#87: Roasted Carrots with Labneh and Herbs
I love Burlap & Barrel!
Welcome to Cooking Stuff. This is a place where we talk about all things food, cooking, and life. More of me, here.
Hello 2024! I’m writing you from my couch on day seven post-surgery. I had a cyst removed from my ovary and this has been one of the most humbling experiences. I’m telling you I had the cyst removed because I was anxious about it. As soon as I shared it about every other woman I spoke to had also had one removed. Even though it was fairly “routine” I was not prepared for how rough the recovery has been. I figured I would be uncomfortable but able to get through my long list of tasks around the house. I didn’t accomplish a single thing and was comatose on the couch for 5 full days. Even now I’m not in pain but I’m not even close to 100%.
Before the surgery, I kicked off the new year with a super exciting event. January 6th was Backyard & Friends – a dinner with Burlap & Barrel!! Toward the end of 2023 I started pitching the idea of collab events to brands (with Marco’s help) and this was my first one. I created a menu featuring their spices, shared the brand with my guests, and raffled off some spices for a few lucky people to take home. It was a blast and I am so proud of myself for making it happen.
Throughout fall you guys saw me make one recipe a lot, Roasted Carrots with Labneh and Herbs. You’ll find that recipe in today’s newsletter and it is also on Burlap & Barrel’s website, here.
Below is the full menu I served along with links to all the wonderful spices. If you haven’t purchased anything from Burlap and Barrel before I have a gift for you…head to their website and use the code BACKYARDFRIENDS for a free grinder of Robusta Black Peppercorns with any first-time order over $15. *Add the peppercorn griner to your cart and then enter the discount code.*
Black Pepper & Caramelized Onion Biscuits
Zanzibar Black Peppercorns, Caramelized Onions Roasted Carrots
Wild Mountain Cumin, Red River Coriander, labneh, cilantro, serrano, limeFennel & Chicory Salad
Baby romaine, radicchio, frisee, shaved fennel, Cuyama granny smith apple, Humboldt Fog, and Lucknow Fennel pistachio crunchies Smashed Potatoes
Smoked Pimenton Paprika, Toasted Onion Powder, Purple Stripe Garlic, and chives Goan Masala Grilled Chicken
Fogline Farms chickens, Goan Masala, key limes from our tree!Royal Sundae
Royal Cinnamon Ice Cream, polenta cake, salted caramel, whipped cream, and spiced cashew clustersDesert Hibiscus Lemon Drops
Roasted Carrots with Labneh and Herbs
Serves 2-4 • 40 minutes
A carrot dish that can stand alone as the main dish. Simple roasted carrots are delicious but the addition of lightly pickled cilantro stems adds a ton of flavor. If you can’t find lanbeh, greek yogurt works great too.
Pro tip: Swap labneh for Sunny Tahini.
Ingredients
1 lb (about 12) carrots
½ teaspoon wild Mountain Cumin, coarsely ground
½ teaspoon Red River Coriander, coarsely ground
1 tablespoon olive oil
½ bunch of cilantro
1 serrano pepper, minced
3 tablespoons lime juice
½ cup labneh (or greek yogurt)
Optional:
Handful of fresh mint leaves
Handful of fresh dill
Instructions
Heat an oven to 425º
1. Peel the carrots and cut in half lengthwise. Toss with olive oil, cumin, coriander, and a pinch of salt. Roast on a tray for 20-25 minutes until the carrots have softened enough to be poked with a fork but still have a bite to them.
2. While the carrots roast, finely chop the cilantro stems. Hold on to the leaves for later. Add the chopped cilantro stems, minced serrano pepper, lime juice, and a pinch of salt to a bowl.
3. When the carrots are done roasting, spread the labneh on a serving plate and top with the carrots. Spoon the cilantro stems and lime juice over the carrots. Roughly chop the cilantro leaves and optional mint and dill. Sprinkle the herbs over the whole dish. Enjoy right away.
Our next event: February 3rd, Backyard & Friends – a dinner with challahdad!
What’s With All the Different Salts? Here’s How to Use Them. – This is one of the best salt breakdowns, even if you skim it.
The only reason to go to Kumkuat is for this Cloudy (with a chance of peanuts) drink. It was my first treat out for leaving the house.
A $26 Barefoot Dreams knock-off blanket. It’s not the same but equally as yummy and great for the price. The dryer ruins all these fuzzy blankets over time and I’m not paying $100+ for them anymore.
The best way to whisk…
Looks delicious! I love labneh!
Dope food! Have you tried making gnudi? https://www.instagram.com/reel/C9kXmEqO3Kd/?igsh=c2NkaHR4cXBrZHI2