Gettin' Pickled

For the past three months, I have been traveling far too much.  I know, I know...poor me.  But the thing about traveling, it means that I am away from my Valentine, away from my pup, and away from my kitchen.

It may seem strange, but I literally go into cooking withdrawal.  I get into such a state that all I can think of is getting in the kitchen and whipping something up.

And yesterday I wanted to get pickled.

Spicy Pickled Carrots

These bright and spicy little snack treats are super easy to make and way tasty.  They make a great accompaniment to a sandwich and spice up an antipasti platter.

1 lb carrots, peeled
1 1/2 cups water
3/4 cup apple cider vinegar
2 garlic cloves
5 dried red chiles
3 bay leaves
2 tsp ground cumin
2 tsp kosher salt
2 tsp whole black peppercorns
1/4 cup honey
8 sprigs dill

Peel and slice carrots in small sticks.  Stand carrots up in a large mason jar and add dill.

Combine remaining ingredients in a saucepan and bring to a boil.  Pour pickling liquid over the carrots and seal the jar.  Once cooled, refrigerate for at least three hours.  Enjoy!

*If you can find those cutesy, little baby organic carrots, slice off the greens and pickle whole.  It makes for a pretty little presentation.

Summer Soup

I've said it before and I'll say it again, "It's hot."

And, after my culinary stroll through San Francisco, I'm quickly looking like one of those unfortunate Wal Mart people.

So I am chubby and hot.

In an effort to cool off and slim down, I offer you...soup.

I'm sorry...I love this picture.

Chilled Carrot Soup with Dill

This is a fantastic little soup for hot summer nights. Serve with a salad and some crusty bread and, vi-oh-lay, you've got dinner! Make it vegetarian by substituting water for the chicken stock. I find that veggie stock muddles the taste of this soup.

6 carrots, peeled and sliced
1 yellow onion, chopped
4 cups chicken stock
Juice of 1 lemon
3 sprigs dill, plus 1 Tbl finely chopped
2 sprigs thyme
2 Tbl olive oil

In a large pot, heat oil over a medium flame and add onions. Saute for 5 minutes, stirring occasionally.  Create a bundle with the dill and thyme, and throw it into the pot.  Add carrots and cook until they soften a bit.  Add stock and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.  Remove from heat and discard the herb bundle. Using an immersion blender, puree the soup. Ladle the soup into a bowl through a sieve, pressing on solids and discard the pulp. Stir in reserved dill and refrigerate until thoroughly chilled. Garnish with a sprig of dill (and maybe a dollop of yogurt or sour cream).