A Thought For Food » where ideas are brought to simmer

Before I met Eric, I wasn’t much of a gin fan.  Like most booze-related stories, this was due to a night of excessive consumption back in my college days.  There was plenty of mixing, I’m sure… but the big drink from that night was gin.  And it didn’t end well. For a while, I couldn’t even stand the smell of it. The scent of juniper berry gave me an instant hangover.

When Eric and I got together, I quickly learned that I needed to get over my aversion to it.  In the summer, his family drinks gin and tonics nightly as they watch the sunset over the lake at the Cape house. So, I caved.  It didn’t take long for me to fall in love all over again.

I have had the opportunity to sample quite a few different gins over these last few years, both locally produced and from all over the world.  There are a number that I am fond of, but the gin that I am head over heels for is Watershed Gin in Columbus Ohio.  As stated in the description on their website, juniper notes are layered with hints of citrus and this creates one of the most delicate gins I have ever tasted.  If you are at all a gin fan, make friends with someone in Ohio and have them ship you a bottle.

Now that I’ve hyped up this fabulous spirit, let me tell you about this cocktail here, which was created by the folks at The Inn At Honey Run (located in Holmes County), which is where I stayed with a few other food bloggers when we toured Ohio’s Amish Country earlier this year.  While the inn originally prepared The Tarragon with Watershed Vodka, I requested Watershed Gin and, I have to say, I think I liked it better this way.

These are irresistibly delicious and after your first one, I can promise you’ll be refilling your cocktail shaker.  The tarragon simple syrup adds an additional component that brings the flavors in the gin together.

If you can’t get a bottle of Watershed Gin or Vodka, the simple syrup would be great with any other vodka or gin (heck, it even goes well with tequila).  Happy weekend everyone!  Cheers!

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  • May 18, 2012 - 4:28 pm

    Michelle Jaffee - It IS gin & tonic season and I love tarragon… Hmmmm. : )ReplyCancel

  • May 18, 2012 - 4:32 pm

    Sarah from 20something cupcakes - Bourbon. :)

    Looks fantastic. Love me some gin.ReplyCancel

  • May 18, 2012 - 4:39 pm

    Brandon @ Kitchen Konfidence - LOVE this. I’ve always been a big fan of gin. I just love the woodsy notes. Perfect with tarragon. Totally making this over the weekend :)ReplyCancel

  • May 18, 2012 - 5:48 pm

    Heidi @foodiecrush - Looks delish and I love the “action” in the pics :) congrats on getting your post done by 5. With that cocktail it’ll be easy to start happy hour now.ReplyCancel

  • May 18, 2012 - 7:30 pm

    Chez Us - Pour me another one, Bartender! I have heard amazing things about this gin; have yet to find it in my neck of the words. I couldn’t agree more with Eric’s family, gin and tonics are perfect during the summer. In fact .. I am going to go make one now!ReplyCancel

  • May 18, 2012 - 8:14 pm

    Barbara | Creative Culinary - You know this has my name all over it, right? After being introduced to a local gin from Boulder and touring their distillery, it was one of the most interesting liquors that I had really never put much thought into. Why? Not sure but now know how different they can be depending on the botanicals. Juniper is a given…the others are varied depending on the maker and the notion of citrus? Perfect. Send me some! :)ReplyCancel

  • May 18, 2012 - 10:35 pm

    MikeVFMK - Love this cocktail, Brian!! Any gin based cocktails with herb simple syrup is a sure winner. And love the shots! But that goes without saying.ReplyCancel

  • May 18, 2012 - 11:08 pm

    Marnely Rodriguez - Love this! I enjoy tarragon in my food, but have never had a drink using it. It’s not an herb I really “grew up eating” and I remember during CIA at one of our first classes, we had to ID herbs and the only one I missed was tarragon. Never again my friend, never again!ReplyCancel

  • May 19, 2012 - 12:34 am

    Stephanie - I actually do like dry gin. Never really drank it before though..ReplyCancel

  • May 19, 2012 - 4:36 am

    Sylvie @ Gourmande in the Kitchen - I love an herb inspired cocktail! I can relate to how you used to feel about gin, my bad college memories revolve mainly around tequila, still not my beverage of choice.ReplyCancel

  • May 19, 2012 - 10:50 am

    elisabeth@foodandthrift - The only time I’ll have a cocktail when going to friends’ house who makes cocktails. I agree with Sylvie about the herb inspired cocktail…love tarragon, and I can only imagine how refreshing and awesome this amazing gin cocktail must be.
    Even at my daughter’s we just have wine, and an occasional aperitif!
    I love your photos, as well…the action shots are great!

