Care for a Carrot?
There is nothing more special than a carrot that has been cared for.
This root has a way of telling us where and how it was grown, and how long ago it was picked.
We'd like to think that growing a good carrot is an art, and over the years, we've convinced more than one kid that carrots can be a treat.
Once in a while, I delight to see that a chef or popular magazine sharing my passion for a good carrot by highlighting this umbel, just as Food & Wine did in its latest edition.
Now I don't know about you, but my mouth waters at the prospect of a well-executed, basic roasted carrot.
Back when Chef Gibb from Pasta Kitchen & Bar was still around, I had the pleasure to taste his awe-inspiring carrot soup. Being the curious cat that I am, I had to ask for the recipe for this seemingly complex dish, and was floored by the fact that it had only 4 or so ingredients.
Turns out that what made the dish so special was that it was cooked in a pressure cooker and featured amazingly sweet carrots.
This tendency to keep a recipe simple, execute it using sheer culinary skill, all while highlighting a certain ingredient, is definitely a cooking mantra that I can be on board with.
And with Madeline's birthday fast approaching I can think of no greater homage to the humble storage crop than to feature it in a delicious cake.