Cumin Roasted Carrots and Meyer Lemon

The holidays felt like they were never-ending.  By the time Friday rolled around, I started to go a little crazy. Apparently, I have trouble relaxing (a freelancer thing?).  The first week without projects and inquiries, without a constant stream of messages hitting my inbox, was refreshing.  I spent time with my parents, my sister and her family, my in-laws.  I got to see friends in New York and check out some museums (a highlight being an exhibit of Dutch paintings, including Vermeer's Girl with a Pearl Earring, at the Frick. If you are in New York, it's there until the 19th) We even saw movies... in a theater!

On the few days that Eric went into work these last couple of weeks, I'd use the time to photograph some recipes. I didn't realize how much I'd missed picking up my camera.  For me, cooking and photography are two great forms of creative expression.  There are so many ways to capture the beauty of food. Not just the final dish, which, in the case of this roasted carrot dish, was surprisingly challenging (cooked carrots are funny looking things), but the whole process.  I spent over four hours shooting this (for those out there wondering how much time it takes to do a post... let's just say I need to block out a full day to complete a single one).

We acquired a plethora of carrots from our CSA last week and I thought there was no way I'd get through all of them.  Between soups and stews and assorted other dinners, we still had a full bag.  I looked around our kitchen and my eyes honed in on two very lonely (and very ripe) Meyer lemons. Until this point, I've actually only cooked with Meyer lemons once or twice.  I knew that they were less sour than regular lemons and I thought they would actually be delicious roasted.  Half of this dish turned into lunch while the rest was served at dinner with a platter of baked salmon and couscous.

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Cumin Roasted Carrots and Meyer Lemon

Yield 2-3 as a side

Ingredients 1 1/2 - 2 lbs of carrots (or approximately 10 medium-sized), peeled 1 Meyer lemon cut crosswise into 1/8-inch-thick slices, seeds removed 6 tablespoons olive oil 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne pepper Kosher salt and black pepper 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil.

2. In a bowl, toss the carrots with four tablespoons of olive oil, cumin, paprika, and cayenne pepper.  Add the sliced Meyer lemon and toss with the carrots.

3. Spread in an even layer on the baking sheet and sprinkle 2 teaspoons of Kosher salt over the carrots and lemon slices.

4. Roast for 20 minutes.

5. Rotate carrots and flip lemon slices, and season with another sprinkle of salt.  Roast for another 10-15 minutes, or until carrots are golden brown.

6. Transfer to a serving plate and drizzle the remaining 2 tablespoons of olive oil over them.  Finish with Kosher salt, ground black pepper, and chopped parsley.

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Silent Sunday: Beacon Hill Hotel and Bistro (Boston, MA)

Beacon Hill Hotel and Bistro 25 Charles St, Boston, MA 02114 (617) 723-7575

Chocolate Mint Brownie Bites

Mint Brownies11

2013 turned out to be a better year than I expected. 2012 was... well... stressful. As the end approached, I had wishes for a year that'd be just a bit easier to digest.  Overall, it was.  With every down moment, there were joyful events; the birth of my niece, vacations, epic dinners with friends, my first cookbook shoot, along with loads of magazine and restaurant projects.

I'm expecting that 2014 will be full of just as many milestones.  Family trips are already planned (to the Berkshires and, as usual, to the Cape) and travel to California is in the works.  Between all of this, Eric and I hope to purchase a property of our own (the search has been long... but we know we'll eventually find the right place). And, of course, there will be plenty of delicious food created and consumed, which I look forward to sharing here.

Speaking of food... let's talk about these brownies.  My sister is fond of anything with chocolate and mint.  Ice cream? Definitely.  However, these brownies, which my mom has made for us countless times, are her favorite. The best way to consume these bites is right out of the freezer. Yeah, I know... sounds weird. But, trust me, it's awesome.  They do come out a bit harder than most brownies, but there's something satisfying about gnawing on that frozen chocolate topping.  If you're skeptical, try it... then come back and thank me.

Mint Brownies

Mint Brownies6

Chocolate Mint Brownie Bites

Chocolate Mint Bites

Yield 20-24 bars, depending on how big they're cut

Ingredients

For the brownies 1/2 cup (1 stick) unsalted butter, room temperature 6 oz semi-sweet dark chocolate, chopped 1 cup sugar 1 tbsp vanilla extract 1 cup flour 1/2 tsp Kosher salt 4 eggs

For the mint layer 2 cups confectioner's sugar 5 tbsp creme de menthe 1/2 cup (1 stick) unsalted butter, softened

For the top layer 6 oz semi-sweet dark chocolate, chopped 6 tablespoons butter

Instructions

1. Preheat the oven to 350 degrees.  Grease a 9x13" baking dish with butter.

2. For the brownie layer, start by melting the chocolate and butter in a double boiler until smooth. Stir in the sugar and vanilla extract. Transfer to a bowl and let cool slightly.  Whisk in the flour and salt. Vigorously whisk in the eggs until fully incorporated into the batter, approximately 30 seconds.

3. Pour batter into the pan.  Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center.

4. For the second layer, mix together the ingredients in a bowl until smooth and creamy.  Spread over the brownie layer.

5. For the final layer, melt the chocolate and butter in a double boiler until smooth.  Once it has cooled slightly, spread over the mint layer. Refrigerate the bars and, when set, cut into bites. At this point, you can put them in a container and store in the freezer.