Tapas-Inspired Lunch

Monday’s tapas dish with the caramelized carrots and North African spices was the inspiration for today’s lunch.  I didn’t have the same sweet yellow carrots as Rendezvous, but mine were yellow at least, and I had plenty of pimenton and harissa — plus a secret ingredient, a home-mixed, Tunisian-like spice concoction of equal parts of salt, cumin, coriander, and caraway seed, with black pepper and hot pepper flakes to taste.

I cut the carrots into 1/8″ slabs lengthwise, dusted them with olive oil and the spices, and cooked them in a hot skillet until well-browned and beginning to soften.  That was taking quite some time, so I added liquid in 1/4 cup increments, first water, then white wine (a Pigato), along with the harissa, so they braised a bit in the spicy blend.

In the meantime I cut off a piece of English cucumber, quartered it lengthwise, then into 3/4″ slice.  Next, I peeled a ripe avocado and tossed both vegetables in a salty vinaigrette. After adding a large handful of fresh homemade sprouts, I mixed the vegetables together and topped with the cooked carrots — turning them some more to add the spicy layers of flavor and oil to the mild avocado-cucumber base.

Finally, the refrigerator provided the last piece of the puzzle for two slices of my Pain de Campagne bread taken from the  freezer and toasted.  These were topped with good vegan leftovers: (1) homemade fava bean purée and cashew cheese, and (2) Kalamata olive paste.  Each was topped with a roasted red pepper slice [for both flavor and color].  Once again the wine was the remaining 2011 Sobremadre Malvar from Vinos Ambiz.  The contrasting textures and flavors were superb.

Roasted carrots with Avocado and Cucumber

luncheon bruschetta

Sobremadre again

Advertisements
This entry was posted in Food, Vegan, Wine. Bookmark the permalink.

2 Responses to Tapas-Inspired Lunch

  1. Fabio says:

    Hi, thanks for the kind mention, and for confirming what I’ve always believed, ie that ‘orange’ skin-contact wine goes really well with all sorts of food, and doesn’t necessarily have to be drunk on its own 🙂
    Cheers,

    • dgourmac says:

      Thanks, again, Fabio, for reading my blog. I continue to be impressed by the range of foods that pair well with your wine. What is the difference between the Sobremadre and the 2011 Malvar without that name? I intend to try that one soon, too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s