    Brian, thank you so much for your kind words on my blog. Lora adores you, as well; it’s as if I know you already, myself:DDDReplyCancel

  • May 19, 2012 - 2:16 pm

    Cooks&Books&Recipes - It’s Saturday. It’s hot. I need one of these…ReplyCancel

  • May 19, 2012 - 5:03 pm

    Lora @cakeduchess - Beautiful shots…so handsome! This is such a perfect summer drink. I’ve never had a tarragon syrup and imagine it must be wonderful. Gin or vodka…I think I’d like mine with gin. I think it’s cocktail time now and I’ll be right over;)ReplyCancel

  • May 20, 2012 - 9:59 am

    Marc @ NoRecipes - I had a similar run-in with gin in college but now it’s one of my favorite spirits. I still have a tough time with Tanqueray though. Never tried Watershed how does it compare to Hendricks? Anyway, the tarragon simple syrup is genius! I wonder how this would taste with a bit of cucumber water.ReplyCancel

  • May 20, 2012 - 12:52 pm

    Winnie - I have yet to fall for gin but this looks really delicious, Brian!ReplyCancel

  • May 20, 2012 - 9:48 pm

    Liren - I think the allure of tarragon and the calm of a lake at the Cape would help me fall for gin, too :) Sounds perfect :)ReplyCancel

  • May 21, 2012 - 7:56 am

    Ken┃hungry rabbit - I have always loved gin and so did M, so when we got together it was double happiness. The tarragon infusion is intriguing, perfect summer refreshment.ReplyCancel

  • May 21, 2012 - 8:27 am

    Joanne - I definitely had quite a few gin-and-tonic infused nights in college that have left me with an aversion to it, but maybe it’s time that I give it a try but in another context. I love the licorice-y flavor of tarragon…sounds like a tasty cocktail!ReplyCancel

  • May 21, 2012 - 12:26 pm

    Andrew Frishman - Mnnn!. . . I LOVES me some Gin, especially when it’s not rummy.

    Aqui hoy, y mañana . . . ¿quien sabe?ReplyCancel

  • May 21, 2012 - 2:05 pm

    Eileen - Not a gin fan? How can this be? :) Gin is by far my favorite liquor, and this cocktail sounds like the perfect way to consume it. Fresh tarragon–genius!ReplyCancel

  • May 21, 2012 - 6:55 pm

    Russell at Chasing Delicious - I’ve never been a huge gin fan – I mean my martinis are always vodka martinis – but I am thinking I need to give this cocktail a fan. I am enthralled by the idea of incorporated tarragon.

    p.s. look at your furry man arms! Why haven’t I noticed this before? ; )ReplyCancel

  • May 21, 2012 - 6:57 pm

    Heather | Farmgirl Gourmet - It just so happens that I have a giant bunch of tarragon that I just picked yesterday! Hello Tarragon Cocktail…I heart you! Thanks Brian for great inspiration.


