Carrots are a kitchen workhorse. They’re second only to onions as one of the most common ingredients in our savory, and occasionally sweet, recipes. They go in our salads, stews and soups. We eat them raw with dip, roast them, or quickly sauté them for dinner.
Spiced Carrot Soup with Lime is a recipe that moves away from the traditional, one-dimensional, sweet, thick carrot soup. Using a technique known as tarka in Indian cuisine, cumin and mustard seeds are sizzled in coconut oil, adding extra flavor. Ingredients needed for this creation include coconut oil, medium onions, chopped ginger, minced garlic, turmeric, coriander, cayenne, salt, young carrots, daikon radish, mustard seeds, cumin seeds, serrano pepper, cilantro leaves and lime wedges.
This soup may be served hot from the pot for dinner, or it may be served chilled during the day. It is best with young, long and slender carrots, which are considered fresher and tastier than the carrots from jumbo bags.
Carrots are a vegetable with many health benefits, including the improvement of vision. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision. Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. Carrots also help prevent cancer, slow down aging, promote healthier skin, and help prevent infection.
Now is a good time of year to enjoy just-harvested new-crop carrots. So let’s get cooking!
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In the beverage world, there are few names bigger than Starbucks and Anheuser-Busch. The two dominate any discussion of coffee or beer respectively, but they’re now partnering up to help capture the market of a third beverage – tea. Specifically, Starbucks is looking to begin selling their Teavana line of teas as ready-to-drink specialty bottles in grocery stores around the world. They decided to partner with Anheuser Busch to handle the bottling aspect of the operation, and if spokespeople for both companies are to be believed, there is plenty of revenue to go around.
When David Chang opened Momofuku Nishi in Chelsea 5 months ago, the chef generated the usual buzz for a new Momofuku concept. But Nishi was also earning press as the latest addition to the gratuity-free movement, so far spearheaded by other big names like Meyer and Tarlow. Chang even gave an interview in his magazine Lucky Peach on the decision, citing their desire to pay kitchen workers a living wage.
paigepapers.com 