Sunday, July 01, 2007

Sweet, Sour, and Air Conditionless

"I don't have air conditioning... "

This sentence, when uttered at work, parties or other such social engagements, always receives a response busting with disbelief and what seems to be a particular variety of disdain. As though living through 90-100 degree weather without the help of a freon spitting, ozone devouring appliance was the act of a wildly irrational human being. Indeed, those without air conditioning are a great minority in this city. When you look out your window in mid July, all you see is a ocean of white humming boxes pumping away against the heat and hawking up exhaust luggies on the pedestrians bellow.
During heat waves, in order to maintain my status as a rational human being while remaining air conditionless, I must refrain from preparing foods that require cooking. I pickle vegetables, make tuna salads, bean salads, tossed salads, and hummus, all in an attempt to stay cool and preserve my coolness while preparing meals. This recipe for for Sweet and Sour Carrots from Dish magazine however, merits crossing the boarder into the out reaches of lunacy. These roasted carrots are so delectable, they easily justify turning the dial on the stove up to 350 degrees in even the most blistering of temperatures. So, if you don't have air conditioning, dare to be crazy and dive right into this wonderfully easy recipe, and if you do have it, then you don't really have a sane reason not to try it do you?

Sweet and Sour Carrots

1 kilo(2 1/4 lbs) Carrots, peeled
3 Tbsp olive oil
4 Tbsp red wine vinegar (I used apple cider)
3 tsp caster sugar/superfine sugar (I used simple syrup made with turbinado sugar)
1/4 tsp cinnamon
3 cloves of garlic, thinly sliced (only used 1)
3 Tbsp of currants (I used cranberries)
3 Tbsp of pinenuts, toasted (I used chopped pistachios)
2 Tbsp chopped parsley or mint

1.) Preheat oven to 350 degrees
2.) Slice carrots into long strips using a knife, mandolin, or cheese slicer
3.) Toss in olive oil, salt, and pepper, spread on baking sheet and place in oven.
4.) Baking time depends on the thickness of your carrots. Keep a close eye on them, turning them once during baking, and remove when tender and lightly colored.
5.) In a small sauce pan, heat vinegar, sugar, garlic, currants, and pinenuts. Bring to a boil ans simmer for 1-2 min.
6.) Toss the carrots in the dressing and add fresh herbs

1 comment:

Vivian said...

Well you do like bringing the south of the border weather up north don't you. I really love the salad it sounds wonderful and I will be tasting it soon.