While every other food blogger was posting their Thanksgiving masterpieces earlier this month, I was busy refreshing my repertoire by digging into my older cookbooks and looking online. I came across an old favorite called, “Whole World Cookbook.” It features international macrobiotic cuisine and the book comes from the editors of the now defunct East West Journal.”
Every Thanksgiving I make the cranberry relish from that book. In my humble opinion, it is perfect.
There is a plethora of recipes out there! One might think there is nothing new that can be created. That is not so. When you make the recipe it is yours. Not talking about copyrights–obviously you can’t copy a recipe and say it is yours now. But originality is closely linked with imagination. When you imagine how you will make a dish, it is your original dish. It is your personal touch, your presentation, your seasoning, your judgment that makes the dish yours.
For me cooking is an art. It is my outlet for creativity. Even if the recipe came from someone else’s repertoire.
The simplest thing, created by you, can be amazing!
For a Thanksgiving event, I signed up for Maple Glazed Carrots. At the time, I did not know exactly what Maple Glazed Carrots would be. It just sounded good. As it turned out, they were ridiculously simple and came out so so delicious. This was my original.
How will you make it yours?
Maple Glazed Carrots
6 large organic carrots, washed and scrubbed
3 inch piece of kombu seaweed
pinch of sea salt
1/4 cup of water
1/4 cup of maple syrup
2 Tsps arrowroot mixed in a little cold water
1/4 cup rough chopped Italian parsely
Cut the carrots by slicing the carrot on a diagonal to make a chunk about 1 inch long. Rotate the carrot 1/4 around and slice diagonally again. Rotate 1/4 and slice. Keep going. This method allows you to adjust for variations in the size of the root vegetable so all your pieces are about the same size and will cook in the same amount of time.
Brush off a 3-inch piece of kombu seaweed and put it in the bottom of 3 quart pan and add the water. Let the kombu rehydrate and then add the carrots and sprinkle with sea salt. Use a lid on the pan. Heat up over medium heat until the carrots start to steam and then turn the heat down to low and continue cooking until the carrots are tender but not falling apart. Keep an eye on the water and add more if needed.
When the carrots are tender remove them from the pan. Set aside the kombu to use in another dish.
In the pan, there should still be some liquid left. If there isn’t, put about 4 tablespoons of water in it. Add maple syrup. Add arrowroot that was mixed with cold water and heat it up stirring constantly until everything thickens to a nice glaze consistency. You can adjust the amounts of liquid and arrowroot as needed. Turn off the heat and add a splash of umeboshi vinegar into it. A little bit of this brings out all the flavors and cuts the sweetness just a little.
Mix the glaze into the carrots and garnish with parsely.