#braised carrots

[foodfuck]

berbere butter braised carrots with polenta

[aiiaiiiyo]

Short ribs, potato pave, braised carrots, tarragon bèarnaise. It's what for dinner tonight Check this blog!

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

As the navel orange crop diminishes, the marmalade could not be put off. I gathered the supplies the night before to get an early start the next morning. Well, that was after I remembered I had no sugar so the process began after a trip to the store.

Some years my sister and I make orange marmalade together. We have a rhythm of working in sync as sisters often do and the tedious tasks like slicing the oranges seem not so bothersome.

At the end of the afternoon, there were 33 jars of marmalade cooling on the counter. If I’m ambitious, I’ll make another 20 jars or maybe just 10. There’s a friend-and-family-fan following for my marmalade—with credit to my mother and grandmother for the recipe. It’s also a nice thank you or small friend gift.

With two near perfect oranges I made Sunset’s Whole Orange Cake—dense, not too sweet with flecks of peel and a nod to marmalade. It was an easy and seasonal finish for Easter dinner.

Diagonal slices of carrots were lightly sauteed in olive oil and fresh sage leaves. Covered and on very low heat, they cooked to tender perfection and flavor as the last minute Easter dinner tasks were accomplished. Noted for next year.

Chicken cream of celery soup used five cups of diced celery yielding a cauldron’s worth with the surplus to the freezer and a friend. The celery harvest shown in last week’s post has been used and shared. I’ll cut another clump this week in preparation for summer crops.

A quick dash through the perennial border yielded a bouquet for the Easter table. The stars are ‘Hot Cocoa’ rose and the purple cerinthe, a Mediterranean that self sows every year. Supporting roles from feverfew, alstroemeria, perennial scabiosa and grevillea foliage.

You may enjoy seeing what other garden bloggers around the world harvested last week at Harvest Monday hosted by Dave at Happy Acres blog.

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[place4dads]

Traditional Festivus Meal

Tradional Festivus Meal

Well it’s that time of year once again where you drag the pole out of you  crawl space, attics or basements.  Family members will gather around the table for the annual “Airing of Grievances” and “Feats of Strength.”  Soon as the festivities are concluded it’s time to eat so here is my Festivus Meal. (click on the highlighted text for the recipes) Meat Loaf  Meat Loaf is a really simple recipe to…

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[thursdaynightdinner-blog]

Braised Carrots: Your New Favorite Side Dish

Tell me your mouth isn't watering!

[platingitup]

Guinness BBQ Baked Tofu with Sautéed Portabella Mushrooms, Red Potato Mashers, Braised Carrots, and Sautéed Swiss Chard

For dinner last night, I pressed slices of tofu and marinated them in Guinness and Organicville Tangy BBQ Sauce and then baked them at 375 while I prepped and cooked the rest of dinner.  I scrubbed the carrots and red potatoes that came from our CSA share and braised the carrots, and made mashers with half-n-half, butter, salt and cracked pepper with the red potatoes.  The remaining side was swiss chard sautéed in walnut oil with a blend of spices and a splash of lemon juice.  When plating up, I also sautéed a sliced portabella mushroom and put those slices across the top of the BBQ'd Tofu.

Everything came together nicely.  I don't think the swiss chard was anyone's favorite -- I would LOVE ideas for other things to do with swiss chard!  Molly fed her tofu to her 3 year old step brother, who loved it!  However, Brian really liked the tofu and mushrooms and loved the potatoes and carrots.  Overall, it was a win. :)