Antoni's Roasted Carrots

Queer Eye is the best show on TV - hands down. The grace, kindness, love, magic and sheer brilliance that the Fab 5 bring to this world... there is nothing better. If more people were as amazing as Karamo, Tan, Bobby, Jonathan, and Antoni, this world would be a FAR better place!And, Antoni's cookbook? Buy it! It is the best. But, since I don't carry it with me everywhere, here's his roasted carrots & carrot-top pesto recipe that I've adapted (and Adore!) so that I have it with me anywhere I can get access to the Interwebs...

 

Antoni Cooks-like Roasted Carrots (with my edits - the kids call them "Your Carrots, Mom" now)

    2 bunches medium carrots (10-12)  with tops (2 cups packed leaves)
    2 tsp red wine vinegar
    1⁄3 cup plus 2 Tbsp extra-virgin olive oil, and more to drizzle/dress
    1⁄2 tsp kosher salt
    3 tbsp almonds
    1-2 garlic cloves
    1⁄2 cup finely grated Parmigiano-Reggiano
    1 cup plain Greek yogurt
    Freshly ground black pepper

First, roast your carrots at 425-degrees F. Leave about an inch of the stem on unpeeled, washed carrots, and reserve the rest of the tops for the pesto.
If carrots are larger than about 3⁄4″ in diameter at top end, cut in half lengthwise. Arrange carrots in a single layer on the cookie sheet. Drizzle with vinegar, 1 1⁄2 tablespoons of oil and 1⁄2 teaspoon of salt, and toss to coat.
Roast until tender, about 25 mins.

While carrots are roasting, make carrot top pesto. First, toast almonds about 4 mins in the oven on top rack, remove and let cool.
Pack 2 cups of the carrot leaves, then wash and dry in a salad spinner. Pulse garlic and toasted nuts to a coarse paste in food processor.
Add carrot tops, Parmesan and 1⁄4 teaspoon of salt, and pulse again to combine, scraping down sides of bowl once or twice. While processing,
add remaining 1⁄3 cup of oil in slow, steady stream.

To plate, spread 1⁄2 cup of yogurt on serving dish. Pile carrots on top. Top with remaining 1/2 cup of yogurt, and spoon pesto on top.
Drizzle with oil and sprinkle with pepper.

Tomatoes & Basil Three Ways

Bruschetta

4 Tbs. Extra-virgin olive oil

2 cloves garlic, crushed

4 large tomatoes, diced

1/4 c. ribbon-sliced basil
2 tsp. balsamic vinegar

1 tsp. sea salt

2 Tbs. capers (optional)

1/4 c. chopped green or kalamata olives, chopped

Top toasted, sliced baguette (the whole-grain toast above was toasted and topped with fresh ricotta, then bruschetta. To toast baguette slices, brush or spray with olive oil, then toast at 400-degrees F on a cookie sheet for about 10 mins.

Caprese is also one of M's favorites. She especially loves the Caprese Pesto Flatbread from Woods Coffee, so we did some ourselves... simply slice focaccia thin, spread with pesto, cover with shredded mozzarella, then top with sliced, ripe tomatoes, and ribbons of basil. Toast in over until cheese is melted and bubbly.

Caprese Salad is super simple — fresh, ripe tomatoes, cut up, sliced fresh basil, sliced fresh mozzarella, then drizzle with extra-virgin olive oil and balsamic vinegar, then season with sea salt.

Spitzbuben

These cookies were in every bakery that we visited in Adelboden and Interlaken, Switzerland last summer. Along with the green-iced Carac Tarts, they livened up every case, and we even spotted them pre-packaged in vending machines... I got a similar cookie cutter off Amazon, but at Christmas time, just used a fondant circle for eyes, and made a smile "cutter" out of a cut-up dollar-store plastic cutting mat. You could also add a circle nose from the eye cut-outs if you make large Spitzbuben... or, just go with any other shape for the "window" half of the sandwich cookie.

Spitzbuben (Bratty Boys) Cookies

3/4 c. butter, softened
3 oz. cream cheese
1 c. sugar
1 egg
1 tsp vanilla
2 ¾  c. flour
1 tsp baking powder
1/4 tsp salt

In an electric mixer, cream butter, cream cheese and sugar until light and fluffy. Add egg and vanilla; beat until smooth. Then add flour, baking powder and salt to bowl and mix until a soft dough comes together. Wrap dough in plastic wrap and chill for about 30 mins. Roll dough and cut out circles. You’ll make faces in half of your circles (or any shapes) – like a Linzer Tart cookie. Spitzbuben have eyes and a big smile. Once they are baked and cooled, you’ll spread jam/jelly between two cookies. 

Bake at 350 degrees F for about 8 minutes. Place cookies about 2 inches apart on cookie sheets.