  • May 23, 2012 - 2:32 pm

    Restaurant supply gal - I like this take on gin cocktails. I have had then best juniper flavored soda and gin. Great and refreshing. Thanks for the tip!ReplyCancel

  • May 23, 2012 - 8:14 pm

    Amy @ FragrantVanillaCake - I could totally go for one of these right now! Gin is one of y favorites for warm weather and the tarragon and lime would be so refreshing with it! I need to try this!ReplyCancel

  • May 24, 2012 - 9:00 am

    Becs @ Lay the table - This sounds like a really interesting cocktail – I can’t imagine how it tastes!ReplyCancel

  • May 24, 2012 - 5:57 pm

    Debi Shawcross - Definitely know I will love this one even more than the Woman & Work cocktail we had at 21C!ReplyCancel

  • May 24, 2012 - 9:03 pm

    Chef Dennis - I have never been a big gin enthusiast, but you make me want to give it a try……I love the idea of the tarragon infused simple syrup, and I do love lime! We can put it on the list of drinks for the BPSReplyCancel

  • June 7, 2012 - 8:22 am

    What I'm Craving: Cocktails | Naturally Ella - […] Tarragon Cocktail from A Thought for Food (I’m completely intrigued by tarragon and gin together- sounds amazing!) […]ReplyCancel

  • July 2, 2012 - 1:24 pm

    BLOGGER CRUSH - […] shares his personality—the good, bad and the naughty often topped off with an inspiring cocktail recipe and drool-worthy photography—Brian creates a welcome space in the blogosphere to sit back and […]ReplyCancel

  • July 4, 2012 - 2:35 pm

    10 Delicious Red, White, and Blue Cocktails | The Daily Muse - […] The Tarragon Cocktail (A Thought For Food) […]ReplyCancel

  • September 6, 2012 - 9:01 pm

    Alanna Taylor-Tobin - This looks delicious! I never thought to combine tarragon and gin in a cocktail (though I have made tarragon olive oil ice cream!). They sound like an excellent combo. Lovely post!ReplyCancel

  • December 2, 2012 - 1:44 pm

    Nicole - We recently had a cocktail infused with basil. With a surplus of tarragon around the house, I searched for a gin-tarragon drink and came across your blog. We are drinking this right now. Soooo herbal, light and refreshing with a little tang from the lime. Thank you for the recipe! Gorgeous photography, by the way.ReplyCancel

  • April 1, 2013 - 10:38 pm

    Episode 27: “Don’t feel your gin.” | Alphabet Soup Podcast - […] gets a GIN-ducation thanks to fine folks on Twitter like Ken, Marnely, Swabreen, Felicia, Gail, and Brian. (p.s. Bryan’s got a fantastic terragon-gin cocktail recipe) Got a favorite gin cocktail? […]ReplyCancel

  • June 11, 2013 - 9:47 pm

    Eric Rodgers - I finally tried out tarragon in cocktails this year, after getting a ridiculously good deal on some fresh tarragon at the grocery store one day. For me, the first effort was in a tarragon kamikaze, using Ketel One vodka and Grand Marnier, on top of muddled lemon and lime. Absolutely delicious.ReplyCancel

On the outskirts of Torino, Italy, within a 20 minute drive of the center of the city, there is a stunning property called The Palace of Venaria.  The palace, which was built in the 17th Century, was originally constructed as a royal residence and hunting lodge.  During Napoleon’s reign, it was turned into a training ground for army troops.  Today, the property houses an impressive art gallery that includes a collection of paintings, sculptures, and furniture.

It is also the location of Dolce Stil Novo, a Michelin-starred restaurant run by Chef Alfredo Russo.   The food is a spin on Piedmontese cuisine and while the first course was rather whimsical, filled with dishes like oyster ice cream (pictured below), salmon infused with rosemary smoke (also pictured), and his take on a Shepard’s Pie, Chef Russo showed what was truly special about the local dishes by using seasonal ingredients native to the land and presenting us his take on the classics.  If there’s one thing I’d like to highlight about our meal at Dolce Stil Novo, it was the service, which managed to be professional while allowing every customer to feel comfortable.  It’s impressive when a restaurant’s staff can manage to make you feel at home, especially when you’re about to throw down some dough for your meal.

