link: Caramelized Pomegranate and Carrot Cake

YumSugar — Thu, 13 Dec 2007 03:01:39 -0800

If you're looking for something simple and delicious, then try this beautiful looking caramelized pomegranate and carrot cake. I know I'm going to give it a whirl! - Kitchen Unplugged

Come Party With Me: Anniversary - Dessert

partysugar — Wed, 12 Aug 2009 09:00:14 -0700

There's nothing quite like food to spark a memory. For my parents' 33rd anniversary party, I plan on bringing back the special moments of their wedding by serving carrot cake.

It's always been my dad's favorite kind of cake, and at their wedding, the cake was classic carrot with smooth, finger-licking-good cream cheese frosting. Instead of making an elaborate wedding-style dessert, I'll simply put together an easy layer cake.

If you love this carrot confection too, check out the recipe and read more.

Classic Carrot Cake With Fluffy Cream Cheese Frosting
From Food & Wine

Ingredients

For cake:
1 cup pecans (4 ounces)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded
For frosting
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners’ sugar

Directions

Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Make the cake: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk the oil, buttermilk and vanilla.
In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Serves 8-10.

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Bright Side: Carrot Cranberry Gratin

partysugar — Sat, 10 Nov 2007 08:02:33 -0800

Carrots are one of those veggies that I don't often cook with. Sure I throw them in a salad, but when I think of making a delicious side dish to pair with an extraordinary roast, carrots don't always come to mind. That is, until now! I came across this scrumptious recipe for a carrot and cranberry gratin and can't wait to give it a try.

This colorful side dish is an excellent addition to any holiday table. The honey slightly sweetens the carrots and the apple juice makes the cranberries burst. It's a wonderful accompaniment to pork, turkey, or duck. To get the recipe to this bright side, read more

Carrot Cranberry Gratin
From Food & Wine magazine

1 1/4 pounds carrots, coarsely shredded
1 Fuji apple, peeled and coarsely shredded
1 cup fresh cranberries
1/2 cup apple juice
1 tablespoon honey
2 tablespoons unsalted butter, softened

Preheat the oven to 400°. Butter a 9-inch square glass baking dish.
In a medium bowl, toss the carrots, apple, cranberries, apple juice and honey. Pack the mixture into the dish, smoothing the surface. Spread the butter over the top.
Bake in the upper third of the oven for about 40 minutes, or until the carrots are tender and the top is lightly browned. Serve the gratin at once.

Serves 4.

Make ahead: The recipe can be prepared through Step 2 up to 4 hours ahead.

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Sunny Side: Braised Carrots with Orange and Capers

YumSugar — Sat, 26 Jan 2008 04:17:19 -0800

The other day, I decided to shred up a carrot for my fried rice. Ever since then, I have been craving carrots like crazy. I recently came across this recipe for braised carrots with orange and capers. The flavor sounds fantastic and the color will really brighten the gloomy winter weather. To get the recipe, read more.

Braised Carrots with Orange and Capers
From Sunset, March 2006

2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
1 medium onion, halved and thinly sliced
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley

Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.
Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.
Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.
Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

Makes 4 side-dish servings

Nutritional Information
CALORIES 165(41% from fat); FAT 7.4g (sat 1g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; SODIUM 431mg; FIBER 6.1g; CARBOHYDRATE 25g

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