Week 9 Recipes

Orange Honey Glazed Carrots
(Ina Garten, The Barefoot Contessa)

1 lb carrots, peeled
1 Tbsp butter
1 Tbsp honey
1/2 tsp minced fresh ginger
1/2 tsp grated orange zest
1/4 cup freshly squeezed orange juice
1/4 tsp black pepper

Cut the carrots diagonally in 1-inch thick slices. Place 1/4 to 1/2 cup water, butter, honey, 1/2 tsp salt and the ginger in a large saute pan and bring to a boil. Add the carrots, cover and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10-15 minutes until all the water has evaporated.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente and the sauce glazes the carrots. Add the pepper and more salt (if needed).


Lemon Yogurt Cake
(Ina Garten, The Barefoot Contessa)

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp vanilla
1/2 cup vegetable oil
1/3 freshly squeezed lemon juice

for the glaze:
1 cup powdered sugar
2 Tbsp freshly squeezed lemon juice

Preheat oven to 350 degrees. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one big bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan (so the glaze doesn't drip on your counter.) While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the powdered sugar and lemon juice and pour over the cake.


Grilled Potato Wedges (and Carrots)

I took one large potato (1 baking potato) and cut it into 8 equal sized wedges. I placed the wedges in a ziplock bag and poured in about 1/4 cup of vegetable oil. I sealed the bag and then squished it around to coat the potatoes with the oil. When I placed them on the grill, I sprinkled them with my favorite grill spice (click here for details) and made sure to turn them several times so they wouldn't burn. They cooked in the same amount of time that our steaks did. Very tasty! I did the same thing for the carrots, but they were a little crisp still. Next time I'll microwave them a bit to soften them beforehand.