On Thursday, October 13, folks will be gathering for some heart-warming, soul-quenching food at the hands of Chef Anne Quatrano. This James Beard Award winner will be cooking a farm-to-fork dinner at Hampstead, in Montgomery, Alabama, at the community’s annual Food Invasion. The 100-person event will feature a menu of seasonal, fresh produce – like is used in Chef Anne’s recipe below –and guests will also be receiving a copy of her new cookbook. The evening will begin with a cocktail reception and oyster bar, beginning at 6PM, followed by dinner at 7PM. Tickets to this exclusive event are available here.
The dinner supports the non-profit Hampstead Institute, whose mission is to support local educational and healthy food initiatives. In honor of Food Invasion, Chef Anne’s sharing her bright, beautiful carrot salad recipe with us. Enjoy!
Roasted and Fresh Baby Carrot Salad
3 pounds baby carrots (about 24), cleaned and peeled
4 tablespoons olive oil
1 cup golden raisins
1 cup dry white wine, such as a pinot grigio or sauvignon blanc
¼ teaspoon granulated sugar
½ teaspoon coriander seeds
½ cup hulled pumpkin seeds
½ cup pistachios
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
Pea shoots, for garnish
Carrot greens or watercress, stemmed, for garnish
Preheat the oven to 400 degrees Fahrenheit. Toss 14 of the carrots with 1 tablespoon of the oil and salt to taste. Spread out in a single layer on a baking sheet and roast for 10 to 15 minutes, until tender. While the carrots roast, combine the raisins, wine, and sugar in a medium saucepan. Cook over low until the raisins are plump, about 10 minutes. Drain off any remaining liquid and discard.
In a large bowl, combine 2 cups ice and 2 cups cold water to make an ice bath. Use a mandolin with the safety guard or a sharp knife to shave the remaining carrots lengthwise as thin as possible. Place the shaved raw carrots in the ice bath to help the carrots curl and stay crisp.
Lightly toast the coriander seeds over medium heat in a dry nonstick pan just until they become fragrant, about 3 minutes. Crush them slightly in a mortar and pestle or with the flat side of a chef’s knife and set aside. Toast the pumpkin seeds in the same way until just fragrant, about 5 minutes. Roughly chop and set aside.
Whisk together the coriander, lemon juice, honey and remaining 3 tablespoons oil in a large bowl. Add the roasted carrots, raisins, and pistachios and toss. Transfer to the center of a serving platter. Drain the carrot curls and scatter on top, along with the pumpkin seeds. Garnish with pea shoots and carrot tops and serve.