Glazed Carrots

I grew up down in North San Diego County - more or less. We moved there when I was entering fifth grade, and considering it's where I came of age, I've always kind of considered it home. (Atleast, until we bought a house in the bay area - lol) I lived in several cities in the North County area. One of them was Escondido, where there was a lovely little grocery store called Jimbo's. It was somewhat smaller (and locally owned, I believe) than a Whole Foods - but it was similar in execution. They had a bakery and other such things, including a hot food area, where every so often they would have a dish called Miso Glazed Carrots.

I loved those Miso Glazed Carrots. Everytime I went there, I would buy some, if they had them (which wasn't nearly often enough). I wasn't really as in to cooking as I am now, so the idea of trying to recreate them never really occurred to me back then - which is too bad, because it would have been useful to have a sample of them to compare against while trying to recreate them. This carrot dish was inspired by them, and they were delish. I, unfortunately, appear to be all out of Miso - but the Soy Sauce worked nicely, adding Umami and salt at the same time. Next time I think I might add a bit of fresh ginger - but thats really the only change I would make at this point.

I also had two different types of carrots - I used the 6 small carrots that I received in my Farm Fresh Box and then supplemented with an additional four carrots that I already had. This dish also really plays up the sweetness of the carrots, so if you don't like sweet/savory, you might consider reducing the sugar or adding it to taste.

Ingredients:

  • 6 small carrots; peeled and sliced on the bias
  • 4 medium to large sized carrots; peeled and sliced on the bias
  • 3 tbs Brown Sugar
  • 2 tbs Clarified Butter
  • 2 tbs Soy Sauce
  • 2 tbs White Wine
  • 2 tbs Fresh Italian Parsley; Finely Chopped

Method:

  • In a large, heavy skilled heat the clarified butter over medium
  • Add the Carrots and stir to coat
  • Heat carrots for a couple of minutes over medium, and then reduce heat and cover.
  • Steam Carrots until fork-tender, approximately 5-10 minutes
  • Remove from heat and stir the Soy sauce, White Wine and Brown sugar in to the carrots.
  • Once combined, stir in the Parsley
  • Enjoy!


Glazed Carrots

I grew up down in North San Diego County - more or less. We moved there when I was entering fifth grade, and considering it's where I came of age, I've always kind of considered it home. (Atleast, until we bought a house in the bay area - lol) I lived in several cities in the North County area. One of them was Escondido, where there was a lovely little grocery store called Jimbo's. It was somewhat smaller (and locally owned, I believe) than a Whole Foods - but it was similar in execution. They had a bakery and other such things, including a hot food area, where every so often they would have a dish called Miso Glazed Carrots.

I loved those Miso Glazed Carrots. Everytime I went there, I would buy some, if they had them (which wasn't nearly often enough). I wasn't really as in to cooking as I am now, so the idea of trying to recreate them never really occurred to me back then - which is too bad, because it would have been useful to have a sample of them to compare against while trying to recreate them. This carrot dish was inspired by them, and they were delish. I, unfortunately, appear to be all out of Miso - but the Soy Sauce worked nicely, adding Umami and salt at the same time. Next time I think I might add a bit of fresh ginger - but thats really the only change I would make at this point.

I also had two different types of carrots - I used the 6 small carrots that I received in my Farm Fresh Box and then supplemented with an additional four carrots that I already had. This dish also really plays up the sweetness of the carrots, so if you don't like sweet/savory, you might consider reducing the sugar or adding it to taste.

Ingredients:

  • 6 small carrots; peeled and sliced on the bias
  • 4 medium to large sized carrots; peeled and sliced on the bias
  • 3 tbs Brown Sugar
  • 2 tbs Clarified Butter
  • 2 tbs Soy Sauce
  • 2 tbs White Wine
  • 2 tbs Fresh Italian Parsley; Finely Chopped

Method:

  • In a large, heavy skilled heat the clarified butter over medium
  • Add the Carrots and stir to coat
  • Heat carrots for a couple of minutes over medium, and then reduce heat and cover.
  • Steam Carrots until fork-tender, approximately 5-10 minutes
  • Remove from heat and stir the Soy sauce, White Wine and Brown sugar in to the carrots.
  • Once combined, stir in the Parsley
  • Enjoy!


