"l not -l" > wrote in message
eb.com...
>
> On 24-Nov-2014, "Julie Bove" > wrote:
>
>> I will be adding these to our Thanksgiving meal. Apparently I screwed
>> up.
>>
>> I bought more than I needed for the garlic salad. I shopped at Winco
>> today
>> and they did not have loose carrots. Then my CSA package arrived and
>> there
>> were carrots in there! I don't even remember them being on the list but
>> perhaps I accidentally swapped something out for those. Anyway...
>> Roasted
>> it is! I will use Ina Garten's recipe which just calls for olive oil,
>> kosher salt, pepper and dill or parsley. I'll use parsley.
>
> I served carrots with yesterday's family dinner; prepared two ways.
> Coffee
> infused and roasted with olive oil, salt and pepper. Coffee infused is:
> heat a cast iron skillet, remove from heat and spread whole coffee beans
> on
> the bottom and let sit until the heat from the pan draw out the oils
> enough
> to make the coffee beans shiny; add whole, peeled carrots on top of the
> beans. Cover and place in a heated 350F oven until the carrots are cooked
> to your preferred level. Remove from pan, toss coffee beans in trash.
> Different coffee beans may impart a different flavor, I used Eight o'
> Clock
> Colombian and liked the result. This is the second time I have made
> these;
> the first time, I covered the bottom of the skillet with beans and thought
> it imparted a too strong coffee flavor. This time I sparsely covered the
> bottom with beans and it was much more to my, and my son's, liking.
>
> I made the roasted carrots because I didn't think my daughter would like
> the
> coffee infused; I was wrong and should have made more.
>
> If you have dietary issues that make nutrition information very important
> to you, please calculate your own; the nutrition information supplied with
> this recipe is approximate and should NOT be used by those for whom the
> information is critical.

The coffee sounds interesting. Never heard of that before. Daughter loves
coffee but not cooked carrots. She only likes them raw.

"l not -l" > wrote in message
eb.com...
>
> On 24-Nov-2014, "Julie Bove" > wrote:
>
>> The coffee sounds interesting. Never heard of that before. Daughter
>> loves
>> coffee but not cooked carrots. She only likes them raw.
>
> If you decide to be adventurous and try it, I found it on the Splendid
> Table
> web site;
> http://www.splendidtable.org/recipes...n-coffee-beans

Thanks! Perhaps another time. I have no coffee beans.

On Tue, 25 Nov 2014 04:33:01 GMT, "l not -l" > wrote:

> If you decide to be adventurous and try it, I found it on the Splendid Table
> web site;
> http://www.splendidtable.org/recipes...n-coffee-beans

Did you use decaf coffee as recommended in the recipe? I'm wondering
why decaf?

--

Never trust a dog to watch your food.

On Tue, 25 Nov 2014 16:34:59 GMT, "l not -l" > wrote:

>
> On 25-Nov-2014, sf > wrote:
>
> > On Tue, 25 Nov 2014 04:33:01 GMT, "l not -l" > wrote:
> >
> > > If you decide to be adventurous and try it, I found it on the Splendid
> > > Table
> > > web site;
> > > http://www.splendidtable.org/recipes...n-coffee-beans
> >
> > Did you use decaf coffee as recommended in the recipe? I'm wondering
> > why decaf?
> >
> > --
>
> No, I used what I had on hand; Columbian beans, full-caf. This was the
> second time I made it and used half the beans I used the first time; the
> first time the result was too-coffee, too-little carrot. This time, it was
> just right. Perhaps decaf beans have less of the volatile oils that end up
> infusing the carrots.

Thanks!

--

Never trust a dog to watch your food.

On 11/24/2014 11:33 PM, l not -l wrote:
> On 24-Nov-2014, "Julie Bove" > wrote:
>
>> The coffee sounds interesting. Never heard of that before. Daughter
>> loves
>> coffee but not cooked carrots. She only likes them raw.
>
> If you decide to be adventurous and try it, I found it on the Splendid Table
> web site;
> http://www.splendidtable.org/recipes...n-coffee-beans
>
I tried the carrots too, following that recipe. It uses a very low
baking temperature, 225F, and this was low enough not to harm the
regular stainless steel skillet, which was all I had available.

Not bad at all! tho' it is rather a lot of coffee beans. I will make the
carrots again. I do not give decaffeinated (as the recipe suggests)
coffee beans kitchen room and I can't see any point of them.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.