Comments on: She got out a skillet

By: Christopher

Christopher — Sun, 06 Oct 2013 13:37:14 +0000

agghh not meat pie– Albondigas
I come from a mixed-heritage family– lol.

By: Christopher

Christopher — Sun, 06 Oct 2013 13:37:14 +0000

agghh not meat pie– Albondigas
I come from a mixed-heritage family– lol.

By: Christopher

Christopher — Sun, 06 Oct 2013 13:19:48 +0000

Thanks so much for this beautiful story.

You gave me a good idea for the filling of a meat pie -- with artichokes and this mixture in the filling (as a sort of veggie-demi-glace), and red onions glazed with brown sugar (along with the regular lid-- to add an earthy spiciness to this essence of Corantine's skillet cooking).

This sure was a cool thing to come across, as I was rather trying to do an internet search to see if there were any news items about Kraft Foods using apocarotenol
to colour their legacy-turned-Cheese. Gotta love Google-fu.

By: Christopher

Christopher — Sun, 06 Oct 2013 13:19:48 +0000

By: Ken D Berry MD

Ken D Berry MD — Sat, 19 Mar 2011 16:11:01 +0000

This looks great. And making it in a good old cast-iron skillet will double the amount of healthy iron in your finished dish…

By: andreagroves

andreagroves — Wed, 09 Mar 2011 18:42:44 +0000

I just made this! I didn't have onions, so I left that out. (neither did I have parsley, so oregano was used instead). And I added peas! Definitely my new favorite way to cook vegetables.

By: Karen

Karen — Tue, 15 Feb 2011 13:33:14 +0000

Best carrot recipe ever! One little change — instead of more oil, added a healthy splash of dry-ish white wine after adding the carrots, just the right amount of moisture to prevent drying out. Never enjoyed carrots this much before – thanks!

By: Hazeleyes

Hazeleyes — Mon, 24 Jan 2011 14:14:02 +0000

Orangette – We MUST have these at least once a week. They are the best ever. It's true that something very wonderful happens under the lid. I've never thought of onions and carrots together, but it is a fabulous combination. Thank you so much for this recipe!

By: Anonymous

Anonymous — Thu, 06 Jan 2011 04:16:26 +0000

i made these, and,wow,these are tender, sweet, flavorful - i personally love carrots, especially roasted, but have never come across a method of doing that as delicious as this one. thank you + a belated merry christmas & a happy new year!

on an unrelated note, have read your book all the way through, made the bourbon & chocolate - pecan pie all the way back at thanksgiving, and it was DELICIOUS. and yes, I can confirm that it is incredible for breakfast the next day.

-j

By: Anita (Married... with dinner)

Anita (Married... with dinner) — Tue, 28 Dec 2010 00:08:27 +0000

made these for lunch today — we didn't have any thyme so I added a bit more garlic and some black pepper. they were pronounced “awesome carrots” by the bald guy. 🙂