Carrot Salad with Carrot Tahini Sauce & Halloumi Croutons Serves 6 to 8
Carrot Tahini Sauce Makes 1 cup (250 ml)
1 large carrot, roughly chopped (about 1½ cups/375 ml total) 1 large clove garlic 1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided ⅓ cup (80 ml) water 2 tbsp (30 ml) unseasoned rice vinegar 2 tbsp (30 ml) tahini 1 tbsp (15 ml) chopped fresh ginger ½ tsp (2.5 ml) fine sea salt 1. Preheat oven to 400 F (200 C). 2. Line a baking dish with parchment, then add carrots and garlic to dish. Drizzle with 1 tbsp (15 ml) olive oil and toss to coat. Roast in oven until carrots are soft and easily pierced with a fork, 20 to 25 minutes. 3. Transfer cooked carrots and garlic to a blender and add remaining ¼ cup (60 ml) olive oil, water, vinegar, tahini, ginger and salt. Blend until smooth but still thick. Season to taste with salt. 4. Transfer to an airtight container and store in refrigerator until ready to use, up to 5 days.
2½ lbs (1.1 kg) large carrots (10 to 12 carrots), trimmed and scrubbed, divided 3 tbsp (45 ml) extra-virgin olive oil, divided 1½ tbsp (22.5 ml) maple syrup, divided 1 tsp (5 ml) ground cumin ½ tsp (2.5 ml) kosher salt, plus more for seasoning 1 × 8 oz (225 g) block halloumi 1 tbsp (15 ml) grapeseed oil ¼ tsp (1 ml) coarsely ground black pepper 2 radishes 1 tbsp (15 ml) unseasoned rice vinegar ¼ tsp (1 ml) red pepper chili flakes, or more to taste 2 tbsp (30 ml) fresh basil leaves 2 tbsp (30 ml) fresh cilantro leaves 2 tbsp (30 ml) fresh mint leaves ¼ cup (60 ml) shelled roasted pistachios Carrot Tahini Sauce, make ahead, recipe follows 1. Preheat oven to 400 F (200 C). Set a rimmed baking sheet in oven while it preheats. 2. Set aside 3 carrots and cut rest on an angle into about 1-in (2.5 cm) pieces. Place cut carrots in a medium bowl along with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) maple syrup, cumin and salt. Toss until carrots are well coated. Carefully remove hot baking sheet from oven and arrange carrots on sheet in a single layer. Return baking sheet to oven and roast carrots, stirring once or twice during cooking time, until carrots are caramelized and just fork-tender, 20 to 30 minutes. 3. While carrots roast, make halloumi croutons. Pat halloumi dry with paper towel and then cut block into about ½-in (1.25 cm) cubes. 4. In a large cast iron skillet or non-stick frying pan over medium- high heat, heat grapeseed oil until it shimmers. Add halloumi cubes to pan, ensuring they are in a single layer and not overcrowded. It is best to work in batches if needed. Cook, turning frequently, until all sides are golden brown and crispy, 3 to 5 minutes total (halloumi will initially release some water, but once water evaporates, halloumi will start to brown). Sprinkle with black pepper and cook for 30 seconds to let bloom, then transfer halloumi to a paper-towel-lined plate to drain. 5. Using a potato peeler or mandoline, thinly shave reserved 3 carrots lengthwise into long ribbons and radishes into thin rounds. Add to a large bowl along with remaining 2 tbsp (30 ml) olive oil and ½ tbsp (7.5 ml) maple syrup, rice vinegar, chili flakes, herbs, pistachios and a pinch of salt. Toss to combine and set aside. 6. To plate, spread Carrot Tahini Sauce over bottom of a serving platter. Top with roasted carrots and carrot salad, artfully arranging across sauce. Scatter halloumi croutons overtop and drizzle dish all over with any remaining dressing from carrot salad.
Carrot Basque Cheesecake Serves 10 to 12
Pairs With Sanctuary Reserve Edition Single Malt Canadian Whisky $69.99 BC Spirit 669479 Bench 1775 Whistler Pinot Noir Icewine $29.99 BC VQA 817841 200 ml
Make With Canadian Club 1858 Blended Canadian Whisky $23.49 Canada 42
6 tbsp (90 ml) unsalted butter, melted ½ cup (125 ml) light brown sugar 4 large eggs, divided 1 tsp (5 ml) vanilla extract ½ cup + 2 tbsp (155 ml) all-purpose flour
1 medium carrot, grated ¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon ½ tsp (2.5 ml) ground nutmeg ¼ tsp (1 ml) ground cardamom 3 × 8 oz (226 g) blocks cream cheese, room temperature 1 × 10 oz (300 ml) can sweetened condensed milk ½ cup (125 ml) carrot purée, homemade 3 or store-bought 1 cup (250 ml) whipping cream, chilled
3 Cut 2 or 3 carrots into slices and steam or boil until fork-tender. Transfer to a blender and purée.
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