SC - French toast?

[Huette von Ahrens]

>From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>

>Cariota
>Roasted Carrots
>
>Roast carrots in the coals, then peel them, cleaning off the ashes, and
>cut them up. Put in a dish with oil, vinegar, and a bit of wine; scatter
>
>a few mild herbs on the top.

>Scrub and scrape carrots, and brush lightly with oil. Either
>roast ine a 400 degree oven or arrange in one layer in a
>suitable dish for microwaving and microwave at full power,
>uncovered, 15 minutes. Slice into a serving dish and dress with
>minced herbs, oil, vinegar, wine, and salt and pepper to taste.
>
>I plan on lightly roasting them to get the flavor but still have
>crunch. Everything else I'll pretty much follow the listed
>recipe because the period recipe is pretty straightforward.

You may do well by grilling them and then baking them.  I'd be curious to 
know what kind of taste a bit of charring would add
to the dish as opposed to the direct contact with the coals it
would normally recieve.  It's probably be a smokiness that would
be missing from the over prepared one...maybe...

It's just a thought....


Cadoc

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