Gayle Madwin (queerbychoice) wrote,
Gayle Madwin
queerbychoice

  • Mood:
  • Music:

Apple-Pecan Cooking Efforts, and One Misguided Carrot-Pecan Cooking Effort

My major cooking theme has now shifted from oranges and pecans to apples and pecans. I need to buy more ingredients, though, because there are several apple-pecan dishes I want to make that I don't have the proper ingredients for. So far I've followed two recipes, one for "nut-filled baked apples" (in the crock-pot) and one for "caramel apple and pecan bread" (in the bread machine). Both are pictured below. I was fairly happy with the the nut-filled baked apples, but not as happy with the bread. My bread machine breads practically all come out denser than I want them to, to one extent or another, and this bread was no exception. I think I need to experiment with shrinking the recipes slightly, because lack of sufficient space in the bread machine might be what's causing the problem.

Caramel Apple and Pecan Bread with Nut-Filled Baked Apples

Diverging from the apple portion of my theme, I pulled up another monstrously humongous carrot from my garden and attempted to make dinner out of it tonight, but things took some unexpected turns. I followed a recipe for carrot salad and somehow accidentally made pasta sauce instead.

The recipe called for a mix of shredded carrots, dill, and raisins topped with a salad dressing made from lemon juice, mustard, honey, garlic, and olive oil. I skipped the dill because it's green, thereby turning this into my perfect idea of salad: one with absolutely no green vegetables whatsoever. And I added toasted pecans because I'm adding pecans to everything until I use up all the homegrown pecans.

However, things went rather wrong with the carrot. I remembered that a month ago I successfully shredded carrots in the blender by cooking them slightly beforehand to soften them up, so I thought I would do that again this time. Unfortunately, this time around I forgot the "slightly" part and cooked the carrot very thoroughly. As a result, when I put it in the blender I got liquefied carrot rather than shredded carrot. So I stirred the liquid carrot into the salad dressing and tried to turn it into carrot-raisin soup. Unfortunately, the lemon juice was way, way too strong for my tastes. So to dilute it to tolerable levels, I used it as a pasta sauce instead. It was actually a fairly decent pasta sauce. I don't think I'd intentionally make it again in quite the same way, but it might be worth experimenting with variations on it.
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments