because it's been HOT here in lovely west l.a., i thought i should make a desert-inspired dinner tonite. well, not really. i saw this review on laist yesterday about a great little moroccan joint on westwood called koutoubia and i remembered the spicy carrots that i had there once. kind of sweet and spicy and cumin-y. yum. i had some carrots in the fridge, so i got them started on their overnite spicy marinade. here's the recipe i used, called taim chef einat admony's spicy moroccan carrots:
2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar (i used a tablespoon of honey)
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar (i used half white balsamic and half apple cider vinegar)
Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots. Drain and place carrots in an ice-water bath until cool, then slice diagonally into 1/4-inch-thick rounds. In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded. Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Serves five.
to round out the theme, i roasted some salmon and threw together a couscous salad (chilled couscous, sliced cucumber, sliced tomato, chopped kalamata olives, chiffonaded mint (from my garden, no less), salt, pepper, olive oil & lemon juice).
it was too hot for mint tea.
