I don’t think I ever saw my Grandmother use a measuring cup or spoon. Sometimes I would catch her pour the olive oil into the cap before the pan only to drizzle a bit more “for good luck”. Vincenza prepared food with all of her senses and so the need for a stack of stainless steel cups neatly tucked inside of one another was sort of unnecessary. I am usally not so brave, though not exactly bound by that 1/4 cup of grated cheese either.
In this series I offer you two simply prepared, delicious recipes in one post. One for the week and one for good luck.
Honey Glazed Carrots with Caraway Seed
serves 6–8 as a side dish
1 pound organic carrots
4 tablespoons butter
2 tablespoons honey
1/2 cup of water or vegetable broth
1 teaspoon caraway seed
chopped parsley, dill, mint or a combination to top (and make it look pretty)
Peel carrots and quarter lengthwise. In a large cast iron or other heavy bottom skillet melt the butter and add the honey, stir to combine. Add the carrots and water and simmer covered, stirring often for ten minutes, add the caraway seeds and continue to turn the carrots ensuring the glaze covers each one. Cook for an additional ten minutes or until carrots are tender but still firm. Find a pretty bowl, top with freshly chopped herbs and enjoy.
Sauteed Baby Spinach with Leeks and Pine Nuts
serves 4 as a side dish
4 pounds fresh organic baby spinach (this might seem like a lot but they cook down to almost nothing!)
1 teaspoon olive oil
2 tablespoons butter
1 sliced organic leek, white and light green only please
2/3 cup toasted pine nuts
In a large skillet melt the butter into the olive oil over medium heat. Add the leeks and cook until softened but not browned (about five minutes). Add the Spinach and cook until just wilted and tender. Transfer to a serving bowl and toss with toasted pine nuts.