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  • May 15, 2012 - 8:21 pm

    Cookin' Canuck - This post makes me yearn to go back to Italy. Your beautiful photos captured the setting so well, Brian.ReplyCancel

  • May 15, 2012 - 10:12 pm

    Georgie - What an amazing and wonderful opportunity! I love the way these photo’s make you feel, like your experiencing that particular time period in the 17th century.ReplyCancel

  • May 15, 2012 - 10:46 pm

    Jess - Great photos and post and you’re making everyone jealous!ReplyCancel

  • May 15, 2012 - 10:47 pm

    Lora @cakeduchess - Stunning, Bri. That prosciutto is gorgeous and so is every photo. The evening looks magical. You captured some nice shots of Chef Alfredo (and the waiter;)ReplyCancel

  • May 15, 2012 - 11:44 pm

    foodwanderings - Aww baby boi such beautiful photos. Crystal clear flutes and drinks. I so wish to go to Italy will fix this Istanbul mishasp soon. Though I hear Istanbul is nice too. Great trip and am happy you got to experience it!ReplyCancel

  • May 16, 2012 - 2:05 am

    Eha - A cool early winter evening on the Highlands south of Sydney, Australia. Looking at the series of evocative photos, I wish I was there with you. We could lift a glass at the end of the walk and all would be well with the world . . .ReplyCancel

  • May 16, 2012 - 3:40 am

    Italian Notes - Great to reexperience the molecular adventure in Venaria. Too bad the salmon smoke trick doesn’t show on the picture.ReplyCancel

  • May 16, 2012 - 4:38 am

    Sylvie @ Gourmande in the Kitchen - You are seriously making me want to visit!ReplyCancel

  • May 16, 2012 - 6:19 am

    Andrew Frishman - Mnnn. . . I LOVES me some palace, especially when it is Italian.

    Ogni uomo un re.ReplyCancel

  • May 16, 2012 - 6:33 am

    Jeanne @ CookSister! - Sigh. Italy… LOVE the shot of that long monochrome hallway, and the pink sparkly wine being poured. Sounds like a fantastic meal (and BTW does the waiter come in a takeaway box?!) ;o)ReplyCancel

  • May 16, 2012 - 8:13 am

    art and lemons - Gorgeous! Not sure how much longer I can put off a trip to Italy, so glad you were able to go.ReplyCancel

  • May 16, 2012 - 8:49 am

    Kristen - Oh wow – I knew I could count on you to make me feel like I’ve been there. Those pictures are amazing!ReplyCancel

  • May 16, 2012 - 10:10 am

    Rachel @ Baked by Rachel - Absolutely incredible Brian. My favorite photo is of the wine glass on the ledge. So beautiful.ReplyCancel

  • May 16, 2012 - 10:13 pm

    Jeanette - Brian – I just love how you tell a story through your beautiful photography. I feel as if I was on that trip with you (and I wish I was!). What a wonderful opportunity.ReplyCancel

  • May 16, 2012 - 10:21 pm

    MikeVFMK - Even though I didn’t get the chance to go myself, I’m so glad I can live through your photos. They’re fantastic by the way and I can’t wait to see more posts on the region. Love all the food and landscape shots, B!ReplyCancel

  • May 17, 2012 - 8:55 am

    Joanne - Ahh I really need to go back to torino to visit! i love the attention to detail that was paid to the food….everything just so and utterly delicious.ReplyCancel

  • May 17, 2012 - 12:13 pm

    Shaina - Gorgeous photos, Brian. My mouth is watering, and my wanderlust was kicked into high gear.ReplyCancel

  • May 17, 2012 - 12:34 pm

    Alison @ Ingredients, Inc. - amazing shots Brian! Wow! Looks like a great time!ReplyCancel

  • May 17, 2012 - 3:01 pm

    Jen @ My Kitchen Addiction - Stunning photos, Brian!ReplyCancel

  • May 17, 2012 - 5:55 pm

    Kathryn Baldwin - I love the way you captured the people in your photos. They seem so warm. (BTW, The golden couch is equally sexy.) What a beautiful way to show off Italy.ReplyCancel

  • May 18, 2012 - 10:17 am

    Maria - I want to get on a plane right now! I love Italy!ReplyCancel

  • May 18, 2012 - 11:35 am

    Sommer@ASpicyPerspective - Brian!! What an amazing post and glorious photos! Next time I’m sneaking into your suitcase. 😉ReplyCancel

