Friday, December 31, 2010

French Fridays with Dorie - spiced butter-glazed carrots

I love when I learn something new.  I also love when I cook with a new ingredient.  Dorie's recipe for spiced butter-glazed carrots introduced me to cardamom seeds.  I've never cooked with them before.  I'm sure I've eaten lots of things with cardamom, just nothing that came out of my own kitchen.


What I learned is that cardamom comes in pods and when you crack them open (they have a similar texture to pumpkin seeds) they reveal lots of tiny little black seeds.  Very cool!

OK, I will admit that when the recipe said to "bruise" the seeds, I first "bruised" the pods.  It was only after that tender bruising that I discovered that the pods popped open and there were seeds inside.


Then, I bruised those too!  I haven't used my mortar and pestle in forever (in fact, upon examination, it appears I may have never used this particular mortar and pestle), so it was nice pull it out from the back of a cupboard.

When I thought about bruising the seeds, my mind led me all sorts of places.  Like, how this year has left me slightly bruised.  And, it's funny, but the bruising that I endured this year has opened up new things in me.  Much like my bruising the cardamom pod revealed the seeds inside.  After bruising the seeds, the seeds revealed their aromatic secrets...I think some of my "aromatic" secrets have been revealed this year too.  However, I will say, I've had enough bruising for awhile and am hoping that 2011 is all about enjoying the new revelations.  We'll leave the ongoing bruising for another year, I hope.



All this over cooking a simple carrot dish.  Yep, it's the end of the year and I tend to get reflective, melancholy and hopeful.  What is it about a new year that makes everything seem possible again?  I love it...new beginnings...saying goodbye to the past...moving forward.  I hope that 2011 brings much love, good health, and all that you wish for to you and yours.  Thanks for reading my ramblings.  I'm looking forward to many more in the coming year.

Oh, by the way...the carrots were delicious and I ate them all myself.  This was a test run for New Year's Day (when I always make corned beef, cabbage, potatoes and carrots).  I'll actually let the rest of the family taste the carrots on the 1st.  To see how the rest of our French Fridays with Dorie participants are handling the end of the year, click here.

17 comments:

Mardi @eatlivetravelwrite said...

Weren't these fabulous! What a great side dish for NYE too. Happy New Year and look forward to following your adventures in the kitchen in 2011!

Anne-Marie said...

Champagne to celebrate your thriving, not just surviving the bumps and bruises of 2010. Happy New Year!

Candy said...

I made these carrots, and loved them too.

Your pictures are amazing, and I totally loved (and identified with) your story.

Here's to a wonderful 2011! Bring it on!!!

yummychunklet said...

I think it's nice when a recipe allows you the time to reflect on other things. Sounds like this recipe made an impression. Here's wishing you a Happy New Year!

gaaarp said...

Your carrots look great!

Here's to 2011. May it be a whole lot better than 2010.

Happy new year!!!

lolo13 said...

Looks fantastic! wishing you far less bruising in 2011...

Jessica of My Baking Heart said...

Oh yum! And they're in a perfect dish! ;) So glad you enjoyed them. Happy New Year!

tricia s. said...

Great photos, as usual and I also really enjoyed your segue into the bruising aspects of 2010 :) While I know it was not supposed to be funny- you did make me smile and you also had me relating to you 100%. I know a lot of folks that this was a tough or dues paying year for, and while I can't complain all that much....I am so excited for 2011. Big time. You also inspired me to try the carrots again. I had not cared for them but with your comments and the others on your posting...I think I did not "bruise" the seeds correctly. Figures. Happy New Year ! Tricia

Rosemary & Garlic said...

I'm not sure that I am going to try these, but your look delicious.

Flourchild said...

Yum this looks really good! Thank you for the welcome back..I missed last week and a few TWD..hate that but life and other recipes get in the way!!

lifeisfull said...

Your carrots look great. I'll have to bruise the seeds and not just the pods next time to get more flavor out. Hope you'll have a great 2011!

Betsy said...

I love how cooking these recipes lead to new discoveries. Congratulations on your introduction to cardamom pods. Cardamom is one of my favorite spices in baking. They are SO good in sugar cookies. Wishing you a Happy New Year 2011!

onewetfoot said...

Here's to a less bruising year in 2011! Your carrots look wonderful. I bet they're a hit at your dinner tonight. And I agree with Betsy, cardamom is a wonderful spice.

Cher said...

Thank you for sharing your very relatable story!

Also, thank you for the inspiration on the Tiramisu cake. All I can say is, wow....

Here's to a smoother 2011!

Lana said...

When I first encountered cardamom, I did not know that they had seed inside - a Lebanese customer of mine gave me a baggie to use in my Turkish coffee, to make it more Middle-Eastern.
I can relate to your story:)
This year left some "bruises" on me too, but just like you, they helped me get stronger.
I love your carrots - they are so colorful and shiny.
Happy New Year! I am looking forward to more wonderful recipes from Dorie!

Anne said...

Oh these carrots look so great! I've never cooked with cardamom pods before (just the regular spice) but you make me want to. Hope you have a happy new year and that it's wonderful!

Katrina said...

The carrots look yummy. Even my boys would eat them. ;)