COOKING CARROTS IN THE OVEN : COOKING MEATLOAF IN OVEN : BENGALI COOKING BLOG.
Cooking Carrots In The Oven
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- (cook) prepare a hot meal; "My husband doesn't cook"
- A tapering orange-colored root eaten as a vegetable
- An offer of something enticing as a means of persuasion (often contrasted with the threat of something punitive or unwelcome)
- (carrot) deep orange edible root of the cultivated carrot plant
- (carrot) orange root; important source of carotene
- A cultivated plant of the parsley family with feathery leaves, which yields this vegetable
- (carrot) promise of reward as in "carrot and stick"; "used the carrot of subsidized housing for the workers to get their vote";
- (in this) therein: (formal) in or into that thing or place; "they can read therein what our plans are"
- “steady state” thermal values obtained from laboratory testing, it is assumed that temperatures at both sides of a wall are constant and remain constant for a period of time, unlike what actually occurs in normal conditions.
- Overview (total time = 00:29:39), I cover some definitions of lean, its roots in the Toyota Production System, and how resource planning and lean work together.
- An enclosed compartment, as in a kitchen range, for cooking and heating food
- A cremation chamber in a Nazi concentration camp
- kitchen appliance used for baking or roasting
- An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
- (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.
- A small furnace or kiln
Pies are magic. I'm not talking the super flakey, sweet pies one sees in diners for dessert. I mean pirog, Russian savory pies with an achingly tender crumb and a melange of wonderful things inside, pies that can be eaten hot or cold, pies that can last for a week or more in the fridge without change, pies that combine the fun of kneading dough and sauteeing things in butter. Goldstein's recipe for carrot pie, along with its cousin olive turnovers, is the holy grail of cooking for one. I spent a pleasant afternoon making each, and each recipe made enough for me to eat a nice lunch at work for a week.
The carrot pie is very similar in technique to the turnovers; it could even be divided up into smaller pieces to make little handheld pies. Its dough is a richer, more butter-based one than the turnovers, which was based on olive oil. The butter made it very tender indeed, though the texture was almost the same as the turnovers'.
Normally, I've been posting blatantly simple recipes here, but this one is just so incredibly good, and so worthy of being worked into my normal repertoire, that I'm going to post it here. The filling could really be anything; it's a forgiving, easy-to-work dough, too. Goldstein mentioned in the recipe a kind of Russian pie filled with hard-boiled eggs, which sounds particularly appealing to me. I'll definitely have to experiment.
Carrot Pie (Pirog s morkov'iu)
2 1/2 teaspoons active dry yeast
1/4 cup lukewarm water
1 cup milk
1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
1 teaspoon salt
2 teaspoons sugar
1 whole egg, at room temperature
2 egg yolks, at room temperature
4 1/2 to 5 cups unbleached white flour (I used just a bit over 4 cups)
1 tablespoon fine dry bread crumbs
1 1/4 pound carrots, trimmed, peeled, and cut into chunks
5 tablespoons unsalted butter
4 large scallions, including the green part, finely chopped (1 1/4 cups)
1 1/4 cups fresh bread crumbs
1 1/2 teaspoon salt
3 tablespoons sour cream
1/2 cup minced parsley
1-2 tablespoons minced fresh dill
1 egg yolk
1 teaspoon cold water
Dissolve the yeast in the warm water. Heat the milk to lukewarm and add the butter, then stir the mixture into the yeast. Add the salt, sugar, whole egg, and 2 egg yolks, mixing well. Gradually stir in enough flour to make a soft dough. Turn out onto a floured board and knead until the dough is smooth and elastic, about 10 minutes. Place the dough in a large greased bowl, turning to grease the top. Cover and leave to rise until doubled in bulk, about 1 1/2 hours.
While the dough is rising, make the filling. Boil the carrots in salted water to cover until just tender, 12-15 minutes. Drain and chop them finely.
Melt the butter in a medium saucepan. Cook the carrots, scallions, and fresh bread crumbs over medium heat for 10 minutes. Remove from the heat and stir in the salt, pepper, sour cream, parsley, and dill. Allow the filling to cool slightly before using.
When the dough has risen, punch it down and divide into two pieces, one slightly larger than the other. On a floured surface roll out the larger piece into a 10 x 12 inch rectangle and place it on a lightly greased baking sheet. Sprinkle with the fine dry bread crumbs to within 1 inch of the edges, then spread the carrot filling over the crumbs.
Roll out the second piece of dough into a slightly smaller rectangle than the first, then carefully lay it over the filling to cover it entirely. Turn the edges of the bottom piece of dough up over the top piece to form a rolled border. Seal by pinching with your fingers or crimping with a fork.
Preheat the oven to 350F. Cover the pie and leave it to rise for 20 minutes. Brush all over with the egg yolk that has been lightly beaten with cold water. Bake for 25-30 minutes, until nicely browned. Serve slightly warm or at room temperature.
Makes 1 large pie, serving 8-10.
prep time: 35 minutes
inactive prep time: 10 minutes
cook time: 35 minutes
3 sticks unsalted butter, plus extra for the pan
2 cups granulated sugar
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 large eggs
1 tsp vanilla extract
3 c carrots, grated (5-6 medium)
1 c chopped toasted pecans
pecan cream cheese frosting:
8 oz cream cheese
1 stick unsalted butter
3/4 lb confectioners' sugar
1 tsp pure vanilla extract
1 c chopped toasted pecans
Preheat the oven to 350 degrees F.
Butter, flour, and line with parchment three 9-inch cake pans, and set aside. Cream the butter with the sugar with an electric or stand mixer. Sift and combine the flour, baking soda, cinnamon, and salt.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract and carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.
Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
Prepare the frosting. Cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. Serve at room temperature or slightly warmed.
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