About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Fiery Carrot Dip My Way

2 pounds carrots, peeled and cut into 3 or 4 pieces
3 cloves garlic, peeled
3 chile peppers, such a Aji Pineapple, stems and caps removed
6 tablespoons extra virgin olive oil
5 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 teaspoon kosher salt

Braing a large saucepan of salted water to a boil. Add the carrots and simmer over low heat until tender, about 20 minutes.

Drop the whole garlic cloves and the chiles through the feed tube of a large food processor while it is running. Run until the garlic and chiles are minced. Drain the carrots and add them to the work bowl of the processor. Add the remaining ingredients and process to a smooth puree.

Serve at room temperature with pita chips and/or jicama sticks.

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