Fresh Approach Cooking

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Here in Los Angeles, we are experiencing the "dead of winter."

Ironically, that translates to picture perfect weather all around.

Which is why, the Ombudsman and I went over to the beach yesterday for Bloody Mary's and a bit of splashing around.

There wasn't a tourist for miles...the air was clean (as clean as it can be I suspect), and the gulls are out of town. The waves were big and the light was bright. It was just wonderful. Just, wonderful.

Ah, LA, how I love you so.

Winter at its finest.

And now for a recipe. A slight variation on my previously posted, Moroccan Carrot Salad, this may look similar and has a bit of spice too, but it's an all-together different experience.

Bright and sunshiny, crunchy and divine.

Try it my peaches, and taste the joy.

6 carrots, peeled
1 cup chopped parsley
2 teaspoons vegetable oil
3 tablespoons seasoned rice wine vinegar
1/8 teaspoon ground Szechuan peppercorns
3 tablespoons fresh ginger, grated - use a Microplane for this!
1/4 cup mayonnaise
1 teaspoon sesame oil
Sesame seeds and more parsley for garnish

Using the large holes on your box grater (or the shredder disc on a food processor), shred the peeled carrots.

Toss that with the parsley.

In another bowl, combine the oil, vinegar, Szechuan pepper, ginger (and the juice!), mayo and sesame oil. Taste and adjust to your taste. (And add salt.)

Stir that into the carrots, let rest for a few moments, garnish then enjoy!

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The United Nations Food and Agriculture Organization has developed a coding system that explains where a meal was caught. That code often appears on fresh and frozen fish sold in the United States and Europe, but deciphering it requires specialized knowledge (FAO Zone 34 is Ghana, for example). - NY Times

Looking for flavored salts created in Los Angeles? Salt + Artistry = Saltistry

Baby carrots are full-grown carrots cut into 2-inch sections, pumped through water-filled pipes into whirling cement-mixer-size peelers and whittled down. Miniature carrots are the brainchild of Mike Yurosek of Newhall, Calif. Baby carrots come from one place: Bakersfield, Calif. The state produces almost three-quarters of U.S. carrots. - USA Today

Labels: Gluten Free, Salad, Side-Dish, Vegetarian