  • May 18, 2012 - 12:08 pm

    Tickled Redhtmail.com - This post reminds me that 23 years between trips to Italy is far too long. I need a holiday now ;D Love the photos!ReplyCancel

  • May 18, 2012 - 12:48 pm

    Georgia @ The Comfort of Cooking - Gorgeous photos from what I’m sure was a very memorable trip! That proscuitto looks absolutely delicious!ReplyCancel

  • May 19, 2012 - 8:31 pm

    Susan - I just discovered your blog – it’s gorgeous! I grew up in Italy – Naples & Rome, so love looking at your photos & reading about your travels.ReplyCancel

  • May 20, 2012 - 7:13 am

    sreebindu - looks like time is spent sinfully awesome =)

  • May 20, 2012 - 9:34 am

    Peggy - One of these days, I’ll make it to Italy – and hopefully I’ll make it to this wonderful spot!ReplyCancel

  • May 20, 2012 - 9:58 pm

    Liren - Beautiful, Brian! I am antsy for a vacation and your photos are making me want to return to Italy, it has been way too long.ReplyCancel

  • May 21, 2012 - 8:20 am

    EL - The place looks exquisite. I love the corridor with the high ceilings and the powder blue painting. What an incredible trip!ReplyCancel

  • May 22, 2012 - 2:15 am

    Mike - That palace reminds me almost of Versaillles…ReplyCancel

  • May 24, 2012 - 9:06 pm

    Chef Dennis - Okay, one more Italy post and I’m packing and flying over, what a beautiful country….they really picked the right person to do a photo essay of Torrino!ReplyCancel

Every time I look at that picture, I think, “Wow, you could really fool someone into believing that it’s a big bowl of pasta.”  Sure, there are the uneven ends that make it look a bit funky, but if you aren’t paying attention, you could be tricked. In fact, that there is just a bunch of parsnips and carrots that have been peeled into thin ribbons.  Amazing, isn’t it?

There was no reason for this recipe to be as successful as it was.  Believe me, I was skeptical.  The folks at Easy Eats passed it along and asked me to write a blog post for them in conjunction with the release of a new gluten-free cookbook.  But this recipe isn’t just gluten-free… it’s vegan and it’s raw.

The raw food movement is even more intriguing to me than veganism.  From my perspective, there’s nothing that can surpass the challenge of making a delicious meal without touching a flame.  I want to sauté everything in butter, I want to roast and steam.  I want to “cook”.

Some might say that this isn’t really cooking… and they’d be completely wrong.  Curing is definitely cooking.  It changes the flavors and textures and you are ultimately left with manipulated ingredients.

If you don’t believe me, I urge you to make this Pesto-Coated Carrot and Parsnip Fettucini.

Pesto-Coated Carrot and Parsnip Fettucini

Source: Eat Raw, Eat Well by Doug McNish

Serves 4

3 large carrots, peeled
3 large parsnips, peeled
1 tablespoon cold-pressed (extra-virgin) olive oil
1/4 cup freshly squeezed lemon juice, divided
1 1/2 tablespoons fine sea salt, divided
3/4 cup cold-pressed hemp or olive oil
1/2 cup raw shelled hemp orsunflower seeds
3 cloves garlic
2 cups fresh cilantro, chopped

Using a vegetable peeler, peel the carrots and parsnips into long, thin strips, dropping them into a bowl as completed. Add the tablespoon of olive oil, 1 teaspoon of lemon juice, and 1/4 teaspoon of salt and toss until the vegetables are well-coated. Set aside for 10 minutes, until the carrot and parsnip strips have softened.

In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture. Add the cilantro and continue to process the mixture until it is chopped and blended, stopping the motor once to scrape down the sides of the work bowl.


