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    Moroccan Carrot and Goat Cheese Sandwich

    Source of Recipe

    Epicurious.com © CondeNet, Inc. All rights reserved.

    Recipe Introduction

    The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy. Active time: 30 min Start to finish: 4 1/2 hr (includes marinating)

    Recipe Link: www.epicurious.com/recipes/recipe_views/printer_friendly/106890

    List of Ingredients



    For carrots
    2 tablespoons sugar
    1 tablespoon fresh lemon juice
    2 teaspoons sweet paprika
    1 teaspoon ground cumin
    1/2 teaspoon cinnamon
    1/4 teaspoon cayenne
    1 teaspoon salt
    1/4 cup olive oil
    1 1/2 lb medium carrots (8)

    For tapenade
    1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
    3 tablespoons drained bottled capers, rinsed
    1/4 cup chopped fresh flat-leaf parsley
    1 flat anchovy fillet, chopped
    1 teaspoon finely grated fresh lemon zest
    1 1/2 tablespoons fresh lemon juice
    1/2 teaspoon black pepper
    1/4 cup olive oil

    For sandwiches
    12 slices good-quality pumpernickel sandwich bread
    6 oz soft mild goat cheese (3/4 cup) at room temperature

    Recipe

    Special equipment: an adjustable-blade slicer

    Prepare carrots:
    Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.

    Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.

    Make tapenade and assemble sandwiches:
    Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).

    Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

    Cooks' notes:
    • Carrots can marinate up to 2 days.
    • Tapenade can be made 1 week ahead and chilled, covered.

    Makes 6 sandwiches.










 

 

 


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