How many of you are fans of Alton Brown? I know his show, Good Eats, was corny, but it was also very educational. I like knowing the background of a recipe. And I really like knowing why – why put the salt into the bowl before the sugar. The Why factor is an extremely important component in the creation process. It brings a clarity and depth of understanding. It breaths life into everything.
While I don’t embrace everything that Alton Brown creates, he has some real winners in my book. One of the things we do while blogging is to create beautiful menus or special holiday dishes or main attractions, while overlooking the rest of the table. Side dishes are just as important. And it’s in the sides that we sometimes find ourselves in a rut. Alton’s glazed carrots sparkle with ginger ale. Just wait till you taste them.
Alton’s Ginger Ale Glazed Carrots
1 lb Carrots, about 8 medium
1 1/2 tablespoons unsalted butter
Heavy pinch kosher salt
1 cup ginger Ale
1/2 teaspoon chili powder
1 tablespoon fresh parsley leaves
Peel and cut carrots on the bias 1/4 inch thick.
Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat. Cover and bring to a simmer. Remove lid, stir, reduce the heat to low. Cover and cook for 5 minutes longer. Remove lid, add the chili powder and increase the heat to high.
Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.
Move to a serving dish, sprinkle with the parsley and serve.
Original Recipe: Alton Brown