Thursday, February 19, 2009

Agave Glazed Rainbow Carrots and a Giveaway!

Here is a quick recipe for the carrots I made as a side to accompany the Wild Mushroom Lasagna. This really isn't a formal recipe, so adjust to your taste and the quantity you are making.

Start with nice, organic if possible, thin carrots. I love the rainbow variety of flavors. Just give them a good scrubbing, no need to peel when they are this thin. I like to leave a bit of the top on for looks. Heat a small amount of olive oil, just enough to lightly coat the carrots, in a non-stick pan over medium high heat. Toss in the carrots and cook for a few minutes. Then add a bit of vegetable broth, or water if that's all you have, salt and pepper to taste and a light sprinkle of dried or fresh thyme. Cover and let steam until just barely tender. Remove lid and add a squirt of agave, I use the organic blue agave, again to your taste. Continue to cook with the lid off until the liquid evaporates off and the agave gets all syrupy. That's all there is to it!

I discovered agave just recently. I love the mild sweetness and the added benefit of it's low glycemic index. We use it in tea every day and I have subbed it out for honey in quite a few recipes. Don't worry, I'm not giving up honey, just trying to cut back.

So, how does this meal sound:

Cabrales Phyllo Rolls with Sherry Dipping Sauce
Shaved Zucchini with Miso Vinaigrette
Seafood Pasta with Tuscan Hot Oil
Blueberry Meringue Tart

Would you like to have these recipes at your fingertips along with the perfect wine pairings? Well, wait no more! I have a copy of, "Food and Wine an entire year of recipes 2006" the magazines annual cookbook to give away! I found this nice, new copy at one of my favorite shops and thought it would be a nice prize to use to celebrate my One Year Anniversary. All you have to do to win this book is to answer this question, "What is your perfect Food And Wine pairing?" in the comment section. Please be sure to leave me your contact information (email) so I can notify you if you are the winner, and please only enter once. I will ship this anywhere. You have until February 28th, midnight my time (EST) to enter. I will choose a winner at random.

Picture yourself perusing your new cookbook while sipping a Jasmine Spritzer (pg.358), planning your next dinner party. Good Luck and thanks again for reading!

Important Note: If I cannot reach you to get your mailing information by Friday, March 6th, I will choose another winner, so be sure I can contact you!

17 comments:

toontz said...

Happy Anniversary!I would love to have this, as I am so ignorant about wines and what to pair with what. I cannot even comment about what I like because I just don't know enough about it.

kat said...

Happy Anniversary. I would have to say my favorite pairing would have to be some good dark chocolate & a glass of Bouteille Call (pronounced Booty Call) a raspberry dessert wine from Bonnie Dune
katbaro at yahoo dot com

Ginny said...

Happy anniversary! :) I love souffles with champagne!

ginnygetsfloury at gmail dot com

Elle said...

Happy Anniversary! Saw your question on the Foodie Blogroll about headers and thought I'd check your blog out. I love rainbow carrots!

I don't have a favorite wine, but my favorite place to have some is at our favorite Italian restaurant, with anything on their menu. They always have delicious choices.

carolasar said...

Cheese Lasagna and Da Vinci Chianti-heaven!
Happy Anniversary and I love your rainbow carrot recipe. Thanks

cdziuba said...

A good Chianti and some spaghetti and meatballs is a wonderful classic pairing. Happy Anniversary!

kathy55439 said...

Barbara Johnson I am always looking for new things to cook

Zoe said...

Congrats on your anniversary. Beautiful blog!

Aggie said...

Chicken Parmesean and pasta with a nice red!

congrats on your blogiversary!

Bellini Valli said...

Congratulations on your first anniversary!!!! My sister gave me a subscroption to Food & Wine for Christmas:D

JazzyJ said...

fave food and wine pairing? A big great yummy red with some stinky cheese and sweet fruit. (Love the photos on your blog they make me hungry!)

jenncuisine said...

Happy Blogiversary!

While in a slightly different category, I love pairing a tawny port with a rich chocolately dessert!

Reva Skie said...

I like a nice square of organic, fair trade dark chocolate with some tawny port. Yum.

Manuela © said...

Oops, I think I got here late :(

Meg said...

congrats! I've found a wonderful greek muscat wine that's sweet is a perfect complement to their avgolemono soup. mmmmm

Laura said...

Happy Anniversary! What fun! I love fruity white wines, like a Sauvignon Blanc, with Thai food.

momgateway said...

Congratulations on your first anniversary and thanks for the chance to win--I rarely win so who knows, maybe this is my time.

momgateway@gmail.com