View Full Version : Carrots
Team Sergeant
01-16-2011, 18:06
Saturday we held our first gastronomy club meeting. The topic was carrots. I decided to make a few puree's. In this class/meeting the sky's the limit. We go for broke and use all sorts of techniques to cook the same ingredient.
One of my purees was "Carrot and Lemongrass Puree". For a first time it was outstanding!!!!
My other carrot purees were:
Fire roasted red bell pepper, roasted carrot, roasted jalapeño.
Sautéed Green onions, ginger and carrots.
Sautéed leeks, garlic & carrots.
The fire roasted carrot puree was also a hit.
Any of these purees would be a great "side" to a protein.
Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you. :munchin
Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you. :munchin
"Whatever",....
just sent the recipes!
I am looking for new beet borscht recipe also.
Saturday we held our first gastronomy club meeting. The topic was carrots. I decided to make a few puree's. In this class/meeting the sky's the limit. We go for broke and use all sorts of techniques to cook the same ingredient.
One of my purees was "Carrot and Lemongrass Puree". For a first time it was outstanding!!!!
My other carrot purees were:
Fire roasted red bell pepper, roasted carrot, roasted jalapeño.
Sautéed Green onions, ginger and carrots.
Sautéed leeks, garlic & carrots.
The fire roasted carrot puree was also a hit.
Any of these purees would be a great "side" to a protein.
Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you. :munchin
No reason to hit you on that. Were guys and we have to eat....... Hell we can not depend on the women to cook these days..:munchin
Team Sergeant
01-16-2011, 18:35
"Whatever",....
just sent the recipes!
I am looking for new beet borscht recipe also.
The recipe is very difficult....;)
Peel the first layer off the lemongrass, cut into less than 1/2 inch pieces and place into pot with 3 cups cold water, take two large carrots, peel and cut into large pieces and place in pot. Simmer for 30 minutes. Remove carrots, strain water, trash the lemon grass.
In a blender add the carrots and just enough "lemongrass" water to "blend" carrots to a puree. Season and adjust.
Yeah it's that easy.
The recipe is very difficult....;)
Peel the first layer off the lemongrass, cut into less than 1/2 inch pieces and place into pot with 3 cups cold water, take two large carrots, peel and cut into large pieces and place in pot. Simmer for 30 minutes. Remove carrots, strain water, trash the lemon grass.
In a blender add the carrots and just enough "lemongrass" water to "blend" carrots to a puree. Season and adjust.
Yeah it's that easy.
Wow, thanks!
I'll be sure to let you know which iteration finally works, five,...six,...seven, got it.
Oh, there you guys go. I know what Carrots are but Lemongrass????????
They must hide it somewhere at Food Lion 'cause I've never seen it set out in the bins in the produce section. Maybe hiding under something?
You make me want to eat carrots, TS. :D
Pete, it's most popular in Thai and Vietnamese cooking so you might find it in an Asian store.
"Carrot and Lemongrass Puree"
I think that's baby food in Malibu. ;)
Pat
Red Flag 1
01-16-2011, 20:17
Saturday we held our first gastronomy club meeting. The topic was carrots. I decided to make a few puree's. In this class/meeting the sky's the limit. We go for broke and use all sorts of techniques to cook the same ingredient.
One of my purees was "Carrot and Lemongrass Puree". For a first time it was outstanding!!!!
My other carrot purees were:
Fire roasted red bell pepper, roasted carrot, roasted jalapeño.
Sautéed Green onions, ginger and carrots.
Sautéed leeks, garlic & carrots.
The fire roasted carrot puree was also a hit.
Any of these purees would be a great "side" to a protein.
Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you. :munchin
Think any could be used as a sauce over meat or fish? They sound pretty good.
RF 1
Edit to add; Say one neg word concerning my gastronomy club meeting and I'll
hunt you down and kill you. :munchin
Shoot, I'm just trying to figure a way to get an invitation!
Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you.
"Trained to live off nature's land..." SSG Barry Sadler
Team Sergeant
01-17-2011, 09:24
Think any could be used as a sauce over meat or fish? They sound pretty good.
RF 1
Usually the protein (fish, beef, pork, bird) is seated on top of the puree.....
Sauces are much different in taste and texture.
Team Sergeant
01-17-2011, 09:35
Wow, thanks!
I'll be sure to let you know which iteration finally works, five,...six,...seven, got it.
Remember this puree is meant to serve carrots in a different fashion. If you like carrots double the recipe. In this case lemon juice will not take the place of the lemongrass.
Oh, there you guys go. I know what Carrots are but Lemongrass????????
They must hide it somewhere at Food Lion 'cause I've never seen it set out in the bins in the produce section. Maybe hiding under something?
Gypsy is correct, lemongrass is Asian, looks like stalks of very tough reeds.....
You make me want to eat carrots, TS. :D
Pete, it's most popular in Thai and Vietnamese cooking so you might find it in an Asian store.
This recipe just might change your mind.
I think that's baby food in Malibu. ;)
Pat
Gerber Baby foods are purees, taken to the Nth degree. Also most "babies" have not yet developed their taste buds until they are a few years old, so you can feed them anything and they'll eat it.
Our purees are meant for discerning palates....;)
TrapLine
01-17-2011, 10:12
The Carrot and Lemongrass Puree sounds excellent. Is there a recommended protein to serve over it?
My wife laughed at the thought of me getting cooking tips from ps.com...until she tried the Team Sergeant's ribs;).
Team Sergeant
01-17-2011, 10:29
The Carrot and Lemongrass Puree sounds excellent. Is there a recommended protein to serve over it?
My wife laughed at the thought of me getting cooking tips from ps.com...until she tried the Team Sergeant's ribs;).
Chicken sounds good.
I'd add some chopped cilantro to the puree and try it with fish, shellfish etc... skies the limit.
You might remind your wife there's a couple of "Real" Chef's lurking on this website..... ;)
TrapLine
01-17-2011, 10:49
Chicken sounds good.
I'd add some chopped cilantro to the puree and try it with fish, shellfish etc... skies the limit.
You might remind your wife there's a couple of "Real" Chef's lurking on this website..... ;)
Thanks for the tip. After seeing me prepare a couple of the dishes found here, she is a true believer .
No reason to hit you on that. Were guys and we have to eat....... Hell we can not depend on the women to cook these days..:munchin
"Too-shay," B!
However, there are plenty of us Real Women out there who love to cook...and cook well! Especially if there is a chance that SF Men will be dining....
Holly;)------->wink at 'cha ya'll hehehehe
This recipe just might change your mind.
It just might. I'll think I'll try it next weekend.
Retiredfire
01-17-2011, 20:34
how about an ancho/tomatillo/carrot /ginger purre
sweet spicy and smokey
Angry Gnome
02-01-2011, 18:32
Just discovered the Food area of PS.com
This is great!
Team Sergeant
02-01-2011, 22:12
Just discovered the Food area of PS.com
This is great!
And there are a couple of real Chef's on the website. (And a few culinary students.... like me.)
If you have any questions ask. If you have any home recipes, post them!
I was AG's (Angry Gnome), home tonight. While the wife was at work, AG was busy putting new hub caps on wheels, playing with kids and starting dinner. In the oven went 6 boneless chicken breasts, cream of mushroom soup, rice, paprika, 375/45 minutes. Before I left, the house was smelling nice, but Jack needed help across town, 16 qrts of home made chili, 12 yr Jameson and I had to help,...drink, alot.
Chili should be good.