Blood Orange – Ingredient of the Week

March 25th, 2010 / comments 4

This post, focusing on Blood Oranges, is the first in a series of Ingredient Posts. I welcome your thoughts on ingredients that you are curious about, love or hate, use frequently or have never tried.

The fields outside of Siracusa are filled with citrus groves. The distinctive dark green, round trees that grow in orderly rows were visible when my plane circled Mt. Etna. Some of trees are so full of uniformly yellow fruit that it is possible to identify them as lemon trees from the air. Although Arabs are creditedwith bringing lemons and bitter oranges to Sicily sweet oranges were brought to Sicily in the15th century by Portuguese crusaders.

I have been taking full advantage of the possibilities that fresh lemons and oranges in the market offer.

oranges ortigia1 Blood Orange   Ingredient of the Week

Today, I am celebrating the blood oranges that fill the market.

cappuchino 021 Blood Orange   Ingredient of the Week

I eat a blood orange before my morning cappuccino, I drink blood orange juice at lunch.

blood orange 02 Blood Orange   Ingredient of the Week

Insalata Fantasia di Arance is what I order if I want a salad of blood orange segments simply dressed with olive oil, salt and pepper at dinner. It may be topped with onion, anchovy or olives but however it comes, it is delicious.

blood orange 01 Blood Orange   Ingredient of the Week

Freshly squeezed, pink, blood orange juice, with or without a splash of vodka, is toast worthy. Salute!

To receive an email notification of my next post, click here and subscribe to the newsletter from Carol’s Kitchen.

Carota – Carrots in Italy # 1 – Carrot Mint Salad

March 17th, 2010 / Comments 0

When I was seven, I liked to eat carrots with vinegar. I would peel a carrot and dip it into a small glass of cider vinegar between each bite. When the carrot was gone, I drank the vinegar. I thought it was wonderful. My sister thought I was out of my mind.

ZPV carrots 01 c egbert Carota   Carrots in Italy # 1   Carrot Mint SaladMy interest in carrots may have been sparked by my desire to be able to read in the dark. I had learned from my mother that carrots were a rich source of carotene, also known as vitamin A, the vitamin that improves night vision. She was living in London, spending nights in the underground, during the Battle of Britain. One night, while waiting for the all-clear siren to sound, she was told that the common carrot would help the Allies win the war. This is the story that she often served with boiled carrots:  “In an attempt to mislead the Germans about their radar capabilities, the Royal Air Force circulated a story that British pilots were able to see in the dark because they ate enormous quantities of carrots. That is why many Britons, who anxious to improve their night vision because of the wartime blackouts, grew and ate so many carrots.”

I moved on from dipping carrots in vinegar to dipping carrots in hummus and blue cheese dressing and to using carrots in soups and stews. Carrots were a way to add a bit of taste and color but I didn’t consider them a vegetable with star power.

 Carota   Carrots in Italy # 1   Carrot Mint SaladBefore I came to Sicily, I thought of tomatoes, peppers, eggplant, artichokes and mushrooms as Italian vegetables. Carrots were the wrong color for my red, white and green Italian palette. But, since my daily trips to the market, I have changed my mind. The carrots in the market are freshly pulled, sweet and crisp with attached greens that attest to their freshness. Carrots are no longer merely supporting players, edible utensils used to transport tasty bites from bowl to mouth. They shine as the primary ingredient in appetizers, soups and salads. I used carrots, honey and mint to make a salad that I served with baked salmon. Here’s how I did it:
… read more

Where Am I?

You are currently browsing entries tagged with salad at Vermont food from a country kitchen – Carol Egbert.