Roasted Carrots with Aleppo Pepper Yogurt
A delicious and healthy side dish for fall or anytime
What is special about this recipe is that is was created by celebrity chef Brian Malarkey. Born in Oregon, chef Malarkey made his way to Los Angeles where he then created a plethora of restaurant success throughout Southern California and beyond. His newest concept, Herb & Wood, is based in San Diego’s hip and chic gastronomic neighborhood of Little Italy. Under the management of Hakkasan Group — an international hospitality company — Marlarkey’s other culinary successes include Searsucker (San Diego, Del Mar, Austin, Las Vegas) and Herringbone (La Jolla, Santa Monica, Las Vegas). Chef is also the partner/operator of three healthy, fast-service restaurants in San Diego named Green Acre, and Farmer & The Seahorse and chef/partner of Herb & Eatery, a market and cafe, connected to Herb & Wood. Well known for his national television appearances, he is a judge on Food Network’s Guy’s Grocery Games, makes regular appearances on the Today Show, and was a Top Chef finalist and a winning mentor on ABC’s The Taste.
In this recipe, chef uses Aleppo pepper (also known as the Halaby pepper) which is a moderately hot red chile pepper originally from Turkey and Northern Syria. The peppers are sun-dried, seeded and crushed to create flakes. Chef uses the flakes to blend with a Greek-style yogurt and fresh lemon juice. Carrots are oven-roasted and the green carrot tops are blended into a pesto. Serve as a side dish to many fall dishes such as oven roasted turkey (Thanksgiving?!), rosemary pork tenderloin, and hearty fish such as swordfish.
Health benefits bonus: carrots are a rich source of beta carotene which is a powerful antioxidant helping to keep us young on the inside and out, and they are also a good source of vitamin K, C, B8, potassium and manganese all of which promotes circulation, blood flow, and general health.
See Chef Brian Malarkey and many other celebrity chefs at the…
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One of Southern California’s most exclusive and acclaimed wine and food events, the Newport Beach Wine & Food Festival, presented by Land Rover, Jaguar, Aston Martin of Newport Beach, returns to the contemporary Newport Beach Civic Center on September 30th and October 1st. Tickets are now on sale for the weekend of festivities, kicking off on Friday, September 29th, which will include tastings from 40 top Orange County restaurants and their executive chefs, 250 varieties of world-class wine, spirits, and brews, celebrity chef cooking demos and dinners, Master Sommelier tasting panels, VIP events, live music, and a new “Havana Nights” after party.
Weekend Schedule of Events:
Friday, September 29th
•Bravo’s Top Chef Women All-Stars dinner at Waterline Newport Beach, Balboa Bay Resort: Winner, Brooke Williamson with All Stars, Shirley Chung, Casey Thomson and Rachel Haggstrom.
•French Connection dinner at The Winery, Newport Beach: Master Chef Hubert Keller, Yvon Goetz, Jean-Pierre Dubray and Rainer Schwartz
Saturday, September 30th:
Official Host: Celebrity Chef Hubert Keller
•VIP Moet-Hennessy’s Champagne and Petrossian Caviar Tasting with Master Sommeliers
•VIP Bravo’s Top Chef Winner and All-Stars meet & greet with cooking demo: Brooke Williamson, Shirley Chung and Casey Thompson
•Bravo’s Top Chef Masters, Lorena Garcia and Art Smith cooking demo
•ABC’s “The Taste” winning mentor and Bravo’s Top Chef All Star, Brian Malarkey cooking demo
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•VIP Riedel Glass education & tasting with Hundred Acre wine
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Roasted Carrots with Pepper Yogurt
Chef Brian Malarkey presents oven roasted carrots with yogurt, Aleppo pepper, lemon and shallot and carrot top pesto at Newport Beach Food and Wine Festival
- 1 bunch of baby carrots with greens
- ½ cup Greek-style yogurt such as “fage”
- ½ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced shallots
- ½ tablespoon Aleppo pepper
- pinch of sea salt
- pinch of black pepper
- Aleppo yogurt: whisk together 1/2 of the lemon juice, Aleppo pepper, sea salt and pepper.
- Reserve until ready to use.
- Carrot top pesto: in a blender place blanched carrot tops, remaining lemon juice, ¼ cup water, and blend on high medium-high to high speed.
- Add ¼ cup olive oil until blended and season with salt and pepper.
- Fold in the shallot and reserve until plating.
- Remove the greens from the carrots and cut the carrots in half.
- Pre-heat your oven to 400*F.
- In a medium hot pan roast your carrots in the pan until they start to brown and caramelize.
- Place in the oven for 5-6 minutes until tender and remove.
- To plate the carrots, put the Aleppo yogurt on the plate and place the carrots over the yogurt, top with the carrot top pesto and enjoy.
- Serves 2-3 people as a side.