This week's FFWD recipe was Spiced Butter-Glazed Carrots. Nice recipe, however, I should have doubled the seasonings. The carrots were good, but on the plain side. I like cardamom so really would have liked more of that, in particular.As for the photo, my husband wanted to showcase my much-maligned talent for serving monochromatic meals. Why did I serve orange buttercup squash with the orange carrots and golden chicken schnitzel when I could have made green broccoli instead?? I even almost made some Yukon Gold potatoes! He added the pumpkin and the orange to the composition just to make it even more poignant (also the tomato - and for what? contrast?). So many of my meals are composed of same-color dishes (as this blog gets longer, there will be more evidence, I am sure). I usually don't even realize it until we plate everything up and then I wish I would have planned better :).
Also this week, I made the Roasted Jerusalem Artichokes with Garlic from Around My French Table and a Borscht recipe from my sister (I think from a Moosewood cookbook). Two things I've never made before & both were great!
OMG...I have the exact same problem. I'll cook a wonderful meal with 2 or 3 sides and when it's all plated, I realize everything is the exact same color! Too funny!! Looks great anyway.
ReplyDeleteCute! :) I'm making the carrots next - thanks for tip about the spices!
ReplyDeleteI loved these carrots! I will make them over and over again! Orange is a good food color!
ReplyDeleteThese carrots look great. Good tips too I'm glad your enjoying the group it is a fun one. :)B
ReplyDeleteThat's funny. Sometimes I make monochromatic meals, too. Maybe the tomato was meant to match the round squash and the round orange.
ReplyDeleteThanks for the tip on the spices...I haven't made these yet, but will keep that in mind. Looks yummy!
ReplyDeleteThanks for visiting, everyone :)
ReplyDeleteYour husband sounds hilarious. I can't wait to try these carrots myself!
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