Recipe Corner

I always get good feedback from the kitchen gift guide, including nostalgia for the recipes I used to post.  Sadly, I'm cooking less these days, with about six things always going on at work.  But here's one I invented (or maybe reinvented--how much new is there really under the culinary sun) that proved quite popular for the holidays:  carrots steamed in white wine and ginger.

If I were a good person, I would have peeled and diced the carrots.  Unfortunately, I worked up until 5:00 Christmas eve, at which point I had to start my holiday food shopping, so things were a bit . . . hectic.  I used the pre-peeled baby carrots.  It's not like I was missing out on that fresh seasonal flavor.

The basic concept is simple:  steam in half white wine, half water, with a spoonful of grated ginger and a little bit of the powdered stuff thrown in.  There are a number of ways to do it, and I've had success with two:  you can put them into the microwave with 1/4 wine and 1/4 cup water and nuke on high for five minutes or until tender; or if you have a steamer basket, you can put them in the basket atop 1/4-1/2 cup of each liquid (depending on the size of your pot).  The result is a delicate and dietetic carrot that is infused all through with the flavors of ginger and white wine.  I finished with butter and a little bit of sea salt, but you could serve them without the fat if you're trying to cut down.  They are delicious enough that I save the leftovers and have them cold for lunch the next day.

For those who don't want to grate fresh ginger, you can buy pre-grated stuff in most markets now.  I wouldn't use it for everything, but for this dish it's just fine, as it's not going directly on the food, so you won't miss the brightness of the fresh stuff.