Recipe Archive - 16 March 2008

3 medium carrots (12 ounces), trimmed and peeled
2 medium potatoes (8 ounces), preferably Yukon Gold, peeled
1/4 cup olive oil
1 shallot, halved and sliced thin (1/4 cup)
1 Tablespoon minced fresh thyme, divided
4 juniper berries, crushed fine
1 Tablespoon white wine vinegar
1/2 teaspoon kosher salt
freshly ground black pepper, to taste

Arrange a saucepan and steamer basket over simmering water. Cut the carrots and potatoes into similarly sized pieces so that they will cook evenly. Transfer to steamer basket; cover and cook until the tip of a knife will pierce the centers with ease, about 20 minutes.

Meanwhile, heat the olive oil over medium heat. Add the shallots, half of the thyme and the juniper berries. (This will seem like too much oil but in the end it will be used to dress the carrots and potatoes.) Cook slowly, stirring often, until the shallots are very soft and golden, about 15 minutes. Set aside but keep warm.

When the carrots and potatoes are cooked through, transfer them to a mixing bowl. Sprinkle with the vinegar and season with the salt and pepper. Use a potato masher or large fork to smash the vegetables into a rough texture that still shows some lumps of orange and white (the "calico" in the name). Taste this mixture for salt and pepper. Adjust if necessary.

Stir the remaining thyme into the cooked shallot mixture and pour the dressing over the carrots and potatoes. Mix thoroughly but lightly, again to preserve the separate orange and white colors. Serve hot.

Makes 4 servings.



ISSN 1938-7385 Volume 13, Number 51 This Week's Contents 1. Malted Milk Balls 2. St. Patrick's Day Popcorn 3. Calico Carrots 4. Scallops Crepe with Leek, Camembert and Apricot Sauce

1. Malted Milk Balls submitted by rcoen 1 c. white chocolate coating 1 c. malted milk powder Dipping chocolate or colored chocolate coating Melt white chocolate in double boiler or on low in the microwave. Stir in malted milk powder and mix well. Form into balls. Dip in chocolate. For Easter, dip in pastel coatings and dot with milk chocolate for bird's eggs.

2. St. Patrick's Day Popcorn submitted by butterflydog 4 quarts popped popcorn 1 cup sugar 1/2 cup packed brown sugar 1/2 cup water 1/2 cup light corn syrup 1 teaspoon white vinegar 1/4 teaspoon salt 1/2 cup butter 8 to 10 drops green food coloring Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container. Yield: 6 quarts. Source: Taste of Home

3. Calico Carrots submitted by waring 3 medium carrots (12 ounces), trimmed and peeled 2 medium potatoes (8 ounces), preferably Yukon Gold, peeled 1/4 cup olive oil 1 shallot, halved and sliced thin (1/4 cup) 1 Tablespoon minced fresh thyme, divided 4 juniper berries, crushed fine 1 Tablespoon white wine vinegar 1/2 teaspoon kosher salt freshly ground black pepper, to taste Arrange a saucepan and steamer basket over simmering water. Cut the carrots and potatoes into similarly sized pieces so that they will cook evenly. Transfer to steamer basket; cover and cook until the tip of a knife will pierce the centers with ease, about 20 minutes. Meanwhile, heat the olive oil over medium heat. Add the shallots, half of the thyme and the juniper berries. (This will seem like too much oil but in the end it will be used to dress the carrots and potatoes.) Cook slowly, stirring often, until the shallots are very soft and golden, about 15 minutes. Set aside but keep warm. When the carrots and potatoes are cooked through, transfer them to a mixing bowl. Sprinkle with the vinegar and season with the salt and pepper. Use a potato masher or large fork to smash the vegetables into a rough texture that still shows some lumps of orange and white (the "calico" in the name). Taste this mixture for salt and pepper. Adjust if necessary. Stir the remaining thyme into the cooked shallot mixture and pour the dressing over the carrots and potatoes. Mix thoroughly but lightly, again to preserve the separate orange and white colors. Serve hot. Makes 4 servings.

4. Scallops Crepe with Leek, Camembert and Apricot Sauce submitted by karen.meade Ingredients: Batter: 4 eggs 2 cups milk 4 tablespoons melted butter 1 1/2 cup flour 1 teaspoon salt Filling: 1 tablespoon olive oil 6 ounces sea scallops 6 ounces Camembert cheese, diced 1/2 leek, chopped Sauce: 7 ounces apricot jam 1/2 glass water 1 pinch of salt Directions: Batter: Mix all ingredients in a blender, then put the batter to rest for 30 minutes. Heat a non-stick pan, pour a small portion of batter, swirl to spread evenly, forming a thin crepe. Bake until batter is set, then flip using a spatula and cook the other side until done. Repeat this process until batter is finished. Filling: Heat olive oil in a frying pan, add scallops and lightly cook on one side. Then dice the scallops. Mix cheese, leek and scallops. Fill each crepe with 1 tablespoon of this mixture, and tie each into a small bundle with a piece of green onion Bake in medium pre-heated oven for 10 minutes. Sauce: In a pan under medium heat, dilute the apricto jam with water and add the salt. Pour sauce over the crepes.

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