DM is visiting me; we made the roast, and we slow-roasted it at 250 with the hot finish for a crust (excellent results, will do that henceforth), the porcini popovers (will be our standard henceforth, they're mysteriously delicious), the beans, and the potato-leek gratin, which we ate again last night with sable, for dinner. Essentially it is in the baked chowder class of dishes I love (add ansjovis and get Jansson's Temptation!). I would love to do it with some flaked smoked haddock as a casserole.
On the carrots, I suspect the vinegar; ginger and vinegar can combine for a turpentine effect. Not using the chilis removed a savoriness/warmth that the pickle needs to balance the acridity of the vinegar (and orange oil, which can have overtones of cleaning product). Adding some whole cumin, allspice berries, juniper, or cracked cardamom pods should give the under-note that a good pickle needs.
It sounds like we'd better pick up some kumquats though! Yummmmm.
no subject
On the carrots, I suspect the vinegar; ginger and vinegar can combine for a turpentine effect. Not using the chilis removed a savoriness/warmth that the pickle needs to balance the acridity of the vinegar (and orange oil, which can have overtones of cleaning product). Adding some whole cumin, allspice berries, juniper, or cracked cardamom pods should give the under-note that a good pickle needs.
It sounds like we'd better pick up some kumquats though! Yummmmm.