Minted Carrots

I spent a few weeks in Philadelphia over the past couple of months for work.  Anyone that has traveled for work knows that it is not quite the same experience has traveling for leisure.  First, generally you do not get to pick the destination; second, you may be spending most of your free time on your own; and thirdly, most of your time is taken up with work!

With all that said, let's focus on the positives.  First off, it is a trip!  And I love a good trip.  Secondly, you have to don't have to do any dishes, laundry or other house hold chores like on a normal work week.  And thirdly, there are still lots of great opportunities to explore the food.  First a couple of highlights of Philly.

My absolute favorite place in Philadelphia is the Philadelphia Museum of Art!  I went both trips and would go every time I am in Philly!   First off, they have Wednesdays, pay what you want; don't be cheap here, give them at least 50%.  The building is so amazing I could just wandering there for the day.  As many of you know, the infamous "Rocky Steps" or actually the "museum steps" that lead up to the museum are here and you can get your iconic photo at the top.  It also has a great view of the skyline here. 

Also, if you have time, check out the hippos and shark tunnel at Adventure Aquarium.  Watching them feed the hippos is awesome!  Now to the food!

Of course, you have your normal food icons of Philly.  You have the Philly cheesesteak; Philadelphia cheesecake; and I didn't know it before traveling there, but your pretzel twists (those are a big thing there).  And we will get to all that in another post; but this post is about a unique little recipe I discovered at, this yummy little place down the street from work, Agno Grill. The ingredients here are so fresh and simple; but creative and delish!  Check out their site for the details  on their menu; as we are talking about the amazing carrots!

They roast the carrots and then toss them with mint!  Simple, right!  And amazing!  These carrots are so good and so easy to make; add them to a salad, to a rice bowl, a wrap, have them as a side on their own.   I kept going back the whole time I was there for these carrots!

Wanderer's Shopping List
Carrots (as many as you want; washed and peeled)
Mint (lots - good handful; washed, dried and diced)
Olive Oil
Salt

That's it!

First, break out your cast iron grill or head over to your BBQ.  Grease up which every you are using and put your carrots on there for 20 minutes rotating throughout.  If cooking on the cast iron grill, cover with foil loosely.  You want good grill marks, but you are not cooking the carrots fully.  They should still have a slight, slight crunch to them when you remove them. 

Next, let cool slightly and cut carrots on a bias.  Toss in bowl with small ( I mean small) amount of olive oil, your mint and salt to taste. 

And you are done.  Now you can add these to any salad or whatever you would like; get crazy.  Trust me; you will be making this all the time!  If you are not a mint fan, give it a try with basil or thyme. 

Lil' Lemonade Pies

I love lemon! I am the girl that sucks on my lemon wedge...so good!  And lemonade is possibly one of my favorite non-alcoholic drinks.  So when I saw the idea for Luscious Lemonade Pie Cookies at Cocinanda Con Alena, I had to give this a try.  I wanted to make this my own, so I did the lemon curd and the pie crust from scratch. 

This is so great for all you summer parties!  My favorite is the fact it is pie and finger food; makes it perfect for BBQs but more elegant than your basic brownies or cookies.  I totally recommend this hit for 4th of July; you will be a rockstar!

Wanderer's Shopping List

Lemon Curd

7tbsp Lemon Juice

4tsp Lemons Zest

1cup Sugar

2tbsp Cornstarch

6tbsp Water
6 egg yolks

1/2cup Butter - cut into small pieces

Pie Crust

2cups Flour

2/3cup Shortening

1/2tsp Salt

6tbsp Water

Egg Wash
1 Egg
1tbsp Water

Extra Sugar to sprinkle

First you are going to make the lemon curd. Mix your sugar, cornstarch, lemon zest, and lemon juice; heat in pan over medium heat until blended and bubble.  Meanwhile, place egg yolks in a bowl and lightly mix; add half of your lemon mixture to yolks, stir and return mixture back to the pan.  Mix and cook over medium heat just until it begins to boil.  Lower heat and cook 2 more minutes.  Remove from heat.  Add butter, one pieces at a time, stirring until melted.  Cover the lemon curd with plastic wrap, pressing it down against the curd.  Chill for one hour. 

Now your pie crust; you can use any pie crust recipe you would like; I used this one from Better Homes and Gardens.  Just be sure to make the double crust with whatever recipe you do use.

Once you have your pie crust all rolled out; spread with your lemon curd over half (or one if you rolled it out in two).  Give a generous layer on there; you want to taste that lemon curd.  And yes, this is going to be a little messy putting these together.   Next, place your other rolled pie crust over the top or fold in half.  

Messy time!  Take your round cookie cutter and push down through both layers; before lifting up the cutter, take a butter knife and use the handle side to push down the edges all the way around.  Lift cutter.  Repeat until all is cut out.  Pull away the in-between stuff and place your lil' pies onto a greased cookie sheet. Coat each pie with egg wash and sprinkle with sugar.  Cut small X into top of each pie.

Bake for 15-20 minutes at 350.  Check every 7 minutes if you are compulsive like me and have a crazy oven.  Remove from oven and cool.  Bring to party and have everyone talk about how amazing them and you are!