COLORFUL "RAINBOW" OF RECIPES FROM THE "WHITE RAINBOW" CHEF*

Back to Portugal and Spain for these recipes inspired by SunCoast Organics wonderful veggie (and fruit!!) delivery last week..gorgeous Rainbow Carrots

Aren't they BEAUTIFUL??

 Antipasti in Italy, Tapas in Spain, Tira Gosto and  Conservas in Brazil and Portugal, all savory dishes eaten before dinner or with cocktails.

In Brazil and Portugal the dishes tend to be "vinegary" little bites offered at the table while you wait for dinner: Quail Eggs, Brined Olives and Peppers, Vegetables, etc.

It was in the little fishing port of Lagos in the Algarve in Portugal where I encountered Conserva de Cenoura. I love towns with an ancient history, and this one dates back to the Carthaginians in 400B.C. It was an important trading center from the 13th -16th centuries, but today little remains of it's importance save the quaintness of the town and the wonderful, unpretentious food served at the local restaurants. 

We found one on a pedestrian walking area in the middle of town (no chickens blocking the road here!) and were attracted by a local specialty, Smoked Swordfish! We were escorted in and seated and regaled with an array of "nibbles" which would have sufficed for lunch! One of them was a tiny bowl of garlicky carrots..my eyes opened wide and the brows raised as I bit into one..WOW! I immediately took notes to investigate the dish.  The rest of the meal was equally remarkable including the swordfish, but the carrots were something I wanted to recreate at home or for catering events.

All in all, it was one of the best restaurant experiences I've had in with great service, ambience, food, etc. and we had to check the bill over and over, thinking they must have missed something, it was so reasonable! 

The results of my research were that the carrots, called Consesrva de Cenouras is a traditional Portuguese dish served througout the country but with regional variations. Some versions have green or black olives, some are cooked with a bay leaf, fennel seeds and onion. The one we were served had the olives, I did not detect the bay or fennel, but they sound like good additions.

Here is the version I think comes closest to what I savored at Dom Sebastiao.

CONSERVA DE CENOURA

approx. 2 cups carrots, peeled and sliced*

3 tablespoons cider vinegar or white wine vinegar

5 tablespoons fruity olive oil**

1 -2 cloves garlic, finely minced or crushed

pinch of paprika

dash of piri piri*** or hot sauce

1 tablespoon chopped parsley

1/4 cup black olives (Mediterranean, not California)

salt

Cook the carrots until crisp tender. (I used the microwave for 4 minutes). Mix together oil, vinegar, garlic, salt, paprika and hot sauce.

Cool the carrots slightly and pour the vinegar mixture over them Toss. Add olives and sprinkle with parsley. Cool and serve room temperature. 

The carrots taste even better the next day. The flavors actually mellow and meld together. They will last for several days.

*I did not peel the rainbow carrots, just "brushed" them clean.

**Portuguese olive oil is the most fruity and adds a distinctive flavor, so probably extra virgin is the best substitute.

***See earlier post "Frango Piri Piri"

Cut and cooked and cooled carrots

Conserva de Cenouras

One further note: I omitted the olives because the rainbow carrtos were colorul enough and used Aleppo, Turkish Pepper in place of Paprika

My only regret is that the carrots were so delicious themselves, next time I will order 2 bunches in order to enjoy one simply steamed!

*  Another note for new comers: "The White Rainbow" was the name of my restaurant in Gloucester, MA