Cream of Carrot Soup

From the kitchen of One Perfect Bite...I originally clipped this recipe because the soup seemed like a great way to start a holiday meal. The recipe came from Food and Wine magazine and I have had great luck using their recipes, so, I decided to included it in my plans for Easter dinner. As it turned out, dinner was much simpler than the plan and the soup was the only dish that actually made it to the table. This is a nice recipe, and while I will make it again, I don't think I'd use it to start a holiday meal. I have some cautions and a bright note to share with you. First, the cautions. The directions specify a quart of water and a quart of stock are needed to make the soup. I think the soup is too thin if it is prepared this way, so I cut each liquid by a full cup to give the soup more substance. I also recommend using green topped carrot to maximize their flavor in the soup. This soup is really mild and the true flavor punch comes from the scallion and poppy seed garnish that is used when it is served. That seems like a strange combination, but it actually works here. Now, for the really good news, Sans garnish, toddlers love the soup. We had a visitor who wanted soup in a sippy cup and this carrot soup was thin enough that we could comply with the request. It was a big hit with the peanut gallery. Those no longer sippin' soup liked it, but it did not garner rave reviews from them. I want to emphasize that there is nothing wrong with this soup, but it will not be a crowd favorite. It is simple and inexpensive to make and if you enjoy mildly flavored soups, I think you'll enjoy it. Here is how it's made.

Honey and Soy Glazed Carrots

From the kitchen of One Perfect Bite...The Silver Fox and I rarely eat sweetened or glazed vegetables, but with the holidays coming, I thought it prudent to test at least a few recipes of this type to use as potential fillers for our holiday table. I also had promised to share a low-cost holiday dish with a group whose meetings I occasionally sit in on, and these carrots allowed me to kill two birds with one stone. The group, originally sponsored by a local church, has become more informal over the eight years since it was formed, but the gals still get together 3 or 4 times a year to share low-cost recipes and cooking techniques. I thought this inexpensive side dish would break the unremitting beige of the Thanksgiving holiday table and add some much needed color without breaking the bank. The source recipe for my version of these carrots came from Food and Wine magazine. I liked the ingredients they were using, but thought the dish ended up being too salty for my taste. I played with the recipe a bit and came up with the version you see below. Tamari is a thicker, lower salt version of soy sauce that is used in Japanese cooking. I find it more robust and use it to season dishes that require soy sauce for flavor. It is more expensive than regular soy sauce, so I've recommended low-sodium soy sauce for use by anyone for who has to watch their food budget. If you are looking for something fast, colorful and inexpensive you might want to give this recipe a try. Here is how the carrots are made.

Honey and Soy Glazed Carrots...from the kitchen of One Perfect Bite inspired by Food and Wine magazine

Ingredients:
2 pounds carrots, peeled and cut into 2-by-1/2-inch sticks
2 tablespoons unsalted butter
1 tablespoon Tamari or low-sodium soy sauce
1 tablespoons honey or real maple syrup

Instructions:
1) Bring a large saucepan of salted water to a boil. Add carrots and cook until tender, about 8 minutes. Drain.
2) Melt butter in a large skillet. Stir in carrots and Tamari and cook over high heat until carrots are browned in spots, about 2 minutes. Stir in honey and cook until carrots are glazed, about 2 minutes longer. Transfer to a platter and serve. Yield: 6 servings.

                    

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On the Side - Cranberries with Port Wine, Vichy Carrots and Peppered Squash

From the kitchen of One Perfect Bite...I did the shopping for our holiday meal this morning and then, as luck would have it, learned this afternoon that there will be more people at the table than I had planned or shopped for. At this point, I'm not about to run out and buy a larger roast or supplement it with a second meat entree, but I will add some additional side dishes to the groaning board. I've had my eye on the three recipes I'm featuring tonight for awhile now and the news was all the motivation I needed to give them a try. The first is a cranberry sauce that is made with a reduction of ruby port, and while it is not for children, those of you who are known to take a nip or two will love it. The sauce is great go-with for pork or turkey, but it would especially shine if served with fattier duck or goose. The second recipe is for Vichy carrots. The recipe gets its name from the sparkling water that the French originally used to prepare the dish. The lightly glazed carrots are simple, delicious and inexpensive to make. If you have no sparkling water, throw a pinch of baking soda into tap water and pretend you have the real thing. The last recipe is for winter squash, and, of the three side dishes, it is the most interesting. Bland squash is seasoned with fresh thyme and hot pepper that takes it up a notch or two or three. The best thing about this recipe is the the dish can be made early in the day and reheated come party time. I do hope you'll give these side dishes a try. The are all a new take on old holiday recipes and I really think you'll enjoy them. Here is how they are made.

Carrot and Fennel Soup - Away A While Recipe Favorites

Carrot and Fennel Soup

From the kitchen of One Perfect Bite...At risk of life and limb, I'm throwing tradition to the wind and plan to serve a non-traditional feast on Thanksgiving Day. I'm not jaded or blase, I'd just like something different for a change. At some point before the holiday, I'll stuff and roast a turkey. That will guarantee the aromas of the holiday grace my kitchen and assure leftovers for midnight sandwich raids, but the big day itself is going to feature new dishes that we've tried and found to be exceptional. My intent, please God, is to prepare a meal where every course has the socks of the assembled guests going up and down. I plan to start with a soup that was new to us this year. It has quite a pedigree. Amanda Hesser created a chunky version of the soup for The New York Times Magazine and Molly Wizenberg featured a pureed version of it on her blog, Orangette. It is wonderful either way, but I'm going with the pureed version of it for the holiday. I have lovely small cups for creamed soups that I like to use as starters for holiday meals and they are perfect for serving small portions of this vibrant, nearly creamless, soup. It is, of course, delicious, but it has the added virtues of being cheap and easy. While my description is a bit inelegant, it is apt, and the soup is a perfect starter for special meals. It has bright and layered flavors and can be made a day or two ahead of serving, so please hold on to your socks. You are going to love this one. You'll find the recipe here.

                    

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