Church and Union Shares a Recipe from Upcoming Hospital & Hospitality Night
Reserve your table below:
Roasted Baby Carrot Recipe
Ingredients:
- 4 oz peeled baby carrots (about 4-6)
- 2 tbs salt
- 1 ½ tbs butter
- ¼ cup Baba ganoush
- 2 tbs green harissa sauce
- Small bunch of mint
- 2 tbs toasted pine nuts
- Flake salt, to taste
Method:
-Peel baby carrots
-Add water to a medium sized pot, bring to a boil
-While your water is heating up, get a mixing bowl, fill with ice, water and about 1 tbs of salt – this is part of the blanching process
-Season your boiling water with salt, about 1 tbs
-Add carrots to boiling water, cook for about 1 minute or until the carrots start to become tender
-Remove the carrots from boiling water and immediately add them to the ice bath, this will stop the cooking process.
-Leave in ice for about 1 minute then remove from ice bath
-Add 1 ½ tbs of butter in a medium sized sauté pan
-Once the butter is melted, add the blanched carrots with some salt to season
-Once the carrots begin to brown, add a splash of water to steam them
-With a spoon, glaze the carrots with the butter until evenly covered
-Remove the carrots from heat, set aside
-In a separate sauté pan, add the pine nuts and toast on medium heat, stirring constantly so they do not burn. Remove from heat just before they are golden brown.
-On a small serving plate, add a heaping spoonful (about ¼ cup) of Baba ghanoush to the bottom of the dish
-Place the carrots in a pile on top of the sauce
-Add the green harissa on top of the carrots
-To garnish: add the toasted pine nuts, pickled shallots, flake salt, torn mint
-Enjoy!
For the Pickled Shallots:
Ingredients:
- 4 medium sized shallots, sliced thin
- 1 tbs salt
- 4 tbs sugar
- Pinch of red pepper flakes
- 1 bay leaf
- 2 cups water
- 2 cups white vinegar
Method:
-Carefully slice the shallots very thin using a mandoline, if you have one
-Add the shallots to a heat proof sealable container, such as a mason jar
-In a small pot add water, white vinegar, salt, sugar, red pepper flakes, and the bay leaf
-Lightly stir mixture together and bring to a boil
-Once the mixture begins to boil, remove from heat and pour directly over the sliced shallots
-Secure the lid tightly and chill overnight in the refrigerator
For the Baba Ghanoush:
Ingredients:
- 1 large eggplant, roasted and peeled
- 1/2 cup Labneh (or sour cream)
- 1/4 cup tahini
- 1 tbs Zatar spice
- 1 head of garlic, roasted
- 1/4 cup extra virgin olive oil
- 1/2 tbs salt
- 1/4 cup lemon juice
Method:
-Pre-heat your oven to 400°
-Put the eggplant on a baking sheet and bake until the skin darkens, and the eggplant begins to release liquid - about 30 minutes
-Remove from the oven and chill in the refrigerator for about 20 minutes
-Now, preheat your oven to 250°
-Cover the head of garlic in olive oil and wrap the garlic in tinfoil
-Place in the oven for 1 hour, or until the garlic has softened
-Once eggplant is chilled, peel off the skin; the skin should peel off easily
-Remove the garlic from the oven, allow to cool for 5-10 minutes
-Once the garlic has cooled some, cut in half and squeeze into a bowl (or directly into a blender)
-In a blender add roasted garlic, roasted eggplant, Labneh (or sour cream), tahini, Zatar, extra virgin olive oil, salt and lemon juice
-Blend until smooth, adjust seasoning to taste
To Make Green Harissa:
Ingredients:
- 1 tsp whole coriander
- 1 tsp whole allspice
- 1 tsp whole caraway
- 1/2 tsp cumin seed
- 1 pinch red pepper flakes
- 1 bunch cilantro
- 4 green onions
- 2 stems of oregano
- 1/4 cup extra virgin olive oil
- 1 tbs white vinegar
Method:
-In a sauté pan, toast coriander, allspice, caraway, cumin, and red pepper flakes until fragrant
-Grind toasted spices until they become a powder (some chunks are OK), set aside
-Chop the cilantro, green onions, and oregano and place into a mixing bowl
-Add in the toasted spices, extra virgin olive oil, white vinegar and mix
-Chill in refrigerator
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