Carrot Salad with Coriander and Pistachios

Was flipping through my Bon Appetit magazine the other day and came across a great sounding recipe that I had to test last Sunday.  It was their Carrot Salad with Coriander Vinaigrette and Pistachios from the recent May issue.  Perfect for a sunny day!

Ingredients:

¼ cup unsalted, shelled raw pistachios
¾ teaspoon coriander seeds (thought I had seeds and realized too late I didn’t, went ground)
½ garlic clove, finely grated (only half a clove?!?! — yeah right!)
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
Kosher salt
1 pound carrots, peeled, julienned or coarsely grated (totally use the food processor with the right blade)
1 cup fresh cilantro leaves with tender stems (didn’t keep much of the stems on and chopped it a bit)

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For ease, take those carrots to the food processor.  Throw them down the tube and get them shredded quickly.

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Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.  Note:  I normally just toast them on the stove, easier.  And, second note, I had roasted ones to begin with so didn’t have to do anything — saved a step!

Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. — this is where I just threw some ground coriander in the pan and toasted it, worked just as well!
Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes.  I sort of threw all those ingredients on top of the carrots and stirred — it worked.

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Toss with cilantro and pistachios just before serving.

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(DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.)

This was absolutely delicious!  So quick and easy to make.  Will be a great recipe for the summer for cookouts, BBQs, etc!  And, it’s gluten and lactose free and vegetarian, so will work for many people.

Dominion Cherry Blossom Lager

I was at an Asian restaurant last week and they had a unique seasonal beer out that I had to try, though the true feeling was a few weeks old.  Dominion’s Cherry Blossom Lager.

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Dominion, I found out, is now part of Fordham.  Nice and local!  So, hence the celebration of cherry blossoms.  The taste was pretty unique, a bit fruity, crisp and light.  And the beer had little pink things floating in it, not sure what, but it looks pretty neat.  Great way to start spring.

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SA Winery Visit #4 — Muratie

We were very fortunate on our winery tour because there were only 3 people in the group (vs up to 16).  Our guide was also amazing.  Based on the great blend of people, the guide made sure that we fit 4 wineries into the day and finished the outing with an amazing vineyard.  The close the tour, we visited Muratie in the Stellenbosch.

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It’s one of the oldest estates in South Africa and that is evidenced by the amazing wine, stories and other things you see.

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IMG_0509They have not cleaned spider webs off some things to maintain ambiance…nice.

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At Muratie we were once again able to choose which wines we would like to sample, and shared amongst each other.

I started with the Melck’s Rose, which was made with Cab Franc.  Nice, crisp and refreshing.  And a steal at R45.

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Next I went to their Laurens Campher (Blended White).  It’s 46% Chenin Blanc, 25% Sauvignon Blanc, 19% Verdolho, 10% Viognier.  Buttery was my take on it. R95.

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Then I had a quick sip of their Lady Alice Methode Cap Classique.  Was this beer?  The reason I say that is that it tasty yeasty.  R120.

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Ok, red time!!!  Started with the Melck’s Red, a 50/50 Shiraz/Cab blend.  Just a nice, easy dinner wine.  R50.

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Moving down the line, next came the George Paul Canitz Pinot Noir.  It had a black pepper nose and for the taste — a bit of green pepper, chocolate and some berries.  Quite unique.  R165.

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Then came Shiraz time, Ronnie Melck Shiraz to be exact, from the family selection.  NICE!!!!!!  Normally it’s not available for tasting but we lucked out.  Smoke, tobacco, smooth…very similar to a pinotage.  Very worthy of the price of R350.

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To wrap up the tasting there was the fortified wine, Ben Prins Cape Vintage.  With 19.5% alcohol, it was a bit chewy with notes of chocolate and blackberry.  R170.

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This winery was great to just look around and see fun parts of.

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Amazing winery to wrap up an amazing day!  It’s tough to get these/their wine in the States but I am going to keep working on it to continue enjoying amazing vino.  Cheers!