Her fantastical ideas of creativity and magic in the kitchen are genius.
She is a culinary encyclopedia. An exquisite encyclopedia at that.
After months of listening to her absolutely recognizable voice over the air waves, my richly active imagination had formed the perfect portrait of this woman speaking to the world from her kitchen studio.
One day, I finally took to my reliance on my “always in my pocket” Google search, and found her website and photo.
Precisely as I’d formed in my mind.
Her voice and her photo characteristics coincided exactly. I so love synchronicity.
Thus, to the carrots and coffee. On a fairly recent episode of The Splendid Table, listening on a sunny Sunday afternoon, I heard the notion of such a combination:
It appeared mysteriously spartan on the menu at Coi, Daniel Patterson’s ashram for food in San Francisco’s North Beach: “Carrots/Coffee.” What did it mean? It turned out to be genius–sweet, smoky, and earthy genius. Pencil-thin carrots are baked on a bed of coffee beans that warm gently, releasing their oils. This unexpected dish celebrates all the advantages of slow cooking: the coffee fumes gradually infuse the vegetables, creating an ephemeral sensation of something roasted that one can identify as “coffee” only after the tongue whispers to the brain.
I simply had to try this for myself.
Slow Baked Carrots on Coffee Beans
1 lb. organic rainbow carrots
2 Tbs. Kerrygold Irish butter, melted (go for 3 Tbs., it’s even better. I promise)
Coarsely ground sea salt
1 c. coffee beans