Monday, July 30, 2007

Recipes for Week of July 31

Spicy Morroccan Carrots

2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Place carrots in a large pot of cold water and bring to boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots. Drain and place carrots in an ice-water bath until cool, then slice diagonally into 1/4-inch rounds.

In a large pan, saute the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded. Place carrots in a bowl, add the olive oil and reamining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Serves 5.