Dinner-lady Carrots

  • Recipe(s): Dinner-lady carrots (page 315)
  • Prep: Moderate
  • Taste: Good

I can’t believe it has been a month since I last published a post! I can assure you that we have continue making recipes but the weather has been sooooo nice that I have spent my evenings outside, rather than writing these blogs. Well, if you have been following the weather in Vancouver, you can expect that to change. The rain has come, which means my posting frequency will be increased.

Tonight I made the, ‘dinner-lady carrots,’ recipe out of, ‘Cook with Jamie….’ It was a nice easy recipe to make after a long day at the office. Of course I had to make a quick trip up to Urban Fare in, ‘The Village’ (What Olympic Village is now being called) to pick up the carrots and an orange.

You will see that I labelled the prep for this recipe as moderate. You may ask, “but don’t all you have to do is chop up carrots, parsley and garlic?” Short answer is yes; long answer is yes but slicing 7 carrots very finely and then layering them takes time. So while the technical skill required is minimal, the time required is somewhat high.

The dish was good. I’m not going to lie, I did expect more. They were good, but I had expected them to be very good, or even excellent. I mean, they are carrots, cooked with some white wine, butter, garlic, parsley, salt and pepper. Throw in a little orange juice and you have the makings of something special. Unfortunately, on this occasion, that combination did not live up to the expectations. To me, the orange juice was the only ingredient that actually lived up to expectations. I quite enjoyed this part of the dish. The rest was pretty basic.

I would try this dish again because I think it can be much better. Perhaps I could try it in a different season when I can get different carrots. I’m not sure if this would make a difference but I am willing to give it a shot.

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