  • May 11, 2012 - 8:01 am

    Russell at Chasing Delicious - You fooled me! It may be that I just woke up and am still lying in bed but even while I read the post, I kept thinking, “my gosh that pasta looks scrumptious.” I am in love with the idea of it being carrots and parsnips though – those are two of my favs!ReplyCancel

  • May 11, 2012 - 8:07 am

    Katrina @ Warm Vanilla Sugar - This looks fabulous! Awesome idea!ReplyCancel

  • May 11, 2012 - 8:22 am

    Marc @ NoRecipes - Yum! I love veggie noodles! I do an asparagus linguine in pesto using a negicutter for the asparagus.ReplyCancel

  • May 11, 2012 - 8:22 am

    Ken┃hungry rabbit - Just like Russell, you fooled me as well. A fresh take with bold flavors. LOVE!ReplyCancel

  • May 11, 2012 - 8:53 am

    Joanne - I literally gasped when I saw that photo. It just looks so spectacular!

    If you spend more than fifteen minutes preparing something and none of those involve pulling some pre-cooked food from the freezer and throwing it in the oven or microwave, then I consider it cooking. And this is cooking at it’s finest! Who knew raw could look SO GOOD.ReplyCancel

  • May 11, 2012 - 8:55 am

    baker in disguise - it really does look like pasta!!! it looks beyond amazing!! this sounds perfect for summer.. that first pic has me hooked!!!ReplyCancel

  • May 11, 2012 - 8:59 am

    Suzi - Wow, I thought it was pasta, this looks fantastic, I’ve made this with zucchini but never carrots and parsnips. Definitely going to try this.ReplyCancel

  • May 11, 2012 - 9:42 am

    Megan - I thought it was a bowl of pasta! And I was so impressed you made two different kinds. Ha. It’s absolutely picture-perfect. Sounds like a fabulous dish.ReplyCancel

  • May 11, 2012 - 10:16 am

    Bev Weidner - GEEE-ORRRR-GEOUS.ReplyCancel

  • May 11, 2012 - 10:18 am

    Jenni - I want to cook, too. I have a hard time w/some vegetables since they have that weird wet-crunchy thing when raw, but turning them into thin, delicate ribbons could definitely help with that.ReplyCancel

  • May 11, 2012 - 10:43 am

    Georgia @ The Comfort of Cooking - Wow, what a creative way to serve some of my favorite vegetables! This looks so delicious, Brian. You are quite talented!ReplyCancel

  • May 11, 2012 - 10:50 am

    Naomi - How cool is this recipe! Love it! No carb- wow. Looks and sounds Delish. I love that second shot!ReplyCancel

  • May 11, 2012 - 11:00 am

    thelittleloaf - My boyfriend is on a crazy no carb diet at the moment and will LOVE you for this…bookmarking right now, amazing!ReplyCancel

  • May 11, 2012 - 11:34 am

    Lauren at Keep It Sweet - That looks fabulous, I love having veggies in the form of pasta but have never tried it with carrots or parsnips!ReplyCancel

  • May 11, 2012 - 1:37 pm

    Thyme (Sarah) - This will come in handy for us. Just returned from vacation and we’re going carb free for awhile. Something like this will fit in nicely next to our fish recipes we have lined up.ReplyCancel

  • May 11, 2012 - 2:08 pm

    Jeanette - I have been intrigued by raw food “cooking” as well. This looks just like fettucini – beautiful!ReplyCancel

  • May 11, 2012 - 4:14 pm

    Jess - Dang! I like pesto on everything, but this is definitely the healthiest option I’ve ever seen. It looks fantastic.ReplyCancel

  • May 11, 2012 - 9:51 pm

    Georgie - It really does look like a bowl of pasta! I actually would consider this a bowl of vegetarian pasta! I want some now!ReplyCancel

  • May 11, 2012 - 9:54 pm

    Sommer@ASpicyPerspective - Sneaky…. I like it!!

    We order the zucchini “pasta” at a favorite Jamaican restaurant and its so good.ReplyCancel

  • May 11, 2012 - 10:17 pm

    Amy @ FragrantVanillaCake - This dish is so beautiful and it sounds amazing! I love the idea of a raw fettucini and the carrots and parsnips would be wonderful with the pesto! Love it :)!ReplyCancel

  • May 12, 2012 - 3:35 pm

    MikeVFMK - That is one helluva good looking bowl of pasta. And the yum factor? So high!! Love this recipe, Brian!ReplyCancel

  • May 12, 2012 - 5:52 pm

    Alison @ Ingredients, Inc. - This is calling my name! Fabulous!ReplyCancel

  • May 13, 2012 - 1:18 am

    Roxana GreenGirl { A little bit of everything} - You had me fooled! I really thought those are linguine and I was wondering if you put carrot juice in the dough to get that color.

