100% would make it again



MOROCCAN CARROT AND GOAT CHEESE SANDWICHES WITH GREEN OLIVE TAPENADE


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)

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

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.
 
Gourmet
August 2002
Gourmet Entertains

       

 
Steve Olshewsky ( steveo@tamu.edu ) from Texas on 08/10/02  
First of all, and especially if you live in Kentucky, just skip the sugar altogether (there is no acid to be reduced and no lack of sweetness). Also, I would recommend some wheat free bread and maybe fresh corn tortillas. All-in-all, quite a good addition to any set of handing menus. Be sure to plan in advance as carrots need to be gently brought into the fold of bio-availability.

hburgchef ( dmzotter@mccormicktaylor.com ) on 08/07/02  
Carrot marinade is phenom. Could just use the marinated carrots with some basmati rice, maybe a rice salad. The combination is interesting and appealing. I'd even do a mini appetizer with a bread square, light spread of tapenade, slice of carrot and a small dollop of goat cheese.

A Cook from Meadowbrook, in Fort Worth on 08/03/02  
IF you HAPPEN to have the Moroccan Carrots and Green Olive Tapenade already on hand then you might be able to do this in the suggested time, and it be worth it, but otherwise forget it. It was very flavorful and different, but I won't be making it from scratch again.

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    • Jessica Dean and DeLuca




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