olive oil

Moroccan-inspired Carrot Salad

plated carrot salad with garnish
Finished carrot salad plated at one of my recent pop-up dinners!

Is anyone else getting to the point with their winter CSA where they’re drowning in carrots? To keep dinner fun (instead of “again??”), I’ve been dipping into other cuisines for inspiration.

More after the jump!
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The Tasting Room: New Store with Olive Oil Galore

The_Tasting_Room
The Tasting Room

In recent weeks a jovial string of tricolore bunting has appeared in the middle of Dobbin Street. This is not the world’s smallest street party but instead marks the site of The Tasting Room, a new store specializing in imported goodies such as olive oils, pasta and antipasti, all from Italy’s southern region of Puglia.

The Tasting Room owners Matthew Millner and his wife (who is from Puglia), have actually been importing and distributing these types of goods for the past three years, but it is only recently that they decided to open up a retail outlet. Continue reading

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Foodis Operandi: Roots!

This article made possible by a donation to our Writer’s Fund by Greenpoint Veterinary Hospital.

Carrot Chips I can make a carrot lover out of anyone, including children. Let’s first start with an interesting carrot. You know, like a purple or a yellow one; they come in so many colors, let’s switch things up a little bit. The farmers market in McCarren Park usually has a nice choice of colors for carrots. For this recipe, I chose the yellow ones, which can also have shades of green towards the ends. Here’s what you need:

  • 1 lb of carrots, washed
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper
  • 1 ounce grated Parmesan cheese
  • 1 tablespoon light mayonnaise
Sliced Carrots, Spread Evenly

Don’t peel the carrots; it won’t affect its appeal once we’re done (pum-dum). Cut the hard ends off the carrots. Cut the carrots lengthwise with a long, sharp knife about 1/16th of an inch or like the thickness of corrugated cardboard. Put them in a large bowl and drizzle half the olive oil on top. Stir with a fork or your hand. Then add the rest of the oil. You want to make sure they’re well coated on all sides. Add salt & pepper while mixing to get it evenly coated. Now you’re going to want to place all the pieces in one layer on a baking pan. Ideally you have a silicone-baking sheet: these things are amazing, safe & you will never have to scrape a baking sheet for the rest of your life. If not, brush some extra oil on the pan, but not too much. Try not to overlap or have pieces touching. Continue reading

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