Santa (such a gem!) brought me a juicer for Christmas. Shortly after exploring the world of fresh beet, carrot and apple juices, I made a Jean Georges Vongerichten carrot broth seasoned with lemongrass, chilies and lime, a recipe from a cookbook, The Chefs of the Times, I’ve had for years.
The broth, which takes no time to make (if you own a juicer) tastes incredibly complex for containing so few ingredients, and thus far our favorite way to use it is with Japanese somen noodles, which cook in 3 minutes, and broiled haddock (so good! also sustainable and affordable). The recipe/article is over at Food52: What to do with an Overload of Carrots.
If you own a juicer, I’d love to hear your thoughts re juicing. I have been loving mine but every time I use it, I shudder a bit at the waste shooting into the trash receptacle. I know I am getting good vitamins and nutrients from the juices I’ve been making, which isn’t actually why I do it — I just like the taste — but I feel a little bit wasteful at the same time. Thoughts?
Also, this David Sedaris piece, partially related to juicing, is hilarious.
Finally, last weekend I had two baking successes that I think you might enjoy. [Read more…]