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Originally Posted by corky
(Post 33808756)
They were soft but not mushy...like any other roasted carrot but the bacon part was a little crunchy.
These were at a little restaurant in Zagreb called Mr. Moo. It was a total fluke that we found it and went only because we thought the name was funny and ended up having a delicious steak dinner with these carrots. Excellent food & wine at this place. I will see if I can find the pic I took at the restaurant & post it later. I used Trader Joe multi colored peeled baby carrots. Most important is that I lined the sheet pan with NONSTICK foil. (a special foil made by Reynolds wrap that most stores carry but on the bottom shelf so you may not see it). I first blanched the carrots in boiling salted water for about 10 minutes until a sharp knife can almost slide in and then I ran them under cold water to stop cooking. I patted them dry with a paper towel. I tightly wrapped each carrot with a half piece of raw bacon (don't use thick cut) and put them on the foil lined sheet pan (if possible face carrot with tail end of bacon on the bottom) & sprinkled with cracked pepper. I put the tray in a 375 oven for about 20 minutes. In the meantime I mixed maple syrup with a bit of siracha in a bowl ( I should have used more siracha for more zing but I didn't want to overwhelm the maple). Remove pan and carefully turn over each carrot (using tongs)& then brush with maple syrup mixture...back in the oven for another 20 minutes and another brush with syrup and cook another 5 minutes (or until carrot is tender when pierced with a sharp knife). Remove carrots with tongs to serving plate and if any syrup left, brush it on and then sprinkle with Maldon sea salt. I probably used about a third to half cup of syrup and a tsp of siracha. I had them reheated last night for dinner & decided they are best eaten right away...the reheated ones were soggy. You could use any peeled carrots of course..these were a perfect size for a half slice of bacon each. A bit labor intensive to make but certainly not hard or tricky at all and absolutely addictive. Must visit Zagreb again & check out Mr Moo ! Thanks for the cooking tips too , corky . Sometimes buy these colourful carrots . Beef noodles , Odeon cinema style . Below is the bowl with thick mee hoon / rice vermicelli .. no picture of the dry kway Teow version with gooey brown gravy . The beef soup was flavourful - rich stock Also with kiam chye ( pickled vegetables - cabbage ? ) mixed in the noodles . https://cimg0.ibsrv.net/gimg/www.fly...d2d99558a.jpeg Beef noodles with beef balls and slices |
Originally Posted by corky
(Post 33808871)
I suppose you could since they have the tops attached you could probably stick a half one in the ground. Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive. You might get seeds mail order for rainbow carrots.
But for this dish, you can use any orange carrot. Thanks for the recipe! |
Originally Posted by MarkCron
(Post 33809000)
I have been getting purple carrots form WF for a long time (and having to peel/slice). Now that I see that package from TJ's I will be looking for them (TJ's is right next to my WF).
Thanks for the recipe! |
Originally Posted by FlyerEC
(Post 33808994)
Must visit Zagreb again & check out Mr Moo !
Thanks for the cooking tips too , corky . Sometimes buy these colourful carrots . s Funny menu...only 2 main entrees -steak or tuna (or a tasting menu). It was plenty of food and there was a lovely amuse that came first. https://cimg9.ibsrv.net/gimg/www.fly...ad6f0c90b4.jpg https://cimg0.ibsrv.net/gimg/www.fly...c010a05e34.jpg Their plating looked a little creepy with the carrots looking like fingers. 😮 |
Originally Posted by corky
(Post 33808871)
Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive.
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Originally Posted by JBord
(Post 33808412)
Interesting, we haven't eaten there in 2 years but didn't think the food was bad. But that poke sounds awful. No real reason to go back now that we're in the burbs anyway.
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Baked a spiral ham tonight, served with green beans from the garden, baked sweet potato and classic braised cabbage and apples.
Cabbage and apples shown below before and after cooking. Seasoned with onion, garlic, cinnamon, nutmeg, cloves, brown sugar, salt & pepper and a Pat of butter. Cooked at 300 for 2.5 hours. Tasted like something out of a German restaurant. https://cimg6.ibsrv.net/gimg/www.fly...738251684.jpeg https://cimg9.ibsrv.net/gimg/www.fly...bf537b93e.jpeg |
Originally Posted by corky
(Post 33808871)
I suppose you could since they have the tops attached you could probably stick a half one in the ground. Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive. You might get seeds mail order for rainbow carrots.
But for this dish, you can use any orange carrot.
Originally Posted by FlyerEC
(Post 33808994)
Beef noodles , Odeon cinema style . Below is the bowl with thick mee hoon / rice vermicelli .. no picture of the dry kway Teow version with gooey brown gravy . The beef soup was flavourful - rich stock
Also with kiam chye ( pickled vegetables - cabbage ? ) mixed in the noodles . Beef noodles with beef balls and slices Do they still have the beef kway teow with the thick dark gravy? I remember the first time I had it (in Singapore)... at some non-descript booth at the base of... I want to say Chinatown Point or somewhere near there (I just remember the building was two spirals)... was a wee lad with my dad dragging me around looking for a seal carver to get some seals made for me and my brother.
Originally Posted by TWA884
(Post 33809581)
I just Googled where to buy rainbow carrots in Toronto, CA, and they are available at Fresh & Wild and online at Walmart.ca.
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Dungeness crab legs & body
oven fries raw organic carrots & cuke dessert still tbd |
Originally Posted by TWA884
(Post 33809581)
I just Googled where to buy rainbow carrots in Toronto, CA, and they are available at Fresh & Wild and online at Walmart.ca.
https://cimg7.ibsrv.net/gimg/www.fly...7232efab12.jpg Lol |
Ramenwell, Sf carryout
Pork ramen at spice level 7 of 8 shared mushrooms shared chicken katsu I love their mindful packing with soup separate from noodles https://cimg2.ibsrv.net/gimg/www.fly...9d2c7f67a.jpeg |
Dolsot bibimbap from an H-Mart foodcourt. The pot (dolsot) wasn't hot enough as it didn't fry my rice to a crisp like it's supposed to be.
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Pasta carbonara which unfortunately got a bit cold because Santa decided to drive down my street just as I was eating. I didn't want to risk curdling so I didn't try to reheat it.
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Wolfgang's Steakhouse NYC. Started with the seafood platter, ribeye, with sides of creamed spinach and onion rings. Apertif was glass of Champagne, and with dinner, a gloss of Cabernet. For dessert, strolled over to Juniors for coffee and a slice of cheesecake.
Was in NYC for business, and decided to arrive a day early on a redeye to enjoy a free day. Glad I did! Midtown feels almost normal this time with packed restaurants and long lines for Broadway shows. PS - Heads up for those planning to dine in NYC; the restaurant checked for both vaccine status and ID. |
Originally Posted by Visconti
(Post 33813954)
a gloss of Cabernet.
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