Comments on: Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips http://leitesculinaria.com/18643/recipes-charred-burnt-carrots-goat-cheese-garlic-chips.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Testers' Choice http://leitesculinaria.com/18643/recipes-charred-burnt-carrots-goat-cheese-garlic-chips.html#comment-7475 Testers' Choice Tue, 02 Mar 2010 18:28:54 +0000 http://leitesculinaria.com/?p=18643#comment-7475 [Regina Hayden] Layers of complex flavors make this salad unique: naturally sweet carrots contrast with pungent garlic, tangy goat cheese, and muddy, peppery arugula. It may be an acquired taste for some palates, but I found it pleasant and earthy. Choose the best fresh carrots you can find--bright colored, very firm, and crisp. This is not the recipe for using up those old carrots in the bottom of your fridge that have begun to dry out and crack like weathered skin. Timing is everything, so pay attention when frying the garlic to a “golden” brown. Garlic becomes bitter when overcooked, which could ruin the dish. I chose elephant garlic for its milder flavor. The larger chips made a very nice presentation. Although milder than regular garlic, it can still turn bitter. Overall, I enjoyed this deviation from traditional salads. [Regina Hayden] Layers of complex flavors make this salad unique: naturally sweet carrots contrast with pungent garlic, tangy goat cheese, and muddy, peppery arugula. It may be an acquired taste for some palates, but I found it pleasant and earthy. Choose the best fresh carrots you can find–bright colored, very firm, and crisp. This is not the recipe for using up those old carrots in the bottom of your fridge that have begun to dry out and crack like weathered skin.
Timing is everything, so pay attention when frying the garlic to a “golden” brown. Garlic becomes bitter when overcooked, which could ruin the dish. I chose elephant garlic for its milder flavor. The larger chips made a very nice presentation. Although milder than regular garlic, it can still turn bitter. Overall, I enjoyed this deviation from traditional salads.

]]> By: Testers' Choice http://leitesculinaria.com/18643/recipes-charred-burnt-carrots-goat-cheese-garlic-chips.html#comment-6809 Testers' Choice Mon, 22 Feb 2010 03:29:56 +0000 http://leitesculinaria.com/?p=18643#comment-6809 [Dan Kraan] The combination of slightly bitter greens, sweet charred carrots, and earthy goat cheese i held together well with the simple oil and vinegar dressing. A scattering of crispy, nutty garlic bits tops things off very nicely. Don't fear; although the carrots are burnt, they are also very flavourful, but you do need to keep a close eye on them so they don't become charcoal sticks. Bûcheron wasn't available, so I used a soft goat cheese (not runny) with very good results. I opted for the cast iron pan method of preparation with very good results. Since there's a lot of smoke generated doing two batches of carrots, this is best prepared outside. I served this alongside grilled rib steaks... what a combo! <strong>NOTE:</strong><strong> Unless you want garlic scented oil around, you can safely reduce the amount of olive oil for sautéing the garlic chips to 1/4 or 1/2 cup. If you look at the amount of carrots used in the recipe (1 1/4 pounds or 20 ounces), it figures that you would get about 2 1/2 ounces of carrots each. That's not much, and the amount of salad greens doesn't add a lot more to the mix. I think the number of servings should be 4. </strong> [Dan Kraan] The combination of slightly bitter greens, sweet charred carrots, and earthy goat cheese i held together well with the simple oil and vinegar dressing. A scattering of crispy, nutty garlic bits tops things off very nicely. Don’t fear; although the carrots are burnt, they are also very flavourful, but you do need to keep a close eye on them so they don’t become charcoal sticks. Bûcheron wasn’t available, so I used a soft goat cheese (not runny) with very good results. I opted for the cast iron pan method of preparation with very good results. Since there’s a lot of smoke generated doing two batches of carrots, this is best prepared outside. I served this alongside grilled rib steaks… what a combo!

NOTE: Unless you want garlic scented oil around, you can safely reduce the amount of olive oil for sautéing the garlic chips to 1/4 or 1/2 cup. If you look at the amount of carrots used in the recipe (1 1/4 pounds or 20 ounces), it figures that you would get about 2 1/2 ounces of carrots each. That’s not much, and the amount of salad greens doesn’t add a lot more to the mix. I think the number of servings should be 4.

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