Horseradish Carrots from Brasserie Jo

One of my favorite appetizer dishes from Brasserie Jo in Boston has to be the carrots they kindly serve as you are seated. They are tangy, spicy and crunchy…the trifecta of yum, and definitely unforgettable for their unconventional taste. Especially, along side their crunchy French bread.
Now I am hungry.  

Since we love these appetizers a whole bunch, we wanted to be able to make them and have them anytime we wanted.  So, here we gave a crack at making the dish after some research online. They came out great, and our kids thought they came out better than at the restaurant! Yes, better! This may be our new app to make for our family get togethers, like our annual Easter egg hunt in a few.

Enjoy!

Horseradish Carrots
1 lb of carrots, washed and peeled
3 tablespoons prepared horseradish
1 clove garlic, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Prepare a cold water bath in a large bowl.

Cut carrots into sticks lengthwise; now, the sticks don’t have to be identical as that adds to the charm and rustic feel of this app.  Then submerge the cut carrots in the water bath.

Let them soak for roughly an hour.

20140330-195023.jpg

Drain the carrots then dry very well with a paper towel.

20140330-195352.jpg

In a bowl mix all the ingredients together; coating the carrots well.

20140330-195032.jpg

Cover the bowl and set aside to marinate for two hours.

20140330-195046.jpg

Done!

 

Advertisements

Vegetarian Lentil Soup

Hey Everyone,

Hope you are all doing fantastic.  This weekend flew! It was big time busy, but great overall. I’m ending it with making one of my all time favorite soups before getting cozy on the couch to catch tonight’s episode of The Walking Dead (I may be an addict, y’all).

Lentil soup is a wholesome and satisfying soup that is real simple to make if you haven’t ever tried before.  No matter if it is made the vegetarian way, like I am posting here, or not.  *If you prefer to make it non vegetarian, before placing the vegetables in the stock pot add in either a few cuts of bacon or pancetta. Cook it till browned, then follow the recipe along per instruction after the olive oil in line one.

Buon Appetito!

Lentil Soup

1 one pound bag of dry lentils, rinsed and drained (this will serve 8)
2 cloves of garlic, chopped
1 medium yellow onion, chopped
3 stalks of celery, washed and chopped (remember buy only organic celery!)
3 carrots, washed, peeled and chopped
2 dry bay leaves
Salt & pepper to taste
2 tablespoons extra virgin olive oil
8 cups of tepid water

In a large stockpot, over medium heat, heat up the olive oil.

Once hot, add the garlic, bay leaves, onion, carrot, celery, and cook (sweat) until the onions are translucent.

Add the lentils. Stir to combine the flavors.

Then add water and bring to a rolling boil.

Once boiling, reduce heat to low. Cover and allow to simmer until the lentils are tender- about 35 to 40 minutes.

Remove bay leaves before serving.

Done!

 

If needed, add additional water to the soup until the lentils are tender.