Butterflied Roasted Chicken with Dressing

Butterflied Roasted Chicken with Dressing

Miss Thing has been sick the last couple of days (again). I think it’s like when you first put your child in Kindergarten, and they get sick every other week picking up new germs. She must be acclimating to all the new people germs at her school – because I swear she’s been sick every other week this winter. It wouldn’t be so bad, generally she’s a pretty easy going sicky. I just worry that missing so much school is going to affect her grades.

In fairly unrelated news – we’ve had nothing but rain the last three days – I’m getting so waterlogged, I could just scream. It’s also been cold. So imagine my surprise when ealier today, I looked outside and saw Hail. Yes, hail. In California. WTF? Anyways, the rain is getting me down a little, but I’m hanging in there. Of course, I would have to go out and run errands while all this damp and cold is going on. But I picked up what I needed to get, and ended up with a couple of treasures too.

Anyhow, I made this chicken yesterday, and Miss Thing says it’s the absolute best chicken she’s ever had (evar) – even if it does mean that we have stuffing (she’s not a dressing fan), and Miss Thing is absolutely right this time. It is the absolute best chicken I’ve ever cooked (so far). Okay, so I don’t usually make a lot of chicken – Mr. Man would generally prefer to have beef or pork – and I’m just as happy with that plan usually, too – but every once in a while it’s nice to change up the pace and have Chicken. I think this method of cooking it will definitely be a standby in the future.

Because the stuffing is moist and soft, the chicken kind of settles in to it, creating a nice little seal for itself. The moisture stays in, but the skin gets nice and crispy. And because it’s butterflied, it tends to cook a little faster and more evenly than if you were roasting it whole – especially stuffed. ;-) For an extra crispy skin, just before you pull this bad boy out of the oven, pop him under the broiler for a minute or so.

To make the stuffing, I’ve recently taken to hanging on to old pieces of bread ends and butts that are a little past their prime, and sticking them in the freezer to make stuffing or bread pudding – it’s a handy and frugal way to get more out of your food. To butterfly a chicken, you essentially cut the back out of a chicken, and then snap the a bone in the breast area to get the chicken to lay flat open. I watched an episode of Good Eats where Alton Brown showed how to do it, and I came across a website called Armida Cooks! that has a great pictorial step-by-step.

Ingredients:

  • 12 Cups (or so) of toasted or dry bread cubes
  • 2 qts Stock
  • 1 Whole Chicken; butterflied (backbone removed)
  • 2 sticks butter; melted + a little softened butter for buttering the chicken
  • 1 onion; diced
  • 5 cloves Garlic; minced
  • 6 crimini mushrooms; sliced
  • 1 Braeburn Apple; diced
  • 2 tbs White Wine
  • 2 tbs Olive Oil
  • Kosher Salt

Method:

  • Preheat oven to 350º
  • Oil Roasting Pan
  • Heat the olive oil in a saute pan over medium heat
  • Add the onions and saute until tender
  • Clear a space in the pan and add the crimini mushrooms
  • Saute the mushrooms until tender, tossing with the onions
  • Remove pan from heat and stir in the garlic and white wine
  • In a large bowl, mix together the bread cubes, the melted butter, the sauteed onions and mushrooms and the apple, along with 3 or 4 generous pinches of kosher salt.
  • Stir in the Broth. You may need to let it sit for a few minutes and then stir again, to ensure fairly even saturation of the bread cubes.
  • Spread Bread mixture in to the roasting pan
  • Use some of the softened butter to spread over the chicken, both front and back, and then liberally sprinkle the the chicken with Kosher Salt.
  • Place buttered chicken on top of Dressing and bake until internal temperature reaches 160º.
  • The skin should be fairly crispy at this point – however, if crispier skin is desired, simply place the chicken under the broiler for a minute or two to finish crisping the skin.
  • Remove pan from oven, and allow chicken to rest for 10-15 minutes before carving

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