David Tanis's Saffron Carrots

Of course this is how it goes. I get sick and tired of all my archived recipes in my "to try" folders. The newspapers stop printing recipes that look appealing to me. I find myself getting in the car and driving to Flushing to eat incendiary noodles (this book makes it damn near impossible to do anything else) rather than going to the grocery store and getting dinner on the table myself.

Then, in the span of seven short days, just as I'm about to leave for the West coast, boom! The newspapers go nuts. Recipes galore! Suddenly I want to cook everything. Tea-smoked salmon! Meatballs! Coconut cookies! A tomato soup that looks so complicated it exhausts me just thinking about it! Readers, Murphy's Law is a pain in the neck.

But, to be totally honest, there's something in the air, too. A little chill, an agreeable little dip in temperature. Something that makes it okay to stop eating sliced tomatoes for dinner and that has us looking forward to an afternoon spent in the company of a bubbling pot on the stove. We're not entirely there yet. But the anticipation is an unexpected gift.

Thank you so much for your suggestions and tips for my upcoming trip to San Francisco. You've all made me quite hungry, for Californian dim sum and interesting ice cream flavors and oysters by the ocean. I can't wait to be there, even if leaving New York in September, well...if you know what I'm talking about, you know what it's like.

I'm not sure yet if I'll make it to Chez Panisse, but I've been hoarding recipes of David Tanis's like they're going out of style, when in fact they've been published in a book so that crazy people like me can stop clipping feverishly and actually buy an object that binds these slips of paper together quite nicely.

I made his saffron carrots tonight - a bright little dish that has you throw a bunch of things in a pan and gives you a glowy, glazed result in return. It's quite lovely. Since I'm easing back into this cooking thing at a glacial pace, I found it thrilling that the whole transaction took less then fifteen minutes. Are these carrots going to change your world? No, not really. But you'll find them eminently edible. And rather charming. Carrot coins, I know. But they've got a little sass from the minced garlic and a little sophistication from those darling red saffron curlicues adorning them and in the end, yes, I was charmed.

What can I say? I'm easily pleased these days.

Saffron Carrots
Serves 4

1 tablespoon butter
Pinch of saffron, crumbled
2 cloves garlic, minced
½ teaspoon freshly grated lemon zest
1 ½ pounds carrots, peeled and sliced into thin coins
Salt and freshly ground black pepper

In a large skillet fitted with a lid, melt the butter over medium heat. When hot, add the saffron, garlic, lemon zest and carrots. Season with salt and pepper. Toss the carrots in the butter to coat. Add ½ cup of water, bring to a boil and simmer, covered, until the carrots are tender, about 5 minutes.

Comments

[Jessika]

I don't live in NYC anymore but when I did, cooking was not on my to do list in the summer. Especially since summers in NYC are well, summers in NYC. So we'll call it a summer something and move on :).
I've come to cook with saffron alot lately, mostly in cakes and soups.

[CarterB]

I bought his book last night and it looks lovely.

[maggie]

Yes, there's definitely something in the air—for the first time last night, when we opened the screen doors, the apartment actually cooled off! Even with the oven on! So yes, back to the kitchen!!

Enjoy your trip to San Francisco.

[Adrienne]

Oh my goodness, it's just a friendly little dip in NYC? Up here in Boston it is decidedly cool - only 43 degrees this morning! I will definitely be eating soup for lunch today. And as soon as I track down some saffron I will give these carrots a try... have fun in San Fran :)

[EB]

I'm so excited to hear what you think of our city! I hope you have an amazing trip.

[Julie]

I'm not so much for carrots but I'm envious of you being able to get in your car and go to Flushing on a regular basis. If I had that as an option dinner in would definitely become less frequent.

[Avesta]

I love saffron and never thought about using is with carrots...great idea.

[Amber]

I actually made these last week after seeing the recipe in the Times magazine. We get so many carrots from Urban Organics, I think I'm going to turn orange. But I liked these. They were sort of old-fashioned in that glazed coins sort of way, but the garlic and saffron made them more interesting.

[Mary]

Hi Luisa,

These carrot look delicious. I'm always looking for something new and different to do with carrots! Thank you for sharing it.

Hope all is well.

Al the best,

Mary

[Lydia (The Perfect Pantry)]

This is such an orange time of year, if you know what I mean. The leaves are starting to turn, and I'm really in the mood for dishes like this one. Enjoy California; when you come home, it will be Fall.

[Sara]

I cook with carrots a lot during the fall and winter, I will give this recipe a try.

[Marilyn]

Mmm. Something about the simple combo of saffron and carrots - or the thought of them steaming on my stovetop - is deeply appealing as the weather takes that dip. Thanks for printing it, and enjoy your trip!

[Reeni]

This is a lovely dish! I haven't used saffron in so long. It is the most perfect time of year in NY, especially for cooking. Enjoy your trip it will all be here waiting for you when you return.