I am quite content eating steamed carrots without any butter or seasonings. But then there’s the hubby. Just some butter and brown sugar over carrots puts a smile on his face. For a company worthy side dish, I turned to my copy of The Vegetarian Flavor Bible for inspiration and these Easy Orange Glazed Carrots were born.
Orange Glazed Carrots
Are all you cooks out there familiar with the Flavor Bible books? They are a marvelous resource for any foodie. Let me explain. I was going to add carrots to our evening menu. This is how I came up with orange glazed carrots
I flipped to carrots in my copy of The Vegetarian Flavor Bible. Before pairing suggestions were a list of stats: peak season, flavor, calories, tips, substitutions and more. Then came the fun part, the flavor pairings. BOLD indicated those recommended by a number of experts.
For carrots, examples such as cheese, cinnamon, cumin, garlic, ginger, honey, mustard and raisins were noted. An asterisk by ginger meant it was the most recommended pairing. For carrots, there was also a long list of flavor affinities as well. Carrots + balsamic vinegar + beets + chives + greens AND carrots + cilantro + ginger + scallions + sesame oil both intrigued me.
But I went with the combination of carrots + cranberries + orange + walnuts and created this dish. You can now see why many chefs use this comprehensive “cookbook” as a guide when developing new dishes.
As I mentioned above, the hubby loves glazed carrots, but incorporating dried cranberries and walnuts kicked this dish up to another level. The variety of textures and flavors took this to the realm of dishes you’d find in a lovely bistro or restaurant, but these orange glazed carrots are easy enough for the weeknight dinner table.
Not Just for Vegetarians
When I envisioned this book before cracking it open, I thought it would be all vegetables. Nope, grains (quinoa was added in this latest edition), fruits, herbs, cheeses are all included.
Dessert bakers like me can find plenty of inspiration, too. I flipped to Strawberries and saw my favorite pairing with Mascarpone Cheese was in bold, and the starred suggestion was Balsamic. Balsamic strawberries are one of my most loved cheesecake toppings.
Chocolate and White Chocolate were other categories worth exploring. But for those of you who’ve adopted a meatless lifestyle will find this book an invaluable resource.
Introducing the Authors
Meet Karen Page and Andrew Dornenburg, creators of the critically acclaimed book The Vegetarian Flavor Bible, which has been cited as one of the five best cookbooks of 2014 based on 300+ reviews in media including Bloomberg, The Chicago Tribune, Food & Wine, The Los Angeles Times and The Washington Post. They are not only the two-time James Beard Award-Winning authors of The FlavorBible and Becoming a Chef, but also coauthored What to Drink with What You Eat, which was named the IACP Cookbook of the Year and the Georges Duboeuf Wine Book of the Year, while also winning a Gourmand World Cookbook Award.
It goes without saying that Karen’s credentials are exemplary. In addition to holding degrees from Northwestern and Harvard, she earned a Certificate in Plant-Based Nutrition from Cornell, so it is little wonder that critics are praising her invaluable knowledge and contribution to a healthier and more flavorful approach to food and nutrition!
Karen and Andrew are teaming up with 9 food bloggers to be able to reach out further and share their knowledge and talents with an even greater audience. They have offered to partner in a giveaway in order to educate and make accessible not only their latest creation, The Vegetarian Flavor Bible, but also copies of The Flavor Bible and What to Drink with What You Eat! ALL of these resources are treasures that would grace the presence of any home cook’s library, but already hold places of reverence within the commercial kitchens of many chefs
Bonus: Wine Pairings
beer, esp. wheat beer
Chardonnay, New World
cocktails, esp. made with brandy, Madeira, or Marsala
lemon-based drinks (e.g., lemonade, sparkling water with lemon, etc.)
Muscat, esp. with desserts (e.g., carrot cake)
orange-based drinks (e.g., Fizzy Lizzy sparkling orange juice)
Riesling, esp. drier
Sauvignon Blanc, New Zealand
Tokaji, esp. with desserts (e.g., carrot cake)
Excerpt From: Andrew Dornenburg, Karen Page & Michael Sofronski. “What to Drink with What You Eat.” Little, Brown and Company, 2009-07-31. iBooks.
This material may be protected by copyright.
More Recipes from My Blogger Friends:
- Farro “Risotto” with Cannellini Beans and Kale by Crazy Foodie Stunts
- Japanese Fried Eggplant 茄子の揚げだし by A Mama, Baby & Shar-pei in the Kitchen
- Easy Orange Glazed Carrots by That Skinny Chick Can Bake
- Roasted Broccoli + Sweet Potato Black Rice Bowl with Sesame Miso Dressing by Wallflour Girl
- Roasted Lemon Garlic Parmesan Artichokes by Food Lust People Love
- Savory Brussels Sprouts with Zesty Goat Cheese by annaDishes
- Spring Negroni by Confessions of a Culinary Diva
- 2 pounds carrots, peeled and sliced on the diagonal
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/3 cup orange juice
- 1 teaspoon orange zest
- 1/4 cup craisins/dried cranberries
- 1/4 cup toasted walnuts, chopped
- Cook carrots in lightly salted water till just tender. Drain and set aside.
- In the same pan you cooked the carrots, melt the butter. Add the brown sugar and cook over medium heat till sugar starts to dissolve. Add orange juice and zest. Return carrots to pan and toss to glaze. Toss with dried cranberries and walnuts to serve.
Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 114mgCarbohydrates: 25gFiber: 4gSugar: 18gProtein: 2g
Disclaimer: This giveaway is sponsored by Karen & Andrew and their publisher, Little Brown & Company. I was compensated with product and all opinions are my own.