Moroccan Carrot Salad with Paprika and Cumin

Carrot Salad

I love Moroccan food, especially the numerous “small dishes” that lead up to the entree. The cold carrot salad is one of my favorites, and this is my favorite recipe for that dish.


Chef Perry

Moroccan Carrot Salad with Paprika and Cumin

1 lb. fresh carrots
4 tablespoons olive oil or vegetable oil
2 cloves garlic, partially crushed
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon smoked paprika

Slice carrots into 1/2 inch thick rounds, and boil in salted water until tender, about 15 to 20 minutes. Drain, and immediately cover the carrots with cold water to stop further cooking. Once cold, drain again.

In a medium pot or skillet, gently sauté the garlic cloves in the olive oil for two or three minutes over low heat. Discard the garlic, and add the carrots, lemon juice, cilantro, mint, and spices. Sauté over low heat for another two minutes, and remove from the heat.

Serve either warm or chilled (I prefer chilled).





Caramelized Onion Frittata with Moroccan Chardonnay Oil

Caramelized Onion Frittata with Moroccan Chardonnay Oil

Between our Hautemealz Supper Club event on Saturday, and cooking for two (yes 2!) Superbowl parties yesterday, I woke up still under the influence of a serious foodie high – or maybe it was Toby Jensen’s absolutely amazing añejo tequila (88 Spirits)…either way – with a basket full of eggs delivered from a friend’s backyard coop, and the leftover half of a Walla Walla sweet onion in the cupboard, I felt like doing some fancy cookin’ for breakfast.

I just needed one more ingredient…

One of my favorite local foodie nooks is Oil & Vinegar at Clackamas Town Center (read my review, here). Last time I was in, I asked which blended oil I should try next (a question I ask every time) and I was handed a bottle of Moroccan Chardonnay Grapeseed Oil. I am really liking this stuff!

Produced locally (Washington State), the grapeseed oil, which is a great cooking oil, with a high smoke point, is infused with dried chili, garlic, coriander, cumin, cinnamon, cardamom, clove, and cilantro.

Here’s what I came up with…

Caramelized Onion Frittata with Moroccan Chardonnay Oil
2 farm fresh eggs
dash each: sea salt & black pepper
1 tsp. Moroccan Chardonnay grapeseed oil
1/4 cup sweet onion, finely sliced
dash of salt
1 tsp. sugar
1 tsp. extra virgin olive oil

Caramelize the onions in a small pan over medium-low heat with extra virgin olive oil, sugar and a dash of salt.

Mix eggs, sea salt & pepper, and Moroccan Chardonnay olive oil, until just combined. Increase heat to medium, and pour the eggs over the finished onions*, stir gently once or twice until eggs begin to set. Turn off the heat, over, and allow to rest 10 minutes.

*For this presentation, ’cause I was feelin’ fancy, I used a Pampered Chef biscuit cutter (large) as a mold, placing the onions in the bottom, then pouring the eggs over the top. For this, you MUST make sure to stir it up a few times until the eggs start to set…or they won’t.  To serve this way, slide a spatula under the finished eggs (still in the mold) and invert over the plate. Sprinkle with minced cilantro, if you’d like.

If you’d like more of the Moroccan Chardonnay flavor, drizzle a little on the plate before serving, but don’t add extra to the egg mixture, as it may become too loose to set.

I’ll tell you what…the intense eggy-ness of a truely fresh chicken egg, combined with the spices of the oil, and the rich sweetness of the caramelized onions…lovely stuff!

-Chef Perry