| Bob Terwilliger |
This is from _El Farol: Tapas and Spanish Cuisine_, and is recommended in
the book as an accompaniment for roast duck, chicken, or quail. I can
attest that it's very good with roast duck; I just had it a few weeks ago.
Moroccan Carrot Sauce
1 yellow onion, diced
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
10 carrots, peeled and chopped
8 cups chicken stock
1 can orange juice concentrate
2 tablespoons honey
2 teaspoons chile pequin, crushed
salt and pepper
Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
remaining ingredients and boil until the carrots are soft. Puree in a
blender and strain through a wire mesh. Adjust seasoning to taste.
Makes 8 cups
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| Carol Peterson |
On 17 Oct 2005 07:51:01 -0500, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>This is from _El Farol: Tapas and Spanish Cuisine_, and is recommended in
>the book as an accompaniment for roast duck, chicken, or quail. I can
>attest that it's very good with roast duck; I just had it a few weeks ago.
This sounds amazing! It's okay if I cut back on the peppers?
Carol
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| Bob Terwilliger |
Carol wrote:
> This sounds amazing! It's okay if I cut back on the peppers?
It *is* amazing. And yes, OF COURSE you can cut back on the peppers if
leaving them in will cause you PAIN! :-)
(Heh...now I'm imagining a French restaurant "Chez de Sade.")
Bob
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| Carol Peterson |
On 17 Oct 2005 08:22:05 -0500, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>Carol wrote:
>
>> This sounds amazing! It's okay if I cut back on the peppers?
>
>It *is* amazing. And yes, OF COURSE you can cut back on the peppers if
>leaving them in will cause you PAIN! :-)
>
>(Heh...now I'm imagining a French restaurant "Chez de Sade.")
ROFLMAO!!! The peppers would definitely cause me pain. Maybe I can
substitute a little ketchup?
Carol, running and hiding
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| notbob |
On 2005-10-17, Carol Peterson <damselicious@gmail.com> wrote:
> This sounds amazing! It's okay if I cut back on the peppers?
Peppers? How about the cinnamon? This is going to taste like
cinnamon all over more than anyplace else. And with the cumin, it'd
be great on apple pie tacos. :P
nb
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| The Ranger |
Bob Terwilliger <virtualgoth@die_spammer.biz> wrote in message
news:43539dbd$0$9198$bb4e3ad8@newscene.com...
> This is from _El Farol: Tapas and Spanish Cuisine_, and is
> recommended in the book as an accompaniment for roast
> duck, chicken, or quail. I can attest that it's very good with
> roast duck; I just had it a few weeks ago.
>
> Moroccan Carrot Sauce
So... Is it a dipping sauce or marinade or baste? (Add a little cream
and it'd be a great soup!)
The Ranger
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| Bob Terwilliger |
The Ranger wrote:
>> Moroccan Carrot Sauce
>
> So... Is it a dipping sauce or marinade or baste? (Add a little cream
> and it'd be a great soup!)
You *could* use it as a dipping sauce. I don't think it would work well as a
marinade or baste, because it's got a fairly high sugar content and a low
acid content.
I'd call it a "finishing sauce" more than anything else. Now that I think
about it, though, I bet it would make a good enchilada sauce.
Bob
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| Curly Sue |
On Mon, 17 Oct 2005 08:29:55 -0500, notbob <notbob@nothome.com> wrote:
>On 2005-10-17, Carol Peterson <damselicious@gmail.com> wrote:
>
>> This sounds amazing! It's okay if I cut back on the peppers?
>
>Peppers? How about the cinnamon? This is going to taste like
>cinnamon all over more than anyplace else. And with the cumin, it'd
>be great on apple pie tacos. :P
>
>nb
Believe it or not, it is a delicious combination. Here is a Moroccan
Carrot Salad that I make:
http://www.sunmaid.com/freebooklet/moroccansalad.html
Sue(tm)
Lead me not into temptation... I can find it myself!
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| notbob |
On 2005-10-18, Curly Sue <address.in.sig@nyc.rr.com> wrote:
> Believe it or not, it is a delicious combination. Here is a Moroccan
> Carrot Salad that I make:
No, I'm intrigued by the concept. I'm a big fan of carrot sauces,
specially ajvar, a Hungarian carrot/pepper sauce. BUT! ...2 t of
cinnamon!? That's a helluva lot of cinnamon. Enough to overwhelm
burning car tires, fercrineoutloud. The mind reels at what savagery
it would inflict on poor defenseless carrots.
nb
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