    Lovely and delicious dish BrianReplyCancel

  • May 13, 2012 - 12:59 pm

    Holly - This looks fabulous. I love vegetable “pasta.” I’m sad to see there is no actual pesto involved in the original recipe though. :)ReplyCancel

  • May 13, 2012 - 1:44 pm

    DB-The Foodie Stuntman - Congratulations on making the foodbuzz Top 9!ReplyCancel

  • May 13, 2012 - 7:18 pm

    Lora @cakeduchess - I wish I had more time to explore healthy raw dishes. This dish looks so fresh and flavorful…wonderful for those cutting carbs or that have gluten issues. Just love. <3ReplyCancel

  • May 14, 2012 - 7:23 am

    Carolyn - It really DOES look like pasta. Beautifully presented, Brian.ReplyCancel

  • May 14, 2012 - 1:53 pm

    Shelly - Dude. So trying this.ReplyCancel

  • May 16, 2012 - 6:37 am

    Jeanne @ CookSister! - Love this! I’ve always wanted to try making vegetable “pasta” – your photos are an inspiring reminder.ReplyCancel

  • May 16, 2012 - 4:03 pm

    Andrew Frishman - Mnnn. . . I LOVES me some pesto, especially when it is trompe l’oeil and trompe la bouche.

    la honestidad no es siempre la mejor políticaReplyCancel

  • May 17, 2012 - 1:46 pm

    Jen @ My Kitchen Addiction - What a stunning dish! I am patiently waiting for some garlic scapes from our CSA to make a big batch of garlic scape pesto… And, I have a feeling I know exactly how I will use some of it.ReplyCancel

  • May 17, 2012 - 5:03 pm

    Becs @ Lay the table - I found out about the raw food diet last year and was really intrigued by it. I found the problem was that you needed a dehydrator to make a lot of stuff! This looks like a great dish to try though :)ReplyCancel

  • May 18, 2012 - 10:34 am

    Friday Favorites – Episode 133 | my kitchen addiction - […] they often do on Brian’s site, the photos of this Pesto-Coated Carrot and Parsnip Fettucini from A Thought for Food immediately caught my attention.  I had barely scrolled past the first picture to start reading […]ReplyCancel

  • May 18, 2012 - 2:08 pm

    Rachel Cooks - This looks awesome! Could have fooled me!ReplyCancel

  • May 24, 2012 - 1:59 pm

    Sarah - I had to look very closely at the top picture to be convinced it wasnt pasta! Amazing, vibrant colors- a perfect summer salad!ReplyCancel

  • July 2, 2012 - 1:25 pm

    BLOGGER CRUSH - […] would have to be my food processor, which I use at least three times a week to make everything from pesto to […]ReplyCancel

  • July 2, 2012 - 5:33 pm

    Recipe Roundup - June 2012 | Food for Foodies by This American Bite - […] and Walnut Salad from With Style and Grace is a “must-make”, as is Brian’s Pesto Coated Carrot and Parsnip Fettucini makes for a tempting dinner.  In keeping with the summer salad theme, Smitten Kitchen shared a […]ReplyCancel

  • July 27, 2012 - 2:48 pm

    This American Bite - Thank you for sharing this recipe, this dish caught my eye I have included it in my June Recipe Roundup at This American Bite.ReplyCancel

  • December 20, 2012 - 4:43 pm

    a farmer in the dell - wow! this looks amazing. thanks for the recipe!ReplyCancel

  • January 6, 2014 - 5:14 am

    38 Delicious Paleo Dinner Recipes - […] Pesto-Coated Carrot and Parsnip Fettucini source @ athoughtforfood […]ReplyCancel