From my friend Teri I learned the habit of jotting brief margin notes, and the date I made a recipe in my cookbooks. All the notes and revisions are helpful later down the cooking road. Take for example these carrots cooked in vodka.
Teri borrowed my copy of Fast Vegetarian Feasts by Martha Rose Shulman way back. She obviously made these carrots cooked in vodka, because in her typewriter printing she noted, “Original, Tastey! The alcohol doesn’t all evaporate~~~~~TT–3/84″.
TT are her initials and yes, we’ve been friends that long. Once upon a time we ski patrolled together at Solitude. The cookbook I’ve had even longer. I like it when I find notes in my cookbooks, by me or Teri. They inspire dinner and take me on a tour down memory lane.
I also like the headnote for the recipe in that cookbook. Martha Rose says “Carrots, like people, get a nice lift from vodka.”
When there’s no vodka around, flavor these delicious simmered carrots with tequila instead. Either way–it’s a great recipe.
(Update, August 2014. The cookbook is out of print now–you can buy it for a song on Amazon–link here. Ms. Shulman writes the Eat Well Column for The New York Times. She released a new cookbook this spring–The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day.)
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- ½ pound carrots, sliced thinly on the diagonal (2 cups)
- ¼ cup vodka
- 1 tablespoon grated orange zest
- ½ teaspoon honey or agave syrup
- 1 teaspoon butter
- Pinch of salt
- Place the carrots, vodka, orange zest and honey in a medium saucepan.
- Cover and simmer over medium low heat for 10 minutes, until the carrots are tender when pierced with a fork.
- Toss in the butter and salt and serve.