Ina, you're forgiven

Orange-Honey Glazed Carrots
Barefoot Contessa At Home Copyright 2006

2 pounds carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
kosher salt
1 teaspoon minced fresh ginger I used jarred grated ginger
1 teaspoon grated orange zest
½ cup freshly squeezed orange juice
½ teaspoon freshly ground black pepper

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place ½ cup water, the butter, honey, 2 teaspoons of salt and the ginger in a large sauté pan and bring to a boil. Add the carrots, cover, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste. I forgot the pepper and last bit of salt and I didn't miss it.
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I had an awful experience with a rice salad recipe from Barefoot Contessa Family Style, so bad it wasn't even bloggable. I love Ina Garten and I still enjoyed watching her show after that disaster but I wasn't anxious to reach for that cookbook again, even though I'm sure that disaster was a fluke. I picked this cookbook, Barefoot Contessa At Home, up at the library. I think the theme is awfully similar to the Family Style cookbook and like all of the other Food TV celebrities, I believe she is cranking out books as fast as she can to reap the profits but who can blame her? Strike while the iron is hot.

Ina's recipes aren't anything you haven't seen before but she's got great style. I've said it before and I'll say it again - she's the sexiest woman on the Food Network. Forget Rachael, Giada or Sandra - they can flash all the cleavage they want to but something about Jeffrey's grin tells me that Ina's not just pleasing him in the kitchen.

Anyway, these may have been the best carrots I've ever had. I LOVED them. So much so that I couldn't go to bed with the leftovers in the fridge - I had to finish them off as a late night snack. I scaled the recipe down to about half but next time I'll make all 2 pounds of carrots.

Blast From The Past: Porcupines from August 2006. I'm thinking about making these again soon. I have a buildup of brown rice in the freezer (I always make too much).

Question of the Day: Are there any former food 'celebrities' that you miss (that don't currently have a show in production)? Extra credit if you name someone besides Julia Child - she's a given.