Spring in New York City can be tough. One day it will be bright and shiny weather, no jacket required. But just when you’re packing away your heavy coat, the next day will bring freezing rain and snow. The farmers' markets reflect this instability by refusing to offer anything but the same old turnips, potatoes and carrots that have been there for the past few months.
But you know what? That’s okay, as I’ve got a big batch of Ninfa’s spicy pickled carrots to snack on right now.
Ninfa’s pickled carrots are not on the menu, but they’ve been offering them for as long as I can remember. When you go to Ninfa’s, you have to ask for these carrots as they’re served by request only. But when you say, “I’d like the carrots, please,” the server will nod and smile, as if the two of you are privy to a delicious secret.
What makes these carrots so special? Well, they’re tender yet crisp rounds that have been marinated in a tangy, earthy blend of vinegar, oregano, cumin, onions, and chiles de arbol. A few slices of jalapeño are added for extra heat, but unlike other escabeches, carrots play the leading role.
Read more »
Comments
Post a Comment