Ready for the July edition of the Secret Recipe Club?
This month I explored Mother Would Know.
Indeed…. she would. But that’s another subject entirely.
Laura, the author of Mother Would Know is both a mother dispensing culinary advice and a daughter requesting culinary advice.
The name fits, doesn’t it?
She has so many delicious-sounding (and looking) recipes on her blog it was hard to choose one to try.
In the end it came down to finding a recipe that fit into my menus plus the fact that I had no vegetables from my potager yet.
And I really wanted to make the Balsamic Glaze.…..
Carrots are one of my stand-by veggies and I can always use a new recipe. I opted for Stove Top Balsamic Glazed Carrots.
The carrots were great (modified slightly as usual) – as was the Balsamic Glaze.
Check out the links above for the original recipes.
Stove Top Balsamic Glazed Carrots
Total time: 25 minutes
- 2 – 3 large carrots, cut into sticks
- 1 tbs butter
- 1 tbs olive oil
- 2 tbs Balsamic vinegar
- Heat butter, oil and vinegar in a medium skillet
- Add carrots, cover and cook over medium heat for 5 minutes.
- Uncover and sautè until fork tender and vinegar is reduced to a thick glaze, 5 – 10 minutes longer
- Remove from skillet and serve.
I did it a little differently than Laura….. Because, once again, I forgot to plan.
I didn’t make the glaze ahead of time.
I decided it could just reduce in the skillet while the carrots cook for the same net effect.
It worked, although my carrots are much darker than Laura’s (hers are prettier….)
I actually made the glaze at the same time as I cooked the carrots.
I love the glaze…. and it’s so easy. Laura doesn’t add anything to the Balsamic vinegar but, as I had a bottle of cheap Balsamic, I added a bit of honey. I reduced it in a skillet which really went quickly
- 1 cup Balsamic vinegar
- 2 tbs honey
- Combine vinegar and honey in a small skillet
- Cook at a medium simmer until reduced by half. 10 – 15 minutes.
- Stir often and watch carefully
- When done, cool.
There are so many other recipes that I want to try, once cooking returns to the kitchen. Laura really has an eclectic mix on her blog….. recipes from around the world.
These Sesame Crusted Meatballs are going to be a lovely first course or maybe on top of spaghetti squash for a main course.
How could I not try Indian Butter Chicken? The title alone makes me drool.
Once I get my slow-cooker back out I’ll be making Slow Cooker Chickpea Stew.
It’s been years since I’ve made stuffed cabbage rolls but Jewish Stuffed Cabbage has me inspired to do it again. And have a look at all the snow in the photos! Nothing like looking at piles of snow to make one appreciate summer.