Salty and Sweet
A Tale of Salt Baked Carrots!
It’s interesting to sit and ponder on where our lives began and where we are right now, some curious decisions have been made in our lives for this specific group of people to end up together. To cram this much creativity and eccentricity into one space is amusing, frustrating, and fascinating. For those of you that don’t know, the crew here at RG are like a small family that live together and work together. We are most definitely probably best thought of as a reformed group of criminals and general shit disturbers, but we inspire each other to do better and to be better. It’s great to be surrounded by artists, musicians, cooks, writer’s, and all the rest of the lot that help drive our spirit.
Our house hosts couch surfers from all over the world that either come to Timmins for vacations and work or they’re passing through. This creates some wonderful moments filled with new friends and new eats if they’re here for our usual Sunday family dinner.
This week we have the pleasure of having one of our repeat surfers Shawn, who is a fabulous cook and has become a wonderful friend and a great member of our little band of misfits.
So, we’re always on the hunt to do something new or work on something we’ve made before. Our fabulous butcher Tom at Quality Meats in New Liskeard had some delicious looking goose available so we thought goose would be a great thing to prepare for our dinner.
We try to each take a dish and work on it. There were a few of us that got away free from cooking this dinner, which I am personally rather jacked about as I was one of them.
Jon worked on the Goose and created a fabulous tasty bird stuffed with celery, oranges, apples, onion, thyme, oregano, and rosemary. The basting juice created is comprised of interesting items like grape jelly, yellow mustard, and red wine. This created an absolutely succulent and amazing goose.
Steve created some roasted butternut squash and honey with fresh feta, which is an amazing side dish. He also made some salt baked carrots which are an absolutely great accompaniment to any meal. It’s honestly a labour-less, intensely flavorful, amazing way to cook sweet delicious carrots.
Shawn our couch surfing guest created some absolutely delicious crème brulee with Madagascar bourbon. He also made a confit of onion to drizzle over the duck.
They all did a fabulous job and it was a great meal.
You’re going to need a load of salt, so my suggestion is to go to bulk barn and purchase about 2 large bags worth. You can get about 3 salt bakes out of this so keep the salt afterwards!!
Salt Baked Carrots:
Prep time: 30-40min Cook Time: 45-55 minutes
• 8 Carrots of somewhat equal girth and length
• kosher salt or regular salt
• 2 tablespoons olive oil (good quality just for finishing)
Preheat the oven to 350 degrees F.
Add salt to the bottom of a roasting pan, so that the bottom of the pan is fully covered in salt. Nestle the carrots into the salt. Roast for 45-55 minutes possibly longer depending on your oven. Basically, you’re going until the carrots are soft so make sure you have an implement for poking.
Remove the carrots from the salt, now this can be a giant pain in the ass and sometimes will create a giant mess. Lay down a garbage first, crack open the salt and attempt to brush any excess salt off. Drizzle the carrots with olive oil and slice into bite size pieces. Serve with any main, it’s a great accompaniment to almost anything.
This recipe also works with a large selection of dense root vegetables. So let your imagination make up your version of this.
This week’s dinner was a great moment to get caught up with one another and wallow in the sadness of our compressor catching fire together. We always do out best to look in the bright side of things but lately it has been rough. One thing after another has hit us and we’re doing our best to work through them together. Also, the booze helps.
Be sure to check for next weeks’ blog post we’re making and serving our own gravlaks (salt cured salmon) and creating a delicious Charcutiere with meat from all over. We’re pretty excited about it.